The Trappe Door

Finely chopped raw beef served on toasted French bread, topped with a cured egg yolk, fried shallots, lemon pesto, and fresh herbs.

A savory mixture of wild mushrooms in a garlic and white wine cream sauce, served inside a light, flaky puff pastry shell.

Crispy, deep-fried balls filled with a creamy Gouda cheese center, served with a side of herbed mustard.

Crispy fried oysters tossed in spicy buffalo sauce and served with a side of bleu cheese dressing.

A wheel of brie cheese baked in a flaky pastry crust, served with a raspberry reduction, fresh apple slices, endive leaves, and honey-glazed pecans.

A curated selection of cured meats, artisanal cheeses, assorted accompaniments, and fresh bread.

A rich onion soup topped with toasted croutons and melted Gruyère cheese.

A freshly prepared soup selected by the chef each day.

A fresh salad of leafy greens, orange wedges, cucumbers, and tomatoes, topped with bleu cheese and honey-glazed pecans, served with a white wine vinaigrette.

This salad features roasted beets, arugula, and shallots, topped with walnuts and goat cheese dusted with bacon.

This salad features crispy fried Brussels sprouts served over mixed greens with matchstick apples, pancetta, almonds, and a blend of pecorino cheese and goat cheese yogurt dressing.