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Menus
LUNCH
APPETIZERS
Today's
Housemade Soup . . . $ 5.15
Brie-tomato Flatbread with roasted garlic . . . 5.40
Crispy Calamari with oven-dried tomato-basil aioli . . . 4.95
Terrine of Eggplant with roasted peppers and Laura Chenel goat cheese
. . . 6.55
Pancetta wrapped prawns over red potatoes, mushrooms and scallions
with balsamic vinegar . . . 8.90
Risotto with baby artichoke hearts, apple-smoked bacon, spinach and
grilled ciabata crouton . . . 7.35
Herb Feta Tart with caramelized roasted pepper compote and honey mint
vinaigrette . . . 6.25
Fire-roasted Artichoke with balsamic-apple vinaigrette and
Mediterranean relish . . . 7.55
Montrio’s Dungeness Crab Cakes with spicy remoulade . . . 9.85
SALADS
Caesar Salad
with Garlic-Parmesan croutons . . . $ 5.85
Caesar Salad with Rotisserie Chicken and oven-dried tomatoes . . .
9.70
Grilled Atlantic Salmon with vegetable couscous, field greens, orange-pinenut
relish . . . 9.60
Salad of grilled Asparagus and Parma Prosciutto with field greens and
mushroom crostini . . . 10.45
Dungeness Crab-Bay Shrimp Pasta Tower with baby greens and green
peppercorn vinaigrette . . . 11.90
Rotisserie Chicken Salad Nicoise with arugula, green beans and goat
cheese croutons . . . 9.35
Organic Field Greens with tomato-mustard vinaigrette . . . 4.95
LUNCH
ENTREES
Oven-roasted
Portabella Mushroom over crispy polenta and ragout of vegetables . . .
$ 9.95
"Bouillabaisse" Seafood stew with shellfish, prawns and
salmon topped with Bruschetta . . . 13.50
Marinated Skirt Steak over tomatoes, beans and olives with whipped
potatoes and herb butter . . . 12.85
Rotisserie Free Range Chicken on roasted garlic whipped potatoes with
string beans and mushrooms . . . 12.50
Grilled Salmon over rice beans and black rice in a citrus-cumin broth
with olive-caper relish . . . 11.45
Cappellini with fresh and oven-dried tomatoes, garlic, basil, olive
oil and Parmesan . . . 8.95
Today’s The "E-Lunch" (week days only, extra quick for
those on the go) . . . A.Q
Today’s Fresh Fish . . . A.Q.
Pasta of the Day . . . A.Q.
SANDWICHES
Wood-grilled
Bradley Beef, Hamburger or Cheeseburger . . . $ 7.45 / 7.95
"Bistro Burger" Burger with Roquefort Blue Cheese and apple
smoked bacon . . . 9.35
Rotisserie Pork Loin Philly with pepper havarti, watercress and a
citrus chile glaze . . . 7.65
Rotisserie Turkey with bacon, mozzarella, watercress and
blackberry-apple chutney . . . 9.45
Grilled Portabella Mushroom with Tillamook cheddar, grilled onions and
romaine . . . 7.95
Grilled Salmon with cucumber, watercress and lemon-caper mayonnaise .
. . 8.70
Pizza different every day . . . A.Q
SIDES
Basmati
Rice Cakes . . . $ 3.00
French Fries . . . 2.85
Crispy Oven-dried Tomato Polenta . . . 3.25
Montrio’s T’s / Sweatshirts . . . 19.00/39.00
Sauteed Mushrooms with garlic & rosemary . . . 4.85
Sauteed Spinach with olive oil and garlic . . . 3.95
Roasted Garlic Whipped Potatoes . . . 3.20
Grilled Asparagus with balsamic vinaigrette . . . 4.10
Honey-roasted Butternut Squash . . . 3.65
Montrio Side Sampler:
crispy
polenta, sauteed mushrooms, roasted garlic spinach and Basmati rice
cake . 9.85
DESSERTS
Classic Creme
Brulee . . . $ 5.75
Chocolate Mousse Napoleon with buttermilk brownie ice cream . . . 6.85
White Nectarine Pecan Crisp with vanilla bean ice cream . . . 6.50
Raspberry Mascapone Tart with lavender ice cream . . . 6.95
Maple-Banana Compote with vanilla ice cream and crispy filo cookie . .
. 5.80
Hazelnut Mint Vacherin wrapped in bittersweet chocolate . . . 6.45
Assortment of housemade Ice Creams and Sorbets . . . 4.90
Dessert Sampler (Vacherin, Nectarine Crisp and Raspberry Tart) . . .
17.25
Dinner Menu
APPETIZERS
Housemade Soup
. . . $ 5.15
Montrio’s Dungeness Crab Cakes with spicy remoulade . . . 9.85
Terrine of Eggplant with roasted peppers and Laura Chenel goat cheese
. . . 6.55
Fire-roasted Artichoke with balsamic-apple vinaigrette and
Mediterranean relish . . . 7.55
Risotto with baby artichoke hearts, apple-smoked bacon, spinach and
grilled ciabata crouton . . . 7.35
Pancetta wrapped prawns over red potatoes, mushrooms and scallions
with balsamic vinegar . . . 8.90
Herb Feta Tart with caramelized roasted pepper compote and honey mint
vinaigrette . . . 6.25
Chilled Oysters on the half shell with sherry-cucumber mignonette (3
minimum) . . . 1.95 ea
Crispy Calamari with oven-dried tomato-basil aioli . . . 4.95
Brie-tomato Flatbread with roasted garlic . . . 5.40
SALADS
Caesar Salad
with Garlic-Parmesan croutons . . . $ 5.85
Organic Field Greens with tomato-mustard vinaigrette . . . 4.95
Roasted Beet Salad with Granny Smith apples, Feta cheese and crispy
walnuts . . . 6.15
"Bistro Salad": organic baby spinach with warm bacon and
Roquefort cheese . . . 7.35
Caesar Salad with Rotisserie Chicken and oven-dried tomatoes . . .
9.70
DINNER
ENTREES
Grilled
center-cut Pork Chops with a compote of apples, pears and currants . .
. $ 17.25
Grilled Gulf Prawns over caramelized leek risotto with a spicy
shellfish emulsion . . . 18.95
Duck prepared two ways with wild rice, French beans and a dried plum
juniper reduction . . . 22.40
Grilled Salmon over rice beans and black rice in a citrus-cumin broth
with olive-caper relish . . . 15.95
Rotisserie Free Range Chicken on roasted garlic whipped potatoes with
string beans, mushrooms . . .16.60
Lamb saddle rack chops over crispy oven-dried tomato polenta with red
pepper reduction . . . 19.85
Black Angus N.Y. Steak with sauteed mushrooms, baby spinach and
veal-vegetable jus . . . 24.90
Cappellini with fresh and oven-dried tomatoes, garlic, basil, olive
oil and Parmesan . . . 11.95
Oven-roasted Portabella Mushroom over crispy polenta and ragout of
vegetables . . . 15.60
Veal Cheeks over mustard whipped potatoes with braised red cabbage . .
. 17.45
SANDWICHES
Wood-grilled
Bradley Beef, Hamburger or Cheeseburger . . . $ 7.45 / 7.95
Rotisserie Turkey with bacon, mozzarella, watercress and
blackberry-apple chutney . . . 9.45
Grilled Portabella Mushroom with Tillamook cheddar, grilled onions and
romaine . . . 7.95
SIDES
Basmati
Rice Cakes . . .$ 3.00
French Fries . . . 2.85
Crispy Oven Dried Tomato Polenta . . . 3.25
Montrio’s T’s / Sweatshirts . . . 19.00/39.00
Sauteed Mushrooms with garlic & rosemary . . . 4.85
Sauteed Spinach with olive oil and garlic . . . 3.95
Roasted Garlic Whipped Potatoes . . . 3.20
Grilled Asparagus with balsamic vinaigrette . . . 4.10
Honey-roasted Butternut Squash . . . 3.65
Montrio Side Sampler:
crispy
polenta, sauteed mushrooms, roasted garlic spinach and Basmati rice
cake . 9.85
DESSERTS
Classic Creme
Brulee . . . $ 5.75
Chocolate Mousse Napoleon with buttermilk brownie ice cream . . . 6.85
White Nectarine Pecan Crisp with vanilla bean ice cream . . . 6.50
Raspberry Mascapone Tart with lavender ice cream . . . 6.95
Maple-Banana Compote with vanilla ice cream and crispy filo cookie . .
. 5.80
Hazelnut Mint Vacherin wrapped in bittersweet chocolate . . . 6.45
Assortment of housemade Ice Creams and Sorbets . . . 4.90
Dessert Sampler (Vacherin, Nectarine Crisp and Raspberry Tart) . . .
17.25
Chef: Tony
Baker
Sous Chefs: Gene Moana
& Sherman Johnson
In an effort
to conserve, water is served upon request only. A service charge may
be added to parties of eight or more.
All menus and prices are subject to change.
Private and
semi-private rooms available 648-8881
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