Point Brugge Cafe

Arugula, pepita and parsley farro, feta, pomegranate vinaigrette.

Mixed greens, bleu cheese, red onion, hardboiled egg, apple, dried figs, toasted walnuts, sherry vinaigrette.

Mixed greens, house lemon vinaigrette.

Buttermilk bechamel, onion, pickled peppers, cheddar cheese, chipotle hot sauce.

Combination of cheese board and charcuterie board with pickled vegetables.

Locally cured meats, grilled bread, accompaniments.

Selection of cheeses, crusty bread, accompaniments.

Muhammara red pepper walnut dip, roasted garlic hummus, grilled pita, Greek salad.

Gruyere, caramelized onion, arugula, roasted tomato basil mayo, toasted rustic roll.

Lettuce, pico de gallo, cheddar, guapo sauce.

Blend of rich cheeses, roasted red peppers, classic rye.

Jubilee hilltop organic grassfed beef, smoked pork, bacon gastrique, cheddar, onion straws.

Jubilee hilltop organic grassfed beef.

Quinoa, white beans, Southwestern tomato sauce, chihuahua cheese.

Beer battered and fried, Napa slaw, Korean Barbeque sauce.

Twice cooked Belgian style, basil mayonnaise.

Blend of Gruyere, Parmesan and cheddar.

White bean salad, lemon aioli, Parmesan.

Celery root puree, citrus rosemary confit.

Sage panko breading, sauteed artichoke hearts, tomatoes, banana peppers, asparagus.

Duck confit, leeks, butternut squash, spinach, red wine caramelized onion butter.

With roasted garlic tomato cream sauce julienne vegetables, spinach, asparagus.

White wine and herb braise, parsnip potato puree, broccoli.

Basil Parmesan mashed potatoes, roasted brussel sprouts, pan jus, herb olive oi.

Beet risotto, green beans, lemon caper creme.

Beef braised in Belgian brown ale, onions, apricots, cherries and rosemary, brugge frites.

Lb. and a half of PEI mussels, choice of sauce, crusty bread, Brugge frites.