Monk's Cafe

Name: Monk's Cafe
Address: 264 S. 16th St., 19102, PA, 19102
Telephone: 215-545-7005

264 S. 16th St., Philadelphia, PA 19102, US

• Monday: 11:30AM-1:00AM •Tuesday: 11:30AM-1:00AM •Wednesday: 11:30AM-1:00AM •Thursday: 11:30AM-1:00AM •Friday: 11:30AM-1:00AM •Saturday: 11:30AM-1:00AM •Sunday: 11:00AM-1:00AM •

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Cuisine: Belgian, Pub Food
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
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Monk's Starters

Charcuterie Platter

sausages, fruit & cheeses a chilled assortment of our boudin blanc, chicken spinach & feta and chicken & apple sausage along with fruit and assorted belgian cheese. with our apple butter mustard

Smoked Trout

lightly smoked served with horseradish sauce, capers and red onion

Grilled Monk's Sourpus

Tender and Yummy! ocotpus braised in Monk's Flemish Sour Ale for four hours, marinated in our blend of citrus and spice, then grilled.

Veal Cheeks

oh so tender veal cheeks braised in Abbaye de Leffe Belgian ale with vegetables, spanish olives, garlic & herbs

Duck Spring Rolls

duck confit and belgian endive spring rolls served with a sour cherry/kriek lambic sauce

House Cold Cured Salmon

cured 'black pearl' salmon cured with fresh chervil and belgian ale. served chilled with toast points, boursin cheese and our dill cucumber salad

Spanish Flies

íncredibly hot chicken wings served with chipotle pepper sauce that are not for the faint of heart. these aren't those wimpy 'buffalo wings' - these babies are incendiary! we also offer barbecue sauce for the less adventurous

Chicken Fingers

served with barbecue sauce beer battered, golden fried chicken tenders

Pommes Frites

award-winning & fresh-cut we use Yukon Gold potatoes served with our Fabulous bourbon mayonnaise for dipping

Rabbit Terrine

house-made Terrine made with Belgian Kriek rabbit, kriek-soaked dried fruit and pistachio nuts with whole grain bread, capers and our Hunter's Sauce made with Belgian Kriek Lambic Ale.

Monk's Daily Specials

Duck and Endive Spring Rolls

Shredded duck confit and belgian endive. Served with a sauce made with sour cherries and Lindemans Kriek Lambic Ale.

Rodenbach Lamb Stew

Lamb stew braised in Rodenbach Flemish Sour Ale and root vegetables. A winter warmer!

Monk's Sandwiches

Chicken & Apple Sausage

on an Italian roll with our spicy raspberry mustard

Boudin Blanc Sausage

veal, chicken & garlic sausage on an Italian Roll with pommery mustard

Grilled Portabello Mushroom

on an herbed foccaccia with sauteed broccoli rabe & aoli (garlic mayonnaise)

Vegan Smoked Tempeh Sandwich

tempeh marinated in Belgian ale, lightly smoked and served on whole grain bread with our vegan basil aoli

Steak Sandwich

a 5oz strip steak, grilled to order, on an Italian roll with lettuce, tomato & raw onion

Pulled Pork Sandwich

slow cooked in Val Dieu Brown Ale. Served on a roll with lettuce, tomato & swiss cheese

Monk's Salads

Baby Greens Salad

organic baby greens with vinaigrette made with Rodenbach Belgian Red Ale. We use Rodenbach Grand Cru in place of the vinegar in this recipe

Caesar Salad

crisp romaine lettuce tossed with our tangy caesar dressing

Steak Frites Salad

twist on the tradition sirloin steak (grilled to order) over baby greens. served with our fresh cut frites.

Salad Niçoise

grilled tuna over baby greens with green beans, capers, hard boiled egg & anchovies balsamic vinaigrette

Monk's Duck Salad

baby greens with grilled duck breast (grilled medium rare), goat cheese, spicy walnuts & craisins (dried cranberries) Rodenbach Vinaigrette

Monk's Mussels

Brussels Mussels

fumé, tomatoes, fennel, herbs de provençe & garlic

Provençe Mussels

fumé, celery, olives, bell peppers, mushrooms, leeks, garlic, parsley & cream

Red Light Mussels

Hoegaarden 'White' Ale, fumé, toasted chile de arbol, chervil & garlic

Flemish Mussels

Monk's Café flemish sour Ale Belgian Red Ale, fumé, chervil, parsley & garlic Rodenbach is a Flemish Sour Ale aged in oak casks for two years

Bruges Mussels

Blanche de Bruges Belgian 'White' Beer, fumé, leeks & garlic Blanche de Bruges is a wheat beer made with coriander and curacao orange peel

Monk's Mussels

Cantillon Gueuze, fumé, garlic & parsley Cantillon Gueuze has an earthy character that balances the brininess of the mussels

Thai Curry Mussels

Rodenbach red ale, fume, house made Thai red curry, basil, garlic and coconut milk.

Ghent Mussels

savory Saison Dupont, fumé, parsley, caramelized leeks, bacon, bleu cheese & garlic

Monk's Entreés

New Zealand lamb

served with a shallot sauce made from George Gale's Old Ale. Served with "Stoemp" (a Belgian-style potato and vegetable 'pancake') George Gale's Prize Old Ale is a strong, malty English ale that has Madeira-like qualities.

Filet Mignon

grilled to order with a sauce made from Urthel Samaranth, demiglace, garlic & pepper Urthel Samaranth is a strong, dark ale with a ton of malt

Roasted Pheasant Raison d'etra

half a pheasant pan seared, then roasted with Dogfish Head Raison d'etre beer, thompson raisins, golden raisins & chervil

Lapin a la Gueze

rabbit & root vegetables braised in cantillon gueze Cantillon gueze is a spontaneously fermented ale with earthy and citrus characteristics

Trout Saison

baked in Saison Dupont with cilantro, garlic & spices Saison Dupont is a traditional Farmhouse ale with a subtle 'fruity' character & a substantial 'peppery' hop nose

Rochefort-Roquefort Filet Mignon

filets stuffed with roquefort bleu cheese, grilled medium rare and topped with a Rochefort 10 Trappist ale sauce

Vegan Portobello

portobello mushrooms layered with sauteed seasonal vegetables and seitan. topped with our marinara sauce and our vegan basil "cream".

rack of New Zeland lamb

served with a shallot sauce made with George Gale's Prize Old Ale. Served with Steemp, a Belgian-syle potato & vegetable 'pancake'.

Monk's Burgers

Abbot Topping

boursin & sprouts

Chicken Breast

Choose your toppings

Vegan Burger

Choose your toppings

Garden Burger

Choose your Toppings

Tuna Steak

Choose A Topping

Ghent Topping

sauteed broccoli rabe(w/garlic) & cheddar

Trappist Topping

goat cheese, lettuce, tomato & raw onion

Bruges Topping

sauteed mushrooms & swiss

Brussels Topping

bacon & cheddar

Monk's Topping

caramelized leeks & blue cheese

Ardennes Topping

ardennes-style ham (think parma) and rich, nutty Belgian cheese