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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 potatoes
sautéed 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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