Nuit Belge Menu-March 14, 2015

www.nuitbelge.com
1. 404 Kitchen
2. Blackberry Farm
3. Capitol Grille
4. City House
a. Marinated mackerel, cara cara orange, celery hearts, lemon paired with Bayerischer
Bahnhof Berliner Style Weisse (A style that made its way from France to Flanders and
then later Berlin, this beer has a beautiful balance of tartness, fruitness, and sweetness,
3%abv.)
b. Ricotta buttermilk gelato paired with Hanssens Experimental Cassis (Experimental
lambic brewed with black currants, tart, tangy, earthy, and only produced in 2008,
6%abv.)
5. Etch
a. House-made kielbasa w/ pistachio shortbread, black mustard, candied orange
paired with Picobrouwerij Alvinne Oak Melchior Pur Sang (Only brewed once, aged in
oak wine barrels with fresh cherries added for the last 3 months, 11%abv)
b. Boudin Blanc w/ Cobia, savory beignet, olives, capers, golden raisins, almonds,
and feta, Harissa salad paired with Crispin Lion Belge Pear Cider (A subtle yet complex
pear cider that was racked with a traditional Belgian Wit yeast, orange peel, coriander,
and pure honey. This cider was bottle refermented and is gluten free, 6% abv)
6. Husk
7. Josephine
8. Lockeland Table
a. Korean Street Nacho-Beef, chili paste, radish, cilantro, pickled red onion paired with
St Feuillien Belgian Coast IPA (A collaboration between St Feuillien and Green Flash
Brewing Company, this beer is a result of aggressive West Coast hop and Belgian yeast
coming in at 7.5%abv)
b. Roast Beef Po Boy | Horseradish Au Jus-LT giardiniera, smoked mayo paired with
Hanssens Kriek (Tart, fruit, dry finish, this Lambic is blended and aged on black belgian
cherries, 5.8%abv)

9. Margot Cafe

a. Moules Frites paired with Glazen Toren Saison dErpe-Mere (Classic saison however
not brewed with any herbs or spices, aroma of hops, fruit, and spice. Refreshing with a
dry finish, 7.5%abv)
b. Roasted cauliflower salad with pickled mustard seeds, toasted almonds, and blue
cheese paired with Etienne Dupont Cidre Bouche Brut (Unfiltered and unpasteurized
French cider made with a variety of apples that impart unique flavors. Tremendous
complexity of apple, citrus, pine, lime, butter, and leather with notes of wood and roast
cacao, funky, 5.5%abv)
10. Martins BBQ
11. Masons
a.Pork Belly Banh Mi Donuts with Smoked Cheese Wiz and Pork Cotton Candy paired
with New Belgium Brewing Love-Blackberry Whiskey Barrel (This very limited release, is
an unblended dark sour ale that has been aged in Leopold Blackberry Whiskey barrels.
Smells of blackberry jam, aroma of berry pie, followed by a brisk puckering sourness.
Medium body finishes crisp, readying you for another sip of the complex sour berry
journey, 8.5%abv)
b.Prawn Swizzle Stick with Chilies, Peanuts, and Spring Onion paired with St.
FEUILLIEN Grand Cru (Belgian Strong Ale, first sip is light and intriguing. The next
impression is one of a slight bitterness full of captivating nuances, creates a lingering
moment of hoppiness, rounded off by an intense yet pleasant bitterness, 9.5%abv)
12. Prima
a. Italian tostada, octopus ceviche, avocado, ricotta salata paired with Wild Beer
Co. Somerset Wild (Spontaneously fermented sour/wild ale with yeast and bacteria
harvested from apple orchards. Acidity levels similar to a white wine give depth and
complexity to the refreshing beer, 5% abv)
b. Pork and Toast, schmeared pork, cherries, chili de arbol paired with Bockor
Cuvee des Jacobins Rouge (Unblended old lambic aged for a minimum of 18 months in
French oak barrels from the Cognac region. Sophistaced full body with overtones of
vanilla, dried cherry, stone fruit, and cocoa, complex beautiful sour beer, 5.5% abv)

13. Sinema
a. Scallop Ceviche with Grapes, Fennel and Verjus and Micro Mustard paired with
Brouwerij de Glazen Toren-Jan De Lichte (Double Belgian Witbier or White ale brewed

with barley and wheat malts, oats, and buckwheat. Slight spicy notes and citrus,
7.5%abv)
b. Gougeres with Genoa Salami, Homemade Cream Cheese and Pickles paired
with Brooklyn Local 2 (Belgian style strong ale, 100% bottle refermented. Hints of dark
fruit, caramel and chocolate, dry complex finish, 9%abv)

14. Thai Esane

a. Papaya Salad with sticky rice paired with Brooklyn Brewery Sorachi Ace (Classic
Saison but brewed with Japanese Sorachi ace hop, notes of citrus, lemon grass, and
dill. 100% bottle refermented with champagne yeast, 7.6%abv)
b. Esane Sausage paired with St. Feuillien Brune (Abbey Dubbel brewed in Le Roeulx
Belgium. Fruitness resulting from fermentation, malty body, blends well with liquorice
and caramel flavors, 8.5%abv)