1. POMMES FRITES
True Belgian fried potatoes. Choose one of the following dipping sauces: mayo, aioli, rémoulade, Bourbon dragon sauce, chipotle mayo, or curry ketchup. Extra sauce for additional charge
Three local Willapa Bay Soleil oysters on the half shell, lambic and shallot mignonette.
3.BREAD AND BUTTER
Choice of toasted croissant, sourdough or baguette with apricot compound butter.
4. HAND-CRAFTED SOUPS
Served with organic bread
5. CHEESE PLATE
Old Amsterdam Aged Gouda cow’s milk, Holland; Bleu d’Auvergne cow, France; Cana de Cabra soft goat, Spain; Saint Nectaire raw cow, France. Sliced apples and spiced honey, rosemary crackers.
6. APPETIZER PLATE
Zoe’s salami and pepperoni, Vermont white cheddar, Bleu d’Auvergne, house-smoked wild salmon, medium pommes frites, crackers, baguette, cornichons, olives, crème fraîche, spiced honey.
7. MONK’S MEATBALLS
Three house-ground veal, pork and herb meatballs with curry ketchup and mozzarella.
8. BREAKFAST CROISSANT
Smoked bacon, black forest ham, organic egg over easy, white cheddar, Aardvark hot sauce, toasted croissant.
9. HOUSE SALAD/SMALL HOUSE SALAD
Sweet mix, marinated bell peppers, red onion and grape tomatoes tossed with Dijon-sherry vinaigrette topped with herbed Israeli cous cous and toasted pumpkin seeds. Add chopped crispy bacon , Falafel croutons, Grilled chicken breast , Sautéed prawns for an additional charge
10. BEET AND ENDIVE
Boiled red beets, Belgian endive, toasted pecans, California chèvre over a bed of mixed baby greens with balsamic vinaigrette. Add grilled chicken breast, prawns available for additional charge.
11. CAESAR SALAD
Romaine, bacon fried croutons, Grana Padano, spicy white anchovy and lemon dressing. Add Spanish White Anchovies, Grilled chicken breast, or Grilled 5 oz grass-fed beef shoulder tender.
12. TRADITIONAL MUSSELS AND FRITES
Penn Cove mussels, sautéed shallots and garlic in a white wine cream sauce. Served with fresh baguette, small frites and choice of dipping sauce.
13 .BROUWER’S MUSSELS AND FRITES
Penn Cove mussels, carrots, celery, onions and leeks in a Wittekerke Wild cream sauce. Served with fresh baguette, small frites and choice of dipping sauce.
14. BIER CIOPPINO
Penn Cove mussels, prawns and rockfish in a tomato and witbier stew with orange zest, saffron and Thai basil, grilled garlic baguette.
Traditional Belgian stew made with Oregon natural beef, bacon and pFriem Belgian Strong Dark served over a bed of pommes frites with thyme crème fraîche. Add fresh cheese curds for an additional charge.
16. STEAK FRITES
Grilled all-natural beef. Belgian Grand Cru reduction. Add Highland Park Magnus whisky cream sauce and/or Bleu cheese for an additional charge.
12oz Oregon natural New York or 10oz Grass-fed beef Shoulder Tender.
17. ROCKFISH AND FRITES
Fresh local rockfish battered in Firestone Walker Double Barrel Ale. Served with rémoulade and choice of dipping sauce.
18. LAMB BURGER
Lamb shoulder ground in-house with spicy Merguez seasonings topped with julienned roasted red peppers, chipotle mayo and mozzarella. Served on a fresh brioche roll.
19. LAMB “DELUXE”
Bacon, arugula, caramelized onion, Mama Lil’s peppers, aioli and white cheddar.
20. FALAFEL SANDWICH
House-made falafel patty on a fresh bun with apricot and IPA chutney, goat cheese, red onion, mixed greens and dragon sauce. Vegan upon request.
21. CROQUE MONSIEUR
Melted parmesan and Emmenthaler cheese, Fremont sourdough, black forest ham.
22. CROQUE SAVOYARD
Parmesan, Emmenthaler, Fremont sourdough, roasted red peppers, basil, tomatoes.
23. BROUWER’S SPEAKEASY
Smoked turkey, apple wood smoked bacon, baby greens, tomato, red onion, dill Havarti, honey Dijonnaise, organic croissant.