Layers of Smoked Salmon, Parmesan Croustade, Horseradish Crème Fraiche
Our Sausages
Chose your sausage with your favorite side. Sides: Corsendonk braised red cabbage, Bed of lentils over au jus, Stoemp (carrot or leek), Wilted Spinach, White wine braised Sour Crout
Wild boar and Cranberry
$12.00
Pheasant
$12.00
Merguez
$12.00
Boudin Noir (Blood Sausage)
$12.00
Venison and Blueberry
$12.00
Our Seafood and Meats
Bacon Wrapped Whole Trout
$22.00
Pan Seared Bacon Wrapped Whole Trout with Roasted Fingerling Potatoes in Creamy Saffron Caper Sauce
Mannequin Pis Restaurant, Originated by the passionate and innovative Belgian Chef Bernard Dehaene, started its journey on April 1st of 1999. Since then it has been one of the hundred best Washingtonian Restaurants. From the very beginning, Mannequin Pis established itself as a testament to the authentic, delicious, and sophisticated Belgian Cuisine and earned many accolades over the last eight years. Moreover, its extensive list of Belgian beer and electric wine from Robert Kacher selections and more along with relaxing setting and delightful food makes Mannequin Pis a unique dining experience.
As Chef Bernard Dehaene moved to Philadelphia to initiate his next venture “Zot” in 2005, his two beloved chefs, Jesus and Samuel Encarnacion, continued the legacy of Mannequin Pis under the management of the new owners Loren and Peter Gomes.