Sovereign Dinner Menu Restaurant Week 8.19.16

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Aug 19, 2016 - 20 / 25. CURRY white wine, madras curry, toasted garlic, apple, fennel ... follow us @thesovereigndc. GEN
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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