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

Marinated Olives Rosemary, thyme, garlic, and citrus (V) 6.

Hummus Cucumbers, bell peppers, tapenade, served with epi (V) 7.



BOARDS

Cheeses with house-made strawberry jam, sunflower seeds, grapes, and Acme bread 16.

Normandie Brie ~ 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, cornichons, red grapes, and Acme bread 16.

Prosciutto di San Daniele ~ Italy ~ Rich and tender salted pork, all natural
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

Meats and Cheeses with mustard, cornichons, red grapes, strawberry jam, sunflower seeds, Acme bread 22.

Prosciutto di San Daniele ~ Italy ~ Rich and tender salted pork, all natural
Creminelli Calabrese Italian Salami ~ Utah ~ Mildly spicy like pepperoni, sustainably raised pork
Normandie Brie ~ France ~ Double cream cow’s milk cheese
Van Dijk ~ Holland ~ Sharp goat gouda aged 6 months



Bigger.

Turkey Sub Fra’mani turkey, provolone, herb aioli, lettuce, tomato, onion, pepperoncini, vinaigrette 10.

Caprese Grilled Cheese Mozzarella, tomatoes, basil, garlic confit, balsamic reduction 10.

French Dip Roast beef on a soft roll with caramelized onions, mozzarella, and au jus 10.

Wild Greens Arugula, charred peaches, sunflower seeds, mozzarella, prosciutto citrus vinaigrette 9.

Add Bacon 2. Add Prosciutto 3. 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.