Point Brugge Cafe
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
比利時風格的社區小酒館
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Locally cured meats served with grilled bread & accompaniments.
Chef’s selection of unusual and familiar cheeses. Served with crusty bread & accompaniments.
Muhammara red pepper-walnut dip & roasted garlic hummus with slices of grilled flatbread and a Greek salad.
A pound and a half of mussels served with Brugge Frites.
A smaller size portion, about a pound.
Two crab cakes with spicy aioli and fresh greens.
Flame grilled breast tenders with sweet & spicy chili sauce & ground peanuts, over slaw and cucumbers.
Dipped in beer batter and fried until crisp. Served with Asian dipping sauce.
Baked in a blend of gruyere, parmesan & cheddar.
Fresh potatoes twice cooked in the true Belgian style. Served with basil mayonnaise.
A hot and bubbly combination featuring Italian piave cheese. Served with crostini and celery sticks.
Brie, apple chutney, walnuts & micro greens, pomegranate balsamic glaze.
Mixed greens, warmed goat cheese, asparagus and roasted red peppers. Tossed in our house dressing.
Mixed greens, Maytag Blue, red onion, hardboiled egg wedges, mandarin oranges, dried cranberries & spiced walnuts. Drizzled with sherry vinaigrette.
With green lentils, manchego cheese, mixed greens & toasted walnuts, tossed in walnut vinaigrette.
Mixed greens tossed in our house lemon vinaigrette.
Grilled NY Strip steak topped with herb compound butter, served with Brugge frites and sautéed vegetables.
Scottish Faroe Islands filet, pan seared and served over sautéed greens with dijon cream sauce and herb risotto.
Scallops, shrimp, mussels and fresh fish fillets simmered in lemon-rosemary broth, spun potatoes, root vegetables.
Beef braised in Belgian brown ale with onions, apricots, cherries and rosemary. Served with fritesfor our take on a traditional Belgian dish.
Boneless breasts with a light sage panko breading, served over sautéed artichoke hearts, tomatoes, banana peppers & asparagus.
Slow cooked lamb shoulder over crispy polenta with sautéed mushrooms & spinach.
Locally made Fede Artisan Pasta tossed with spaghetti squash, red onion, brussel sprouts, broccolini & brown butter, topped with crumbled goat cheese & fried sage.
Slow-cooked duck confit, sausage, bacon, white beans & tomatoes, topped with bread crumbs, baked & served in a cassole.
With creamed lentils, braised greens & brown butter sauce.
Fresh ground chuck grilled to order & topped with Nueske’s bacon, caramelized shallots, fontina cheese, arugula & whole grain mustard aioli.
Fresh ground chuck grilled to order.
Grilled breast on a toasted baguette with fresh mozzarella, roasted red peppers, romaine and our basil mayo.
Banh Mi style sandwich with organic, locally produced marinated tofu on a toasted baguette, cucumber jalapeno relish, napa cabbage, carrots & basil mayo.
Smooth blend of rich cheeses and roasted red peppers served on classic rye.
Locally cured meats served with grilled bread accompaniments.
Chef’s selection of unusual and familiar cheeses. Served with crusty bread accompaniments.
Muhammara red pepper-walnut dip roasted garlic hummus with slices of grilled flatbread and a Greek salad.
A pound and a half of mussels served with Brugge Frites.
A smaller size portion, about a pound.
Two crab cakes with spicy aioli and fresh greens.
Flame grilled breast tenders with sweet spicy chili sauce ground peanuts, over slaw and cucumbers.
Dipped in beer batter and fried until crisp. Served with Asian dipping sauce.
Baked in a blend of gruyere, parmesan cheddar.
Fresh potatoes twice cooked in the true Belgian style. Served with basil mayonnaise.
A hot and bubbly combination featuring Italian piave cheese. Served with crostini and celery sticks.
Brie, apple chutney, walnuts micro greens, pomegranate balsamic glaze.
Mixed greens, warmed goat cheese, asparagus and roasted red peppers. Tossed in our house dressing.
Mixed greens, Maytag Blue, red onion, hardboiled egg wedges, mandarin oranges, dried cranberries spiced walnuts. Drizzled with sherry vinaigrette.
With green lentils, manchego cheese, mixed greens toasted walnuts, tossed in walnut vinaigrette.
Mixed greens tossed in our house lemon vinaigrette.
Grilled NY Strip steak topped with herb compound butter, served with Brugge frites and sautéed vegetables.
Scottish Faroe Islands filet, pan seared and served over sautéed greens with dijon cream sauce and herb risotto.
Scallops, shrimp, mussels and fresh fish fillets simmered in lemon-rosemary broth, spun potatoes, root vegetables.
Beef braised in Belgian brown ale with onions, apricots, cherries and rosemary. Served with fritesfor our take on a traditional Belgian dish.
Boneless breasts with a light sage panko breading, served over sautéed artichoke hearts, tomatoes, banana peppers asparagus.
Slow cooked lamb shoulder over crispy polenta with sautéed mushrooms spinach.
Locally made Fede Artisan Pasta tossed with spaghetti squash, red onion, brussel sprouts, broccolini brown butter, topped with crumbled goat cheese fried sage.
Slow-cooked duck confit, sausage, bacon, white beans tomatoes, topped with bread crumbs, baked served in a cassole.
With creamed lentils, braised greens brown butter sauce.
Fresh ground chuck grilled to order topped with Nueske’s bacon, caramelized shallots, fontina cheese, arugula whole grain mustard aioli.
Fresh ground chuck grilled to order.
Grilled breast on a toasted baguette with fresh mozzarella, roasted red peppers, romaine and our basil mayo.
Banh Mi style sandwich with organic, locally produced marinated tofu on a toasted baguette, cucumber jalapeno relish, napa cabbage, carrots basil mayo.
Smooth blend of rich cheeses and roasted red peppers served on classic rye.
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