Monarch Restaurant

Succulent tiger prawns roasted in a wood-fired oven with sea salt, fresh salsa verde, cilantro, aromatic fennel pollen, and a Calabrian chile jus.

Crispy fried calamari, tender shrimp, and local Delta smelts paired with charred lemon, fresh fennel, fragrant herbs, and creamy pecorino aioli.

Crisp seasonal market vegetables served with silky whipped hummus, charred artisanal bread, lemon zest, basil pesto, and chili oil.

Diced yellowfin tuna mixed with crisp cucumber, bright yuzu juice, and savory shoyu vinaigrette, served alongside jet-black squid ink crackers.

Chilled jumbo tiger prawns and sweet Alaskan king crab leg meat served with drawn warm butter, house garlic aioli, and fresh lemon wedges.

Caramelized roasted pears tossed with castelfranco radicchio, smoky blue cheese crumbs, crispy pancetta lardons, and crunchy puffed farro grains.

Crisp Little Gem romaine leaves tossed in creamy garlic Caesar dressing, aged parmesan shavings, lemon, confit garlic cloves, and warm olive oil croutons.

Fresh market greens and marinated kale folded with creamy burrata cheese, ripe tomatoes, sweet basil, aged Italian salumi, chickpeas, celery, and pepperoncini.

Creamy artisanal burrata paired with a rich fennel and sun-dried tomato marmalade, juicy pomegranate seeds, toasted hazelnuts, and crunchy seeded lavosh.

Classic layered pasta baked to perfection with tender baby meatballs, whipped ricotta cheese, marinara sauce, and an iconic crispy baked cheese crust.

Tender slow-braised beef shortrib ragù spooned over casarecce pasta, finished with toasted hazelnuts, creamy ricotta dollops, and fresh parsley.

Hand-rolled garganelli pasta enveloped in a traditional carbonara sauce made with aged pecorino cheese, crispy cured pancetta, and cured egg yolk.

Delicate pasta pouches stuffed with sunchoke and truffle, sitting atop celeriac crema with sunflower seed crumble, sunchoke relish, and pomegranate arils.

Wild Atlantic turbot pan-seared and served alongside tender salsify root, bright lemon zest, and a luxurious Osetra caviar zabaione sauce.

Juicy half chicken roasted in the wood-fired oven, served with charred lemon halves, Castelvetrano olives, and savory smoked chicken drippings.

Whole Mediterranean branzino grilled over wood flames, seasoned with braised fennel confit, savory capers, Espelette pepper, and fresh basil leaves.

Melt-in-your-mouth lamb shank slow-braised until tender, served over silky parsnip puree with toasted hazelnuts, spigarello greens, and salsa verde.

Wild King Salmon roasted over wood flames, served over red cabbage agrodolce with grapefruit segments and toasted mixed seeds.

Tender Brussels sprouts charred over wood fire, tossed in aromatic black truffle honey and topped with crispy pork bits.

Crisp-tender green beans dressed with tangy dill yogurt sauce, fresh lemon juice, and toasted crushed hazelnuts.

Silky, velvety potatoes whipped with roasted garlic, rich butter, and fresh cream.

Exceptional 6oz A5 Wagyu beef filet from Kagoshima, Japan, renowned for its extraordinary marbling and melt-in-your-mouth tenderness.

Premium 18oz bone-in prime filet mignon grilled to perfection, delivering rich flavor and juicy tender texture.

Richly marbled 20oz ribeye steak dry-aged for 28 days to enhance deep beefy, nutty flavor notes, wood-grilled over hardwood.

Locally raised 10oz Texas Wagyu striploin from A Bar N Ranch, boasting rich marbling and robust wood-fired flavor.

Showstopping 38oz long-bone dry-aged Tomahawk ribeye steak, aged for 45 days for intense depth of flavor and tender texture.

Traditional 40oz Italian Florentine-style Porterhouse steak featuring both filet and strip loin cuts, dry-aged and wood-grilled for sharing.

Decadent chocolate layer cake accompanied by rich chocolate budino, peanut butter cream, banana mousse, and house vanilla ice cream.

Warm light chocolate Nutella soufflé served with hazelnut crunch and a scoop of fresh strawberry ice cream.

Warm sticky toffee cake resting on coconut shortbread, drenched in warm bourbon toffee glaze and paired with passion fruit coconut ice cream.

Modern Italian tiramisu featuring crisp vanilla pâte à choux filled with Baileys-infused mascarpone cream and espresso coffee ice cream.

Smooth rum panna cotta served with fresh pineapple, cocoa nib tuile, rich caramel crémeux, vanilla sponge cake, and refreshing mango mint sorbet.