G
Smakelijk Eten
Z E l a mb i c UEU
Bon Appétit
KRI
SOVEREIGN
authentic Gueuze selected from our cellar of traditional Lambic. blended from young AND old spontaneously fermented oak-aged ales. Earthy, dry, tart & effervescent.
authentic Kriek selected from our cellar of traditional Lambic. Oak-aged, spontaneously fermented ales steeped on a massive amount of cherries. vinous, funky & alluring.
restaurant week august 2016 3-courses-35.16 / beer pairing-15
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EK lambic
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poured from bottle 12 dollars / 6 OZ
Poured from Bottle 10 Dollars / 6 Oz
APPETIZERS VOORGERECHTEN / LES ENTRÉES
GOUGÉRE MONSIEUR
BITTERBALLEN crispy fried bruin
SAUCISSE ARDENNES
BELGIAN MEATBALLS
CROQUETTES DE FROMAGE
ONION SOUP GRATINÉE
CROQUETTES DE CREVETTES
MARINATED MUSSELS
baked ham,
beer-braised beef,
sliced ardennes
witbier
gruyere, spicy
red wine duck broth,
baby shrimp,
steamed & chilled,
gruyere 7
mustard 6
mustard cream 8
bicky sauce 7
rustic crouton,
bicky sauce 12
red pepper, parsley
style dried pork
gruyere 11
sausage 6
RESTAURANT WEEK FIRST COURSE
flame cakes FLAMMEKUECHEs / TARTES FLAMBéEs
vinaigrette 6
LIEGEOISE
12
fingerling potatoes, green beans, bacon lardon, parsley, red wine vinaigrette biÈre darbyste / blaugies
TRADITIONAL
crème fraîche, bacon lardon, onions
double saison / de la senne
10
GRATINE
crème fraîche, gruyere, bacon lardon, onions
la buteuse / le trou du diable
12
BAVARIAN
caraway-juniper kraut, potato, braadworst, aged gruyere
abbey brune / blackberry farm
12
CHAMPIGNON
MARKET
12
roasted baby vegetables, arugula, smoked yogurt , kriek vinaigrette deux amis / dupont/lost abbey
red wine duck broth, rustic crouton, gruyere brune / des rocs
DUTCH MUSSELS FLAME CAKES
please choose one preperation listed to the left
10
STEAK FRITES
25
COQ AU GUEUZE
25
24
PAN ROASTED TROUT
MEATS
18
MEATS AND CHEESE
chef’s selection of two meats and two cheeses with accompaniments
18
PROVENCAL
white gold / hof ten dormaal
24
asparagus, mushrooms, english peas ala crème in puff pastry, tomato sage conserve extra / thiriez
14
red apron ground beef, brown beer onion jam, gruyere mustard fondue, toastedenglish muffin, fries
23
CARBONNADE FLAMANDE
DUTCH MUSSELS
ground beef and pork, nutmeg, bicky sauce, fried onions, pickles, toasted english muffin, fries nostradamus / caracole
R E S TAU R A N T W E E K t h i r d co u r s e TRADITIONAL GAUFRE LIEGOISE yeast waffle studded with pearl sugar dulle teve / de dolle
DRESSED GAUFRE LIEGOISE
pistachio chantilly, candied pistachios oerbier / de dolle
coffee caramel, candied almond, chantilly cream KAPITEL abt / VAN EECKE
strawberries, chantilly cream
embrasse / de dochter van de korenaar
nutella, banana
riporter / struise
SAFFRON
fennel, smoked sausage, red pepper, roasted garlic v cense / jandrain-jandrenouille
20 / 25
CURRY
20
25
please choose a preperation on the right side of the menu. This will be a 2 lb pot for the second course.
BICKY BURGER
20 / 25
white wine, madras curry, toasted garlic, apple, fennel
grand cru / des rocs
19
VOL-AU-VENT
PAN SEARED COD
brown beer-braised beef short rib, fingerling potatoes, baby carrots, lemon herb butter
classic saison / blackberry farm
selection of four styles of charcuterie with pickled vegetables, mustard, rustic bread
RABBIT IN KRIEK
20 / 25 tomato, capers, herbs de provence
jan de lichte / de glazen toren
roasted carrot puree, frisee & market vegetable salad, preserved lemon vinaigrette, curried pistachio brittle
noir de dottignies / de ranke
moinette blond / dupont
20
smashed peas, fingerling potatoes, roasted beets, charred onion vinaigrette
21
THE SOVEREIGN
WATERZOOI
cuvee freddy / alvinne
saxo blonde / caracole
18
20 / 25
MARINIERE
braised in kriek beer, dried cherries, wilted swiss chard, onions
slow roasted pork belly, caraway, juniper sauerkraut, braadworst, beer and mustard sauce
CHEESE
saison dupont / dupont
hiver / fantome
abt 12 / sint bernardus
CHOUCROUTE GARNI
selection of four farmhouse cheeses with sirop de liège, walnut honey butter, rustic bread
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shaved shallots, celery herbed mayonnaise
pan-roasted chicken, celery, leeks, potatoes, carrots
pan-seared flat iron or sirloin (+10), frites, choice of sauce
saison depeautre / fantome
kaas / fromage / charcuterie
Our very special mussels are sourced exclusively from fifth generation Dutch mussel farmer Theo De Koning at Acadia Aqua Farms in Bar Harbor, Maine. mussels are served with frites.
white wine, garlic, lemon, parsley
roasted breast, Gueuze and Genever braised leg and thigh in pastry
meats and cheese
MOSSELEN / MOULES
BELGIAN
R E S TAU R A N T W E E K S ECO N D CO U R S E
confit tomatoes, crème fraîche, smoked goat cheese, onions
gruyere, crème fraîche, speck ham, onions
dutch MUSSELS
la moneuse / blaugies
TOMATEN
guldenberg / de ranke
11
sunchoke puree, strawberries, black pepper walnuts, aged goat cheese, mustard vinaigrette
12
SPECK
10 / 12
MIXED GREENS
co wild sage / crooked stave
12
20
please choose one preperation listed to the right
roasted mushrooms, mushroom & thyme crème fraîche
saison de dottignies / de ranke
11
ONION SOUP GRATINÉE
14
jambe de bois / de la senne
20 / 25
FRIES frieten / frites
FRIES
6
LOADED FRIES
9
SAUZEN / SAUCES
fries are served with mayonnaise smoked mayonnaise 2 bicky sauce 2 spicy bicky sauce 2 béarnaise 3 poivre 3 champignon 3
SOVEREIGN GENERAL MANAGER zackary sHelton BEER DIRECTOR GREG ENGERT CHEF peter smith
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1206 wisconsin ave nw dc 20007 telephone 202 774 5875 follow us @thesovereigndc
CONSUMING RAW OR UNDERCOOKED EGGS, BEEF, LAMB, POULTRY, MILK PRODUCTS, PORK, SEAFOOD OR SHELLFISH MAY INCREASE YOUR CHANCES OF FOODBORNE ILLNESS
