For to-go orders, please visit our online platform here.
*Some menu items are unavailable to-go.
Starters
Pommes Frites
True Belgian fried potatoes. Choose one of the following dipping sauces: mayo, aioli, rémoulade, Bourbon dragon sauce, chipotle mayo, or curry ketchup. Extra sauce for additional charge.
Hand-Crafted Soups
Served with organic bread. Ask your server about our daily specials.
Appetizer Plate
House smoked wild Coho salmon, salami, Chimay Le Vieux aged cow’s milk cheese, olives, cornichons, crème fraiche and rosemary crackers.
Pretzel
Fresh baked pretzel with beer-cheese sauce and stone ground mustard.
House Salad/Small House Salad
Mixed greens, tomatoes, cucumber and sweet peppers with balsamic vinaigrette, blue cheese and pumpkin seeds. Add grilled chicken breast, sauteed wild prawns or falafel croutons for an additional charge.
Soup and Salad
Side of house salad and a cup of soup. Substitute a side Caesar salad for an additional charge.
Caesar Salad
Romaine, croutons, Grana Padano, spicy white anchovy and lemon dressing. Add Spanish white anchovies or grilled chicken breast for an additional charge.
Sandwiches
Served with a side of pommes frites and choice of dipping sauce. Substitute a side salad or cup of soup for an additional charge.
Lamb Burger
Lamb ground with spicy Merguez seasonings topped with julienned roasted red peppers, chipotle mayo and mozzarella. Served on a fresh brioche roll.
Lamb “Deluxe”
Bacon, arugula, caramelized onion, Mama Lil’s peppers, aioli and white cheddar.
Falafel Sandwich
House-made falafel patty on a fresh bun with apricot and IPA chutney, goat cheese, red onion, mixed greens and dragon sauce. Vegan upon request.
Croque Monsieur
Parmesan, Emmenthaler and beer cheese sauce on Fremont sourdough with black forest ham. Add an organic egg for an additional charge.
Croque Savoyard
Parmesan, Emmenthaler and beer cheese sauce on Fremont sourdough with roasted red peppers, basil and tomatoes. Add an organic egg for an additional charge.
Brouwer’s Speakeasy
Smoked turkey, apple wood smoked bacon, baby greens, tomato, Havarti, and honey Dijonnaise on a toasted croissant.
Entrees
Traditional Mussels and Frites*
Penn Cove mussels, sautéed shallots and garlic in a white wine cream sauce. Served with fresh baguette, small frites and choice of dipping sauce.
Brouwer’s Mussels and Frites*
Penn Cove mussels, carrots, celery, onions and leeks in a Wittekerke Wild cream sauce. Served with fresh baguette, small frites and choice of dipping sauce.
Bier Cioppino*
Penn Cove mussels, wild-caught prawns and rockfish in a tomato and witbier stew with orange zest, saffron and Thai basil, grilled garlic baguette.
Sausage
House-made pork, apple, leek and fresh hop sausage, mashed stoemp potatoes, crispy bacon, grilled asparagus, Dijon mustard.
Stoofvlees
Traditional Belgian stew made with Oregon natural beef, bacon and pFriem Belgian Strong Dark served over a bed of pommes frites with thyme crème fraîche. Add fresh cheese curds for an additional charge.
Steak Frites
10oz grass-fed Ribeye with Belgian Grand Cru reduction, pommes frites and your choice of dipping sauce. Add Highland Park Magnus whisky cream sauce and/or Bleu cheese for an additional charge.
Mac n’ Beer Cheese*
Roasted poblano pepper, bacon and white cheddar served with a side of house salad.
Rockfish and Frites
Fresh rockfish filets battered in Firestone Walker Double Barrel Ale. Served with rémoulade and choice of dipping sauce.
Desserts
Stout Float*
Two scoops of vanilla bean ice cream and Fremont Dark Star on nitro.
Gaufre Liège
Cinnamon-vanilla waffle with caramelized sugar, chocolate stout ganache, vanilla bean ice cream.