Nuit

Belge New Orleans

February 26, 2016

Pairings Menu

Gautreaus
o NOLA Brewing Piety paired with Duck confit, pistachio waffle, port cherries,
lemon, foie gras butter
Shaya
o Cantillon Lou Pepe Kreik paired with Galaktoboureko, crispy pastry, spiced
chocolate, cherries, sunflower seeds
Boucherue
o Drie Fonteinen Oude Geuze paired with Smoked Scallop Boudin Noir,
Cracklin, Cane Syrup.
Angeline
o De Ranke Guldenberg paired with Southern fried quail, cornbread puree,
local honey and Angeline hot sauce
Cochon Butcher
o Blaugies Darbyste
NOLA by Emeril
o De La Senne Taras Boulba paired with Curry Roasted Wild Boar, Sweet
Potato Coconut Soup, Citrus, Honey and Cashews
Balise
o De La Senne Zwarte Piet
Milkfish
o Achel 8 Blonde paired with marinated, poached then fried pigs face, with
chicken liver, garlic, citrus soy sauce and chili. Served with runny egg
MoPho
o Fantome Pissenlit
Primitivo
o Panil Barrique paired with smoked duck and pork pate with foie, strawberry
mustard, and smoked pecan
Purloo
o Anchorage Brewing Mosaic Saison paired with Olive oil and Florida sea salt
lemon shortbread bars
Root
o Prairie Standard paired with smoked Steelhead trout, cream Cheese, black
Brioche, Meyer lemon
Toups Meatery
o Slaapmutske Flemish Old Style Kreik paired with cherry coke braised short
rib, root vegetable puree, crispy onion
St James Cheese Company
o Jester King Ambree and Black Metal paired with several cheeses