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, Chef Robert Young's menu harkens back to Bastone's Belgian heritage. This dinner menu is served daily beginning at 4 p.m.
I had the opportunity to sample a couple offerings on a recent visit, starting out with a Saison Houblon – a traditional farm house ale, with notes of yeast, citrus and hops, clocking in at 6.5 ABV. The following dishes pair well with this seasonal ale, as well as Bastone’s other award-winning craft brews.
Here’s the menu:
Belgian Waffle Nachos: Crisp Belgian waffle quarters topped with pulled chicken and Jarlsburg cheese. This is a creative take on nachos, or maybe even chicken and waffles! Finished with lettuce, roasted red peppers and mammoet sauce, this dish can be a main course, or a shared appetizer.
Short Ribs: Beef short ribs, wild mushroom and cipollini sauce, scalloped potato. Bone-in short ribs are braised 4 hours, and are the perfect comfort food. Pairs well with a Bastone Dubbel.
Braised Lamb Shank: With bell peppers, Bastone Dubbel Vision Ale, tomatoes, celery root and redskin potato mash. Another comfort food winner in traditional Belgian style.
Chicken Booyah: Chicken, beef and pork poached with root vegetables and served over rice with fresh baked French bread.
Vegetable Bake: Leeks, tomato, wild mushrooms and orecchiette pasta, baked with Bleu de Gand cheese. Chef Robert likes to keep the vegetarians happy by always featuring a meatless dish!
Pan Roasted Pickerel: With rosemary, morel butter, truffled mash potatoes and grilled asparagus. This is enough of a reason to return for a second round.