Back to Top

Daily Menu

Remember to Make your Xmas Eve and New Year's Reservations!

 

Dinner Menu 
Saturday, December 8, 2018

Soup

Black Bean and Sausage with Red Onion and Sour Cream 9

   Split Pea with Smoked Ham 9 

Appetizers

Ajax Fries Tossed in Truffle Oil and Grana Padano 10

Charlotte’s House Salad with Baby Mixed Greens, Grape Tomatoes, Grated Carrots, Red Onion, Croutons and Balsamic Vinaigrette 10

Marinated Artichoke Salad on Arugula with Marinated Mozzarella and Belgium Endive with Balsamic Glaze 12

   Charlotte’s Caesar Salad with Croutons and Grana Padano 12

Red Beet Salad with Sesame-coated Goat Cheese on Mesclun 12

Calamari Dredged in Seasoned Flour with Cornmeal and deep fried. Served with Chipotle Aioli, Cocktail Sauce and Field Greens 15

Vine Ripe Tomato and Burrata Mozzarella Salad with Balsamic Glaze and Fresh Basil 12

Mushroom Polenta with Marinara Sauce, Parmesan and Fontina over Wilted Spinach 15

Main Courses

Seafood Crepes with Maine Lobster, White Shrimp, Bay Scallops, Ocean Clams and Crabmeat tossed with Lobster Béchamel and wrapped in Herbed Crepes with Forbidden Black Rice and Fresh Vegetables
Single 29 Double 38

Grilled North Atlantic Salmon Filet with Honey, Garlic & Lemon Glaze, Basmati Rice Pilaf and Seasonal Vegetables 32

Pan Seared Jumbo Dry Scallops with Pomegranate Sauce, Basmati Rice Pilaf and Fresh Vegetables 34

Baked Half Free Range Chicken with Sausage Stuffing, Green Peppercorn Sauce, Potato Gratin and Fresh Vegetables 28

In House Brined and Smoked Half Long Island Duckling with Citrus Tea Glaze, Potato Gratin and Fresh Vegetables 39

Charlotte’s Double Cut Smoked & Grilled Pork Chop with Maple Dijon & Black Pepper Sauce, Potato Gratin and Harvest Vegetables 34

Rigatoni with Andouille Sausage, Blackened Free Range Chicken, Mushrooms and Asparagus tossed with Roasted Red Pepper Sauce and parmesan 24

Homemade Ricotta and Sundried Tomato Gnocchi Bolognese a Variety of Domestic, Smoked and Game Meats Sautéed and Simmered with Tomatoes, Red Wine, Beef Stock, Vegetables and Herbs with a touch of Cream,
Herbed Ricotta Impastata and Parmesan 27

Grilled Filet Mignon with Caramelized Onions, Brandy Beef Stock, Dijon Béarnaise Sauce, Roasted Garlic Mashed Potatoes and Fresh Vegetables 39

 

Charlotte’s Brunch Menu
Sunday, December 9, 2018

Soups

Split Pea with Smoked Ham 9

Butternut Squash with Clove Cream 9

Black Bean and Sausage with Red Onion and Sour Cream 9

Appetizers

Choice of Salad Dressings- Sundried Tomato & Basil Vinaigrette, Balsamic Vinaigrette, or Herbed Citrus Vinaigrette

House Salad with Baby Mixed Greens, Grape Tomatoes, Grated Carrots & Red Onion 10

Caesar Salad with Croutons and Grana Padano12

Ajax Fries Tossed in Truffle Oil and Grana Padano 10

Red Beet Salad with Sesame coated Goat Cheese on Mesclun 12

Vine Ripe Tomato and Burrata Mozzarella Salad with Balsamic Glaze and Fresh Basil 12

Artichoke Mozzarella Salad on Arugula with Marinated Mozzarella, Belgium Endive
and Balsamic Glaze 12

Main Course

Vegetable Egg White Frittata with Gruyere 14

Herbed Ham, Applewood Smoked Bacon and Cheddar Omelet 14

Flat Leaf Spinach, Roasted Red Peppers, Mixed Mushrooms and Fontina Omelet 14

Seafood Crepes with Maine Lobster, White Shrimp, Bay Scallops, Ocean Clams and Crabmeat tossed with Lobster Béchamel and wrapped in Herbed Crepes with Forbidden Black Rice and Fresh Vegetables 29

Blackened Salmon BLT with Chipotle Aioli on a Lightly Toasted Brioche Roll with Fries 19

Chicken, Artichoke & Mushroom Stew with Basmati Rice Pilaf & Harvest Vegetables 17

Roasted Half Chicken with Sausage Stuffing, Green Pepper Corn Sauce, Potato Gratin and Fresh Vegetables 25

Free Range Chicken Sandwich with Applewood Smoked Bacon, Cheddar, Vine Ripened Tomatoes, Romaine and Cranberry Mayo on a Lightly Toasted Brioche roll with Fries 16

In House Smoked Pulled Pork Sliders with Texas Style BBQ Sauce on Lightly Toasted Hawaiian Sweet Rolls with Fries 15

Lone Silo Devon Burger with Cheddar, Applewood Smoked Bacon, Romaine and Vine Ripe Tomatoes on a Lightly Toasted Jumbo English Muffin with Fries 16

Rigatoni with Andouille Sausage, Blackened Free Range Chicken, Mushrooms and Asparagus tossed with Roasted Red Pepper Sauce and parmesan 24

Homemade Ricotta and Sundried Tomato Gnocchi Bolognese a Variety of Domestic, Smoked and Game Meats Sautéed and Simmered with Tomatoes, Red Wine, Beef Stock, Vegetables and Herbs with a touch of Cream,

Herbed Ricotta Impastata and Parmesan 27

Mushroom Polenta with Marinara Sauce, Parmesan and Fontina over Wilted Spinach 17

 

Charlotte's Dessert Menu

White Chocolate & Caramel Bread Pudding with Rum Toffee Sauce Served Warm with Fresh Whipped Cream and Berries 12

Sinfully Delicious Chocolate Lava Cake Served Warm accompanied by Vanilla Ice Cream 12

Crème Brûlée The Traditional Flamed Vanilla Custard 10

        Tiramisu Espresso Soaked Ladyfingers layered with Mascarpone Mousse  & dusted with Cocoa 10                         

Charlotte’s Sundae Your choice of Ice Cream with Warm Chocolate Sauce, Caramel Sauce, Whipped Cream and Fresh Berries 10

Apple Crumble Topped with our Homemade Vanilla Ice Cream 9

Charlotte’s Homemade Ice Cream

Vanilla, Chocolate, Pistachio Almond Brittle, Peppermint Dream, Chocolate Chip Brownie Batter, Colombian Coffee, Banana Nut Crunch,
Peanut Butter Fudge, Caramel Bacon Bliss or Almond Pecan Pie  8
Add Hot Fudge 1

Homemade Gelato

Lemon, Stracciatella 8

 

Charlotte’s Luunch Menu
Saturday, December 8, 2018

Soup

Black Bean and Sausage with Red Onion and Sour Cream 9

   Split Pea with Smoked Ham 9

Appetizers

Ajax Fries tossed in White Truffle Oil and Grana Padano 10

Charlotte’s House Salad with Baby Mixed Greens, Grape Tomatoes, Grated Carrots and Red Onion 10

Charlotte’s Caesar Salad with Croutons and Parmesan 12

Marinated Artichoke Salad on Arugula with Marinated Mozzarella, Belgium Endive, and Balsamic Glaze 12

Red Beet Salad with Sesame-coated Goat Cheese on Field Greens 12

Calamari dredged in seasoned Flour with Cornmeal and Deep Fried served with Chipotle Aioli, Cocktail Sauce and Field Greens 15

Vine Ripe Tomato and Burrata Mozzarella Salad with Balsamic Glaze and Fresh Basil 12

  Add Grilled Chicken to any salad $5

Main Courses

Egg White Frittata with Vegetables and Gruyere 14

Blackened Chicken, Mushrooms, Sautéed Onion and Cheddar Omelet 16

Roasted Red Peppers, Asparagus, Mushrooms, Spinach and Fontina Omelet 14

Seafood Crepes with Maine Lobster, White Shrimp, Bay Scallops and Crabmeat tossed with Lobster Béchamel and wrapped in Herbed Crepes
with Forbidden Black Rice and Fresh Vegetables 29

Blackened Salmon BLT with Applewood Smoked Bacon, Lettuce, Vine Ripened Tomatoes and Chipotle Aioli on a Lightly Toasted Brioche Roll with Fries 17

Grilled Free Range Chicken Sandwich with Applewood Smoked Bacon, Cheddar, Vine Ripe Tomatoes, Romaine & Cranberry Mayo on a lightly toasted Brioche Roll & Fries 16

Sautéed Breast of Free Range Chicken with Green Peppercorn Sauce, Potato Gratin and Fresh Vegetables 25

In House Smoked Pulled Pork Sliders with Texas Style Barbeque Sauce on Lightly Toasted Hawaiian Sweet Rolls with Fries 15

Charlotte’s Smoked Pork Chop with Maple Dijon and Black Pepper Sauce, Roasted Garlic Mashed Potatoes and Harvest Vegetables 26

Chicken Stew with Artichokes, Mushrooms, Forbidden Black Rice and Fresh Vegetables 16

Homemade Ricotta and Sundried Tomato Gnocchi Bolognese a Variety of Domestic, Smoked and Game Meats Sautéed and Simmered with Tomatoes, Red Wine, Beef Stock, Vegetables, and Herbs with a touch of Cream, Herbed Ricotta Impastata      and Parmesan 24

                 Rigatoni with Andouille Sausage, Blackened Free Range Chicken, Mushrooms and Asparagus tossed with Roasted Red Pepper Sauce and Parmesan 19                                                    

Lone Silo Devon Burger with Applewood Smoked Bacon, Cheddar, Romaine and Vine Ripe Tomatoes on a lightly Toasted Jumbo English Muffin with Fries 16