Monk's Cafe

Sauteed mushrooms & gruyere

Bacon & cheddar

Classic Cooper Sharp cheese & pickled red onion

Broccoli rabe & cheddar

Caramelized leeks & bleu cheese

Goat cheese, lettuce, tomato & raw onion

Served on buttery Baker Street Bread brioche buns with house-made mayo (contains eggs). Served with Pommes Frites or Side Salad.

Served on buttery Baker Street Bread brioche buns with house-made mayo (contains eggs). Served with Pommes Frites or Side Salad.

Can be made vegan. Served on buttery Baker Street Bread brioche buns with house-made mayo (contains eggs). Vegan bun available upon request. Served with Pommes Frites or Side Salad.

Fresh blueberries, buttermilk custard, sweet pastry shell

Creamy cheesecake made with fresh blueberries and a graham cracker crust

Gooey bourbon spiked filling, pate brisee shell and pecan pieces, served warm.

Vanilla crème brülée filling, chocolate espresso bean pastry, chocolate-espresso ganache

Fresh Key Lime curd in a sweet pasty shell topped with homemade whipped cream

Fresh rhubarb baked in a Grand Marnier custard and sweet pastry shell

Braised pork belly with cannellini beans & kale in a tomato broth with a stone fruit chutney

Half a roasted chicken, local asparagus, duck fat roasted potatoes, chicken jus

Marinated & grilled Costata Romanesco squash and local mushrooms with a corn purée, pickled ramps, and fried sunchokes

5oz marinated flat iron steak over dressed greens served with pommes frites

Gaffel Kolsch, fumet, tomato sauce, chopped Castelvetrano olives, capers, garlic & Herbs de Provence. Served with Pommes Frites (about a pound and a half of mussels per pot)

Ommegang Hennepin, fumet, caramelized leeks, bacon, bleu cheese, garlic & parsley. Served with Pommes Frites (about a pound and a half of mussels per pot)

Allagash White, fumet, garlic & parsley. Served with Pommes Frites (about a pound and a half of mussels per pot)

Belgian golden ale, fumet, toasted chili de arbol broth, garlic & parsley. Contains soy. Served with Pommes Frites (about a pound and a half of mussels per pot)

Monk's Flemish Sour, fumet, Thai red curry, coconut milk, garlic & basil. Served with Pommes Frites (about a pound and a half of mussels per pot)

Organic greens with Monk's Flemish Sour Ale vinaigrette. ADD Goat Cheese for $3, ADD Chicken Breast for $9

Romaine lettuce tossed in tangy caesar dressing and topped with croutons. ADD Chicken Breast for $9

Organic greens with duck breast (grilled medium/medium rare), goat cheese, spicy walnuts & Monk's Flemish Sour Ale soaked craisins. Contains walnuts

Local greens, local Sungold tomatoes, olives, nectarines, octopus, basil-lemon vinaigrette & spicy croutons

Award winning salad served sandwich style on an Amoroso roll with light house mayo. Baby greens with duck breast grilled to medium rare, goat cheese, spicy walnuts and Monk's Flemish Sour Ale soaked craisins. Served with a side baby green salad. Contains nuts

Traditional polish style pork sausage on a long roll with house-made cider mustard and house made sauerkraut. Served with side baby green salad.

Spicy pork slow cooked in Belgian brown ale, served with slaw and BBQ sauce on an Amoroso roll with light house mayo. Served with a side baby green salad. Contains soy

Michael's seitan (wheat meat) sauteed with onions, mushrooms and gruyere cheese. Served on an Amoroso roll with light house mayo. Served with a side baby green salad. Vegetarian. Can be made vegan with Daiya dairy-free mozzarella upon request

Today's Trio of Cheese: Moo & Blue (Firefly Farms, Accident, MD - Cow, Pasteurized), Fresh Chèvre (Goat Rodeo Farm, Allison Park, PA - Goat, Pasteurized), Highlander (Calkins Creamery, Honesdale, PA - Cow, Raw). Served with house-made jams, Green Meadow Farm raw honey & seasonal fruit, house-made pickles & pickled mustard seed.

House-made, lager-battered, golden fried chicken fingers. Served with mild barbecue sauce

With pickled mustard seeds, house-made jam, pickled apple, chives, and toasted focaccia.

Umami-laden mushroom patty (lion's mane mushrooms from Mycopolitan) resembles a crab cake in appearance and texture. Pan seared and served over a bed of local, lightly dressed arugula. Topped with samurai sauce made with house mayo, sambal, and créme fraiche.

Sea scallops cooked to medium with a beurre rouge sauce (Monk's Café Flemish Sour Ale, red wine vinegar, shallots, and butter)

Award winning fresh-cut, double-fried frites. Served with Monk's world-famous bourbon mayonnaise for dipping

Smoked trout spread topped with caper and onion relish. Served with sliced baguette

Very spicy chicken wings tossed with chipotle and Carolina Reaper pepper sauce. Barbecue sauce available for the less adventurous. Served with a side order of famous frites