DINNER MENU

 

The Filibuster:
Filibuster Rye, a hint of Pernod, apple cider  /  $11

  

APPETIZERS

Jumbo Lump Crabmeat Imperial, avocado  /  $15

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

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

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

Long Island Oysters on the half shell, (6)  /  14

Crisp Fried Calamari with red pepper aioli  /  12

  

SOUP

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

  

STEAKS

Filet Mignon, 8 oz., red wine sauce  / $39

Flatiron Steak, 8 oz., blue cheese and balsamic, roasted onion  /  29

Rib Eye Cowboy Steak, 20 oz., with spicy chili butter   /  49

NY Sirloin Steak, 14 oz.  /  42

Steak Sauces
Horseradish Cream / Red Wine / Chili Butter 

Colorado Lamb Chops, balsamic vinegar glaze  /  $39

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
(served with daily vegetables)

Jumbo Lump Crab Cake, Blue Crab jumbo lump, special sauce  /  $32

Bronzino Filet, pan roasted, shrimp sauce  /  28

Atlantic Salmon Filet, Shiitake mushrooms, braised leeks  /  26

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, Route Stock, Napa, ’14   /  $15
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
Zinfandel, Ravenswood, California ’15  /  9

Whites

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

Sparkling

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