INTERNATIONAL DINNER - BELGIUM MENU

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Waterzooi of Chicken (Gentse Waterzooi)

• A light, creamy broth made with chicken, leeks, carrots, celery, and potatoes.
• Finished with egg yolk and cream for richness.
• Garnished with fresh parsley and chervil

Endive & Apple Salad with Walnut and Blue Cheese

• Belgian endives (witloof), thinly sliced apple, toasted walnuts, and Fourme d’Ambert or local bleu.
• Light mustard-honey vinaigrette.
• Bitter, sweet, crunchy, and creamy balance.

Moules à la Marinière (Mussels in White Wine & Herbs)

• Classic preparation with white wine, shallots, garlic, parsley, and butter.
• Served in a small portion with a side of crisp baguette slice or frites tasting

Carbonnade Flamande (Flemish Beef Stew)

• Slow-braised beef in Belgian dubbel or oud bruin beer with onions, thyme, and mustard.
• Served in a small ramekin with a piece of rustic bread.

Sole Meunière with Brown Butter & Lemon

• Delicate North Sea sole, pan-seared in butter, finished with lemon and parsley.
• Served with a miniature portion of stoemp (buttery mashed potatoes with leeks).

Liège Waffle with Caramelized Pears & Speculoos Cream

• Dense, chewy Liège waffle made with pearl sugar.
• Topped with caramelized pears in Belgian beer syrup.
• Finished with speculoos-spiced whipped cream.