You cannot celebrate Belgian cuisine without Moules-Frites. Our mussels are steamed in a flavorful beer broth, aromatic vegetables, and butter, creating a sauce that begs to be soaked up with crusty bread or a stray fry.

Mussels Steamed in Beer

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Enjoy a selection of fish fries and chicken wings on Wednesday.

In a bowl, mix the flour, cornmeal, salt, and black pepper. Dredge the fish fillets in the mixture, ensuring they are well coated.

Prepare the Fish

In a large skillet, heat the oil over medium-high heat until hot (about 350°F).

Heat the Oil

Carefully add the coated fish fillets to the hot oil and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

Preheat the Oven

Place the chicken wings in a large bowl and season with garlic powder. Toss to coat evenly.

Prepare the Wings

Spread the wings in a single layer on a baking sheet. Bake in the preheated oven for 40-45 minutes, turning halfway through, until crispy.

Bake the Wings

In a small saucepan, melt the butter over medium heat. Add the hot sauce and stir to combine.

Make the Sauce

Once the wings are done, remove them from the oven and toss them in the hot sauce mixture.

Toss the Wings

white fish fillets (e.g., cod or tilapia)

all-purpose flour

cornmeal

beer (optional)

salt

black pepper

oil for frying

chicken wings

hot sauce

butter

garlic powder

celery sticks (for serving)

blue cheese dressing (for serving)