Zagat

selected from this mornings market

sea whelks, clams, periwinkles, chilled lobster, shrimp, catch of the day

selections from our raw bar

selections from our raw bar

with a swirl of pesto

with fresh dill

with crouton topped with melted gruyere

of belgian endive and mache

served with toast, cornichons, dijon mustard and red onion relish

with belgian and american dipping sauces

with goat cheese on croutons, honey and toasted pine nuts

with string beans, bacon, onions and new potatoes in a tangy vinaigrette

with fresh greens and a truffle vinaigrette

baby arugula and shaved parmesan with lemon vinaigrette

with fried parsley, served with garden salad

with sesame seaweed salad, fresh lemon juice, wasabi and soy sauce

in a brandy cream sauce over puff pastry

with black truffles, topped with a panko crust

with a fresh basil pesto

with a slow simmered veal ragout

with chesapeake bay crabmeat in a light tomato sauce

with bechamel, topped with gruyere, swirl of tomato coulis

with fresh garden vegetables, side of belgian frites

frites

frites

frites

fresh basil, peppers and onion; frites

curry and a dash of cream; frites

with lemon, capers & brown butter, haricots vert & new potatoes

stewed with vegetables in a tomato saffron broth, aioli croutons

with vegetable stoemp and a dijon-shallot sauce

with lobster stoemp, sauteed leeks in a champagne beurre blanc

with tapenade, steamed potatoes and a confit of provencale vegetables

with smoked eel-infused stoemp, steamed asparagus

with braised mixed greens in a hoegaarden cream sauce

served in the pan with a julienne of garden fresh vegetables

slow simmered in maredsous brown ale, served with belgian frites

with tomato, lettuce, onion and belgian frites

with capers, onions and traditional spices, with belgian frites

pork and veal, wrapped in thinly sliced steak, carrot stoemp & stella mustard sauce

a light, creamy stew of chicken and fresh vegetables

with a kriek beer sauce, gruyere topped potato souffle and sugar snap peas

with a small endive salad and belgian frites

with duvel jus, crushed, fried new potatoes, creamed savoy cabbage

the one and only dame blanche: vanilla ice cream with warm belgian chocolate sauce & freshly whipped cream

white and milk chocolate mousses

served in a chocolate cup

served with homemade pistachio ice cream

with a hoegaarden sabayon

served with vanilla ice cream

with almond flour crust, served with kriek beer sorbet

with caramel sauce, served with vanilla ice cream and candied almonds