COFFEE & COFFEE DRINKS COCKTAIL STYLINGS

We proudly serve Kaldi’s Coffee products blended specially for Monarch.

MONARCH MARTINI 10
Our signature martini is made with house made orangecello, Maison
COFFEE 2.50 Surrene Petite Champagne Cognac, moscato, and layered with cassis
ESPRESSO 3.75 liqueur.
DOUBLE ESPRESSO 6.00
CAPPUCCINO 4.50 PERFECT TEN 10
A delicious "wet" martini made with Tanqueray Ten gin, a healthy dose of
ROMANCE COFFEE 6.00 dry vermouth, and Regan's orange bitters. Stirred until ice cold, then
Cuddle up with this great coffee drink infused with Licor 43 and DiSarronno finished with a lemon twist and a crushed olive.
GRAND CAFE 6.50
This coffee drink has been blended with Baileys, Grand Marnier and Kahlua. MANHATTAN PERFECTO 10
This twist on a Perfect Manhattan blends Buffalo Trace bourbon, sweet
CHEESE PLATES and dry vermouth, Angostura bitters, and a hint of maraschino cherry
liqueur. Served up and garnished with a lemon twist and a "house"
French Brie Double Cream maraschino cherry.
rich and fruity with a smooth, creamy texture
LEMONCELLO MOJITO 9
Mimolette French Cheddar
nutty flavors with a salty, perfumed taste Our most popular cocktail at Monarch is made with our own house made
lemoncello, fresh muddled mint, lemon, and a touch of sugar. Always
Parmigiano Reggiano Italian Parmesan sure to please!
traditional Italian hard cheese with fruity and nutty flavors
Garrotxa Spanish Goat Cheese ALGONQUIN #2 9
sweet flavor that is mild and somewhat mellow tasting Here's a version of the Algonquin Hotel's signature cocktail that's made
with Appleton VX Rum, blackberry brandy, B & B, and fresh lime juice.
Saga Blue Danish Double Cream Blue
very soft textured with a mild tangy flavor TEQUILA DAISY 10
As a precursor to the margarita, the Tequila Daisy is a refreshing cocktail
choice of 3 for $15 choice of 5 for $20 comprised of El Tesoro silver tequila, orange curacao, fresh lime juice,
and a hint of pomegranate grenadine. Served up!
{ platters served with raisin walnut bread, lavosh, grapes & quince paste }
FIZZ FRANCAIS 9
MONARCH DESSERTS This bright and tasty cocktail is quite appropriately made with all French
ingredients. G Vine gin, Yellow Chartreuse, fresh lemon juice, and mint
Sake and Sorbet {chef's selection} 3 are shaken and served up, then topped with champagne. Ooh la la!

Ding Dong 3 SUMMER JULEP 10

red velvet cake with an almond icing filling and chocolate ganache This nod to the southern classic, the Mint Julep, is sure to please when
Elijah Craig 12 yr old whiskey is steeped with Summertime Black tea,
Old Fashioned Sugar Cookies 3 then muddled with fresh mint and sugar. Topped with seasonal fruit.
served with ice milk
HAVANA CLUB 9
Red Velvet Cake 7 Cuban style silver rum is combined nicely with a touch of lavender honey,
amaretto batter with an almond icing and toasted coconut demerara sugar, fresh lime juice, and white crème de cacao. Served up
with a lavender infused sugar rim.
Chocolate Grand Marnier Crème Caramel 7 FIERY ANEJO HIGHBALL 9
with creme anglaise and raspberries This take on Dale DeGroff's classic Anejo Highball includes jalapeno
infused Rhum Clement, El Tesoro anejo tequila, fresh lime juice,
Gooey Butter Cake Bread Pudding 8 Angostura bitters, and ginger beer. Muey caliente!
with warm caramel sauce & ice cream
PISQUERO 10
The national drink of Peru, the Pisco Sour, is updated by infusing the
Pisco Peruvian brandy with Earl Grey tea. Combine this with fresh lemon
DESSERT WINES juice, sugar, and an organic egg white for a frothy refresher.

Dow’s 10 year Tawny 7 BLOOD & SAMBA 9

Dow’s 20 year Tawny 9 Brazilian Cachaca, fresh orange juice, sweet vermouth, Cherry Heering,
Dow’s 30 year Tawny 18 and Peychaud's bitters will have you dancing the samba in no time!
Dow’s 40 year Tawny 30
XANADU 9
Cockburn Ruby 7 Our version of a pomegranate martini is made with Hendrick’s gin,
Smith Woodhouse 1994 LBV 7 pomegranate juice, cassis liqueur, and a splash of fresh lime.
Smith Woodhouse 1985 Vintage 13
Niepoort 2003 Vintage 15 TEMPERANCE 6
Dow’s 2003 Vintage 15 This non-alcoholic refresher is made with lemon quince syrup, pomegran-
ate juice, and fresh lemon juice, all combined with muddled jalapenos.
This slightly spicy concoction is then topped with Voss sparkling water.
Saracco Moscato d’Asti Piemonte 9
Carmes de Rieussec Sauternes 9

12 1
BEERS COGNACS
Bud Light St. Louis, MO 3.50 Maison Surrenne, ‘Petite Champagne’ France 7.00
the best selling beer in the world, low-cal and great taste
Hennessy VS France 8.00
Budweiser St. Louis, MO 3.50 Martell VSOP France 8.50
the American classic, crisp, clean and refreshing (chef’s favorite) Martell Cordon Bleu France 19.00
Budweiser Select St. Louis, MO 3.50 Courvoisier XO France 18.00
clean, low calorie version of the king Remy Martin Special XO France 28.00
Hennessy Paradis France 45.00
Delirium Tremens Belgium 8.00 Delamain 1950 France 50.00
not for the faint of heart, candied palate of malt flavors with a dry finish
Heineken Lager Holland 4.50
a crisp clean beer with a hint of barley ARMANGNAC
Zatec Czech Republic 7.00 Clés des Ducs VSOP France 9.00
a hoppy, slightly smoky nose with a creamy vanilla flavor
Blanche de Chambly Canada 6.00
lightly fruity with hints of citrus, spice and light hopps EAU DE VIE
Schlafly Hefeweizen St. Louis, MO 4.50 Mirabelle Grande Reserve Pear Brandy 8.00
unfiltered American wheat ale is light in color, body & bitterness
Mirabelle Grande Reserve Plum Brandy 8.00
Schlafly Pale Ale St. Louis, MO 4.50 Poire William, La Captive Pear Brandy 13.00
amber-colored, medium-bodied with a smooth, mildly-hoppy character Calvados Coquerel V.S.O.P Apple Brandy 8.00
Newcastle Brown Ale England 4.00
sweet malt flavor balanced with the mild bitterness of dark chocolate
LIQUORS
Stella Artois Belgium 5.00
light and refreshing with citrus notes and a creamy finish MONARCH Lemoncello St. Louis 6.25
St. Peters Cream Stout England 7.00 MONARCH Orangecello St. Louis 6.25
initially carmel, vanila and chocolate give way to a creamy finish MONARCH Cranberry Liqueur St. Louis 6.25

O’Douls ‘Non Alcoholic’ St. Louis, MO 3.50 Baileys Irish Cream Ireland 5.25
American non-alcoholic lager that sacrifices none of its great taste Benedictine France 7.00
Tornado Alley Amber St. Genevieve, MO 6.00 B&B France 7.00
From Charleville Microbrewery, slightly sweet and hoppy. Chambord France 7.00
Cointreau France 7.00
Half-Wit Wheat St. Genevieve, MO 6.00
Damiana Mexico 6.25
Another Charleville brew, sweet & spicy with orange peel hints.
DiSaronno Italy 7.00
Drambuie Scotland 7.00
Frangelico Italy 6.25
SAKE (300 mL)
Godiva Belgium 6.25
Chiyonosono ‘Sacred Power’ - Junmai Ginjo 28. Godiva White Chocolate Belgium 6.25
enjoy the rich, mellow flavor & deep recesses of this Sake Godiva Cappuccino Belgium 6.25
Harvey's Bristol Cream Spain 5.25
Fukucho ‘Moon on the Water’ - Junmai Ginjo 30. Hpnotiq France 6.25
fragrant and fine-lined flavor is as bold as the taste Irish Mist Ireland 7.00
with a soft round finish. Jägermeister Germany 6.25
Kahlua Mexico 5.25
Liquore Strega Italy 6.00
Licor 43 Spain 5.25
Luxardo Maraschino Italy 5.25
SOJU (375 mL)
Midori Mexico 5.50
Jinro Chamisul Soju 15. Southern Comfort United States 5.25
The national spirit of Korea! Made from grain Tia Maria Jamaica 5.25
sweet potato and tapioca. Tuaca Italy 6.50

Grand Marnier France 7.00

Grand Marnier 100 France 22.00

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WHISKEY

Rittenhouse Rye
Bernheim Wheat
Frankfort, KY
Frankfort, KY
5.00
7.00
{ wine bar menu }
Gentleman Jack Lynchburg, TN 7.50
A.H. Hirsch- 21 Year Rye Bardstown, KY 30.00
Jack Daniels Lynchburg, TN 7.00
Michter's American Whiskey Schaefferstown, PA 7.00 The wine bar at MONARCH was created to allow
Michters Rye Schaefferstown, PA 7.00
Wild Turkey - 6 Year Rye Lawrenceburg, KY 7.00
guests the opportunity to explore and learn
about wine. The wine bar menu is designed to
BLENDED WHISKEY
encourage food & wine pairings.
Canadian Club Canada 5.25
Crown Royal Canada 6.25
Seagrams Seven United States 5.25 While there are no steadfast rules to pairing
Seagrams VO Canada 6.25
food with wine, we have made some sugges-
IRISH WHISKEY tions to familiarize you with the process.
Bushmills Country Antrim 5.25
Jameson Dublin 5.25
Middleton Irish Whiskey Cork County 20.00 Our extensive wine list features wines from all
Red Breast Irish Whiskey Dublin 9.00 of the world’s major and minor growing
SCOTCH WHISKY regions. If you would like to take a tour of the

Chivas Regal Scotland 6.25 cellar, please ask any staff member and they
Chivas Regal 18 Scotland 15.00 will be happy to escort you.
Chivas Royal Salute Scotland 44.00
Cutty Sark Scotland 5.25
Dewars Scotland 4.25
When ordering food, please keep in mind that
Johnnie Walker Red Scotland 6.25
Johnnie Walker Black Scotland 7.25 our menu is designed for sharing. Explore and
Johnnie Walker Blue Scotland 45.00
enjoy!
SINGLE MALT

Aberlour 12 year Highland 8.00 The MAIN DINING ROOM menu is available
Dalmore 12 year Highland 7.50
Glenfiddich 12 year Highland 7.50 throughout the restaurant. If you would like to
Glenfiddich 18 year Highland 13.00 see it, please ask your server.
Glenmorangie 10 year Highland 9.50
Glenmorangie 12 year Portwood Highland 10.50
Glenmorangie 15 year Highland 12.50
Glenmorangie 18 year Highland 16.00
SPARKLING & CHAMPAGNE
Macallan 12 year Highland 10.50
Macallan 18 year Highland 18.00 Marques de Gelida, Cava, Spain MV 7
Oban 14 year Highland 9.50 fruity and full of flavor with pineapple and meyer lemon
surrounded by toast and a finish of baked bread.
Cragganmore 12 year Speyside 8.00
Glenlivet 12 year Speyside 7.00 Sigura Viudas, Brut Rosé, Penedès, Spain MV 8
Glenlivet 18 year Speyside 15.00 delicate and crisp with raspberry, currant and
grenadine aromas with a lingering sweet cherry finish.
Talisker 10 year Isle of Sky 11.50
Saracco, Moscato d’ Asti, Italy, ‘05 9
Glenkinchie 10 year Lowland 9.50
its ripe peach aroma shows a childhood-evoking whiff of
Juicy Fruit chewing gum.
Balvenie 10 year Islay 8.00
Balvenie 12 year Islay 9.00
Taittinger, Brut Reserve, Reims, FR MV 12
Balvenie 21 year Islay 30.00
citrus fruits with apple, white cherries, and baked
Balvenie 25 year Islay 50.00
bread surround hints of toasty oak.
Lagavulin 16 year Islay 16.50
Laphroaig 10 year Islay 10.00
Laphroaig 15 year Islay 12.50 Laurent-Perrier, Brut, Tours-Sur-Marne, FR MV (187ml) 18
subtle spice and citrus notes, with a toasty vanilla finish.

10 3
GLASSES RUM

Appleton- White Jamaica 5.00

CRISP WHITES 2oz 6oz Appleton- VX Jamaica 6.00
Riesling, Cousiño-Macul ‘Dona Isidora’, Maipo Valley, CH ‘06 2 6.5 Appleton- 12 Year Jamaica 6.25
hints of tangerine, evergreen, and citrus with a red apple finish Appleton- 21 Year Jamaica 20.00
Captain Morgan- Spiced Rum Puerto Rico 5.25
Sauvignon Blanc, New Harbor, Marlbourough, NZ ‘07 2.5 7 Gosling’s Black Seal Bermuda 5.50
aromas of grapefruit and lemongrass are Malibu- Coconut Rum Barbados 5.25
complemented by a fresh, crisp finish. Marti-Mojito- Lime Flavored Cuba 6.25
Mount Gay- Eclipse Barbados 6.25
Grüner-Veltliner, Laurentz, Niederösterreich, Austria, ‘06 3 8
Rhum Barbancourt 8yr Haiti 6.25
plump and succulent, this white boasts lentil, peach
and grapefruit notes. Rhum Clement V.S.O.P Martinique 8.00
Toucan Puerto Rico 5.25
Pinot Grigio, Villanova, Friuli, IT ‘06 3 8 10 Cane Trinidad 8.00
this zesty number leaps from the glass with fresh and
flowery melon-like aromas with a crisp mineral finish. TEQUILA

Verdicchio, Bucci, Castelli di Jesi, Marche, IT ‘05 3 8 Chinaco- Silver Mexico 10.00
soft and fruity with flavors of ripe peaches and citrus fruit Chinaco- Añejo Mexico 11.50
followed by a delicate and long finish. El Tesoro- Silver Mexico 9.00
El Tesoro- Reposado Mexico 9.50
MELLOW WHITES 2oz 6oz El Tesoro- Añejo Mexico 10.00
Gran Centenario- Plata Mexico 10.00
Riesling, Von Hovel, Mosel-Saar-Ruwer, GR ‘05 3 7 Gran Centenario- Reposado Mexico 11.00
aromatic with ripe red apples, peaches and pears
Gran Centenario- Añejo Mexico 12.00
with loads of red slate on the finish.
Herradura- Reposado Mexico 8.00
Herradura- Añejo Mexico 10.00
Sauza- Gold Mexico 4.50
Sauvignon Blanc, Markham, Napa Valley, CA ‘05 3 9
Sauza- Conmemorativo Mexico 8.00
aromas of honeysuckle, white peach & citrus zest.
a crisp, yet viscous finish.

BOURBON
Gewürztraminer, Trimbach, Alsace, FR ‘04 3 9
lychee nuts, peaches and scents of roses combine Baker's Clermont, KY 8.00
with a spicy floral note. Basil Hayden Frankfort, KY 7.00
Blanton's Single Barrel Frankfort, KY 10.00
Chardonnay, Monarch Cuvée, Santa Barbara, CA ‘04 2.5 7.5 Booker's Clermont, KY 10.00
buttery brioche marries with tropical fruits in an Buffalo Trace Frankfort, KY 6.00
irresistible elixir and toasty oak. Eagle Rare- 10 Year Frankfort, KY 7.00
Elija Craig- 12 Year Frankfort, KY 6.00
A.H. Hirsch Reserve- 16 Year Frankfort, KY 21.00
LUSCIOUS WHITES 2oz 6oz Knob Creek Clermont, KY 7.00
Makers Mark Loretto, KY 7.00
Viognier, D’Arenberg ‘Hermit Crab’, McLaren Vale, AU ‘06 3 8 Michters Schaefferstown, PA 6.00
aromas of honeysuckle blossoms with oily & plush peach Michter’s- 10 Year Schaefferstown, PA 8.00
& tangerine notes with a nice clean finish. Old Pogue Master’s Select Bardstown, KY 10.00
Pappy Van Winkle- 20 Year Lawrenceburg, KY 16.00
Chardonnay, Guy Bocard, Bourgogne, FR ‘04 3.5 10 Prichards Double Barreled Kelso, TN 9.00
aromas of fruit trees & fresh almonds & honey Wild Turkey 101 Lawrenceburg, KY 5.25
with grilled hazelnut and lotus flowers. Woodford Reserve Versailles, KY 8.00

Chardonnay, Miner, Napa Valley, CA ‘06 5 14

massive tropical fruit of pineapple and peaches are surrounded
by stone fruit and moderate oakiness on the palette.

Sauternes, Carmes de Rieussec, Bordeaux, France ‘04 9. {3oz}

intellectual nose of peach and orange peel surrounding
a balanced honeyed sweetness.

4 9
APERTIFS PLATES
Pimms England 5.25
PAIRS WELL WITH CRISP WHITES
Lillet Blanc France 5.25
Lillet Rouge France 5.25 Fried Calamari 8
house made thousand island, bibb lettuce and radicchio
DIGESTIFS

Lucid France 9.00 Yellowfin Tuna Involtini 14

Chartreuse Green France 6.25 alaskan king crab salad with sweet chile glaze and frizzled wontons
Chartreuse Yellow France 6.25
Pernod France 5.25
Ramazzotti Amaro Italy 5.25
Grilled Prawns 10
quinoa, feta cheese, red wine vinaigrette, and house made bbq sauce
Ricard France 5.25
Sambuca Italy 5.25
Black Sambuca Italy 5.25
Pan Seared Sea Scallops 12
grilled pineapple and chiffonade of romaine with a lemon shellfish
VODKAS fumet
Absolut Sweden 6.25
Absolut Citron Sweden 6.25
Absolut Kurant Sweden 6.25
Absolut Apeach Sweden 6.25
Absolut Peppar Sweden 6.25
Belvedere Poland 7.00
Charbay United States 7.00 PAIRS WELL WITH MELLOW WHITES
Chopin Poland 7.00
Effen Holland 6.25 Classic Caesar Salad* 8
house made garlic asiago phyllo crisp
Effen Black Cherry Holland 6.25
Finlandia Finland 6.25
Finlandia Wild Berries Finland 6.25
Grey Goose France 7.00 Bibb and Radicchio Salad 9
Hangar 1 United States 7.00 spanish mahon cheese crostini, shaved fennel,
Hangar 1 Kaffir Lime United States 7.00 ruby red grapefruit vinaigrette and toasted almonds
Jean Marc XO France 12.00
Ketel One Holland 6.25
Ketel One Citroen Holland 6.25 Spinach Salad 9
Pearl Canada 6.25 spiced walnuts, golden raisins, hearts of palm, red onion,
Pearl Persephone Canada 6.25 strawberry poppy seed dressing and a goat cheese fritter
Pravda Poland 6.25
Reyka Iceland 6.25
Shakers, Rye Minnesota 7.00
Stoli Russia 6.25 Shrimp Pot Stickers 13
hot and sour shiitake broth, shredded bokchoy and carrot
Stoli Ohranj Russia 6.25
Stoli Razberi Russia 6.25
Stoli Vanilla Russia 6.25
Stoli Elit Russia 11.00 PAIRS WELL WITH LUSCIOUS WHITES
Vox Netherlands 6.25
Smoked Salmon Flat Bread 13
GIN red onion, capers, sour cream, fontina cheese and a fried egg

Beefeater England 5.25

Bombay England 5.00
Bombay Sapphire England 6.25 Crispy Shrimp Roll 10
Hendricks Scotland 7.00 sriracha, nishiki rice, wasabi and sweet chile glaze
Magellan France 6.25
Plymouth England 5.25
Tanqueray England 5.25
Tanqueray Ten England 6.25 Lobster Mac and Cheese 12
blue crab and shrimp with a lobster mornay sauce
Tanqueray Rangpur England 6.25
Quintessential England 6.25
G-Vine France 6.25
209 USA 6.25
Mediterranean Risotto 9
calamata olives, sundried tomatoes, grapes, tempura eggplant and feta
cheese in an oregano chardonnay butter sauce

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs

may increase your risk of foodborne illness, especially if you have certain
medical conditions
8 5
GLASSES PLATES
JUICY REDS 2oz 6oz PAIRS WELL WITH JUICY REDS

Rosé, Innocent Bystander, Yarra Valley, AU ‘05 3 9

Rose water and flowers on the nose. Parsnip Fries 6
Plum, blackcurrant and maraschino flavors. lime yogurt, caper remoulade and manchego cheese

Chianti Classico, Tenuta Arceno, Tuscany, IT ‘05 2.5 7.5

aromas of tobacco and citrus, leather and mineral with a polished finish. Grilled Chicken Satay 9
coconut peanut glaze and chive nishiki rice
Rhone Blend, J.L. Chave ‘Mon Coeur’, Côtes du Rhone, FR, ‘05 3 8.5
aromas of smoked meat & fruit reduction of black cherries. Fried Apple and Baby Greens 10
red windsor cheese, pistachios, warm pancetta and a red wine vinaigrette
Cabernet Franc, Cosentino ‘Franc’, California ‘05 3 9
fruit flavors of red cherry and blueberry with a smoky and
spicy finish of dried fruit and licorice. Spinach Cannelloni 9
sauce pomodoro, shallots, zucchini, yellow squash
Pinot Noir, Monarch Cuvée, Santa Barbara, CA ‘05 3 9 and mascarpone cheese with cream
bing cherries and raspberries are featured in this dark and dense Pinot.

MELLOW REDS 2oz 6oz PAIRS WELL WITH MELLOW REDS

Malbec, Benegas ’Juan Benegas’, Mendoza, AR ‘05 2.5 7 Arrancini (3 pcs.) 8

ripe black fruits surround sweet vanilla and pipe tobacco. with a veal stuffing, parmigiano reggiano
and sauce pomodoro
Pinot Noir, Angeline, Russian River Valley, CA ‘05 3 8
big and bold with massively ripe blueberries and black cherries
that are surrounded by hints of cedar and a kiss of vanilla on the finish. Calamata Olive Tapenade 7
red onion, parsley and olive oil with crostini
GSM, Torbreck ‘Juveniles’, Barossa Valley, AU ‘06 3 9
new world Rhone style blend of grenache, mataro, and shiraz. full of
dark fruit, blackberry, with a hint of vanilla and tobacco. Veal Scaloppine (3oz) 12
potatoes boulanger and haricots verts
Zinfandel, Rosenblum , North Coast, CA ‘05 4 11 with a wild mushroom foie gras butter sauce
blackberry, currant, ripe raspberry and hints of vanilla and mint.

Merlot, Stonestreet, Alexander Valley, CA ‘04 5 13 Beef Spring Roll 11

plum and cherry flavors with layers of black fruit, chocolate & coffee.
seared tenderloin, truffle oil, parmigiano reggiano,
wilted nappa cabbage, shiitake nishiki rice, balsamic
Pinot Noir, The Four Graces, Willamette Valley, OR ‘06 6 15
dressed greens, and capers with lime soy
plum and raspberry nose, with spicy cherry pie notes on the palete.

ROBUST REDS 2oz 6oz PAIRS WELL WITH ROBUST REDS

Cabernet, Silver Palm, North Coast, CA ‘05 3 8

aromas of black fruit, plums and herb, combined with cloves Wild Mushroom Ravioli 9
and mint. boursin cheese, sherry cream, english peas and carrot threads

Shiraz, Step Road, Langhorne Creek, AU ‘05 3 9

nose of blackcurrant, mocha and coconut with a kiss of Tenderloin Empanadas (3 pcs.) 9
spice and mint on the finish.
chiffonade of romaine, green chile cream, adobo sauce
Merlot , Monarch Reserve, Napa Valley, CA ‘04 4 10 and cilantro oil
Sour cherry and creamy butter aromas. Plum, blueberry
and raspberry notes on the palate.
Pan Seared Duck Breast 12
Bordeaux, Les Hauts De Larrivet Haut-Brion, Pessac-Léognan, FR ‘03 3.5 10
sweet ripe black currant & cherry fruit infused with notes fontina cheese grits, broccolini, yellow squash and
of licorice and spice box. a plum veal reduction

Cabernet , Robert Mondavi, Napa Valley, CA ‘05 5.5 14

super-ripe fruits of plums, black cherries and figs fill the Short Rib Flat Bread 10
palate with a smooth but powerful elixir.
wild mushrooms, sauce bordelaise and fontina cheese
Cab Blend , Hess ‘19 Block Cuvée’ Mount Veeder, CA ‘05 7 18
sage and licorice scents followed by cedar, cherry, pepper and
milk chocolate flavors.

6 7