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The Trappe Door
Seasonal wild mushrooms cooked in a white wine and garlic cream sauce served in a puff pastry boat.
A wedge of puff pastry-wrapped Brie cheese baked golden brown, drizzled with a framboise reductionand served with apple slices, endive leavesand honey-glazed pecans.
Meats, cheese and accompaniments.
Served with a green tomato ketchup.
Deep-fried oysters tossed in our tangy buffalo sauce and topped with bleu cheese dressing.
Topped with beet jam and pickled onions.
Toasted French bread with fried shallots, cured egg yolk, lemon pestoand herbs.
Apple vinaigrette, pickled onion, dehydrated strawberriesand 5 spice croutons.
Topped with melted Gruyere, this soup is a nice twist on the traditional French version.
Mussels in a traditional sauce of white wine, garlic and shallots.
White wine broth with a sweet basil and pistachio pesto.
Lemongrass broth, fresh herbs and chili.
Mussels served in a broth made from Belgian white ale, blue cheese, baconand Dijon mustard.
Served with a cherry beer sauce, shallot and bacon-diced potatoes and asparagus.
Our pork sausages are made in house with dried cherries and served over leek mash potatoes, creamy brussel sprouts and smothered in our sherry and onion gravy.
Traditional East Belgian meatballs in a rich gravy made with apple butter. Served with a side salad and Belgian frites.
Choose your steak and then choose your sauce and we will serve it to you next to a heaping pile of frites. Sauce options include herb butter, au poivre sauce, red wine demi or sherry and onion gravy 7 Ounces filet or 11 Ounces ribeye.
Bacon and cherry black quinoa, sauteed lemon spinach and topped with pistachio pesto.
Fish and chips Belgian style served with our sauce gribiche and brandy ketchup mayonnaise for dipping.
Buttered root vegetables, pickled mustard seeds and sauce vert.
A very traditional Belgian stew of seafood poached in a creamy broth and served with fresh vegetables and crusty bread for dipping.
Chimichurri, braised cannellini beans and seared cucumbers.
Red wine marinated and grilled chicken breast topped with our take on a coq au vin sauce and served with roasted potatoes, carrots and parsnips.
Served over leek mashed potatoes and creamy brussel sprouts.
Topped with our daily flavored ice cream and accompaniments.
With toasted salted pistachios and raspberry beet coulis.
Triple cream cheese filled crepes topped with our homemade lemon curd and candied almonds.
Topped with salted caramel beer sauce and lemon black pepper ice cream.
Menu for The Trappe Door provided by Allmenus.com
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