Point Brugge Cafe

Charcuterie Board

Locally cured meats served with grilled bread & accompaniments.

Cheese Board

Chef’s selection of unusual and familiar cheeses. Served with crusty bread & accompaniments.

Mediterranean Platter

Muhammara red pepper-walnut dip & roasted garlic hummus with slices of grilled flatbread and a Greek salad.

Moules Frites

A pound and a half of mussels served with Brugge Frites.

Moules Small Bowl

A smaller size portion, about a pound.

Crab Cakes

Two crab cakes with spicy aioli and fresh greens.

Chicken Skewers

Flame grilled breast tenders with sweet & spicy chili sauce & ground peanuts, over slaw and cucumbers.

Hop Devil Shrimp

Dipped in beer batter and fried until crisp. Served with Asian dipping sauce.

Macaroni Gratin

Baked in a blend of gruyere, parmesan & cheddar.

Brugge Frites

Fresh potatoes twice cooked in the true Belgian style. Served with basil mayonnaise.

Roasted Tomato and Spinach Dip

A hot and bubbly combination featuring Italian piave cheese. Served with crostini and celery sticks.

Flatbread

Brie, apple chutney, walnuts & micro greens, pomegranate balsamic glaze.

Chaud Chevre Salad

Mixed greens, warmed goat cheese, asparagus and roasted red peppers. Tossed in our house dressing.

Brugge Seasonal Cobb

Mixed greens, Maytag Blue, red onion, hardboiled egg wedges, mandarin oranges, dried cranberries & spiced walnuts. Drizzled with sherry vinaigrette.

Roasted Yams & Arugula Salad

With green lentils, manchego cheese, mixed greens & toasted walnuts, tossed in walnut vinaigrette.

House Salad

Mixed greens tossed in our house lemon vinaigrette.

Tue - Moroccan Chickpea & Merguez Sausage

Wed - TBD

Thu - Chipotle Sweet Potato

Fri - Chicken & Andouille Sausage Gumbo

Sat - Beer Cheese

Steak Frites

Grilled NY Strip steak topped with herb compound butter, served with Brugge frites and sautéed vegetables.

Mustard Crusted Salmon

Scottish Faroe Islands filet, pan seared and served over sautéed greens with dijon cream sauce and herb risotto.

Seafood Waterzooi

Scallops, shrimp, mussels and fresh fish fillets simmered in lemon-rosemary broth, spun potatoes, root vegetables.

Carbonnade Flamande

Beef braised in Belgian brown ale with onions, apricots, cherries and rosemary. Served with fritesfor our take on a traditional Belgian dish.

Chicken Milanese

Boneless breasts with a light sage panko breading, served over sautéed artichoke hearts, tomatoes, banana peppers & asparagus.

Braised Lamb Ragout

Slow cooked lamb shoulder over crispy polenta with sautéed mushrooms & spinach.

Butternut Squash Gnocchi

Locally made Fede Artisan Pasta tossed with spaghetti squash, red onion, brussel sprouts, broccolini & brown butter, topped with crumbled goat cheese & fried sage.

Cassoulet

Slow-cooked duck confit, sausage, bacon, white beans & tomatoes, topped with bread crumbs, baked & served in a cassole.

Fresh Fish

With creamed lentils, braised greens & brown butter sauce.

Point Burger*

Fresh ground chuck grilled to order & topped with Nueske’s bacon, caramelized shallots, fontina cheese, arugula & whole grain mustard aioli.

Hamburger*

Fresh ground chuck grilled to order.

Café Chicken

Grilled breast on a toasted baguette with fresh mozzarella, roasted red peppers, romaine and our basil mayo.

Asian Tofu

Banh Mi style sandwich with organic, locally produced marinated tofu on a toasted baguette, cucumber jalapeno relish, napa cabbage, carrots & basil mayo.

Grilled Cheese

Smooth blend of rich cheeses and roasted red peppers served on classic rye.