Trappe Door Menu

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 reduction and served with apple slices, endive leaves and honey-glazed pecans

Chefs choice of meats, cheese and accompaniments

Deep-fried oysters tossed in our tangy buffalo sauce and topped with bleu cheese dressing

Roasted beets, arugula and shallots served with a pecan and bacon dusted goat cheese quenelle.

Fresh butter lettuce served with orange wedges, cucumber, bleu cheese, honeyglazed pecans, and our house made white wine vinaigrette.

Topped with melted gruyere, this soup is a nice twist on the traditional French version

Mussels served in a tomato broth with fresh herbs, garlic and olive oil.

Mussels served in a broth made from Belgian white ale, blue cheese, bacon and dijon mustard.

Lemongrass broth, fresh herbs and chili

Coconut curry broth with tomato, red pepper salsa and pineapple glaze

With malted white chocolate crumble and raspberry beet coulis

Ask your server for today's flavor

Served with a cherry beer sauce, shallot and bacon-diced potatoes and asparagus

Grilled Asparagus, shallot and bacon-diced potatoes, tomato and red pepper jam

Traditional flemish beef stew cooked in belgian beer and served with a side salad and belgian frites

Fish and chips belgian style served with our sauce gribiche for dipping

Roasted garlic potatoes, fresh micro-green and salami salad, pea and truffle oil puree

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

Farfalle tossed with basil and almond pesto, mushrooms, leeks, percorino and fried carrots

Taditional east Belgian meatballs in a rich apple butter gravy. Served with a side salad and frites

Yogurt marinated, breaded and deep fried chicken breast with creamy cauliflower and Belgian endive chowchow

A classic dish of seafood and fresh vegetables poached in a creamy broth. Served with charred bread.