Monarch

You’ll find unforgettable flavors and memorable cuisine at Monarch, our contemporary downtown Dallas steakhouse. Come discover bold flavors, seasonal ingredients and beautiful presentations, all complemented by our spectacular downtown views.

Dinner

APPETIZERS

PRIME FILET “STEAK TARTAR”
HERB AIOLI | MUSTARD | CHIVE | BAGUETTE 28

SALMON CRUDO
AVOCADO MOUSSE | IKURA | SESAME SEED 25

BUTTER POACHED “DIVER” SCALLOP
CUCUMBER GAZPACHO | IKURA | CHIVE OIL 26

GRILLED TEXAS QUAIL
ACHIOTE | PINEAPPLE | JICAMA 21

BEEF TATAKI
PRIME STRIPLOIN | DAIKON SPROUT | GREEN ONION | FRESNO
PEPPER 28

LOBSTER BISQUE
BAGUETTE CRISPS | CILANTRO CREAM 16

SEASONAL VEGETABLE TEMPURA
SEASONAL VEGETABLES | PONZU 15

CAESAR SALAD
ROMAINE HEARTS | BRIOCHE CRISPS | PARMESAN 12

MONARCH WEDGE
ICEBERG LETTUCE | BACON | CHIVES | BLUE CHEESE 15

BONTON BEET SALAD
HUMBOLDT FOG GOAT CHEESE | WILD GREENS | BALSAMIC 15

LAND & SEA

TEXAS NILGAI ANTELOPE
TRIPLE CHOP | BRANDY MUSTARD SAUCE 68

SMOKED MOULARD DUCK BREAST
BORDELAISE | ORANGE | MICRO ARUGULA 46

BLACK ANGUS SHORT RIB
SAUTÉED SPINACH | LYONNAISE FINGERLING POTATOES 45

HALF CRISPY SKIN CHICKEN
HERB GOAT CHEESE | ARUGULA | WILD MUSHROOM | PEPPERCORN
SAUCE 38

BERKSHIRE PORK CHOP
DOUBLE CHOP | KIMCHI | ASIAN PEAR | ARUGULA | LEMON
VINAIGRETTE 42

WHOLE GRILLED “LOUP DE MER”
ARTICHOKES | CAPERS | CHERRY TOMATOES | LEMON | GARLIC 51

PAN-SEARED FRENCH TURBOT
BACON | LEEK PUREE | MUSHROOM EMULSION 52

ATLANTIC LOBSTER TAIL
PAPRIKA | GARLIC | CLARIFIED BUTTER | CARAMELIZED LEMON
CHIVE 85

SUSHI & SASHIMI

SURF & TURF ROLL
LOBSTER | CHARRED STRIPLOIN | AVOCADO | ASPARAGUS | CHILI
AIOLI 32

MONARCH ROLL
TUNA | LOBSTER | CUCUMBER 28

TOWER ROLL
PRAWN | AVOCADO | CUCUMBER | TUNA TEMPURA 21

KALEIDOSCOPE ROLL
HAMACHI | TUNA | SALMON | CUCUMBER | AVOCADO | HABANERO
MASAGO 22

SASHIMI TRIO
TUNA | SALMON | HAMACHI | DAIKON | BEET | CARROT 28

U.S.D.A. PRIME

CORN FED | AGED 21 DAYS

PETITE FILET MIGNON 6oz 48
FILET MIGNON 8oz 58
NEW YORK SIRLOIN 12oz 72
BONE IN RIBEYE 22oz 68
TOMAHAWK 44oz 172

TEXAS WAGYU

ROSEWOOD RANCH

NEW YORK SIRLOIN 12oz 122
RIBEYE 14oz 145
TOMAHAWK 48oz 295 (SERVES TWO TO FOUR)

ADD TO CUTS

LOBSTER OSCAR BEARNAISE | CHIVE 22
PAN SEARED FOIE GRAS BUTTER | THYME 28
FRIED ORGANIC DUCK EGG 12
POINT REYES BLUE CHEESE 8
HEN OF THE WOODS “MAITAKE” MUSHROOM GARLIC | THYME 12

ON THE SIDE

BONTON VEGETABLES 12
ASPARAGUS | BROWN BUTTER | PARMESAN 1 2
POTATO PUREE | CHEDDAR | BACON | CHIVE 12
ROASTED “BONTON” BEETS | CANDIED PECANS | PARSLEY 12
WILD FIELD MUSHROOMS | BUTTER | GARLIC |THYME | PARSLEY | 12
CRISPY MARBLE POTATOES | GARLIC AIOLI | GREEN ONION | SMOKED
SALT | PARMESAN 15
LOBSTER “MAC & CHEESE” | CAVATAPPI PASTA | BECHAMEL | WHITE CHEDDAR | MOZZARELLA 22

**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.