1834 Tavern Lafayette

Belgium’s national dish prepared in 1800’s Flemish style; Penn Cove mussels flown in daily, simmered in garlic-herb, Pinot Grigio broth with sun-dried tomatoes, accompanied by a hearty serving of La Brea Bakery baguette.

The ultimate simple pleasure is house-whipped Montchèvre goat cheese topped with Arkansas wildflower honey along side mild Italian prosciutto and a warm La Brea Bakery baguette .

Two Bansley’s Berkshire bratwursts, one Belgian and one zesty cheddar, grilled to juicy perfection and served with our bold 1834 house-made mustard and French Cornichons (imported pickled cucumbers).

Tender ribs with big tavern flavor — we slow-braise Bansley’s Berkshire pork ribs in a rich La Brea Brown Belgian ale and fresh thyme, then smother them in our sweet and savory glossy beer glaze.

Invented in Belgium and given as a gift to soldiers in WWI, our frites are brined in cider and salt, fried to crispy golden perfection, and finished with our signature spice blend. Fluffy inside, delicately seasoned, and served with house-made dipping sauces.

Hand-cut 28-day aged beef tenderloin steak tartare, served with toasted baguette, a bright caper relish, and a rich farm egg yolk.

A hearty French bistro classic; Frisée, haricots verts, and warm Yukon Gold potatoes tossed in house mustard vinaigrette, topped with ale-glazed pork belly lardons, a poached egg*, and drizzled with Kriek gastrique.

A simple gathering of seasonal local greens and fresh herbs, lightly tossed in our elegant house Champagne vinaigrette.

Belgian endive topped with creamy Montchèvre goat cheese, crisp apples, and caramelized tavern walnuts. Finished with our bright house cider vinaigrette.

Spicy Bansley’s Berkshire cheddar bratwurst served atop cider-braised purple cabbage, warm German potato salad with crisp prosciutto, and our 1834 house-blend mustard.

Your fingers were made for dipping our fresh, half pound of flaky wild-caught Pacific cod and golden thick-cut fries into our rich house-made remoulade. Finger-licking good, just as a tavern classic should be.

This comforting Flemish classic puts herb-roasted, ½ bone-in chicken over a bed of orange-honey heirloom carrots and buttery pommes puree, finished with house Dijon-brandy crème sauce.

This Parisian favourite features a 11 oz. American Wagyu New York strip*, seared to juicy perfection, served with Belgian ale–glazed local mushrooms, traditional golden frites, and house Béarnaise sauce.*

28-day aged, 7oz filet, perfectly tender and richly marbled, served over silky French-style buttery pommes purée with asparagus and finished with warm provencal herb butter.

Our house Belgian waffle topped with cheesecake, fresh strawberry lambic compote, whipped vanilla crème and candied walnuts.

Rich Belgian chocolate cake made in-house with bold dark ale, finished with silky ganache and fresh whipped vanilla crème.