Tower Club Dallas Dining

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.

Monarch Menus

Power Lunch Dinner Menu

Peruse our Monarch Dallas menu for a power lunch or elegant dinner.

  • ITALIAN CHOP SALAD

    13

    ICEBERG | SALAMI | RADICCHIO | ONION | ARTICHOKE | PROVOLONE | VINAIGRETTE

    CAESAR SALAD

    11

    ROMAINE | ANCHOVY | PARMESAN | CAESAR

    ACHIOTE GRILLE QUAIL

    18

    TEXAS QUAIL | ACHIOTE PASTE | PINEAPPLE | JICAMA

    JUMBO LUMP CRAB CAKE

    21

    TOMATO RELISH | LEMON | HERB REMOULADE | MICRO GREENS

    GRILLED OCTOPUS

    25

    SHRIMP | CUCUMBER | ONION | JALAPENO | AVOCADO | ORANGE | YUZU PONZU | TAJIN

    SURF & TURF ROLL

    17

    LOBSTER | CHARRED STEAK | AVOCADO | ASPARAGUS | SPICY AIOLI

  • FLAT IRON STEAK SALAD

    29

    FLAT IRON | ARUGULA | ENDIVE | BLUE CHEESE MUSHROOM TOAST | RED PEPPER VINAIGRETTE

    SESAME SALMON SALAD

    21

    BABY SPINACH | CARROTS | SNOW PEAS | GINGER-MISO VINAIGRETTE

    GRILLED CHICKEN, CACIO E PEPE

    28

    BUTTER | CRACKED BLACK PEPPER | PARMESAN

    USDA PRIME NEW YORK STEAK FRITES

    46

    NEW YORK STRIP | GARLIC BUTTER | MICRO WEDGE SALAD | AVOCADO | FRITES

    CLASSIC BACON CHEESEBURGER

    15

    SESAME SEED BUN | TEXAS WAGYU BRISKET | APPLEWOOD SMOKED BACON | CHEDDAR CHEESE

    BONTON FARMS QUINOA BOWL

    17

    AVOCADO | BROCCOLINI | CHERRY TOMATO | CARROT | ONION | ASPARAGUS | CHIMICHURRI

  • COLOSSAL NEW YORK CHEESECAKE

    11

    SEASONAL BERRIES | RASPBERRY SAUCE

  • NEGRONI

    13

    VESPER

    13

    OLD FASHIONED

    13

    GIBSON

    13

    DIRTY BIRD

    14

    NEGRONI

    13

Enjoy a private dining experience Dallas foodies enjoy.

  • BUTTER POACHED “DIVER” SCALLOP

    26

    CUCUMBER GAZPACHO | IKURA | CHIVE OIL

    LOBSTER BISQUE

    16

    BAGUETTE CRISPS | CILANTRO CREAM

    BONTON BEET SALAD

    15

    HUMBOLDT FOG GOAT CHEESE | WILD GREENS | BALSAMIC

    CAESAR SALAD

    12

    ROMAINE HEARTS | BRIOCHE CRISPS | PARMESAN

    MONARCH WEDGE

    15

    ICEBERG LETTUCE | BACON | CHIVES | BLUE CHEESE

    BEEF TATAKI

    26

    PRIME STRIPLOIN | DAIKON SPROUT | GREEN ONION | FRESNO PEPPER

    GRILLED TEXAS QUAIL

    18

    ACHIOTE | PINEAPPLE | JICAMA

    SALMON CRUDO

    25

    AVOCADO MOUSSE | IKURA | SESAME SEED

    PRIME FILET “STEAK TARTAR”

    28

    HERB AIOLI | MUSTARD | CHIVE | BAGUETTE

    LOBSTER RAVIOLO

    28

    FINE HERBS | ORGANIC DUCK EGG | BEURRE FONDUE

    SEASONAL VEGETABLE TEMPURA

    15

    SEASONAL VEGETABLES | PONZU

  • SURF & TURF ROLL

    32

    LOBSTER | CHARRED STRIPLOIN | AVOCADO | ASPARAGUS | CHILI AIOLI

    MONARCH ROLL

    28

    TUNA | LOBSTER | CUCUMBER

    TOWER ROLL

    21

    PRAWN | AVOCADO | CUCUMBER | TUNA TEMPURA

    KALEIDOSCOPE ROLL

    22

    HAMACHI | TUNA | SALMON | CUCUMBER | AVOCADO | HABANERO MASAGO

    SASHIMI TRIO

    28

    TUNA | SALMON | HAMACHI | DAIKON | BEET | CARROT

  • TEXAS NILGAI ANTELOPE

    68

    TRIPLE CHOP | BRANDY MUSTARD SAUCE

    SMOKED MOULARD DUCK BREAST

    46

    BORDELAISE | ORANGE | MICRO ARUGULA

    BLACK ANGUS SHORT RIB

    45

    SAUTÉED SPINACH | LYONNAISE FINGERLING POTATOES

    HALF CRISPY SKIN CHICKEN

    38

    HERB GOAT CHEESE | ARUGULA | WILD MUSHROOM | PEPPERCORN SAUCE

    BERKSHIRE PORK CHOP

    42

    DOUBLE CHOP | KIMCHI | ASIAN PEAR | ARUGULA | LEMON VINAIGRETTE

    SALMON MOSAIC

    42

    LOBSTER | ASPARAGUS | LOBSTER NAGE | DILL CREAM

    WHOLE GRILLED “LOUP DE MER”

    51

    ARTICHOKES | CAPERS | CHERRY TOMATOES | LEMON | GARLIC

    PAN SEARED FRENCH TURBOT

    48

    BACON | LEEK PUREE | MUSHROOM EMULSION

    ATLANTIC LOBSTER TAIL

    85

    PAPRIKA | GARLIC | CLARIFIED BUTTER | CARAMELIZED LEMON | CHIVE

  • U.S.D.A. PRIME

    CORN FED | AGED 21 DAYS

    PETITE FILET MIGNON

    48

    6oz

    FILET MIGNON

    58

    8oz

    NEW YORK SIRLOIN

    72

    16oz

    BONE IN RIBEYE

    68

    22oz

    TOMAHAWK

    172

    44oz

    TEXAS WAGYU

    ROSEWOOD RANCH

    NEW YORK SIRLOIN

    122

    12oz

    RIBEYE

    142

    14oz

    TOMAHAWK

    295

    48oz (SERVES TWO TO FOUR)

  • LOBSTER OSCAR

    22

    BEARNAISE | CHIVE

    FRIED ORGANIC DUCK EGG

    12

    HEN OF THE WOODS “MAITAKE” MUSHROOM

    12

    GARLIC | THYME

    PAN SEARED FOIE GRAS

    28

    BUTTER | THYME

    POINT REYES BLUE CHEESE

    8

  • ASPARAGUS

    12

    BROWN BUTTER | PARMESAN

    WILD FIELD MUSHROOMS

    15

    BUTTER | GARLIC | THYME | PARSLEY

    CRISPY MARBLE POTATOES

    15

    GARLIC AIOLI | GREEN ONION | SMOKED SALT | PARMESAN

    BONTON VEGETABLES

    12

    ROASTED “BONTON” BEETS

    12

    CANDIED PECANS | PARSLEY

    LOBSTER “MAC & CHEESE”

    22

    CAVATAPPI PASTA | BECHAMEL | WHITE CHEDDAR | MOZZARELLA

    POTATO PUREE

    12

    CHEDDAR | BACON | CHIVE