Nuit Belge Menu-March 14, 2015

www.nuitbelge.com
1. 404 Kitchen
a. Ponce Inlet bay scallops, toasted oats, kieffer lime, coriander, lemon paired with
Brouwerij Bosteels Tripel Karmeliet (Refined and complex golden-to-bronze brew with a
fantastic creamy head, characteristics derive not only from the grains used but also from
restrained hopping with Styrians and the fruity nature (banana and vanilla) of the house
yeast. Aroma has hints of vanilla mixed with citrus aromas,8.4%abv)
b. Belgium Elvis biscuit, peanut butter, honey, crispy Bentons ham paired with
Goose Island Beer Co. Lolita (Belgian style pale ale fermented with wild yeast and aged
on raspberries in wine barrels. Aroma of fresh raspberry, jammy fruit, with a crisp
refreshing body, 8.7%abv)
2. Blackberry Farm

Toscano, Finnociona, Sopressata Charcuteries

Pickled Eggs with Accoutrement
Brebis, Singing Brook Cheeses
Assorted Homemade Jams and Pickles

All paired with Blackberry Farm Brewery Classic Saison (aroma is dominated by fruity
esters reminiscent of citrus fruits along with a moderate earthy and floral hop aroma, mediumbodied and has a very refreshing effervescence, 6%abv)
All paired with Blackberry Farm Brewery Belgian Dubbel (abbey-style ale complex
flavors and aromas including a rich maltiness with hints of dark dried fruits such as raisins and
plums. The beer has a medium-full body with malt sweetness in the front of the palate, complex
flavors of dried fruits and chocolate in the center, and a dry finish, 6%abv)

3. Capitol Grille
a. Beef heart pastrami, malted cracker, raspberry gastrique paired with
Picobrouwerij Alvinne Sigma (Dark sour ale, dark fruit notes, mild sourness, 10%abv)
b. Country pork pate, cherry, fennel, pickled mustard seeds paired with New
Belgium Brewing Transatlantique Kreik (New Belgium Brewing and Old Beersel of
Belgium partnered to create this beer, a spontaneously fermented lambic ale made with
sour cherries. This authentic kriek beer began life in the oaken vessels at Gert en Jos
Christiaens brewery in the Lembeek region of Belgium. After more than two years aging,
Oud Beersels offering shipped across the Atlantic 8%abv)

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
a. Geechie Boy grit pudding, preserved Florida strawberries paired with Blackstone
Brewing Company Stephanies Dubbel (Malty brown beer brewed with Belgian malts
and Belgian dark candi sugar. Medium body with hints of chocolate and caramel,
fermented with Chimay yeast which leave aromas of raisins, plums, and dried cherries,
7%abv)
b. BBQ ribs, charred scallion, peanuts paired with Blackstone Brewing Company
Belgian Quad (Rich, sweet, and malty on the palate with low bitterness, bold and
delicious)
7. Josephine
a. Corned Beef Cheek, kraut, truffle dressing, rye paired with Goose Island Beer
Co. Matilda (Complex Belgian style pale ale is fermented with the wild yeast
Brettanomyces. Pours a golden sunrise color with dried fruit and clove aromas, a spicy
yeast flavor, and a satisfying dry finish, 7%abv)
b. Smoked Ham hock terrine, pistachio, dried cherry paired with Blackstone
Brewing Company Belgian Tripel (A complex fruity, estery, and spicy mouthfeel ends
with a sweet finish. Higher alcohol and the use of pale malts results in a sweet tasting
light body and an delightful aroma, 9%abv)

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
a. Sausage samplers and southern belle sauce paired with New Belgium Brewing
Company Abbey (Aroma of banana, sweet chocolate malt, clove, bubblegum, sweet
spice cake, cinnamon, dark fruits, creamy and rounded start and middle, slight warming
and peppery perception give it a clean and slightly dry finish, 7%abv)
b. Mini pork sliders topped with coleslaw and sweet dixie sauce paired with
Leipziger Gose (Refreshing, slightly sour taste and is ideal for quenching your thirst.
Gose is brewed with the additional ingredients lactic acid, cilantro, and salt 4.5%abv)
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)