The Monocle Restaurant

LUNCH MENU

APPETIZERS AND SOUPS

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

SIDE SALADS

Federal Salad
Field greens and tomatoes tossed with balsamic vinaigrette

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

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

Soup and Salad Duo
Your choice of soup and side salad

MAIN COURSES

Blue Crab Cakes, roasted red pepper sauce

Salmon Fillet, glazed with honey mustard and scallions

Shrimp and Asparagus Orzo with vodka sauce

Short Ribs, braised and boneless, red wine sauce

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

Calf’s Liver, caramelized onions and applewood bacon

Chicken Milanese, under mixed greens, tomatoes, shaved reggiano

Wellington Farms Chicken, grilled lemon and herbs

MAIN SALADS

Chicken Salad Paradise
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
Medallions of char-grilled tenderloin over field greens,
roasted peppers and blue cheese served with a balsamic vinaigrette

Peasant-Style Greek Salad
Feta cheese, tomatoes, cucumbers, green peppers, red onions,
black olives, capers, with EVOO and lemon

Carpaccio of Smoked Salmon
Tossed greens in EVOO-lemon caper dressing and fresh dill

SANDWICHES

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

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

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

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

Rib Eye Angus Steak and Cheese
(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
Pinot Grigio, Lagaria ’10
Chardonnay, Sonoma Cutrer, Russian River ’09
Sparkling Wine, Prosecco, Zardetto, split bottle

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

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