- Pickled Crudites
- Mixed Green Salad with Horseradish Dressing
- Moules Frites
- Honey-Roasted Belgian Endives and Parsnips
- Rabbit in Mustard Sauce
- Waffle Cones Filled With Sweet Cheese and Berries
More About This Menu
Serve each course with a different Belgian beer: For the pickled vegetable appetizer, serve some zesty and spicy Popperings Hommel Ale, then for the Moules Frites, a glass of Rodenbach Grand Cru. With the salad, Saison Dupont provides dry and richly balanced contrast with notes of pineapple and white pepper. With the rabbit and roasted vegetables, crisp and hoppy Duvel is an easy choice, and for dessert, with the waffle cones, Oud Beersel Framboise, made with fresh raspberries, is a perfectly refreshing match.
The moules frites recipe on this menu only serves two, be sure to increase it in size to accomodate all your guests.
For a variety of dipping sauces to serve with your frites, check out our sauce recipes »
Butchering a rabbit is simple when you follow our step-by-step photo instructions »
Set the mood by playing some festive Flemish oldies. Check out our playlist on Spotify »