WASHINGTON RESTAURANT WEEK
January 18-21, 2011
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Three-course lunch menu, $20.11
Choice of soup or side salad,
main course and special dessert of the day
* = $5 supplement items
• 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, 14
Classic Shrimp Cocktail (3), 7.5
Shrimp grilled, over pesto-beans, oven roasted tomatoes (3), 9.5
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
BLT Salad, 7
Petit Iceberg, apple wood smoked bacon, chopped tomato
blue cheese dressing
• Main Courses
* Maryland Blue Crab Cakes, roasted red pepper sauce, $26
Salmon Fillet, glazed with honey mustard and scallions, 17.5
Flatiron Steak, 8oz,. julienne peppers and wilted onions, 20
* New York Sirloin, 10oz,. spicy chili butter and fries, 28
Calf’s Liver, caramelized onions and apple wood bacon, 15.5
Linguine tossed with pancetta, peas and parmesan cream, 13
Shrimp, over orzo pasta, diced asparagus and vodka sauce, 18
Wellington Farms Chicken, grilled lemon and herb,s 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,baguette, mixed greens
Rib Eye Angus Steak and Cheese, 14
Available on Friday’s only
• Desserts
Special dessert of the day
• 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
Sparkling Wine, Chandon, split bottle, 11.5
Grenache, Shiraz, Mourvedre, The Stump Jump, Australia ‘08, 8
Pinot Noir, Heron, California ’09, 8.5
Malbec, Catena, Argentina ’07, 9
Cabernet Sauvignon, Ladera, Napa ’06, 15
Cabernet Sauvignon, Hess Select, Napa ’07, 10.5
Zinfandel, Ravenswood, Sonoma ’08, 8.5
For reservations for groups of more than six,
please call us at 202-546-4488 or email us.
Reservations for six or less may be made
online at www.opentable.com.
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The Monocle Restaurant
107 D Street, NE
Washington, DC 20002
202-546-4488
www.themonocle.com
onocle Restaurant
