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| MENUS |
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| Mannequin Pis Menu |
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Mannequin Pis Salade
Bibb, Belgian Endive, Cherry Tomatoes, with Creamy Roasted Shallot Drizzles |
9 |
Hearts of Palm Salade
Hearts of Palm, Baby Spinach, White and Green Asparagus, Apples, with a CitrusVinaigrette |
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Escargots en Croq
Oven-Baked, Gratinated Escargots in Wheat-Bier-Lemon-Garlic Butter, Parmesan |
11 |
Wild Mushroom Ragout
Ragout of Wild Mushrooms on a Grilled Garlic Butter Toasted Bread |
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New Zealand Green Mussel Plate
Cooked Green Mussels in Lemon Shallot Vinaigrette with Ginger and Tomatoes |
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Frisée Salade
Frisée Green, Bier Deglazed Sautéed Smoked Bacon with White Balsamic Vinegar and Herbs |
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Baked Mussels
Oven Baked Mussels, Lemon, Garlic-Herb Butter, Chimay Bier Cheese |
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Smoked Salmon Plate
Layers of Smoked Salmon, Parmesan Croustade, Horseradish Crème Fraiche |
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Bacon Wrapped Whole Trout
Pan Seared Bacon Wrapped Whole Trout with Roasted Fingerling Potatoes in Creamy Saffron Caper Sauce |
22 |
Salmon Filet
Pan-Seared Salmon Filet, Fennel Root, Pommes Puree with Orval Paprika Sauce |
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Sea Bass
Oven Roasted Sea Bass over Balsamic Shallot Lemon Sauce on Stoemp, Gambass and Braised Belgian Endives |
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Seafood Waterzooi
Gambass, Mussels, Salmon, Sea Bass, Sea Scallops |
28 |
| *With Half a Lobster |
34 |
Amish Chicken Breast
Oven Roasted Amish Chicken Breast with Brussels Sprouts, Pommes Croquettes in Brandied Cherry Sauce |
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Carbonnade Flamande
Flemish Bier Beef Stew with Pommes Frites |
22 |
Loin Of Pork
Roasted Pork Tenderloin Wrapped in Bacon with Haricots Vert and Pommes Risolées, Appalachian Mountain Blue Goat Cheese Sauce |
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Steak –Frites
8-Ounce Top Sirloin Steak with Pommes Frites and Bearnaise Sauce |
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Mariniere
Celery, Onion, Herbs and White Wine |
Poulette
Celery, Onion, Herbs, White Wine and Cream |
Dijonaise
Celery, Onion, Herbs, White Wine and Mustard |
Provancale
Celery, Onion, Herbs, Tomatoes, Bell Peppers, Garlic, and White Wine |
Tarragon
Celery, Onion, Herbs, Cream, Garlic, Tarragon and White Wine |
Bruxelles
Celery, Onion, Herbs, Bacon, Garlic, Leeks, Goat Cheese and Bier |
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Pop-Eye
Celery, Onion, Herbs, Spinach, Bacon, Cream and Parmesan |
Red Devil
Celery, Onion, Herbs, Tomatoes, Garlic, Horseradish, Harissa, Bier |
Hawaiian
Celery, Onions, Herbs, Coconut Milk, Pineapple, Mint, White Wine |
Jamaican Isle
Celery, Onions, Herbs, Coconut Cream and Bier |
Bebert
Celery, Onion, Herbs, Smoked Salmon, Leeks, Delirium Tremens & Horseradish |
English
Celery, Onion, Herbs, Malt Vinegar, Sea Salt and Trappiste Bier |
Lavender
Celery, Onions, Herbs, Ginger, Honey Lavender and White Wine |
Green Peppercorn – Pernod
Celery, Onions, Herbs, Green Peppercorns, Pernod and Cream |
Wild Mushroom
Celery, Onions, Herbs, Wild Mushrooms Garlic, Beef Stock & Brandy |
Snob
Celery, Onions, Herbs, Lobster Bisque, Garlic, Brandy |
Old Bay
Celery, Onions, Herbs, Garlic, Bier, Old Bay |
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OUR SIDE ITEMS
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Brussel Sprouts with Bacon
Stoemp
Endive Babanconne
Tomato Provencale
Garlic Pommes Frites
Wilted Spinach
Pommes Croquettes
Creamy Parslied Salsify |
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| Some Suggested Reading |
All of our dishes are made with love
and we would appreciate no substitution, please. |
All offerings are subject to availability,
quality of produce and appreciation. |
18% Gratuity will be added,
to checks of parties of five or more. |
| Gift Certificates are available. |
Guests are advised to make prior arrangements to
avail of our specialty made vegetarian plate. |
Respect our other guests by turning
off your cellular phones or Setting them on silent/vibrate. |
We do not have any TRANS-FAT
in any of our food. |
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