T2 Taps & Tapas - Belleville, IL

A traditional mojo picon sauce served with marinated pork skewer.

A blend of crab and cheese seasoned and stuffed in a fresh piquillo pepper layered with toast points with some garlic aioli.

Jumbo shrimp marinated in a sweet chili soy sauce seared then topped with shredded coconut and lime juice served over garden greens.

A wedge salad with grape tomatoes bleu cheese dressing.

Finally chopped sushi-grade yellowfin tuna tossed in our house Creole seasoning served with toasted French bread.l

Fresh CAB sliced beef tenderloins seared on the grill then topped with caramelized onions, Brie, and figs.

A mixture of black beans, corn, bell pepper, onion, and cilantro all tossed in season breadcrumbs.

Smoked king salmon and goat cheese mixture stuffed into a baby Portobello and grilled and topped with chives.

Grilled chicken brushed with a house mango peach barbecue sauce and topped with sweet mango salsa and queso fresco cheese in a flour tortilla.

Chimichurri marinated flank steak sliced thin and served with a pico and queso fresco cheese.

Seasoned and seared mahi-mahi topped with mango salsa, queso fresco cheese, and jalapeno crema.

Roasted peppers, caramelized onions, pepper jack cheese sauce, smoked Gouda, and herb-roasted chicken all on fresh flatbread.

Smoked king salmon thinly sliced, fresh asparagus, basil pesto, and a mixture of mozzarella and goat cheese all on our flat fresh flatbread.

Garlic and oil topped with fresh Roma tomatoes Kalamata olives, roasted bell peppers, and feta cheese with balsamic glaze.

Thinly sliced prosciutto, cranberries and crumbled Brie all layered on our fresh flatbread and finished with a little balsamic glaze.

Spinach artichoke dip baked in our fresh flatbread.

Our strawberry poppyseed dressing layered with oranges, pineapples, Craisins, candied walnuts in our fresh flatbread and finished with a dusting of brown sugar.

A blend of fresh chickpeas, roasted garlic, lemon juice, olive oil.

Topped with blue cheese crumbles, bacon strips, and caramelized onion.

Topped with basil pesto, sun-dried tomatoes, and shredded Parmesan.

Topped with feta cheese, cucumber, lemon juice, and cinnamon.

Chiffonade basil chopped parsley and chopped tarragon.

Pesto cream sauce, mozzarella, and choice of tequila-marinated shrimp or chicken.

Smoked Gouda and mozzarella, chicken, red onion, and sweet baby ray's BBQ sauce.

Meatballs, Italian sausage, pepperoni, black olives, mozzarella, and ricotta cheese.

Garlic and olive oil crust with Roma tomatoes, basil, and fresh mozzarella.

Pepperoni, Italian sausage, mushroom, onion, green pepper, and mozzarella.

Broccoli, black olives, Roma tomatoes, spinach, portabella mushroom, red and yellow peppers, red onion dusted with Parmesan and mozzarella.

Meatballs, procuitto, panchetta, capicola, pepperoni and mozzarella.

Pepperoni, sausage, ham, bacon, hamburger, and mozzarella cheese.

Parmesan cream sauce, roasted sirloin, red onion, tomato, bleu cheese, rosemary, and mozzarella cheese.

Brushed with olive oil and garlic then layered with lobster, peppered bacon, Roma tomatoes. Topped with a blend of mozzarella and asiago cheeses then finished with a garlic aioli plus arugula.

A wheel of Brie baked and topped with a seasoned fruit topping served with toast points.

2 large cannolis filled with ricotta and chocolate chip cheese spread served with a fresh strawberry glaze.

Thin layers of chocolate cake with cream cheese, ricotta, and fruit layers topped with whipped cream.

Marshmallows browned, a hot skillet topped with a dark chocolate mousse, and serve with graham crackers.

A selection of chocolate desserts handcrafted by our chefs served with whip cream.

Finished with seasonal berries and chocolate topping.