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Appetizers $10 - $18
Entrées $30 - $40
Prices and selections subject to change.
Appetizers
| Spring Salad of Leaves, Herbs, Vegetables, Pickles, Fungi & Fruits |
| Confit Tuna, Hen Egg, Olives Green Beans, Fingerling Potatoes |
| Beef Carpaccio, Pickled Shallot, Arugula, Confit Lemon, Parmigiano Reggiano |
| Classic Caesar Salad |
| Chilled Vichysoisse, Chive Chantilly, Confit Potatoes |
| Shrimp Tails, Spiced Tomato, Lime, Horseradish, Celery Stick |
| Semolina Gnocchi, Marinated Beetroot, House made Ricotta, Pinenuts |
| Peekytoe Crab Salad, Green Apple, Avocado, Pistachio |
| Roast Sea Scallops, Celery Root Cream, Cipollini Onions, Verjus |
Sandwiches
| Fresh Roast Turkey Club Sandwich, French Fries |
| Applewood Smoked Bacon, Lettuce & Tomato. |
Prime Aged Sirloin Hamburger
With Cheddar Cheese add $1, With Maytag Blue add $1, With Applewood Smoked Bacon add $2 |
Entrées
| Twice Cooked Chicken, Potato Puree, Morel Casserole |
| Wild King Salmon Fillet, Bell Peppers, Artichokes, Aioli |
Braised Halibut, Boulangère Potato, Fennel Puree, Cooking Juices
|
| Wild Striped Bass, Sautéed Romaine, Tomato Bacon Compote |
| Pork Chop, Braised Onions, Wilted Greens, Violet Mustard |
| Sweet Corn and Basil Carnaroli Risotto, Parmigiano Reggiano |
| Lamb Chop, Braised Middleneck, Eggplant Parmigiana, Olive Jus |
Chef Neil Ferguson
Selections and Prices Subject to Change
20% Gratuity will be added to Parties of 6 or more
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