* Appetizers *

Cheese and Charcuterie		
Chef’s choice of two artisan cheeses and charcuterie, served with crostinis, whole grain mustard, apple bruschetta and fruit.
Suggested pairing:  Any of our fine beers

Cheese Croquettes		
Traditional Belgian Croquettes made with Gouda, Fontina and Swiss cheeses, hand battered and fried.  
Served with choice of aioli.
Suggested pairing:  La Chouffe

Frites Aioli
All frites served with choice of aioli:  Lemon-Garlic, Sriracha,  Honey Mustard or Chipotle

Pickle Frites		
Hand battered and fried to order.  Served with your choice of aioli.   Suggested Pairing: De Koninck Amber

Artichoke Dip		
Chunky, cheesy house made dip topped with bacon and gorgonzola cheese
Suggested pairing:  Chimay Red

Crab Cakes		
Crispy lump crab cakes with a pepper lime crème friache, served atop a pile of spring 
greens then tossed in our lemon vinaigrette.     Suggested pairing:  Blanche de Bruxelles


* Moules-Frites *  
Freshly steamed mussels, served with house seasoned fries, French roll,
and choice of aioli (Lemon-Garlic; Sriracha; Honey Mustard; Chipotle)

Marinier:  Garlic, shallots, and white wine.     Suggested pairing:  Duvel or Tripel Karmeliet

Beer and Mustard: Cooked in Blanche de Bruxelles with a whole grain mustard creme friache, finished with fine herbs.
Suggested pairing: Saison dupont

Abbey de Provencal: Steamed in an affligem mire poix, herbs de Provence with a bread crumb topping.
Suggested pairing: Affligem Blond

Putenesca: Spicy tomato sauce with kalamata olives, spinach and red wine finished with parmesan cheese.
Suggested pairing: Carlsberg

Mushroom and Leek:  Suggested pairing: Carolus Classic

Curry:  Suggested pairing: La Chouffe

Chipotle:  Suggested pairing: Blanche de Bruxelles

Bacon Blue Cheese:  Suggested pairing: Chimay Red


* Soup and Salads *

Soup		
French Onion or Chef's Choice of the Day

Add $ chicken, shrimp, steak, scallops or apple chicken sausage to any salad

Monastery Salad		
Fresh spring greens accompanied with tomatoes, cucumbers, shredded carrots, croutons, kalamata olives 
and topped with mozzarella.  Suggested Pairing:  Delirium Tremens

Caesar Salad		
House made Caesar tossed in romaine with croutons topped with a parmesan tuille.
Suggested Pairing:  Houblon Chouffe


Steak Frite Salad		
Mixed greens tossed with vinaigrette, topped with frites, gorgonzola and grilled sirloin.
Suggested pairing:  Rochefort

Monk Salad		
Mixture of spring greens and Belgian endive tossed with roasted apples, walnuts, 
gorgonzola crumbles and warm vinaigrette.      Suggested pairing:  Blanche de Bruxelles

Bacon Spinach Salad		
Spinach tossed in a warm bacon dressing with red onion and tomatoes, 
topped with cranberries and crumbled feta.      Suggested pairing:  Chimay Blue

Cheeky Chef’s Salad		
A bed of spring greens mixed with croutons and topped with Ham, Turkey, Bacon, tomatoes,
Cheddar/Jack cheese, Avocado, cucumbers and a hardboiled egg.      Suggested pairing:  Piraat



* Sandwiches *
All sandwiches served with house seasoned fries. Substitute house salad or Caesar Salad $ 


Croque Madame
Thinly sliced natural turkey and smoked Gouda on thick sliced sourdough bread, grilled and 
topped with a fried egg and Mornay sauce.                     
Suggested pairing:  Cuvee de Trolls

Monte Cristo	
Thinly sliced natural ham and turkey, Swiss cheese, mustard and cranberry preserves on thick soft French bread, 
dipped in beer batter and fried to order.  Served with a berry balsamic sauce.
Suggested pairing:  Lindeman's Framboise or Westmalle Tripel

French Dip		
Thinly sliced 100% natural roast beef served on soft French loaf with a side of 
horseradish crème friache spread and our house made rosemary garlic au jus.  
Add cheese, mushrooms or caramelized onions $1 each.  
Suggested pairing:  St. Bernardus ABT 12


Five Cheese Grilled Cheese		
Five of our house sliced cheeses: Gouda, Swiss, fontina, cheddar and pepper jack melted over sourdough bread. 
Add roasted tomato or bacon $        Suggested pairing:  Maredsous Brune

Angus Chuck or Black Bean (Vegetarian) Burger		
8 oz. burger grilled to order, topped with lettuce and roasted tomato.
Add cheese, sautéed mushrooms, caramelized onions, or bacon $ 
Suggested pairing:  St. Bernardus ABT 12

Chicken Pita Wrap		
Grilled to order blackened chicken with crisp romaine and our Caesar 
dressing wrapped in a warm pita.   Suggested pairing:  Ommegang Rare Vos

Chicken Cordon Bleu		
Grilled chicken breast topped with thinly sliced natural ham, Swiss 
and Mornay sauce on a toasted Brioche bun.   Suggested pairing:  Kwak

B.L.T.A.		
Bacon, lettuce, tomato and avocado sandwich served on sourdough.   Suggested pairing:  Duvel

Turkey Reuben		
Thinly sliced 100% natural turkey breast, Swiss, braised sauerkraut with 1000 Island dressing 
served on marble rye.   Suggested pairing:  Gouden Carolus Hopsinjoor


* Entrees *

Steak Frite		
P8oz Angus sirloin grilled to your liking served with frites and your choice of Duchesse cream sauce or
horseradish crème fraiche.    Suggested pairing:  Duchesse de Bourgogne

Monk & Cheese		
Penne pasta tossed with a three cheese cream sauce, topped with toasted bread crumbs
Add chicken; cod & shrimp; or chicken apple sausage:  
Suggested pairing:  Tripel Karmeliet

Carbonnade a la Flamande		
A sweet beer braised Belgian style beef stew served over a bed of kluski noodles.
Suggested pairing:  Scaldis or Koningshoeven La Trappe Dubbel

Belgian “Bangers & Mash”		
Smoked chicken-apple sausage over garlic leek stoemp and house braised sauerkraut
Suggested pairing:  Affligem Blond

Pork Tenderloin		
Pork tenderloin roasted to your liking drizzled with a currant port wine reduction served with 
sweet potato stoemp.  Suggested pairing: Affligem Tripel or Lindeman’s Cassis

Waterzooi		
A bowl of traditional Belgian style seafood and vegetable chowder, served with grilled bread.
Suggested pairing: Gulden Draak

Rabbit Cassoulet		
A hearty Creole style rabbit stew in a puff pastry.  Suggested pairing:  Ruination


* Seafood *

Lemon Pepper Halibut with Taragon Butter		
Grilled fresh halibut dusted with lemon pepper and finished with a Tarragon butter compound.
Served with rice pilaf.     Suggested pairing:  St. Bernardus Wit

Pan Seared Trout		
A lightly breaded Rainbow trout pan seared with an almond pesto,
served with sweet potato stoemp.    Suggested pairing:  Lucifer

Prosciutto Wrapped Scallops		
Pan seared Scallops wrapped in prosciutto served with stoemp
and finished with an herb buerre blanc.    Suggested pairing:  St. Feuillien Saison

Fish and Frites		
Beer battered and deep fried cod fillets served with house frites and lemon garlic aioli.
Suggested pairing:  Lindeman’s Pomme

Catch of the Day		
Chef’s choice of the season’s finest fish.



* Desserts *
              
Liege Belgian Waffle 
Sweet Belgian waffle topped with cream cheese icing and cinnamon sauce; Chocolate hazelnut spread
and caramelized banana; or berries and cream.	Add vanilla ice cream $ 
Suggested pairing: Malheur 10 
             	        
Cheeky Monk Beignets 
Three beignets, fried to order, individually stuffed: chocolate hazelnut spread, cream cheese icing,
and cinnamon glaze.  Suggested pairing: Lindeman's Faro

        	        
Chocolate Hazelnut with Orange Peel Fondue
Served with bananas, strawberries, pound cake and a warm soft cinnamon sugar pretzel.
Suggested pairing: Tripel Karmeliet

Chef's Choice 
Chef’s selection of this seasons finest offerings.

	          * Kids Menu *
	          Includes fountain soda or milk
	        
                  Fish & Chips*

	          Battered Chicken Tenders & Fries*

	          Grilled Cheese & Fries*

	          Mini Grilled Hamburgers & Fries*

	          Penne Pasta with Tomato Sauce, Cheese Sauce, or Butter
	          
              
	          *Fruit available for fries 

	        

18% Gratuity on Parties of Six or More
Split Entrée Charge of $2

• Gift Cards Available •