Food

Chef Lorraine Rosenthal's menu is prepared in our tiny kitchen with local, seasonal products

and an eye toward beer friendliness.

 

 

 MONK’s Lunch

   Monday-Friday 12-4pm

Buy any Board or Meal

get A $3 beer of the day

 

BAR SNACKS

                                                                                                                                                                

Roasted Pumpkin Seeds   Brown sugar, lemon zest, spices, cayenne    4.
 
Marinated Olives   Rosemary, thyme, garlic, and citrus    6.
 
Pickled Vegetables   Shallots, baby carrots, cucumbers   6.
 
Deviled Eggs Prosciutto chips, rosemary oil, Aleppo chili    6.
 
Hummus and Pita  Cucumbers, bell peppers, tapenade    7.
 
Veggie Flatbread Aoli spread, mozzarella, pepperchini red onions, basil, red peppers    7.
 
 
 
    BOARDS
 
Cheeses   with strawberry jam, sunflower seeds, grapes, and Acme bread    16.
 
     Fromager d’ Affinois ~ France ~ Double cream cow’s milk cheese
     Van Dijk ~ Holland ~ Sharp goat gouda aged 6 months
     Malvarosa ~ Spain ~ Sweet and buttery semi-firm sheep’s milk cheese
 
Meats   with whole grain mustard, grapes, cornichons, and Acme bread    16.
 
       La Quercia Prosciutto Americano ~ Iowa ~   Rich and tender, sustainably raised pork          
       Creminelli Calabrese Italian Salami ~ Utah ~ Mildly spicy like pepperoni, sustainably raised pork
       Olympia Capicola  ~ Portland ~ Cured and rubbed with spices, all natural Pacific Northwest pork
 
Cheeses & Meats with strawberry jam, mustard, sunflower seeds, cornichons, grapes, Acme bread    22.
     
     Fromager d’ Affinois ~ France ~ Double cream cow’s milk cheese
     Van Dijk ~ Holland ~ Sharp goat gouda aged 6 months
     La Quercia Prosciutto Americano ~ Iowa ~   Rich and tender, sustainably raised pork          
     Creminelli Calabrese Italian Salami ~ Utah ~ Mildly spicy like pepperoni, sustainably raised pork
`
 
 
  
   Bigger.   
 
 
Kale Salad   Baby kale, quinoa, bell pepper, grapes, sunflower seeds, grated Malvarosa, vinaigrette   9.
 
Turkey Sub   Fra’mani turkey, provolone, herb aioli, lettuce, tomato, onion, pickled peppers, vinaigrette   10.
 
Ham Sandwich   Fra’mani rosemary ham, Swiss cheese, mustard, pickled red onions on a Kaiser roll   9.
 
Caprese Grilled Cheese   Mozzarella, Fontina, heirloom tomatoes, basil, garlic confit, balsamic reduction.    10.  
 
 
 
Add prosciutto    3.      Add bacon    2.    Add avocado   2.
 
 
 
 
 
 
                                We use organic, local, and pesticide free ingredients whenever possible.
Our kitchen is small, and we cannot guarantee safety for our guests with strong food allergies.