DINNER MENU
5pm until closing
APPETIZERS
Shrimp grilled, over pesto beans (3) / $8.5
Classic Shrimp Cocktail (3) / 7.5
Shrimp Margarita, lime, sour cream and avocado (3) / 8.5
Crostini with fresh mozzarella and roasted peppers / 5.5
Carpaccio of Smoked Salmon, lemon caper dressing, mixed greens / 9.5
Grilled squash, portobello, roasted peppers and goat cheese / 6.5
Spicy Lump Crabmeat Imperial, sliced avocado / 12.5
Roasted Oysters with curried chardonnay sauce (5) / 11.5
Long Island Oysters on the half shell, half dozen / 11.5
Crisp Fried Calamari with red pepper aioli / 9
SOUPS
Shellfish Bisque (blue crab and clams) / 7.5
Soup of the day
“Consuming raw or undercooked meats, poultry, seafood. shellfish or eggs may increase your risk of food-borne illness.”
SALADS
House Paradise Salad / $8
Baby Arugula, shaved parmesan and pears / 7.5
BLT Salad, petit iceberg, apple wood smoked bacon, blue cheese dressing / 8
Fresh Mozzarella, roasted peppers with julienne endives / 8
MEATS AND SEAFOOD
Filet Mignon, red wine sauce / $32
Flatiron Steak 8oz., caramelized peppers and onions / 22
Bone-in Rib Eye Steak 20 oz, with spicy chili butter / 38
New York Sirloin Steak, 14 oz, grilled / 35
Sliced Filet Mignon, cremini, peppers, onions with red wine reduction / 27.5
Colorado Lamb Chops, balsamic vinegar glaze / 32
Iowa Pork Rib Chop, mustard sauce / 17
Calf’s Liver, caramelized onions, apple wood smoked bacon / 17.5
Wellington Farms Chicken, grilled lemon and herbs / 17
Crab Conrad, lump crabmeat, portobello, pancetta, wilted spinach / 32.5
Monocle Crab cakes, roasted red pepper sauce / 28
Atlantic Salmon Filet with oven roasted fennel & leeks / 23
Gulf Shrimp, over linguine with wild mushrooms, spinach and zucchini / 22
SIDES
Potato gratin / $5
Steamed Asparagus / 7.5
Wild Mushrooms and onions / 8
Crispy Onion Rings, chipotle aioli / 6
Creamed Spinach, reggiano parmesan / 7
Zucchini, red peppers, grilled onions, shallot butter / 7
WINES BY THE GLASS
Malbec, Catena, Argentina, ’06 / $9
Grenache, Shiraz, Mourvedre, The Stump Jump, Australia, ’08 / 8
Cabernet Blend, Decoy, Duckhorn, Napa, ’07 / 14.5
Cabernet Sauvignon, Hess, California, ’07 / 10.5
Zinfandel, Ravenswood, Sonoma, ’07 / 8.5
Pinot Noir, Heron, California, ’07 / 8.5
Sauvignon Blanc, Coopers Creek, New Zealand, ‘09 / $8.5
Pinot Grigio, Lagaria, `08 / 8
Marsanne/Voigner, D’Arenberg, Australia, ’07 / 9.5
Chardonnay, Sonoma Cutrer, Russian River, ’07 / 12
Champagne, Piper-Heidsieck, split bottle / 18
Sparkling Wine, Chandon, split bottle / 11.5
Now accepting reservations on Friday Evenings for Rehearsal Dinners
Private Dining in the Federal Room and Wine Room
www.themonocle.com
**Please note that we use peanut oil for frying
onocle Restaurant
