Winter Restaurant Week January 11-16

Special Three Course Dinner $35

Choice of First Course: Appetizer, Soup or Salad

Choice of main course: Pan roasted atlantic Salmon with curried lump crab
or
Tenderloin of Beef with cognac peppercorn sauce

Special Dessert of the day

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WINES BY THE GLASS

Sauvignon Blanc, Coopers Creek, New Zealand, ‘08 7.50
Pinot Grigio, Lagaria, `08 6.95
Chardonnay, Cartlidge & Browne, California, `08 8.50
Champagne, Piper-Heidsieck, split bottle 15
Sparkling Wine, Chandon, split bottle 11.50
Syrah, Liberty School, ’07 8.50
Pinot Noir, Heron, California, `06 7.50
Cabernet Sauvignon, Hess Select, Napa, `06 9.75
Merlot, DeLoach, California, `06 7.50
Zinfandel, Ravenswood, Sonoma, `06 7.50

FIRST COURSE

Classic Shrimp Cocktail 7.50
Shrimp grilled, over pesto beans 8.50
Shrimp Margarita, lime, sour cream and avocado 8.50
Crostini with fresh mozzarella and roasted peppers 5.50
Carpaccio of Smoked Salmon, lemon caper dressing, mixed greens 9.50
Grilled squash, portobello, roasted peppers and goat cheese 6.50
Spicy Lump Crabmeat Imperial, sliced avocado 12.50
Roasted Oysters with curried chardonnay sauce 11.50
Oysters on the half shell, half dozen 11.50
Crisp Fried Calamari with red pepper aioli 8.95

SOUPS

Shellfish Bisque (clams and crab) 7.50
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 7.95
Baby Arugula with shaved parmesan and pears 7.50
BLT Salad, with buttermilk blue cheese dressing 7.95
Fresh Mozzarella, roasted peppers with julienne endives 7.75

MEATS AND SEAFOOD

Filet Mignon , merlot sauce and roasted garlic 29.50
Flatiron Steak 8oz., caramelized peppers and onions 19.95
Bone-in Rib Eye Steak 20 oz, with chili butter 35.95
New York Sirloin Steak 14 oz, grilled 32.95
Sliced Filet Mignon, cremini mushrooms, peppers, onions
with red wine reduction 26.50
Colorado Lamb Chops, balsamic vinegar glaze and pine nuts 29.50
Pork Rib Chop, grilled 17.95
Calf’s Liver, caramelized onions and bacon 16.75
Chicken Breast, sauvignon blanc sauce, capers & pine nuts 16.95
Crab Conrad, lump crabmeat, portobello, pancetta, wilted spinach 32.50
Monocle Crab cakes, roasted red pepper sauce 25.95
Salmon Filet with oven roasted fennel & leeks 21.95
Shrimp with diced asparagus over orzo pasta 21.50

SIDES

Potato gratin 4.95
Steamed Asparagus 7.50
Wild Mushrooms and onions 7.95
Mandolin Onion Rings, chipotle aioli 5.95
Creamed Spinach, reggiano parmesan 6.95
Zucchini, red peppers, grilled onions, shallot butter 6.95

 

Private Dining
Federal Room and Wine Room

www.themonocle.com

 

**Please note that we use peanut oil for frying