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hors d'oeuvres crispy fried shrimp with green herb sauce marinated fried trout duvel ale
first course curried mussel and butternut squash soup blanche de bruges
main course chicken with ale and juniper berries buttermilk mashed potatoessautéed endives with apples and currants maredsous dark abbey ale
salad bitter greens with beer vinaigrette and blue cheese toasts boon kriek dessert flemish sugar tart boon framboise
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