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Montrio Bistro Reservations

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Wine Down Wednesday


Wine-Down Wednesday
Every Wednesday from 5-7 PM

Hours

Lunch
Daily from 11:30

Dinner
Daily from 4:00

Sunday Brunch
11:30-3:00

Reserve one of our banquet rooms for your next special event!
831.655.2999

 

Small Bites
Crisp Fried Green Beans . . 5
Crispy Chicken Thighs . . 5
Barbacoa Beef Brisket on crisp blue corn tortilla chips . . 6.5
Smoked Ham, & Cheddar Turnovers . . 6.5
Carnitas Super Taco in a hand made white corn tortilla . . 7

Starters

ANGUS BEEF CARPACCIO
sundried tomato aioli, lemon, capers & asiago cheese 12

PACIFIC CRAB AND SHRIMP CAKES
with an annatto aioli 13.00

CASTROVILLE ARTICHOKE
fire roasted served with basil pesto aioli 9.75

CAJUN PRAWNS
with shoestring & roasted garlic whipped potatoes 14 

CRISPY CALAMARI
with a lime thai dipping sauce 9 

CHINESE FIVE SPICE RIBS
on a seasoned asian salad 12.5 

FRANCAISE BRUSCHETTA
sonoma herb goat cheese, roasted garlic & roma tomatoes 8.75

GRIDDLED POLENTA
roasted portabella mushroom in a maderia wine reduction 10

CHESAPEAKE BAY OYSTERS
with a soy lemon vinaigrette & roma basil relish
1/2 doz 14  full doz 25


SALADS & VEGETARIAN 

FUJI APPLE & PECANS
spring baby lettuces, gorgonzola cheese, balsamic vinaigrette 10
add grilled chicken 15 

ROASTED RED BEET & BABY ARUGULA
laura chanel goat cheese, fresh garden basil, candied walnuts in an orange-ginger vinaigrette  9.5

TARPYS COBB
grilled chicken breast. bacon, avocado, tomato, hard boiled egg in a gorgonzola vinaigrette 15

WARM NAPA CABBAGE
with chili-crusted chicken breast, gorgonzola cheese, smoked bacon & gorgonzola vinaigrette 16

CAJUN CRUSTED SALMON MEDALLIONS
baby lettuces, pickled red beets, feta cheese, candied walnuts in a red wine vinaigrette 19.5

ICEBERG WEDGE
creamy gorgonzola dressing, gorgonzola cheese, smoked bacon & cherry tomatoes 9.75   

QUINOA & BABY ARUGULA
grilled green beans, sundried & fresh tomatoes, feta cheese, smoked almonds, fresh lemon juice 10.6  

HEARTS OF ROMAINE CAESAR
asiago cheese & herb croutons 9.25
with grilled chicken 14.25
with grilled shrimp 19.00
with grilled salmon 20.5

TARPY’S VEGAN STIR FRY
sweet corn, tomato, cremini mushrooms, broccoli, zucchini, yellow squash,
carrots, baby spinach, garlic, basil sautéed in extra virgin olive oil 15 

 

   

Sandwiches

GRILLED CHICKEN BREAST
apple-wood smoked bacon, jack cheese, cilantro pesto, bbq sauce, grilled red
onion & tomato on a foccacia roll 12

BLACK ANGUS BURGER
1/2 lb of ground chuck, tomato on a focaccia roll 10.5

COLORADO LAMB BURGER
cilantro toasted cumin yogurt, grilled onions, marinated tomatoes 15

“SNAKE RIVER FARMS” KOBE BURGER
1/2 lb with butter poached lobster, brie, bacon, and truffle aioli on a telera roll   22 

 

Main Courses

PRAWN PASTA
with tomatoes, sweet corn, baby spinach in a sherry-lobster cream with asiago 24   with Lobster 45 

GRILLED TIGER SHRIMP
on long grain rice with citrus salsa and lemon beurre blanc 26

 HERB CRUSTED CANADIAN SALMON
on long grain rice pilaf, with fresh vegetables, lemon Beurre blanc, and tomato relish  19.50

MAPLE BRINED BERKSHIRE PORK CHOP
dried cherry merlot reduction over onion sage stuffing 21  

SMOKEY BBQ BABY BACK RIBS
with corn on the cob in honey chipotle butter
half rack 18.25
full rack 29.95

MARY’S ASIAGO HALF CHICKEN
rich chicken broth, roasted butternut squash, swiss chard 22

CLASSIC TARPY’S MEATLOAF
marsala-cremini mushroom gravy, roasted garlic mashed 19

CHILI-CRUSTED CHICKEN BREAST
apricot bbq sauce & gruyere scalloped potatoes 20

MAPLE LEAF FARMS HALF DUCK
cabernet-raspberry glaze and garden vegetables 29

DIJON-ROSEMARY LAMB LOIN
burgundy wine reduction, gruyere scalloped potatoes & vegetables 29.75

FIRE GRILLED PRIME SIRLOIN STEAK
lime-ginger soy glaze, roasted red potatoes & sugar snap peas 23.5

BRAISED PORK SHANK
balsamic-bbq reduction with gruyère scalloped potatoes and garden vegetables . . 26.95

ROASTED WILD CAUGHT LOBSTER TAIL
drawn butter, asparagus, twice baked potato 48

 BLACK ANGUS RIBEYE STEAK
roasted red pepper-cilantro butter on roasted garlic mashed potatoes 38


SIDES 

ROASTED BUTTERNUT SQUASH
buttered and seasoned . . 5.75

SWEET CORN
honey chipotle butter 4

MAPLE GLAZED YAMS
candied pecans 6

SUGAR SNAP PEAS
& roasted red potatoes 6.5

ASPARAGUS
&  julienne vegetables 8.75 

SPUD SAMPLER
fries, gruyere scalloped & roasted garlic mashed potatoes 6.5


Sous Chefs: Andres Diaz & Gabriel Arguelles

Split Plate Charge 4.00

 No separate checks for parties over eight