WASHINGTON RESTAURANT WEEK, SUMMER 2010
Lunch Menu, Aug. 16-20
11:30am until 3pm
THREE-COURSE LUNCH, $20.10
Select any SIDE SALAD or SOUP
Choice of *MAIN COURSE
(Note: $6 surcharge for Blue Crab Cakes or New York Sirloin)
Plus
Special Dessert of the Day
APPETIZERS AND SOUPS
Crostini with fresh mozzarella and roasted peppers / $5.5
Grilled squash, portabello, roasted peppers and goat cheese / 6.5
Long Island Oysters on the half shell (half dozen) / 11.5
Spicy Lump Crabmeat Imperial, sliced avocado / 12.5
Classic Shrimp Cocktail (3) / 7.5
Shrimp grilled, over pesto-beans, oven roasted tomatoes (3) / 8.5
Crisp Fried Calamari with red pepper aioli / 9
Shellfish Bisque, (blue crab and clams) / 7.5
Soup of the day
SIDE SALADS
Federal Salad / $5
field greens and tomatoes tossed with balsamic vinaigrette
Paradise Salad / 6.5
hearts of palm, avocado, vine ripe tomatoes and button mushrooms
over romaine with our house vinaigrette
Fresh Mozzarella and Tomato Salad / 7.5
with basil vinaigrette
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
*MAIN COURSES
Blue Crab Cakes, roasted red pepper sauce / $26
Salmon Fillet, kalamata olives grape tomatoes and red onion / 17.5
Flatiron Steak, 8oz., julienne peppers and wilted onions / 20
New York Sirloin, 10oz. spicy chili butter and Fries / 26
Calf’s Liver, caramelized onions and apple wood bacon / 15.5
Pasta Carbonara (bacon, garlic, olive oil and Parmesan cheese) / 11
Shrimp over linguini with wild mushrooms, spinach and zucchini / 18
Wellington Farms Chicken, grilled lemon and herbs / 15
MAIN SALADS & SANDWICHES
Chicken Salad Paradise / $14
grilled chicken on a bed of romaine lettuce with avocado,
hearts of palm, mushrooms, and tomatoes served with our house vinaigrette
Tenderloin of Steak Salad Blue / 16.5
medallions of char-grilled tenderloin over field greens,
roasted peppers and blue cheese served with a balsamic vinaigrette
Peasant Style Greek Salad / 13
feta cheese, tomatoes, cucumbers, green peppers, red onions,
black olives, capers, peppeoncini with virgin olive oil and lemon
Carpaccio of Smoked Salmon / 15
Tossed greens in extra virgin lemon caper dressing and fresh dill
***
D Street Angus Burger / $11
Chipotle mayo, peppers, wilted onions, melted mozzarella
Atlantic Salmon BLT / 13
Salmon, pancetta, watercress, oven roasted grape tomatoes on brioche
107 Club / 12
Grilled chicken, fresh mozzarella, roasted peppers, pesto mayo on sourdough baguette
Rib Eye Angus Steak and Cheese / 14
Available on Friday’s only
WINES BY THE GLASS
Sauvignon Blanc, Coopers Creek, New Zealand ’09 / $8.5
Pinot Grigio, Lagaria ’09 / 8
Chardonnay, Columbia Crest, Columbia Valley ’07 / 8.5
Chardonnay, Sonoma Cutrer, Russian River, ’08 / 12
Marsanne/Voignier, D’Arenberg, Australia ’08 / 9.5
Sparkling Wine, Chandon, split bottle / 11.5
Grenache, Shiraz, Mourvedre, The Stump Jump, Australia ‘08 / 8
Pinot Noir, Heron, California ’08 / 8.5
Malbec, Catena, Argentina ’07 / 9
Cabernet Blend, Decoy, Duckhorn, Napa, ’07 / 14.5
Cabernet Sauvignon, Hess Select, Napa ’07 / 10.5
Zinfandel, Ravenswood, Sonoma ’07 / 8.5
www.themonocle.com
“Please note that we use peanut oil for frying.”
onocle Restaurant
