Monroe's Restaurant

Marinara, fresh mozzarella, and old fashioned pepperoni.

Contact merchant for toppings.

Roasted turkey breast, red peppers, swiss, spring mix with cranberry mayo.

Zucchini, squash, red peppers, onion, eggplant, tomato, basil, and fresh mozzarella.

Cranberry, almonds, celery with lettuce and tomato.

Breaded chicken cutlet with arugula, red onion, cheese blend, and lemon herb aioli.

Shaved corned beef, sauerkraut, swiss, and thousand island dressing.

Hot turkey on white with cheddar cheese topped with gravy.

Housemade meatballs with marinara and fresh mozzarella.

Thinly sliced house cooked beef, topped with sauteed mushrooms and onions, cheddar and horseradish mayo.

Served with sauteed escarole and fresh mozzarella.

Half pound burger, housemade pickles, grilled balsamic onions, sliced tomato.

Housemade veggie burger topped with grilled balsamic onions, sliced tomato, and choice of swiss, gorgonzola or white cheddar with a red pepper aioli and parmesan fries.

Grilled portabella mushroom, smoked gouda, crispy fried onions, red peppers, and arugula drizzled with balsamic.

Contact merchant for the soup.

Arugula, apple slices,candied pecans, and goat cheese served with honey balsamic vinaigrette.

Butter lettuce, pear, gorgonzola, and walnuts served with a mustard cider vinaigrette.

Iceberg, bacon, tomato, red onion, creamy bleu, house dressing, and crumbled gorgonzola.

Romaine, bacon, anchovies, mushrooms, red onion, grated parmesan, and housemade croutons.

Spring mix, dried cranberries, candied pecans, and gorgonzola served with grilled chicken served with house dressing.

Spring mix, roasted beets, fresh goat cheese, red onion, and walnuts.

Spring mix, bacon, grilled chicken, avocado, tomato, hard boiled egg, red onion, gorgonzola cheese and choice of dressing.

Spring mix served with a chicken cutlet, lemon vinaigrette, and grated parmesan.

Spinach, dried cherries, almonds, pickled red onions, and feta cheese served with a cider vinaigrette.

Two pan seared crab cakes served with a spicy remoulade.

Fried clams in a new England style brioche roll, served with arugula and remoulade.

Mussels, sauteed fennel, leeks, garlic, and white wine served with a side of parmesan fries and grilled focaccia bread.

Fresh calamari, cherry peppers, and kalamata olives dusted with seasoned flour served fried or sauteed with marinara and lemon herb aioli.

Four jumbo shrimp served with our housemade cocktail sauce.

Clams steamed in a white wine butter herb broth served with grilled focaccia bread.

Italian meats, fresh ricotta cheese, sharp provolone, grilled vegetables, and olive salad served with grilled flatbread.

Ten houses brined bone-in or boneless wings with your choice of sauce.

Freshly baked and served with a house salad.

Fresh cheese gnocchi with marinara sauce or olive oil and garlic sauce topped with shaved parmesan.

Vodka sauce topped with feta cheese.

Topped with Monroe’s greens & beans.

Fresh lobster in a four cheese sauce served over farfalle pasta and finished with truffle oil.

Egg battered chicken with lemon butter sherry sauce served over angel hair pasta includes a house salad.

Breaded eggplant cutlets topped with marinara and mozzarella served over angel hair pasta includes a house salad.

Breaded eggplant cutlets topped with marinara and mozzarella served over angel hair pasta includes a house salad.

8 Oz. Grilled beef tenderloin served with parmesan fries and chef’s vegetable.

Arugula, apple slices, candied pecans, and goat cheese served with honey balsamic vinaigrette.

Bacon, tomato, red onion, creamy bleu, house dressing, and crumbled gorgonzola.

Field greens, tomato, cucumber, red onion, carrot, and house cheese blend.

Cherry peppers and kalamata olives dusted with seasoning served with marinara & lemon herb oil.

Four jumbo shrimp served with our housemade cocktail sauce.

Braised escarole and beans.

Artichoke hearts in lemon butter sherry sauce.

8 Oz. Grilled beef tenderloin served with Katherine’s mashed potatoes and chef’s vegetable.

Fresh lobster in four cheese sauce served over penne pasta and finished with truffle oil.

Twin breaded Italian herbed chicken breast topped with marinara and mozzarella served over penne pasta.

Twin breaded Italian herbed chicken breast topped with marinara and mozzarella served over penne pasta.

14 Oz. Grilled Delmonico served with katherine’s mashed potatoes and chef’s vegetable.

Blackened tuna served over fingerling potatoes, roasted brussels sprouts, and butternut squash hash.

Egg battered chicken sauteed in lemon butter sherry sauce served over penne hair pasta with a side of braised escarole.

Artichoke hearts in a lemon butter sherry sauce served over penne pasta & braised escarole.

Half pound burger, housemade pickles, grilled balsamic onions, sliced tomato & served with house salad.

Daily selection of toppings.

Arugula, apple slices, candied pecans, and goat cheese served with honey balsamic vinaigrette.

Iceberg, bacon, tomato, red onion, creamy bleu, house dressing, and crumbled gorgonzola.

Romaine, bacon, anchovies, mushrooms, red onion, grated parmesan, and housemade croutons.

Spring mix, dried cranberries, candied pecans, and gorgonzola, served with house dressing.

Spring mix, roasted beets, fresh goat cheese, red onion, and walnuts.

Roasted red peppers, red onion, gorgonzola, and a balsamic reduction.

Field greens, tomato, cucumber, red onion, carrot, and house cheese blend.

Spinach, dried cherries, almonds, pickled red onions, and feta served with cider vinaigrette.

Chopped romaine, red onion & seasonal berries served with creamy poppyseed dressing.

Contact merchant for the soup of the day.

Two pan seared crab cakes served with a spicy remoulade.

Clams steamed in a white wine butter herb broth served with grilled focaccia bread.

Mussels, sauteed fennel, leeks, garlic, and white wine served with a side of parmesan fries and grilled focaccia bread.

Fresh calamari, cherry peppers, and kalamata olives dusted with seasoned flour served fried or sauteed with marinara and lemon herb aioli.

Four jumbo shrimp served with our housemade cocktail sauce.

Italian meats, fresh ricotta cheese, sharp provolone, grilled vegetables, and olive salad served with grilled flatbread.

Grilled chicken, cheddar, black olives, scallions, tomatoes, and jalapenos served with sour cream and homemade salsa.

Katherine’s mashed potatoes, smoked gouda, and scallions with crispy fried onions and a caramelized onion cream sauce.

9 Oz. Meatball.

Over braised escarole with roasted tomato jam and balsamic glaze served with toasted focaccia bread.

Bacon, cheddar, country sweet and topped with green onion.

Ten houses brined bone-in or boneless wings.

Angel hair or penne with marinara or olive oil and garlic butter sauce with shaved parmesan.

Tomato cream vodka sauce topped with feta cheese, fresh herbs, and a crack of black pepper.

Fresh cheese gnocchi with marinara sauce or olive oil and garlic sauce topped with shaved parmesan.

Vodka sauce topped with feta cheese.

Topped with Monroe’s greens and beans.

Angel hair pasta, garlic, kalamata olives, artichoke hearts, spinach, sun-dried tomatoes, feta cheese and finished with white wine butter herb sauce.

Fresh lobster in four cheese sauce served over farfalle pasta and finished with truffle oil.

Clams, shrimp and scallops sauteed in spicy white wine marinara served over Cappellini topped with parmesan cheese.

Roasted red peppers, mushrooms, artichoke tossed in a creamy lemon pesto.

Zucchini, squash, eggplant, red peppers, and onion served with bread oil and balsamic.

Freshly baked and served with a house salad.

Freshly baked and served with a house salad.

Contact merchant for toppings.

Half pound burger, housemade pickles, grilled balsamic onions, sliced tomato and choice of swiss, gorgonzola or white cheddar served with parmesan fries.

Housemade veggie burger topped with grilled balsamic onions, sliced tomato, and choice of swiss, gorgonzola or white cheddar with a red pepper aioli and parmesan fries.

Breaded eggplant cutlets topped with marinara and mozzarella served over angel hair pasta.

Breaded eggplant cutlets topped with marinara and mozzarella served over angel hair pasta.

Twin breaded Italian herbed chicken breast topped with marinara and mozzarella served over angel hair pasta.

Twin breaded Italian herbed chicken breast topped with marinara and mozzarella served over angel hair pasta.

Breaded Italian herbed veal cutlets topped with marinara and mozzarella served over angel hair pasta.

Breaded Italian herbed veal cutlets topped with marinara and mozzarella served over angel hair pasta.

8 Oz. Grilled beef tenderloin served with Katherine’s mashed potatoes and chef’s vegetable.

14 Oz. Grilled Delmonico served with Katherine’s mashed potatoes and chef’s vegetable.

Topped with a red pepper lime salsa fingerling potatoes and chef vegetables.

Sauteed in Tomato, Caper, Kalamata Olive and Anchovywhite Wine Sauce Served Over Cappellini.

Five pan seared scallops over a bed of red pepper and roasted corn risotto with a citrus brown butter sauce.

Atlantic salmon topped with housemade mustard encrusted with pecans served with Katherine’s mashed potatoes and chef’s vegetable.

Blackened tuna served over sauteed escarole, tomato, and white bean drizzled with balsamic reduction.

Baked and served with bacon, red onion beurre blanc, chef’s vegetable, and fingerling potatoes.

Served over potato and root vegetable hash.

Italian breaded chicken breasts served over Katherine’s mashed potatoes and topped with arugula salad finished with lemon vinaigrette.

Egg battered chicken sauteed in a lemon butter sherry sauce served over angel hair pasta with a side of braised escarole.

Twin breaded chicken breast cutlets with a sweet walnut butter sauce and a hint of spice served with Katherine’s mashed potatoes and chef’s vegetable.