Grilled Shrimp

Grilled Shrimp

Over pesto beans & tomatoes

Oysters on the Half Shell

Oysters on the Half Shell

Paradise Salad

Paradise Salad

Grilled chicken, hearts of palm, avocado, vine-ripe tomatoes, button mushrooms over romaine with a house vinaigrette

Crab Cakes

Crab Cakes

Jumbo Lump Crab Cakes

Atlantic Salmon BLT

Atlantic Salmon BLT

Mini Burgers

Mini Burgers

Angus beef, grilled with apple wood-smoked bacon and cheddar

Chocolate Triomph Cake

Chocolate Triomph Cake

LUNCH MENU

  

APPETIZERS AND SOUPS

 

Ahi Tuna Tartare, avocado, oriental sauce  /  $14

Long Island Oysters on the half shell (half dozen)  /  12

Jumbo Lump Crabmeat, mustard mayo  /  14

Shrimp, grilled, over pesto beans, oven-roasted tomatoes (3)  /  9.5

Crisp Fried Calamari with red pepper aioli  /  10

Grilled squash, roasted peppers, goat cheese and pesto  /  6.5

Shellfish Bisque  /  8.5

Soup of the day
  

SIDE SALADS

Federal Salad  /  $5
Field greens tossed with balsamic and olive oil

Paradise Salad  /  7
Hearts of palm, avocado, vine-ripe tomatoes and button mushrooms
over romaine with our house vinaigrette

BLT Salad  /  7
Applewood-smoked bacon, tomatoes and blue cheese dressing

 

MAIN COURSES

Jumbo Lump Crab Cakes, sauce American  /  $26

Atlantic Salmon, leek sauce  /  17.5

Shrimp and Asparagus orzo pasta, with vodka sauce  /  18

Wagyu Chopped Steak, blue cheese, sherry mushroom gravy   /  16

Flatiron Steak, balsamic vinegar glaze  /  19

New York Sirloin, certified Angus beef, spicy butter, French fries  /  26

Calf’s Liver, caramelized onions and applewood-smoked bacon   /  15.5

Chicken Milanese, arugula, basil dressing, shaved Parmesan  /  14

Wellington Farms Chicken, grilled lemon and herbs   / 15

Vegetarian Pasta, wilted spinach and wild mushrooms  /  14

 

MAIN SALADS

Chicken Salad Paradise  /  $15
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  /  17.5
Medallions of char-grilled tenderloin over field greens,
roasted peppers and blue cheese served with a balsamic vinaigrette

Peasant-Style Greek Salad  /  14
Feta cheese, tomatoes, cucumbers, green peppers, red onions,
black olives, capers, with EVOO and lemon

Carpaccio of Smoked Salmon  /  15
Tossed greens in extra virgin lemon caper dressing and fresh dill

 

SANDWICHES

D Street Angus Burger  /  $13
Chipotle mayo, peppers, wilted onions, melted mozzarella and fries
(simply grilled hamburger and cheeseburger available)

Salmon BLT   /  14
On brioche bun with fries

Crab Cake Sandwich   /  16
French fries and traditional coleslaw

107 Club  /  12
Grilled chicken, fresh mozzarella, roasted peppers,
pesto mayo, mixed greens

Angus Rib Eye Steak and Cheese (Fridays only)   /  15

 

(Consuming raw seafood, meats and eggs may increase your risk of food-borne illness.)

 

WINES BY THE GLASS

Reds

Cabernet Sauvignon, Tangley Oaks, North Coast ‘12  /  $15
Rioja, Vina Bujanda, Crianza, Spain ’13   /  10
Malbec, Nieto, Argentina ’15   /  11
Cabernet Sauvignon, Hess, California ’14   /  12
Bordeaux Blend, Purple Heart, Napa, ’14  /  13
Pinot Noir, Mark West, California ’14   /  9.5
Pinot Noir, Meiomi, Santa Barbara, ’15  /  14

Whites

Sancerre, Domaine Reverdy, Loire, France, ’15  /  $14
Sauvignon Blanc, Coopers Creek, New Zealand ‘16   /  10
Pinot Grigio, Lagaria, Italy ’15  /  9
Chardonnay, Sonoma Cutrer, Russian River ‘14   /  15
Provence Rose, Whispering Angel,  /  13

Prosecco, Zardetto, Italy  /  $11
Sparkling Rose, Chandon, California  /  13
Champagne, Laurent Perrier, Brut, France   /  22

* * *

Accepting reservations for Private Events

in the Wine Room and Federal Room for six to 65

 

Online at: www.themonocle.com

Email us at: monocleinfo@aol.com