Brugge Brasseroe

Our chef selects the freshest seasonal salad ingredients and splashes them with creativity

spinach, apple smoked bacon, sweet onion and apples with a mustard creme fraiche

endive, micro-greens, Roquefort, and spiced walnuts, with a raspberry lambic and dried cherry vinaigrette

dubbel caramelized onion and beef broth

the quintessential Balgian fish stew

a hearty Belgian stew of dubbel, beef and onion

dry riesling, stock and herbs

shallots, garlic, Brugge wit bier, Spanish saffron, and basil

butter, cippolini onion, and mussel fume

lime juice, cilantro, onion, and jalapeno

French butter, herbs de Provence, shallot, garlic, and French chardonnay

crushed dragons teeth, garlic, and cilantro

red curry, coconut milk, and Thai basil

with sweet onion confit

and portobello mushroom with oven roasted tomato

with Roquefort, endive, spinach and garlic aioli

with Nazareth Swiss

endive slaw and tartar sauce

goat cheese and mustard sauce

and portobello mushroom with fresh mozzarella

with roasted peppers and onions

roasted tomato, dubbel glazed onion and Nazareth Swiss

and tomato braised meatballs with Nazareth Swiss cheese

with roasted red peppers, dubbel glazed onion, nicoise tapenade and aioli

with herb pesto, San Marzano tomato confit and fresh mozzarella

dubbel glazed sweet onion, French dijon and creme fraiche

with Roquefort

with dried cherry and lambic compote, spicy mustard and crispy fried leek

pate with caramelized onions, crispy fried leeks and French bread crostini

a combination of our sausages with boutique mustards

pickled herring with olives, endive slaw, sweet onion and toasted rye bread

served on the shell

with mascarpone