LUNCH MENU

  

APPETIZERS AND SOUPS

Sushi-grade Tuna Tartare, avocado, Asian sauce / $15

Jumbo Lump Crabmeat Imperial, avocado / 15

Long Island Oysters on the half shell (half dozen) / 14

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

Crisp Fried Calamari with red pepper aioli / 12

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

Shellfish Bisque / 9

Soup of the day

SIDE SALADS

Federal Salad / $6
Field greens tossed with balsamic and olive oil

Paradise Salad / 8
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 Cake, special sauce  / $28

Atlantic Salmon, leek sauce & asparagus / 19

Chopped Wagyu Beef, stuffed with local blue cheese, sherry mushroom gravy  / 16

Filet Mignon, certified Angus, 8 oz. / 32

Flatiron Steak, 8 oz., caramelized onions & peppers / 22

New York Sirloin, certified Angus, 10 oz., spicy butter, crispy fries / 29

Duroc Pork Loin, lemon, olive oil and herbs / 18

Calf’s Liver, applewood-smoked bacon & onions / 16

Chicken Milanese, arugula, basil dressing, shaved Parmesan / 15

Chicken Breast with wing bone , roasted red pepper sauce /16

Shrimp and Linguine, white wine garlic butter / 18

Vegetarian Pasta, wilted spinach, oyster and shiitake mushrooms  / 15

 

MAIN SALADS

Chicken Salad Paradise / $16
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 / 19
Medallions of char-grilled Certified Angus Tenderloin over field greens,
roasted peppers and blue cheese served with a balsamic vinaigrette

Peasant-Style Greek Salad / 15
Feta cheese, tomatoes, cucumbers, green peppers, red onions,
Kalamata olives, nonpareil capers

Carpaccio of Smoked Salmon / 16
Tossed greens in extra virgin lemon caper dressing

SANDWICHES

D Street Angus Burger / $14
Chipotle mayo, peppers, wilted onions, melted mozzarella and fries
(simply grilled hamburger and cheeseburger available)

Salmon BLT  / 15
On brioche bun with fries

Classic Crab Cake Sandwich / 18
Crispy fries & traditional coleslaw

107 Club / 14
Grilled chicken, fresh mozzarella, roasted peppers,
pesto mayo, mixed greens

Angus Rib Eye Steak & Cheese (Fridays only) / 16
peppers and onions, crispy fries  

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

WINES BY THE GLASS

Reds

Cabernet Sauvignon, Route Stock, Napa  ‘14 / $15
Cabernet, Hess, California  ’14 / 12
Malbec, Nieto, Argentina  ’15 / 11
Bordeaux Blend, Purple Heart, Napa  ’14 / 13
Pinot Noir, Mark West, California  ’16 / 9.5
Pinot Noir, Meiomi, Santa Barbara  ’16 / 14

Whites
Sauvignon Blanc, Coopers Creek, New Zealand  ‘16 / $10
Pinot Grigio, Lagaria, Italy  ’16 / 9
Chardonnay, Sonoma Cutrer, Russian River  ‘15 / 15
Chardonnay, Columbia Crest, Washington State  ’14 / 9.5
Riesling, Chateau Ste Michelle, Columbia Valley  ’14 / 10
Provence Rose, Whispering Angel / 13

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

Craft Beer
Allagash, White Belgian Style /$7.5
DC Brau, Porter or Corruption, IPA / 6.5
Dogfish Head, 60 minute IPA / 7

* * *

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