Brasserie Magritte

Frisee, pine nuts, green apple, and beer balsamic dressing.

Seared scallops, butternut squash custard, red apple, mixed greens and cider dressing.

Soup du jour. Please call the restaurant for soup of the day.

Green and white asparagus, crumbled egg, avocado mousse, cashews, strawberries, frisee, and pistachio dust.

Veggie medley of mashed potato, carrot, parsnip, kale, and leeks.

Veggie medley of mashed potato, carrto, parsnip, kale, and leeks.

House made basil and beer spaghetti.

Vegan. Sauteed seasonal greens in garlic oil. Call restaurant for selection.

Fresh ground NZ grass fed wagyu tenderloin tartar, prepared with several condiments on a french roll.

Market fresh on the half shell.

Salmon, scallop, shrimp, passion fruit, apple, lime, and chili oil.

Belgian frites smothered in Flemish beef stew gravy.

Classic French Canadian snack of frites smothered in gravy and cheese curd.

Filet of whitefish with twice cooked frites.

Cooked in beer broth.

French style with garlic, cream, and white wine.

Indian spices, yogurt and raisins.

East African piri piri, coriander, cumin and basil.

Lemongrass, galangal, fish sauce, and coconut milk.

Red devil. Smoking hot and spicy.

5 pieces. Gouda and gruyure. Served with cayenne garlic mayo.

5 pieces. Cherry raspberry Melba.

5 pieces. Smoked salmon and everything bagel filling.

5 pieces. Piccalilly sauce.

5 pieces. Fried parsley, lemon, and chipotle mayo.

5 pieces. Colmans mustard.

5 pieces. Vegetarian. Chick pea sesame filling. Served with lemon wedge.

Apples and pear gravy.

Pepper and vodka cream.

Chef selection of three cheese served with fruit, nuts, and crackers.

Selection of cured meats and pate, olives, pickles and toast.

Call restaurant for selection of sausages. Served with mustard, relish, and pickles.

Famous layered sandwich of 3 cheese bechamel and back forest ham au gratin, served with greens.

Closed pumpernickel sandwich, figs, honey, walnuts, and arugula topped with goat cheese bechamel.

Classic bechamel on an English muffin with tomato.

Pumpernickel sandwich with hot smoked salmon, dill cream cheese, and horseradish.

Caramelized endive, Canadian bacon, 2 poached eggs, and Margritte hollandaise on a toasted English muffin.

Hudson farmed duck breast with Belgian stoemp and cherry beer reduction.

Served with apple compote and Belgian stoemp with bacon.

Pure 8 oz. grass fed Wagyu, charbroiled with house dressed salad greens.

Belgian stoemp and Brussels sprouts. 25 minute cooking time.

Slow cooked shredded ribs in dark beer.

Modern take on our delicious endive gratinee with ham tossed in pasta.

With red and white cabbage slaw, cilantro, cranberries, and oriental dressing.

Shredded Chinese spiced pork belly, de-shelled PEI mussels, oriental noodles fermented miso geueze broth.

White asparagus, melted lemon butter and crumbled egg.

Flemish beef stew in dark beer with frites.

Braised endive wrapped in ham bechamel au gratin.

Coriander crusted salmon filet on house made pesto pasta.

Six pieces. Chicken breast with a pineapple honey mustard sauce.

Slow cooked beef in veal meat sauce with plain pasta.

A secret that includes waffle, macarons, and molten chocolate.

With powdered sugar.

With fruit, chocolate, and whipped cream.

Orange beurre and gran mariner.

Vanilla ice cream covered with molten Belgian chocolate topped with pistachio nuts.