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

 

Bag of 4505 Kettle Fried Chicharrones   Crispy clouds of porkaliciousness    5.

 

Devilled Eggs   Horseradish, dill pickle, parsley, rosemary oil, Alleppo    7.5

 

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

 

Bag of Kettle Chips   Sea salt potato chips    3.

 

Roasted Peanuts   Chef Kev’s salted peanuts    4.

 

    BOARDS

 

Cheeses   with fig jam, sunflower seeds, apple slices, and baguette    12.5

 

     Normandie Brie ~ France ~ Double cream cow’s milk cheese

     Drunken Goat ~ Spain ~ Semi-soft goat cheese bathed in red wine

 

Meats   with whole grain mustard, sunflower seeds, cornichons, and baguette    12.5

 

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

       Creminelli Calabrese Italian Salami ~ Utah ~ Mildly spicy like pepperoni, sustainably raised pork

 

Meats and Cheeses   with mustard, cornichons, fig jam, sunflower seeds, apple slices, baguette    24.

 

       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

       Drunken Goat ~ Spain ~ Semi-soft goat cheese bathed in red wine

        

    Bigger.   

 

Turkey Sub   Fra’mani turkey, provolone, herb aioli, lettuce, tomato, onion, pepperoncini, vinaigrette   11.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           Grilled Cheese   Mild cheddar, provolone, and German swiss.   11. 

 

BLT   Beeler bacon, herb aioli, lettuce, and tomato on a toasted ciabatta roll   11.

 

Baby Kale Salad  Blood orange, sunflower seeds, gorgonzola, blood orange vinaigrette   9.5

 

Creamy Tomato Soup Served with croutons, basil and baguette    7.5

 

                                                                           Add prosciutto  3.  Add bacon  3.  Add side soup  3.

 

 

Oakland restaurant Week Special $20

 

Lorraine’s Chicken Pot Pie

   

Chicken breast, mirepoix, peas served with a side of baby kale salad. Our special will be paired with a 33cl draft of De Ranke XX Bitter, a Golden ale with a full body and bitter finish.  6.2%

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                                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.