Dinner - May 13th - 17th 1ST COURSE Fried Squash Blossoms Stuffed with Lobster, Lemon Scented Ricotta Cheese, Parmesan, Curry-Tomato Jam 2ND COURSE Watermelon and Roasted Beets, Slow Roasted Cipollini Onions, Shaved Ricotta Salata Cheese, Toasted Marcona Almonds, Lemon-Honey Vinaigrette 3RD COURSE Four Chili Rubbed Rib Eye, Potato Leek-Lobster Hash Brown, Roasted French Chanterelle Mushrooms, Baby Spinach, Sherry Vinegar Beef Jus Reduction OR Hazelnut-Brown Butter Seared Atlantic Halibut, Sautéed Wild Ramps, Roasted Sweet Corn, Forbidden Rice, Red Quinoa and Couscous, Cockle Clam Vinaigrette 4TH COURSE Key Lime-White Chocolate Tart with Hazelnut Crust, Raspberry Sorbet, Chantilly Creme, Mint Syrup Menu Designed by Executive Chef Branden Levine HOURS OF OPERATION: Tuesday - Saturday Open at 5:30pm - Last Seating: 8:30pm For Reservations visit: opentable/cafe-monarch-reservations-scottsdale?restref=133999&rid=133999
Posted on: Tue, 13 May 2014 19:54:15 +0000