Trattoria Monaco

with grape conserve

with chili pepper flatbread, olive puree and parsley

with garlic, citrus, and pepperoncini

with Sardinian flatbread

changing daily

lightly fried, served with basil aioli, sweet chili sauce, lemon caper aioli

with truffle-citrus grits, preserved orange and arugula

green olive-mustard 'marmellata'

fresh scallops seared with mango, prosciutto, herb puree and lemon vinaigrette

steamed in a spicy white wine and garlic broth

seasonal selection

buffalo mozzarella with tomato, basil, extra virgin olive oil and grey sea salt

with crisp romaine lettuce and parmigiano-reggiano cheese, with foccacia crostini $7 add white anchovies

with pecorino grand cru cheese, California dates, citrus vinaigrette

in a classic red sauce with braised meatballs and pecorino cheese

house made papardele, bolognese sauce, grana padano cheese

pei mussels, cherystone clams and calamari in a spicy marinara sauce

with parmigiano-regiano and smoked almond foam

pan seared, served with celeriac and pear ragu with wild mushrooms

olive-lime crusted with roasted eggplant and chevre ravioli, citrus-horseradish sauce

pan seared served with sweet onion fregola risotto and pissaladiere sauce

the Maryland way with jumbo lump and backfin crab, grilled asparagus, smoked tomato, citrus and mustard citronette

maple-pomegranite braise with chesnut 'risotto' and winter root vegetables

10 oz. veal chop grilled with butter cup squash puree and sauteed rapini

double 5 oz. lamb T-bone chops with curried orzo, walnut and carrot broth

12 oz. New York strip grilled with roasted fingerling potatoes, tomato and olive salsa

house made cheesecake with autumn berries and a vanilla wafer

fuji apples baked with fall spices and brandy topped wit a white chocolate walnut cookie crust

puuurfect velvety custard, crispy crack top, tahitian vanilla

with amaretti cookie, coffee gelato, espresso 'glass'

warm chocolate cake with banana marshmallow, almond brittle and peanut butter gelato

changing daily