Bexley Monk Restaurant & Bar

puree of chickpeas, roasted garlic, virgin olive oil, lemon and spices. Garnished with tomato and cucumber and served with wood oven flatbread.

sauteed mushroom served with Gorgonzola polenta and basil.

puree of chickpeas, roasted garlic, virgin olive oil, lemon and spice. Garnished with tomato and cucumber and served with wood oven roasted flatbread.

Prince Edward Island mussels cooked in a garlic white wine tomato broth and served with crostini.

lightly coated with panko bread crumbs and cooked to a crisp, golden brown. Served over Remoulade sauce with Tidewater Cole Slaw.

apple pecan stuffing, coated with corn meal and sautéed with an apple port wine reduction.

pulled roast chicken tossed in three cheese gratin sauce with spinach and served with wood-oven roasted flatbread.

Jumbo shrimp wrapped in pancetta, with wilted field greens, roasted garlic, aged balsamic reduction and garlic basil oil.

fresh field greens tossed in a raspberry vinaigrette, topped with gorgonzola cheese and toasted pine nuts,

Romaine and spinach tossed in our own special dressing and topped with thin sliced red onion, bleu cheese and bacon

crisp romaine hearts, croutons and Parmesan cheese and black pepper croutons tossed with Caesar dressing

baby spinach tossed with a thyme vinaigrette and garnished with roast beets, pear slices, sliced red onions and spice nuts.

salad greens tossed with Roma tomato, cucumber, kalamata olives, red onion and feta cheese in a zesty Greek dressing and served with toasted pita.

grilled Atlantic salmon, apple wood smoked bacon, lettuce, tomato, onion and Dijonaise.

eight ounces of black angus chopped beef wood oven roasted, with your choice of cheese, bacon, lettuce, tomato and onion on a toasted Kaiser roll.

mini filet mignon roasted in our wood oven, topped with caramelized onions and Swiss cheese and served with horseradish sauce.

mortadella, Genoa salami, cappicola, provolone cheese and olive relish stuffed in Ciabatta bread

thin sliced bread with melted cheese, tomato and bacon

with marinara and provolone cheese.

marinara sauce topped with provolone, mozzarella, gorgonzola and parmesan cheese and fresh basil.

skinless chicken breast, roasted red pepper, herb roasted portobello mushrooms with smoked gouda and provolone cheeses.

garlic, olive oil Roma tomato, fresh mozzarella cheese and fresh basil.

garlic, olive oil and artichoke hearts, mushrooms and prosciutto with Roma tomato

roasted garlic, parmesan, crumbled Bleu cheese, with grilled chicken and wilted spinach.

angel hair tossed in a tomato sauce flavored with garlic, basil, and crushed red pepper flakes.

veal medallions sautéed with oyster and shitake mushrooms, spinach, lemon, sage and Madiera cream sauce

tender strips of sautéed chicken, tossed with linguine in a zesty Dijon cream sauce

shrimp, scallop and mussels sautéed in a Zinfandel tomato sauce and tossed with Mafalda.

peppercorn encrusted 8 oz filet pan seared and topped with red wine demi-glaze, asparagus and whipped potatoes

sautéed spinach, Bermuda onions, topped with White Cheddar potato gratin and maple glaze.

three lamb chops in mint oil with roast fingerling potatoes and broccoli rabe

pan seared duck breast sautéed with garlic and rosemary served over a Bacardi rum scented orange sauce served with pecan wild rice and asparagus

topped with a chianti gorgonzola butter, Balsamic reduction and roast fingerling potatoes and haricot verts.

fresh chicken breast stuffed with leeks, sun-dried tomatoes, spinach and herbs. Served with whipped potatoes, grilled asparagus and herbed chicken jus.

fresh salmon with a special seasoning roasted and topped with Shiitake Relish and accompanied by roasted fingerling potatoes and broccoli rabe.

a grilled forequarter filet served over a red wine demi-glace with whipped potato haricot verts and cherry tomato confit

served over spicy Chinese vegetables and noodles, garnished with Sirachi and Wasabi sauce.