Monk's Cafe Menu

boudin blanc, spinach & fêta chicken sausage, our country terrine and a selection of cheese.

homemade, beer-battered, golden fried chicken fingers

vegetarian dish. roasted lemon, lager and garlic hummus; curried butternut squash; and red pepper feta dip with grilled herbed flatbread & olives

fried frog leg confit coated with our piquant sauce these are meaty, tender and delish!

large, sea scallops grilled to medium. topped with a beurre blanc made with our private label flemish sour ale, shallots, chervil and butter

our award winning fresh cut, double fried frites - we use locally grown bintje potatoes whenever possible served with monk's famous bourbon mayonnaise for dipping.

caramelized leeks with guyrere cheese & black olive

incredibly hot chicken wings with chipotle pepper sauce that are not for the faint of heart. they aren't those wimpy 'buffalo wings' - these babies are incendiary! thermonuclear comes to mind. hot! h

slow braised in abbaye de val dieu with olives, garlic & herbs. served on soft polenta

organic greens with our monk's flemish sour ale vinaigrette.

add goat cheese

add grilled chicken breast

add grilled salmon

crisp romaine lettuce tossed, lardons & cheesy croutons tossed with our tangy caesar dressing

add grilled chicken breast

baby greens with duck breast (grilled medium/medium rare), goat cheese, spicy walnuts & craisins

grilled tuna steak over seasonal greens with kalamata olives, red onions, capers, hard boiled egg, chilled potato & green beans.

baby spinach, hard boiled egg, capers, red onion & our granny smith apple vinaigrette

flat iron steak marinated with oatmeal stout & other goodies. then grilled served over seasonal greens with our award winning pomme frites

fumé, tomato, fennel, herbs de provençe & garlic

dekoninck ale, apples, gruyere, caramelized leeks & garlic

saison dupont, fumé, parsley, caramelized leeks, bacon, bleu cheese & garlic

gueuze, fumé, garlic & parsley

oatmeal stout, baby spinach, goat cheese, fumé, garlic, tomato & basil

fumé, celery, olives, bell peppers, mushrooms, leeks, garlic, parsley & cream

hoegaarden, fumé, toasted spicy chile de arbol peppers, chervil & garlic

monk's flemish sour, fumé, thai red curry, bais, garlic & coconut milk

boursin & sprouts

sottocenare truffle cheese & shitake mushroom

ardennes-style ham (think sweet parma) & belgian cheese

bacon & cheddar

sauteed broccoli rabe (w/garlic) & cheddar

caramelized leeks & bleu cheese

goat cheese, lettuce, tomato & raw onion

on an italian roll with our spicy raspberry mustard

our award winning salad served sandwich style on an italian roll. baby greens with grilled duck breast, goat cheese, spicy walnuts and craisins

vegan dish. miso, mint & tofu raita; marinated seitan, tomatillo salsa & lettuce

marinated, then grilled. served on focaccia w/chipotle mayo and garlic sautéed kale

slow cooked in abbaye du val dieu brown ale. fennel/apple slaw, frites, peach bbq sauce & boursin cheese - all served on an italian long roll.

vegetarian dish. seitan (wheat meat) sauteed with onions and mushrooms. served on a long roll and topped with st. nectaire cheese

celeriac "steaks" rubbed with whole grain mustard & freshly cracked black peppercorns. served over our root vegetable mash. napped with dijon, soy cream sauce made with brandy, shallots and

cured with orange zest, garlic, parsley, rosemary and thyme. served with carrot celery root mash, pearl onions, green beans and jus

topped with our white beer beurre blanc. served with mixed vegetables and greens

weissebeir braised french ham, asparagus, goat, cheddar, swiss and sottocenerre truffle cheese

rack of new zealand lamb grilled and served with a shallot sauce made from gales prize old ale. served with stoemp (belgian-style potato & vegetable pancake)

pan seared with bacon, pearl onions, capers and saison dupont. saison dupont is a traditional farmhouse ale with a subtle fruity character & a substantial 'peppery' hop nose

a flavorful cut from a standing rib. grilled to order and topped with our rich sauce made from demi glace & rochefort 10°. with potato and veggie

add roquefort cheese

half a free range & hormone free chicken from lancaster county. roasted with orange slices and herbs de provençe. potato & veggie

braised in allagash black belgian-style stout with carrots, turnips, onions and parsnips. served over mashed potatoes

maine - their curieux (belgian inspired tripel aged in bourbon barrels) with maine cold pressed coffee.

maine - rob tod's interpretation of a traditional belgian wheat beer, allagash white is brewed with a generous portion of wheat and a special blend of spices, this beer is light and slightly cloudy i

netherlands - excellent, super-dry saison. fruity aromas from the yeast.

belgium - a triple in style. the young drinkers just love the pink elephant logo

fire & flame. another great beer from menno. this brewery is inside of a circa 1600 windmill. american style ipa with aggressive hopping,

oregon - multi-award winning porter from this amazing brewery. roasty, chocolate notes in the body. crisp, bitter finish. yummy!

released each year in march, a strong ipa brewed with luscious apricots, finished with whole leaf willamette and cascade hops. fruity, citrusy, cedar, thirst-quenching. a "fruit beer for hop hea

2012 vintage. this super saison ages well. arguably the best holiday ale made in belgium. a bit of citrus in the finish. lots of dried fruit in the taste. medium to full body. hops in taste & finish.

germany - the smoked malt componet really shines through, although i don't get much of the "peated" malt aroma or flavor. lower than anticipated phenols. notes of bacon dipped in bitterswee

belgium - strong dark ale with notes of caramel & coffee. the oak aging adds a bit of vanilla from the wood.

portland , oregon - certainly a west-coast ipa in character. deep gold/copper color. medium body. aromas of passion fruit and pine cones. dry hopped. easy to drink

new zealand - belgian inspired abbey tripel. notes of clove and aromatic spices.

belgium - that's right, our own private label brewed for us by the family-owned van steenberge brewery, just outside ghent, belgium. medium body, red color, somewhat fruity nose, malt flavor with a s

belgium - this is a staff favorite in bottle. this beer is aged 18 months in oak barrels, which provides the sour note this beer exhibits. kegs of this are a real rariety. both refreshing and bracing

california - perhaps my favorite west coast ipa. solid hop aromas and finish backed up by the perfect balance of malt.

california - blonde ale influenced by duvel. great aromas of banana and pear. medium body with flavors of pale roasted malt and spice from the hops. hops in the finish give it a crisp, dry finish.

california - their harvest ale made with whole cone hops. this year the used yakima experimental hop 291. can't wait to taste this.

belgium - can you say malt? i thought you could. quadrupel. full body. raisins, chocolate, dates and all sorts of wonderful flavors out of this huge beer. this rocks!

adamstown, pa - light, crisp & refreshing. it’s tastes like a lager, but it’s an ale. a bit of fruitiness and a tad of hop bitterness.

belgium - traditional belgian tripel that is a tad drier in the finish than is chimay. this is keith's, one of our chefs, favorite beer.

belgium - rich, spicy blonde triple, dry herbaceous finish. brewed on the grounds of a trappist monastary (in the ardennes mtns). the hoppiest of their three offerings. since 1862 the cistercian trap

netherlands - menno really combines old world tradition with new american styles. this is one of his takes of a double ipa. brewed with challenger & saaz hops, but dry hopped with amarillo. lots of c

netherlands- inspired by english porters. medium body. notes of coffee and biscuits.

netherlands - (blood, sweat & tears) english peat smoked malt and weyerman beechwood smoked malt. notes of coffee, chocolate & dark fruit with a phenolic smokey edge.

delaware - named after one of my favorite deltron 3030 songs from their legendary lp. a twist on a belgian wit. sam uses fuji apple juice instead of orange peel; cilantro instead of coriander; and a

california - double ipa with 15? varieties of hops. huge resin-like taste and feel. big ass beer.

seattle, washington - blood orange pale ale. haven't tasted this yet, but dick cantwell brews amazing beers. i expect nothing less from him. expect this to be refreshing

louisville, kentucky - the didn't have anything like this when i was stationed at fort knox in the early 1970's. great bourbon & crappy beer was the way of the day. these boys have stepped up the gam

louisville, kentucky - another offering from against the grain (atg). this is an english-style barleywine ale which was aged in an angel's envy bourbon barrel. huge, viscous malt bomb.