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Lunch Special

 


Monday, May 20, 2013


 


Soup: Navy Bean with Ham Hocks


 


Shrimp Cobb Salad................................................ 22
This Twist of a classic of a salad comes to you full of shrimp, avocado, roasted tri-color peppers, crumbled blue cheese, hardboiled egg, and chopped Iceberg and Romaine lettuces.

 

Entrees


Blackened Halibut............................ .................... 25
Fresh halibut blackened to juicy tenderness and served on Vera Cruz sauce.


English Rare Beef.................................................. 18
"The Best".  Prime triangle tip herb marinated and roasted to rareness, thinly sliced and served juices au natural, over a mound of horseradish mashed potatoes and sautéed mixed vegetables.

Pan Roasted Chicken............................................. 18
Santa Maria spiced, pan roasted and served with hash browns.

Pan Seared Scallops.............................................. 24
Jumbo scallops pan seared over a bed of porcini risotto and a lemon burr blanc.

Dinner Special

Soup: Clam Chowder

 

Supreme Steamed Cauliflower............................ 14
Served whole, this perfectly steamed cauliflower with a chicken lemon butter sauce done as an appetizer or a vegetable accompaniment to your entrée.

 

Heirloom Tomato Salad......................................... 16
Assorted Heirlooms and baby greens tossed in balsamic vinaigrette, topped with Burrata  cheese and basil oil.

Entrees

16 oz Bone- in Rib Eye ........................................... 49

18oz t-Bone............................................................ 53

16 oz Bone- in Filet ................................................ 55

27oz Porterhouse................................................... 65

 

Blackened Halibut.................................................. 35
Fresh halibut blackened to juicy tenderness and served on Vera Cruz sauce.



 

Pan Seared Scallops.............................................. 35
Jumbo scallops pan seared served over a bed of Porchini risotto and a lemon Burr blanc sauce.