This summer, Chef Robert Young and the folks at Bastone are returning to their Belgian roots with a special menu of inspired dishes. “Belgian Days” features some old favorites and a couple new takes on Belgian classics.
From Short Ribs with wild mushrooms to Pan Roasted Pickerel with rosemary and morel butter, to an inspired dish of Belgian Waffle Nachos topped with pulled chicken and jarlesburg cheese, the menu harkens back to Bastone's Belgian heritage. This dinner menu is served daily beginning at 4 p.m., now through Labor Day.
Here’s the menu:
Belgian Waffle Nachos: Crisp Belgian waffle quarters topped with pulled chicken and Jarisburg cheese. Finished with lettuce, roasted red peppers and mammoet sauce for $10.95.
Braised Lamb Shank: With bell peppers, Bastone Dubbel Vision Ale, tomatoes, celery root and redskin potato mash for $20.95.
Short Ribs: Beef short ribs, wild mushroom and cipollini sauce, scalloped potato and seasonal vegetable for $21.95.
Chicken Booyah: Chicken, beef and pork poached with root vegetables and served over rice with fresh baked French bread for $16.95.
Vegetable Bake: Leeks, tomato, wild mushrooms and orecchiette pasta, baked with Bleu de Gand cheese for $14.95.
Pan Roasted Pickerel: With rosemary, morel butter, truffled mash potatoes and grilled asparagus for $18.95.
Stay tuned for a review of some of my favorites off this new menu!