Three Monkeys Bar and Grill

ANTIPASTO
Grilled Eggplant stuffed with Gouda served with 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.: (Duck Liver Pate, Speck, Mortadella, Sopresatta) Spinach Salad with mandarin oranges, house cured bacon, candied walnuts, fennel, and chives with Honey Balsamic vinaigrette Baked Pecan Crusted Herbed Chevré Disc with Mixed Greens Grilled Quail with Bacon Balsamic Jus, Semolina Couscous, and roasted Grapes Prosciutto wrapped Asparagus Salad with Parmesan Crisp and Lemon Zest Duck Fat Fries- House Fries cooked in house rendered Duck Fat $6* $14 $8

$7

$9* $10 $6 $5

ENTREES
Pan Seared Steelhead w/ Roasted Butternut Squash, Israeli Couscous, and Sage Cream Sauce Apple, Spinach, Cranberry Stuffed Pork Loin with Garlic Smashed Potatoes, Lemon Glazed Asparagus, and Apple-Brandy Demi-Glace Roasted Duck Leg Quarter with Cauliflower puree, Tesa Brussel Sprouts, Confit Mushrooms, and pan sauce Pan Roasted Duck Breast served with Chevré Polenta, Glazed Cabbage, and Sorghum Agrodulcé Pan Roasted Chicken Thigh with Savory Bread Pudding, Braised Kale, and Truffled Marsala Cream Sauce Charred Local Ribeye (10oz) with Scalloped Turnips, Sesame Broccoli, and Red Wine Butter Sauce Putanesca- Linguine in house Tomato Sauce tossed with Kalamata Olives, Capers, Anchovies, and Spinach. Add chicken, beef, or shrimp for $5 $25 $24

$27 $27 $26 $28 $21*

House Pasta- Chefs daily pasta creation. $23* i.e.: (Rigatoni with Diced Beef Tenderloin, Green Beans, Sundried Tomatoes in a Port Wine Cream Sauce) Red Wine Risotto with Grilled Scallions, Mushrooms, and Herb Butter
*- Denotes dish may be made vegetarian

$19*

Executive Chef: Jacob Lee Sous Chef: Benjamin Lindley

Baker: John David Tucker Manager: Adam Hubble