Food built from the flavors of the land.
Beer that knows no boundaries.
Bleu cheese dip topped with blackened crab and served with toasted french bread
Served with an orange ginger dipping sauce
Seasonal wild mushrooms cooked in a white wine and garlic cream sauce served in a puff pastry boat
Deep-fried gruyere and swiss cheese fritters served traditionally with a lemon wedge
Two mini lamburgers topped with a mint beet relish, dijon mustard and melted goat cheese
Deep-fried oysters tossed in our tangy buffalo sauce and topped with bleu cheese dressing
A wedge of puff pastry-wrapped brie cheese baked golden brown, drizzled with a framboise reduction and served with apple slices, endive leaves and honey-glazed pecans
Chefs choice of meats, cheese and accompaniments
Topped with melted gruyere, this soup is a nice twist on the traditional French version
This creamy tomato soup has a little kick balanaced with a hint of cognac
Enjoy today’s delicious seasonal soup concoction made fresh from our kitchen
Fresh butter lettuce served with orange wedges, cucumber, bleu cheese, honeyglazed pecans, and our house made white wine vinaigrette. Add chicken for $4 or add salmon for $6 more
Roasted leeks, shiitakes, sweet lemon almonds with a grilled citrus vinaigrette. Add Chicken: $4 Add Salmon: $6
Brussel sprouts tossed in a bacon vinaigrette served with dried cherries and topped with grated house cured egg yolk
Roasted beets, arugula and shallots served with a pecan and bacon dusted goat cheese quenelle.
All mussel pots served with our homemade fries
Mussels in a traditional sauce of white wine, garlic and shallots
Mussels served in a tomato based sauce with peppers, fresh herbs, garlic and black olives
A white wine broth with a sweet basil and pine nut pesto
Mussels served in a broth made from Belgian white ale, blue cheese, bacon and dijon mustard.
lemongrass broth, fresh herbs and chili
Mole sauce with fresh herbs and finished with dark Belgian chocolate.
Served over leek mashed potatoes and creamy brussel sprouts
Served with a cherry beer sauce, shallot and bacon-diced potatoes and asparagus
Choose your steak and then choose your sauce, and we will serve it to you next to a heaping pile of frites. Sauce options include herb butter, au poivre sauce, red wine demi or sherry and onion gravy
Served with a garlic cauliflower puree, braised red cabbage and a spiced maple glaze
Traditional flemish beef stew cooked in belgian beer and served with a side salad and belgian frites
A very traditional belgian stew of seafood poached in a creamy broth and served with fresh vegetables and crusty bread for dipping
Red wine marinated and grilled chicken breast topped with our take on a coq au vin sauce and served with roasted potatoes, carrots and parsnips
Fish and chips belgian style served with our sauce gribiche and brandy ketchup mayonnaise for dipping
Served over roasted red pepper rice and sautéed spinach
An assortment of wild mushrooms, asparagus and red onions cooked in a garlic and white wine cream sauce and served over penne pasta
Shrimp, scallops, mussels and cod served over linguine noodles and tossed in our provencale sauce
Our pork sausages are made in house with dried cherries and served over leek mash potatoes, creamy brussel sprouts and smothered in our sherry and onion gravy
Topped with white onions, tomato, butter lettuce, brandy ketchup mayonnaise and your choice of gruyere cheese, bleu cheese or cheddar. Served with our belgian frites
Pork, lamb and beef meatloaf covered in tomato coulis and served on top of our leek mashed potatoes and haricot verts.
Seared sea scallops served with a seasonal vegetable succotash and radishes.
Triple cream cheese filled crepes topped with our homemade lemon curd and candied almonds
Topped with vanilla ice cream, powdered sugar, and fresh fruit
Served with lemon saffron pudding and an almond macaroon
Deep fried dark and white chocolate Belgian waffle crumb balls served with our raspberry reduction and orange custard
Filled with custard and topped with macerated strawberries
© The Trappe Door 2016
Reserve a table online with SeatMe. For parties of more than 6, please call 864-451-7490.