Three Monkeys Bar and Grill

ANTIPASTO
Grilled Eggplant Stuffed with Gouda in a Spicy Tomato sauce Ciopinno of Clams, Mussels, Shrimp, and Cod. Served with garlic rubbed Naan. (For Two) Charcuterie- Chefs daily assortment of House Cured meats i.e.: (Country Pt, Speck, Mortadella, Sopresatta) Spinach Salad with Mandarin Oranges, House Cured Bacon, Candied Walnuts, Shaved Fennel, and Chives with Honey Balsamic Vinaigrette Baked Pecan Crusted Chevr Disc with Herbs and Mixed Greens Grilled Quail with Bacon Balsamic Jus, Semolina Couscous, and Roasted Grapes Prosciutto Wrapped Asparagus Salad with Parmesan Crisp and Lemon Zest Canard Frites- House Fries cooked in House Rendered Duck Fat served with either Avocado Aioli, Remoulad, or Rouil $6* $14 $8

$7

$9* $10 $6 $5

ENTRES
Apple, Spinach, Cranberry Stuffed Pork Loin with Garlic Smashed Potatoes, Lemon Glazed Asparagus, and Apple-Brandy Demi-Glace Pan Seared Steelhead w/ Roasted Butternut Squash, Israeli Couscous, and Sage Cream Sauce Roasted Duck Leg Quarter with Cauliflower Puree, Tesa Brussel Sprouts, Confit Mushrooms, and Pan Sauce Pan Roasted Duck Breast served with Chevr Polenta, Glazed Cabbage, and Sorghum Agrodulc Pan Roasted Chicken Thigh with Scalloped Turnips, Braised Kale, and Truffled Marsala Cream Sauce Charred Market Beef with Savory Bread Pudding, Sesame Broccoli, and Red Wine Butter Sauce Red Wine Risotto with Grilled Scallions, Mushrooms, and Herb Butter Putanesca- Linguine in house Tomato Sauce Tossed with Kalamata Olives, Capers, Anchovies, and Spinach. House Pasta- Chefs Daily Pasta Creation. i.e.: House Linguine Tossed in Pesto with Grape Tomatoes, Pine Nuts, and Fresh Mozzarella topped with Reduced Balsamic
*- Denotes dish may be made vegetarian

$24

$25 $27 $27 $26 $28 $19* $21*

$23*

Executive Chef: Jacob Lee Sous Chef: Benjamin Lindley

Baker: John David Tucker Manager: Adam Hubble