WASHINGTON RESTAURANT WEEK, SUMMER 2010
Dinner Menu, Aug. 16-20
5pm until closing
THREE-COURSE DINNER, $35
Choice of APPETIZER, SOUP or SALAD
Tenderloin of Beef, cognac peppercorn sauce
or
Salmon with Curried Lump Crabmeat
and
Special Dessert of the Day
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
Blue Crab Cakes, roasted red pepper sauce / 28
Atlantic Salmon Filet with oven roasted fennel & leeks / 23
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 ’07 / $9
Grenache, Shiraz, Mourvedre, The Stump Jump, Australia ‘08 / 8
Cabernet Blend, Decoy, Duckhorn, Napa ’07 / 14.5
Cabernet Sauvignon, Hess Select, California ’07 / 10.5
Zinfandel, Ravenswood, Sonoma ’07 / 8.5
Pinot Noir, Heron, California ’08 / 8.5
Savignon Blanc, Coopers Creek, New Zealand ‘09 / $8.5
Pinot Grigio, Lagaria ’09 / 8
Marsanne/Voignier, D’Arenberg, Australia ’08 / 9.5
Chardonnay, Sonoma Cutrer, Russian River ’08 / 12
Chardonnay, Columbia Crest, Columbia Valley’06 / 8.5
Champagne, Piper-Heidsieck, split bottle / 18
Sparkling Wine, Chandon, split bottle / 11.5
Private dining in the Federal Room and Wine Room
www.themonocle.com
“Please note that we use peanut oil for frying.”
onocle Restaurant
