Main Plates
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Duck Confit
Cured with orange zest, garlic, parsley, rosemary and thyme, topped with our Ommegang Abbey Double jus. Served with mash and veggie.Ommegang Brewery is named after an annual celebration held on the Grand Place in Brussels. This Abbey Double is a malt-forward ale which adds a bit of dark fruit character and richness to the jus.
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Mac and Cheese
Pasta with our blend of goat cheese, cheddar, Parmesan and Sottocenerre truffle cheese with peas and Belgian endive.
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Organic Chicken
Bucks County Bounty, organic, free-range half chicken roasted, then pan-seared. Served over chicken jus - Saison Dupont sauce, watercress butter, rutabaga pure and cured broccolini.Saison Dupont is a farmhouse ale with a sublte 'fruity' character and a black peppercorn aroma. Olivier Dedeycker is a fourth-generation brewer at this family owned farmhouse.
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Rib Eye Steak
8 oz. boneless ribeye steak with potatoes and vegetables, with a Westmalle Duvel Demi glaze reduction.Westamalle Dubbel is brewed in a Trappist Monastery in Belgium. This adds rich notes of dark fruit and a hint of chocolate.
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Roasted Squash And Mushrooms
Local squash and Primordial Farms Mushrooms with local arugula over celeriac pure then topped with pumpkin seeds, craisins, and pickled mustard seeds.
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Salmon Filet
Pan-seared salmon filet with local honeynut squash pure, horseradish crme fraiche. Topped with fennel and citrus slaw along with pickled ramp bulbs.