The Monocle Restaurant 2010

LUNCH MENU

APPETIZERS AND SOUPS

Crab Toast (3) / $7.5
Grilled squash, portobello, roasted peppers and goat cheese / 6.5
Market Oysters on the half shell (half dozen) / 12
Spicy Lump Crabmeat Imperial, sliced avocado / 14
Shrimp, grilled, over pesto beans, oven roasted tomatoes (3) / 8.5
Crisp-Fried Calamari with red pepper aioli / 9
Shellfish Bisque, (blue crab and clams) / 7.5
Soup of the day

SIDE SALADS

Federal Salad / $5
Field greens and tomatoes tossed with balsamic vinaigrette

Paradise Salad / 6.5
Hearts of palm, avocado, vine-ripe tomatoes and button mushrooms
over romaine with our house vinaigrette

BLT Salad / 7
Petit Iceberg, applewood-smoked bacon, chopped tomato
blue cheese dressing

Soup and Salad Duo / 10
Your choice of soup and side salad

MAIN COURSES

Blue Crab Cakes, roasted red pepper sauce / $28

Salmon Fillet, glazed with honey mustard and scallions / 17.5

Shrimp and Asparagus Orzo with vodka sauce / 18

Short Ribs, braised and boneless, red wine sauce / 16

New York Sirloin 10oz., spicy chili butter and fries / 28

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

Chicken Milanese, under mixed greens, tomatoes, shaved reggiano / 14

Wellington Farms Chicken, grilled lemon and herbs / 15

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 EVOO-lemon caper dressing and fresh dill

SANDWICHES

D Street Angus Burger / $12
Chipotle mayo, peppers, wilted onions, melted mozzarella and fries

Atlantic Salmon BLT / 14
Crispy pancetta and watercress on brioche bun and fries

Blue Crab Burger / 16
Arugula salad with grilled zucchini, roasted peppers and avocado

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

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

• 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.

WINES BY THE GLASS

Sauvignon Blanc, Coopers Creek, New Zealand ’10 / $8.5
Pinot Grigio, Lagaria ’10 / 8
Chardonnay, Sonoma Cutrer, Russian River ’09 / 12
Sparkling Wine, Prosecco, Zardetto, split bottle / 9

Grenache, Shiraz, Mourvedre, The Stump Jump, Australia ‘09 / 8
Pinot Noir, Heron, California ’09 / 8.5
Malbec, Catena, Argentina ’08 / 9
Cabernet Sauvignon, Ladera, Napa ’07 / 15
Cabernet Sauvignon, Hess Select, Napa ’08 / 10.5
Zinfandel, Ravenswood, Sonoma ’08 / 8.5

***
Accepting reservations for Special Events
in the Federal Room and Wine Room.