Brasserie Monte Carlo

16 oz. bottle.

Scottish smoked salmon with a dill creme fraiche and field greens.

Served with goat cheese in maple soy vinaigrette and toasted almonds.

Baked onion tart with cured ham and sage with petite salad.

Carbonara fettuccini with green peas, onion and lardons. Topped with Swiss cheese.

Mushroom ragout in red wine reduction and veal jus.

Served with vine ripe tomatoes and fresh fennel.

Basil marinated anchovies with balsamic vinaigrette salad.

Served with a hint of cinnamon.

Served with feta cheese and a caper mayonnaise. Served on French baguette.

Swiss Gruyere and bechamel sauce. Served on toasted French baguette.

With basil and virgin olive oil on French baguette.

With tomatoes, capers, and balsamic vinaigrette. Served on French baguette.

Served in a pernod sauce with mussels. Served with vegetables and potato.

Served in a provencale sauce with olives and garnished with toasted almonds. Served with vegetables and potato.

Served in a lemon caper and tomato white wine sauce. Served with vegetables and potato.

Served with celery and carrots, tomato and a light cream wine broth. Lamb stew from classical Haute-Provence. Served with vegetables and potato.

Served in a cognac green peppercorn sauce. Served with vegetables and potato.

Served with thyme and port wine braised cabbage. Served with vegetables and potato.

Served with cream, Scottish smoked salmon, Swiss cheese, arugula, mussels and garden peas.

Osso Brucco style. Slow simmered in red wine reduction. Served with vegetables and potato.

Natural "Chairman's Reserve" pork tenderloin with Applewood smoked bacon in a whole grain mustard sauce. Served with vegetables and potato.

Served in a garlic, squash and tomato sauce.

Served in shallot butter.

Served with smoked bacon and goat cheese.

Scottish smoked salmon with a dill creme fraiche and mixed greens.

Served with gat cheese in maple soy vinaigrette and toasted almonds.

Baked onion tart with cured ham and sage over tomato salad.

With vine ripe tomatoes and fresh fennel.

Basil marinated Spanish anchovies in white wine vinaigrette and garlic. Served over red roasted bell peppers with mesclun greens.

Served with cornichon and mesclun salad.

With pan seared Atlantic salmon.

Please contact restaurant for today's selection.

Lamb stew in a tomato light cram sauce - Haute style. Served with vegetables and potato.

Served with mushroom bordeiasie, French beans and sauteed spinach. Served with vegetables and potato.

Served with garlic, squash and tomato sauce.

Served in a toasted almond basil cream sauce. Served with vegetables and potato.

Served in a lemon caper white wine sauce. Served with vegetables and potato.

Served with spinach, smoked salmon and mussels in basil coulis.

Served with cabbage confit and lardons in mustard sauce. Served with vegetables and potato.

Served wit cured ham and crumbled feta with petite salad and potato. Served with vegetables and potato.

Served with caramelized onions and smoked bacon in a balsamic glaze. Served with vegetables and potato.