In addition, Young has revamped Monk Beer Abbey’s entrees to include exciting new offering like a Sausage Trio with duck fried croquette and house made mustard. He’s added a Croque Monsieur with house-cured ham, poached egg and gruyere cheese on buttered toast. And he said the cold-smoked beer-braised Oxtail with root vegetables is considered a “must try.”
“The inspiration behind these changes was made to further enhance the nose-to-tail theme that I have begun to create, using ingredients like house-cured bacon, pancetta, house cooked tasso and beef cheeks,” Young said.
Five varieties of mussels are served on site, and guests are welcome to choose a sampler of any three for $12. There are also five sides to choose from, including Beer Cheese Soup crafted with Bastone Brewery’s Dubbel Vision Ale.
Regulars will notice a new burger on the menu, the Belgian Blue beef with fried egg and grilled tasso. Among the most popular is the Char grilled Elk with Maytag blue cheese, pancetta and fried onions. Burgers cost 10-$15, or a slider platter is available with three varieties for $11. All served with pomme frites.
The restaurant still features a wide variety of Belgian beers, and its mix of new menu items keeps perfect pairing options front and center. With over 30 varieties of beer, even gluten-free guests can indulge in a high-quality Belgian style beer.
“I would like Monk to be known as Royal Oak’s best restaurant, based on the quality of the ingredients we use and the care that goes into every single dish we make,” Young said.