Executive Chef, David Perlick
Sous Chef, Pedro Angulo
Signature Small Plates
Perfect to share or enjoy as a light meal
Petite Filet Mignon Crisps
14
Garlic Herb Crust, Gorgonzola, Port Wine Drizzle, Bordelaise
Pecanwood Bacon Wrapped Medjool Dates
9
Gorgonzola, Black Truffle Honey, Blueberry/Balsamic Gastrique, Candied Macadamias
Dry Rubbed, Chilean Sea Bass Tostadas
14
Blue Corn, Avocado, Mexican Crema, Habanero/Mango
Habanero/Mango Coulis, Basil Slaw
Pecan Bacon Wrapped Jumbo Sea Scallops
14
Maple/Praline Butter, Baby Spinach
Wild Texas Shrimp
13
Tequila Flambé, Jalapeños,
alapeños, Cilantro/Key Lime Butter, Applewood Bacon
Lump Crab and Artichoke Stuffed Mushrooms
11
Boursin, Baby Spinach, Lemon Butter
Seared Spring Lamb “Lollipops”
15
Apricot, Candied Pistachio, Blueberry/Balsamic
Blueberry
Gastrique, Demi
Montarra’s Signature Tacos
Choice of the following…Braised Pork Belly Carnitas 11, Grilled Tilapia 10, Seared Tuna 14, Crispy Shrimp 13
Napa Cabbage Salad, Guacamole, Lime Crema, Queso Fresco, Salsa Roja
Warm Truffled Mushroom Crostini
12
Bellweather Farmss Whipped Ricotta, Pesto, Black Truffle Oil, Locally Smoked Duck
“Super Colossal” Classic Shrimp Cocktail
16
Served Up - with Spicy Horseradish/Gazpacho Cocktail Sauce, Citrus
Crispy, 16 Hour Duck Confit “Cigars”
“Ciga
12
Oaxacan Molé Paint, Cilantro Crème Fraiche, Pickled Fresno Chiles, Farmer’s Cheese
Local Ale Braised Linguica Sausage
12
Served Open Faced with Garlic
arlic Bread, Lemon Aioli, Housemade Giardiniera, Basil Butter Jus
Risotto of the Day
m/p
Chef’s Whim…
Baked French Onion Soup
p
8
Traditionally Prepared, Creatively Served
Spicy Ahi Tuna Tartar
13
Red Chile Aioli, Smashed Avocado, Crispy White Corn Chips
Salad Plates
*Available as an entrée with chicken breast add 6, grilled salmon filet add 8, or scampi shrimp add 10*
Citrus Salad
10
Red Grapefruit and Orange, Berries, Pralines, Organic Greens, Gorgonzola, Raspberry Vinaigrette
The Wedge
9
Applewood Smoked Bacon, Tomato, Brioche Croutons, Buttermilk Bleu Cheese Dressing
The Simple
8
English Cucumber, Plum Tomato, Black Olives, Garlic Croutons, and Choice of Dressing
Knife and Fork Caesar
9
Elotes, Palm Hearts, Garlic Peppercorn
Peppercorn Dressing, Garlic Crouton, Tomato
Salt Roasted Red & Yellow Beets
Spiced Macadamias, Fresh Chévre, Organic Mesculin Greens, Apricot/Basil Vina
Vinaigrette
*Note: Montarra does use products containing eggs, nuts, seeds, and other possible allergy prone food item
Consuming raw or undercooked products may result in health problems for those susceptible to such conditions
conditions.
Please notify your server of any allergies orr fo
food sensitivities.
10
Hand Cut Steaks
All of our beef is USDA graded in the top 8% of all US cattle and wet aged a minimum of 21 to 28 days
All steaks are served with sautéed baby spinach, garlic whipped potato, and ho
house
use made bordelaise sauce
Black Angus, Filet Mignon 6 oz. or 10 oz.
29/36
Center Cut, Tender, and Delicious
Montarra’s Signature Boursin Stuffed Filet, Served with Brandy Roasted Mushrooms, add 5
The “Ultimate Filet” with Seared Foie Gras, Black Truffle Scented Risotto, Blueberry Gastrique, add 15
Black Angus, Rib Eye
35
16 oz., Well Marbled for the Best Beef Flavor - Try it Chile Rubbed with Gorgonzola Cheese, add 5
Black Angus, “Churrasco
asco Style” Skirt
27
9 oz., Robust Garlic and Herb Rubbed; an Argentinean Classic
USDA Prime, Flat Iron
30
8 oz. A Tasty Cut with Rich Flavor
USDA Prime, N.Y. Strip
b
34
12 oz. A Delicious Cut from the Famed Short Loin
The Mixed Grille
37
Lamb Rack, Filet Mignon, & Duck Confit with Gorgonzola Potato, Braised Blueberries, Port Wine Demi Glace
Customize Your Steak
• Caramelized Onions 4 • Brandied Mushrooms 6
Try one of our Butter Crusts add 3
• Garlic Confit
• Truffle & Brie
• Gorgonzola • Boursin Cheese
• Horseradish • Peppercorn
• “Oscar Style” with Lump Crab 9 • Foie Gras 16
• One Half Pound Maine Lobster Tail 20
• Scampied Jum
Jumbo Red Shrimp 10
Chef’s Large Plates
Bouillabaisse
30
Jumbo Shrimp, Sea Scallops, Lump Crab, Mussels, Salmon and Whitefish, Lobster Fumet, Garlic Crostini
Coriander and Pepper
pper Crusted, Sashimi Grade Ahi Tuna
30
Chilled Udon Noodle Salad, Peanut/Yuzu Dressing, Black Sesame, Julienne Cucumber, Peas, Cilantro
Southern Style Shrimp & Grits
27
Andouille, Jumbo Red Shrimp, Creole Butter,
Butter, Scallions, Jalapeño Bacon
Pan Roasted Chilean Sea Bass
29
Thai Yellow Curry Broth, Mussels, Chinese Long Beans, Fresh Herb Trinity
Lobster and Artichoke Crusted Scottish Salmon
27
Jumbo Asparagus Tips, Spaëtzle, Smoked Tomato Beurre Blanc, Micro Herbs
Pan Fried Tilapia “Française Style”
26
Light Egg/Herb Batter, Spinach, Lump Crab Basil Butter, Whipped Potato
BLT Style, Jumbo Maine Sea Scallops
28
Candied Jalapeño Bacon, Roma Tomato, Basil, Lemon Artichoke Pesto, Parmesan Crisps
Duet of Bacon Wrapped Sea Scallops & Beef Tenderloin Tips
27
Fried Jalapeño Cheddar Polenta, Cognac Demi, Praline Butter, Crispy Onions
Free Range, Chicken Scaloppini
24
Yellow Tomato/Garlic Confit, Viognier Pan Sauce, Polenta, Sautéed
Sautéed Baby Spinach, Micro Basil
Pan Roasted, Local Whitefish Meunier Style
25
Pan Fried Spaëtzle, Capers, Baby Spinach, Citrus/Brown Butter Sauce, Gremolata
Bucatini Pasta Carbonara
25
King Crab Leg, Smoking Goose Pancetta, Locatelli Romano, Organic Cream, Peas, Cracked Pepper
Sides to Share
Bacon Braised Brussels Sprouts 8
Grilled Cauliflower with Herb Butter 6
Jumbo Asparagus with Lemon Butter 9
Garlic Butter Pommes Frites 6
Loaded Baked Potato
Potat 6
Black Truffle Pomme Frites 7
Baked Acorn Squash, Brown Sugar, Brown Butter 6
Broccoli Florets with Lemon Butter 6
Crab Fried Black Rice 10
Baked Mac ‘n’ Cheese Gratin 8
Boursin Whipped Potato 7
Salt Crusted Jumbo Baked Potato 5