Dining Menus
FOR THE TABLE
EDAMAME HUMMUS 13
olive oil, paprika, carrots, cucumbers, pita bread
PIEDMONT NACHOS SMALL/LARGE 6/11
chicken 5 / steak* 7 / shrimp 9
HOUSE MADE CHIPS 10
blue cheese crumbles, cheese sauce and green onion
MONTY’S WINGS 16
ten wings choice of naked, barbeque, old bay, buffalo, sweet chili,
spicy carrots, celery, ranch or blue cheese
CHICKEN POT STICKERS 13
bamboo steamed, lemongrass, cilantro, pickle ginger, soy
FIRECRACKER SHRIMP 13
crispy shrimp tossed in Monty’s firecracker sauce
BAVARIAN PRETZELS 13
warm soft pretzels, beer cheese sauce and cajun mustard
SALAD/SOUP
ADD PROTEIN
chicken 4 / steak* 6 / shrimp 6 | salmon* 7
SOUP OF THE DAY 8
chef’s garnish
GRILLED ROMAINE WEDGE SALAD 11
parmesan cheese, house-made crouton, caesar dressing
add anchovies +2
SPRING QUINOA SALAD 13
heirloom baby tomato, cucumber, spinach, olive oil, basil, cilantro,
red onion, lemon vinaigrette
ASIAN SALAD 12
mixed greens, mandarin oranges, edamame, red onion, sesame
seeds, sesame vinaigrette
HANDHELD
all handhelds served with your choice of fries or side salad
gluten free bun available
*SIGNATURE BURGER 15
pickles, lettuce, tomato, onion, choice of cheese and brioche bun
BLACK BEAN BURGER 15
lettuce, tomato, pickles, lettuce, tomato, onion, choice of cheese
and brioche bun
TURKEY & SWISS MELT 13
Lettuce, tomato, mayo, garlic butter, choice of bread
JUNIOR CLUB 12
turkey, ham, bacon, lettuce, tomato, red onion, cheddar cheese,
mayo, choice of bread
BEET BOX
Vegan Options
CAULIFLOWER STEAK 16
basil pesto, melted tomato, garlic roasted fingerling potatoes
SPRING VEGETABLE FLATBREAD 12
zucchini, squash, tomato, vegan cheese and basil
MUSHROOM ESCARGOT 9
shallots, garlic, sherry, parsley and baguette
SIDES | 6
GREEN BEANS
HOUSE SALAD
CAESAR SALAD
SAUTEED SPINACH
FRIES
ONION RINGS
WHIPPED POTATOES
FOR THE TABLE
EDAMAME HUMMUS 13
olive oil, paprika, carrots, cucumbers, pita bread
PIEDMONT NACHOS SMALL/LARGE 6/11
chicken 5 / steak* 7 / shrimp 9
HOUSE MADE CHIPS 10
blue cheese crumbles, cheese sauce and green onion
MONTY’S WINGS 16
ten wings choice of naked, barbeque, old bay, buffalo, sweet chili,
spicy carrots, celery, ranch or blue cheese
CHICKEN POT STICKERS 13
bamboo steamed, lemongrass, cilantro, pickle ginger, soy
BLT LETTUCE WRAPS 14
apple glazed pork belly, bibb lettuce, tomato, red onion, cajun ranch
AHI TUNA 14
seared rare, sesame, cilantro, soy, cucumber, pickle ginger
FIRECRACKER SHRIMP 13
crispy shrimp tossed in Monty’s firecracker sauce
BAVARIAN PRETZELS 13
warm soft pretzels, beer cheese sauce and cajun mustard
OYSTER ROCKERFELLER 17
half dozen oysters, spinach, bacon, onion, parmesan cheese, lemon
SALAD/SOUP
ADD PROTEIN
chicken 4 / steak* 6 / shrimp 6 | salmon* 7
SOUP OF THE DAY 8
chef’s garnish
GRILLED ROMAINE WEDGE SALAD 11
parmesan cheese, house-made crouton, caesar dressing
add anchovies +2
ASIAN SALAD 12
mixed greens, mandarin oranges, edamame, red onion, sesame
seeds, sesame vinaigrette
SPRING QUINOA SALAD 13
heirloom baby tomato, cucumber, spinach, olive oil, basil, cilantro,
red onion, lemon vinaigrette
WATERMELON SALAD 13
marinated watermelon, kalamata olives, red onion, feta, mint,
arugula, balsamic
HANDHELD
All handhelds served with your fries or side salad
Gluten-Free bun available
SIGNATURE BURGER 15
pickles, lettuce, tomato, onion, mayo choice of cheese, brioche bun
add bacon +2
BLACK BEAN BURGER 15
lettuce, tomato, pickles, lettuce, tomato, onion, pimento cheese,
brioche bun
JUNIOR CLUB 12
turkey, ham, bacon, lettuce, tomato, red onion, cheddar cheese,
mayo
HOT BROWN 13
white mountain bread, open-face, turkey, bacon, tomato, bechamel,
parmesan
ITALIAN CHICKEN 14
marinated grilled chicken breast, prosciutto, mozzarella, basil pesto,
garlic mayo
MONTY’S STEAK & CHEESE 17
shaved ribeye, bell pepper, onions, provolone cheese, hoagie roll
THE REUBEN PO’ BOY 15
tender corned beef, sauerkraut, thousand island, swiss cheese,
marble rye
MINI LOBSTER ROLLS 19
Maine Lobster, Lemon, butter, parsley
BEET BOX
vegan options
CAULIFLOWER STEAK 16
basil pesto, melted tomato, garlic roasted fingerling potatoes
SPRING VEGETABLE FLATBREAD 12
zucchini, squash, tomato, vegan cheese and basil
MUSHROOM ESCARGOT 9
shallots, garlic, sherry, parsley and baguette
SIDES
GREEN BEANS 6
HOUSE SALAD 6
CAESAR SALAD 6
SAUTEED SPINACH 6
FRIES 6
ONION RINGS 6
WHIPPED POTATOES 6
FOR THE TABLE
EDAMAME HUMMUS 13
olive oil, paprika, carrots, cucumbers, pita bread
PIEDMONT NACHOS SMALL/LARGE 6/11
chicken 5 / steak* 7 / shrimp 9
HOUSE MADE CHIPS 10
blue cheese crumbles, cheese sauce and green onion
MONTY’S WINGS 16
ten wings choice of naked, barbeque, old bay, buffalo, sweet chili,
spicy carrots, celery, ranch or blue cheese
CHICKEN POT STICKERS 13
bamboo steamed, lemongrass, cilantro, pickle ginger, soy
BLT LETTUCE WRAPS 14
apple glazed pork belly, bibb lettuce, tomato, red onion, cajun ranch
AHI TUNA 14
seared rare, sesame, cilantro, soy, cucumber, pickle ginger
FIRECRACKER SHRIMP 13
crispy shrimp tossed in Monty’s firecracker sauce
BAVARIAN PRETZELS 13
warm soft pretzels, beer cheese sauce and cajun mustard
OYSTER ROCKERFELLER 17
half dozen oysters, spinach, bacon, onion, parmesan cheese, lemon
SALAD/SOUP
ADD PROTEIN
chicken 4 / steak* 6 / shrimp 6 | salmon* 7
SOUP OF THE DAY 8
chef’s garnish
GRILLED ROMAINE WEDGE SALAD 11
parmesan cheese, house-made crouton, caesar dressing
add anchovies +2
ASIAN SALAD 12
mixed greens, mandarin oranges, edamame, red onion, sesame
seeds, sesame vinaigrette
SPRING QUINOA SALAD 13
heirloom baby tomato, cucumber, spinach, olive oil, basil, cilantro,
red onion, lemon vinaigrette
WATERMELON SALAD 13
marinated watermelon, kalamata olives, red onion, feta, mint,
arugula, balsamic
BEET BOX
vegan options
CAULIFLOWER STEAK 16
basil pesto, melted tomato, garlic roasted fingerling potatoes
SPRING VEGETABLE FLATBREAD 12
zucchini, squash, tomato, vegan cheese and basil
MUSHROOM ESCARGOT 9
shallots, garlic, sherry, parsley and baguette
ENTREES
*SIGNATURE BURGER 15
pickles, lettuce, tomato, onion, choice of cheese and brioche bun
SOUTHERN FRIED CHICKEN 19
half fried chicken, mac & cheese, local boy hot sauce
*STEAK & FRITES 32
grilled ribeye, crispy fries, rosemary garlic butter
WAGYU MEATLOAF 19
cornbread crusted, smoke tomato puree, pimento cheese risotto
MARYLAND CRAB CAKES 32
remoulade, old bay, lemon
ROCK FISH FRANCESE 21
braised spinach, caper, melted tomato, dill, lemon, white wine sauce
SIDES 6
GREEN BEANS
HOUSE SALAD
CAESAR SALAD
SAUTEED SPINACH
FRIES
ONION RINGS
WHIPPED POTATOES
**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.
Pete Smith
Executive Chef
Serving since 2024
About Pete
A Jacksonville native graduated from Wolfson High School in 1998 before attending the Southeast Institute of Culinary Arts in St. Augustine, Florida. When graduating in 2000. Chef Pete has been exposed to various areas of the culinary industry, including managing a gourmet food truck and resort restaurants, owning restaurants, developing restaurants, bar/lounge design concepts, baking and pastries. Chef Pete went on to become a Chef de Cuisine at the young age of 22 at Restaurant Medure in Ponte Vedra Beach, Florida. At a Four Diamond Restaurant he was the youngest African-American chef ever to run a Four-star restaurant in the state of Florida at that time. With over 22 years of professional experience, Chef Smith has directed many areas of Food & Beverage Divisions at the Forbes Five-Star level. His first passion for cooking is complemented by his experience, which spans the entire culinary industry spectrum.
Tara Wagoner
Food & Beverage Director
Serving since 2022
703-570-5329
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