Fillet Mignon

Fillet Mignon

Filet Mignon, 8 oz., red wine sauce, potato au gratin

Ribeye

Ribeye

Bone-in ribeye steak with spicy chili butter

Creme Brulee

Creme Brulee

Main Dining Room

Main Dining Room

Our main dining room area, first floor

Wines

Wines

A selection of some of our popular reds

DINNER MENU

Grand Old Punch: a modern interpretation of the punch
served at a private club in Philadelphia in the late 1700s  –  $11

  

APPETIZERS

Ahi Tuna Tartare, avocado, oriental sauce  /  $14

Jumbo Lump Crabmeat, mustard mayo  /  14

Shrimp, grilled, over pesto beans (3)  /  9.5

Carpaccio of Smoked Salmon, lemon caper dressing, mixed greens  /  11.5

Grilled squash, Portobello mushrooms, roasted peppers and goat cheese   /  7.5

Market Oysters on the half shell, (6)  /  14

Crisp Fried Calamari with red pepper aioli  /  11

  

SOUPS

Shellfish Bisque  /  $8.5

  

SALADS

BLT Salad, applewood-smoked bacon, tomatoes and blue cheese,   $7  /  $12

Baby Arugula, shaved Parmesan and pears  /  8

House Paradise Salad  /  9

  

MEATS

Filet Mignon, 8 oz., red wine sauce  / $36

Flatiron Steak, blue cheese and balsamic, roasted onion  /  28

Rib Eye Cowboy Steak, 18 oz., with spicy chili butter   /  49

NY Sirloin Steak, 14 oz. (certified Angus meats)  /  39

Steak Sauces
Horseradish Cream / Red Wine / Chili Butter
 

Colorado Lamb Chops, balsamic vinegar glaze  /  $34

Iowa Pork Rib Chop, 12 oz., mustard sauce  /  19

Calf’s Liver, caramelized onions, applewood-smoked bacon  /  18

Wellington Farms Chicken, lemon, olive oil and herbs  /  19

Chicken Milanese, baby arugula tossed with basil dressing, shaved Reggiano  /  18

 

SEAFOOD

Jumbo Lump Crab Cake, sauce American  /  $30

Bronzino Filet, white butter sauce with capers  /  26

Atlantic Salmon Filet, Shiitake mushrooms, leek sauce  /  23

Shell Fish Linguine, Shrimp, Clams and Jumbo Lump Crab, tomato sauce /  29

Vegetarian Pasta, wilted spinach and wild mushrooms  /  16

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

  

SIDES

Potato gratin  /  $5
Crispy Onion Rings  /  6
Steamed Asparagus  /  7.5
Oyster and Shiitake Mushrooms  /  8
Creamed Spinach, Reggiano Parmesan  /  7
Zucchini, red peppers, grilled onions, shallot butter  /  7

  

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, Meiomi, Santa Barbara, ’15  /  14

Whites

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

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

 

* * *

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