DINNER MENU
5pm until closing
APPETIZERS
Shared Seafood Platters / $39
(4 oysters, 4 curried oysters, 4 grilled shrimp, 4 crab toast)
Crab Toast (3) / $8.5
Shrimp grilled, over pesto beans (3) / 8.5
Carpaccio of Smoked Salmon, lemon caper dressing, mixed greens / 9.5
Grilled squash, portobello, roasted peppers and goat cheese / 6.5
Spicy Lump Crabmeat Imperial, sliced avocado / 14
Roasted Oysters with curried chardonnay sauce (5) / 12.5
Oysters on the half shell (6) / 12
Crisp-Fried Calamari with red pepper aioli / 9
SOUPS
Shellfish Bisque (blue crab and clams) / 7.5
Soup of the day
***
Accepting reservations for Special Events
in the Federal Room and Wine Room
www.themonocle.com
***
SALADS
House Paradise Salad / $8
Baby Arugula, shaved parmesan and pears / 7.5
BLT Salad, petit iceberg, applewood-smoked bacon, blue cheese dressing / 8
Fresh Mozzarella, roasted peppers with julienne endives / 8
MEATS
Filet Mignon, red wine sauce / $32
Flatiron Steak, 8oz., caramelized peppers and onions / 22
Bone-in Rib Eye Steak, 20 oz, with spicy chili butter / 38
New York Sirloin Steak, 14 oz, grilled / 35
Short Ribs of Beef, braised with cipollini and red wine / 24
Steak Sauce Selections
Horseradish Cream / Red Wine / Chimichurri / Chili Butter
Colorado Lamb Chops, balsamic vinegar glaze / 32
Iowa Pork Rib Chop, mustard sauce / 17
Calf’s Liver, caramelized onions, applewood-smoked bacon / 17.5
Wellington Farms Chicken, grilled lemon and herbs / 17
SEAFOOD
• Crab Conrad, lump blue crabmeat stuffed in a Portobello,
sliced pancetta, wilted spinach / 32.5
• Blue Crab cakes, roasted red pepper sauce / 28
• Atlantic Salmon Filet with oven-roasted fennel & leeks / 23
• Shrimp with linguine, shiitake mushrooms, spinach and zucchini,
wine and butter sauce / 22
SIDES
Potato gratin / $5
Crispy Onion Rings / 6
Steamed Asparagus / 7.5
Wild Mushrooms and onions / 8
Creamed Spinach, reggiano parmesan / 7
Zucchini, red peppers, grilled onions, shallot butter / 7
WINES BY THE GLASS
Malbec, Catena, Argentina, ’08 / $9
Grenache, Shiraz, Mourvedre, The Stump Jump, Australia, ’08 / 8
Cabernet Sauvignon, Ladera, Napa, ’07 / 15
Cabernet Sauvignon, Hess, California, ’08 / 10.5
Zinfandel, Ravenswood, Sonoma, ’08 / 8.5
Pinot Noir, Heron, California, ’09 / 8.5
Sauvignon Blanc, Coopers Creek, New Zealand, ‘10 / $8.5
Pinot Grigio, Lagaria, `10 / 8
Chardonnay, Sonoma Cutrer, Russian River, ’09 / 12
Champagne, Piper-Heidsieck, split bottle / 18
Prosecco, Zardetto, split bottle / 9
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• Consuming raw or undercooked meats, poultry, seafood. shellfish or eggs
may increase your risk of food-borne illness.
• Please note that we use peanut oil for frying.
onocle Restaurant
