Chapter 1: Sharing Plates

FRITES…7

Ask any Belgian, frites are not just fries. And they are most definitely not French. Golden & crispy, these potato frites are served with ketchup, mayo, mustard or Andalouse sauce.  

Two sauces included per order, additional sauces… .50 cents each / Side of St.Bernardus Wit beer cheese sauce…+3     Add garlic & parmesan…+3

BRUSSELS SPROUTS…10

Fried Brussels sprouts tossed with a lemon-garlic vinaigrette.

PAPRIKA CHIPS…6

Seasoned house potato chips. Lightly spicy, with a subtle smokey flavor.

FRESH BAGUETTE…8

Served with whipped honey butter or Choco Belgian chocolate spread / Both…10 

LIBRARY CHEESE PLATE...27

Rotating selection of three cheeses. Beer pickled veggies, olives, cornichons, mustard, honey & fruit. Add charcuterie…+10

OLIVES ...7

BEER PICKLED VEGGIES…9

Assortment of vegetables pickled in sour beer.

CARAMEL & APPLES ...7

House-made caramel made with Belgian beer & fresh apples.

BEER CROQUETTES…11

Croquettes (from the French word croquer, meaning "to crunch") have gained worldwide popularity, both as a fast food & as a delicacy. Our house croquettes are made from creamy mashed potatoes & our House Blonde, w/a hint of garlic & nutmeg, fried to golden perfection. Served w/ Andalouse sauce.

SOUP DU JOUR  Large Bowl…12 / Small Bowl…9    

House-made soup. Served with fresh baguette.

BELGIAN WARM SALAD...15

Baby potatoes, carrots, green beans, peas and shaved shallots, tossed in a mustard vinaigrette.

Add mushroom…3 / Add braised chicken or ham…4

BOULETTES...15

Meatballs prepared with beef and pork, onions, garlic, and spices. 

Served with house tomato sauce & fresh baguette.

BURRATA PLATE...17

Burrata cheese drizzled with herbed oil on a bed of house made hummus, served with fried butternut squash with sunflower seeds and toasted baguette.

Chapter 2: Large Plates & Crêpes

TARTIFLETTE (HAM OR MUSHROOM)​...18

First mentioned in the 1705 book, Le Cuisinier Royale Bourgeois, Tartiflette is a baked dish of cubed potatoes, melty cheese, and caramelized onions, with your choice of sautéed mushrooms or ham. ​Served with greens tossed in lemon vinaigrette. Add mushrooms AND ham…+4

CROQUE MONSIEUR SANDWICH...18

Ham, cheese, mustard, & béchamel baked sandwich commonly served in bistros in Belgium, this classic sandwich first appeared in literature in 1918 in a work by Proust, In Search of Lost Time, & has become popular in European cafés. Served w/greens tossed in lemon vinaigrette or paprika chips.

CHICKEN APPLE BRIE SANDWICH...18

Beer braised chicken, apple, brie, caramelized onions & spinach on house baguette.

Served with greens and lemon vinaigrette or house paprika chips.

MITRAILLETTE SANDWICH...20

Served at university cafés in Belgium, these sandwiches are not for the faint of heart. Layers of tomato sauce, meatballs, & cheese are piled high with frites and dollops of Andalouse sauce on fresh baguette. Served w/ greens & lemon vinaigrette because we should probably eat some veggies too. 

HARVEST VEGGIE SANDWICH...18

Green & yellow zucchini roasted in herbed olive oil, on a bed of spinach with fresh tomatoes and garlic chive aioli served on house baguette. Served with greens dressed in lemon vinaigrette or house paprika chips Add cheese…2 / mushrooms…3 / add braised chicken or ham…4 / add  caramelized onions...2

BELGIAN MEATBALL PLATE...23

Beef & pork meatballs with house tomato sauce. Served with frites & greens w/ lemon vinaigrette

PORK “POT-AU-FEU” STEW...Large bowl...20 / Small bowl...16
Belgian classic stew made with braised pork, tomatoes & vegetables. Pot-au-feu, French for “pot on fire,” is one of the oldest European peasant winter dishes. Served with house baguette.

CALL ME BECHAMEL CREPE...18

Herbed crêpe filled with ham, spinach & cheese topped with bêchamel. Served with greens tossed in lemon vinaigrette.

Add mushrooms…3 or caramelized onions…2 / Add braised chicken…4

OLD MAN & THE BRIE CREPE​...18

Crêpe filled with brie, apples, and beer-caramelized onions. Served with greens tossed in lemon vinaigrette. Add mushrooms…3 / Add braised chicken or ham…4

B IS FOR BUTTERNUT...18

 Crêpe stuffed w/ fried butternut squash, apples, goat cheese, onion jam, and spinach. Served with greens tossed in lemon vinaigrette.

Add mushrooms…3 / Add ham or chicken…4

Chapter 3: Sweet Crepes & Liège Waffles

CREPE A LA BIERE...11 Belgian chocolate stuffed crêpe topped with caramel made with Orval beer & powdered sugar.

ROTATING FRUIT CREPE...11  Ask server for details.

GAUFRES DE LIEGE​...9 Belgian style Liège waffle made with pearl sugar​​.

Add Choco Belgian chocolate spread and whipped cream…3

THE REGULAR…$10 Buy the Bière Library staff a round of Underbergs