CAVIAR PRIME SELECTIONS PETROSSIAN 30G 70 150 CLASSIC SHASSETRA • IMPERIAL WHITE STURGEON PRIME MEATS SIDES OSSETRA PRESIDENT 275 • TASTING FLIGHT OF THREE 36G 195 12 Hassleback Potato, raclette~cheddar bechamel 49 6 oz BISON FILET {blini, farm egg, chive, crème fraiche} 13 Charred Broccoli, pickled chili, pine nuts, 58 8 oz PRIME FILET red onion, aged gouda 11 Yorkshire Pudding, curry, cilantro-crème fraiche SEAFOOD PLATEAUX STARTERS 63 18 oz KANSAS CITY STRIP 12 herb butter 70/140 Pan-Fried Smashed Potato, BURRATA 18 65 20 oz COWBOY RIB EYE house peach preserves, basil, arugula, tomato, 14 Grilled Asparagus, speck, parmesan crisp, lemon oil 4 fry bread, balsamic EAST & WEST COAST OYSTERS 14 Seared Mushrooms, garlic confit For Two STEAMED MUSSELS & CLAMS 19 11 Creamed Spinach, Pernod, whipped cream cheese HALF POUND KING CRAB LEGS 34 nduja salami, sofrito, lemon confit, 95 28 oz PORTERHOUSE sherry tomato broth, fried anchovy 10 House-Cut Chips, rosemary salt, parmesan 120 32 oz TOMAHAWK RIB EYE 1/2 DOZEN LEMON HERB JUMBO PRAWNS 25 11 Coconut Curried Cauliflower, pickled onion, MONARCH ROCKEFELLER 22 golden raisin, pistachio oyster, lump crab, garlic, spinach, parmesan, smoked trout roe CHILLED CRAB RILLETTE 16 10 smoked sea salt, chive bacon crumble, pickled fennel, piquillo, endive 48 18 oz PORK TOMAHAWK Whipped Potatoes, PRIME FILET TARTARE 23 apple chutney cognac, harissa aioli, caper, truffle, quail egg, parmesan 10 Sautéed Spinach, sliced shallot, crispy garlic • 55 COLORADO RACK OF LAMB 18 Parisian Gnocchi, t r u f fl e , p a r m e s a n , m u s h r o o m BRAISED DUCK POUTINE 18 whole grain mustard, rosemary, mint gremolata cheese curds, house chips, whole grain dijon gravy, chives 35 Black Truffle Mac & Cheese, shaved fresh SALADS & SOUPS • THE MONARCH BISON BURGER 30 TA B L E SIDE CAESAR 20 PP ( MIN 2 PPL ) piquillo hollandaise, bleu cheese, bacon, caramelized onions, arugula hearts of romaine, crouton, white anchovy, parmesan FISH & FOWL • THE MONARCH SALAD 16 SEARED SCOTTISH SALMON 40 bibb lettuce, applewood smoked bacon, blue cheese, braised leek, celery root, granny gmith apple red onion, walnuts, apple, honey mustard vinaigrette SAUCES CROWN IT LEMON SOLE 37 Piquillo Pepper Hollandaise ...........................4 Shaved Foie Gras Torchon .............................18 MARKET GREEN SALAD 13 spinach & roasted tomato basmati pilaf, King Crab Oscar ............................... 25 mixed greens, fresh herbs, tomato, cucumber, brown butter beurre blanc London Curry Sauce ........................... 5 Butter Poached Lobster Tail .................. 22 champagne vinaigrette Sherry Mushroom Ragout ..................... 5 Garlic Roasted Scallop ........................ 16 HERB ROASTED HALF CHICKEN 32 Green Peppercorn Demi ....................... 5 King Crab ....................................... 22 FRENCH ONION SOUP 15 smashed potato, lemon pan jus Roasted Bone Marrow ......................... 10 gruyère, crostini Garlic Herb Butter ............................. 3 BROILED HALF MAINE LOBSTER 60 Stilton Blue Cheese ............................ 6 SOUP OF THE D AY 14 shrimp & scallop mousseline, Gaucho Chimichurri ........................... 4 Caramelized Farm Onions .................... 6 Chef’s Inspiration caviar lemon crème, fine herbs salad Spicy House English Mustard ................ 2 Fresh Winter Truffle ........................... MP Chef de Cuisine ~ JD Baldridge Sous Chef ~ Jernan Herman Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness..