Brasserie Monte Carlo Menu

Apple Juice

Cranberry

Orange Juice

Tomato Juice

Screwdriver

Bloody Mary

Mimosa

Kir Royal

House Salad

with vine ripe tomatoes and fresh fennel

Pate Maison

with cornichon and mesclun salade

Arugula Salade

with goat cheese, toasted almonds in a maple soy vinaigrette

Scottish Smoked Salmon

with a dill creme fraiche and mixed greens

Basil Marinated Spanish Anchovies

in white wine vinaigrette and garlic served over red roasted bell peppers with mesclun greens

Onion Tart

with cured ham and sage over tomato salad

Salad Nicoise

with pan seared atlantic salmon

Arugula Salade

with grilled salmon

Soup Du Jour

Bowl Of French Onion

Bowl Of Butternut Squash

with a hint cinnamon

Bowl Of French Onion

Rose, Reuilly By "Kermit Lynch" 2006 Rose

House Mesclun Salade

with vine ripe tomatoes and fresh fennel

Arugula Salade

with goat cheese in a maple soy vinaigrette, toasted almonds

Carbonara Fettuccini

with green peas, onion, lardons topped with swiss cheese

Smoked Scottish Salmon

with a dill creme fraiche with field greens

Mushroom Ragout In Red Wine Reduction And Veal Jus

Baked Onion Tart

with cured ham and sage with petite salad

Basil Marinated Anchovies

with balsamic vinaigrette salade

Spinach In Shallot Butter

Sauteed Mushrooms

Sauteed Arugula

with smoked bacon & goat cheese

Assorted Sorbet And Ice Cream

Assorted Sorbet & Ice Cream

Assorted Sorbet & Ice Cream

Belgian Chocolate Mousse Cake

Belgian Chocolate Mousse Cake

Belgian Chocolate Mousse Cake

Classic Tiramisu

Classic Tiramisu

Classic Tiramisu

Warm Apple Tarte

with vanilla ice cream

Warm Green Apple Tarte

with vanilla ice cream

Green Apple Tarte

with vanilla ice cream

Pate Maison

with cornichon and mesclun salade in dijon vinaigrette

Frittata Omelette

feta & cured ham with mesclun greens in a balsamic vinaigrette & herb roasted potatoes

Pan De Lait French Toast

with seasonal fruit coulis

Basil Marinated Spanish Anchovies

with balsamic green salade

Smoked Scottish Salmon

with dill creme fraiche, capers and salade

Onion Tart

with cured ham & sage over tomato, green salad

Two Poached Eggs

over sauteed arugula, goat cheese, garlic, smoked bacon yellow onion and tomato

Eggs Benedict

with canadian bacon or smoked scottish salmon or spinach served with mesclun greens and herb roasted potato

Venetian Brunch

sauteed green peas, garlic, sweet onion, tomato basil pesto, fettuccini past with two eggs scrambled in

Grilled Rainbow Trou

tin a white lemon caper sauce with sauteed spinach roasted potato

Calves Liver

with caramelized onions and bacon in a balsamic glazed sauce

Braised Beef Short Ribs "Osso Bucco" Style

slow simmered in a red wine sauce

All Natural Nacarin D'agneau

slow simmered lamb stew in a celery, carrots and tomato, light cream sauce, haute provolone style

Grilled Atlantic Salmon

in a asil pesto, with toasted almond cream sauce

Free Range Organic Chicken

with sauce provencale, olives, toasted almonds, sauteed vegetables and potato

Croque Monsieur

with grilled ham, swiss cheese and bechamel sauce

Flank Steak

with feta cheese and caper mayonnaise

Tomato Mozzarella Sandwich

with virgin olive oil on baguette

Smoked Salmon, Sweet Onion, Tomato, Capers And Balsamic Vinaigrette

Vegetables And Fettuccini Pasta

with garlic, squash and tomato sauce

Frittata Omelet

with cured ham and crumbled feta with petite, potato

Pan Sauteed Rainbow Trout

in a lemon caper white wine sauce

Navarin D' Agneau, Lamb Stew

in a tomato light cream sauce, haute style

Fettuccini Pasta

with spinach, smoked salmon and mussels in basil coulis

Calves Liver

with caramelized onions and smoked bacon, in a balsamic glaze

Oven Roasted Atlantic Salmon

in a toasted basil cream sauce

Vegetables Abd Fettuccini Pasta In A Garlic

winter squash and tomato sauce

Free Range Chicken

with cabbage confit and lardons in mustard sauce

Navarin'd Agneau

with celery, carrots, tomato, light cream broth lemb stew, from classical haute-provence

Angus Fillet Mignon Medallions

with mushroom bordelaise, french beans and sauteed spinach

Free-Range Organic Chicken

in a provencale sauce with olives garnished with toasted almonds

Grilled Atlantic Salmon

in a period sauce with mussels

Braised Beef Short Ribs

"osso bucco" style, slow simmered in red wine reduction

Carbonara Fettuccini

with cream, scottish smoked salmon, swiss cheese arugula, mussels and garden peas

Natural "Chairman's Reserve" Pork Tenderloin

with apple wood smoked bacon in a whole grain mustard sauce

Wild Rock Fish

in a lemon caper and tomato, white wine sauce

Angus Filet Mignon Medallions

in a cognac peppercorn sauce

Pan Seared Duck Breast

with thyme with port wine braised cabbage