Back to Top

Daily Menu

Scroll to the end to find out about our Future Events

March 17th,18th & 19th
Irish Corned Beef & Cabbage
Shepherd’s Pie & Drunken Mulligan’s Stew

 

 

Saturday March 18, 2017

Soup

Roasted Red Pepper and Beet with Goat Cheese 9

Asparagus with Lemon Cream and Toasted Almonds 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

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

Sautéed Maryland Lump Crab Cakes with Dijon Béarnaise and Field Greens drizzled with Sundried Tomato and Basil Vinaigrette 15

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

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

Main Course

 

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 
 Single 29 Double 37

 

Grilled Faroe Island Salmon Filet with Sundried Tomatoes, Caper Dill Sauce, Basmati Rice Pilaf and Seasonal Vegetables 31

Osso Busso Pork Shank Braised with Vegetables, Beef Stock, White Wine and Herbs with Roasted Garlic Mashed Potatoes and Harvest Vegetables 33

Double Cut Pork Chop Brined and Smoked with Cider Glaze, Roasted Garlic Mashed Potatoes & Sautéed Vegetables 32 

 

Corned Beef and Cabbage with Horseradish Cream, Carrots, Steamed Red Bliss Potatoes and Irish Soda Bread 26

 

Shephard’s Pie Ground Lamb Sautéed and Simmered with Vegetables, Lamb Stock and Herbs crowned with Mashed Potatoes and Baked 25

 

Mulligan Stew Tender Cuts of Lamb braised with Stout Beer and Lamb Stock, Vegetables, Red Bliss Potatoes and Soda Bread 26

 

Pan Roasted Boneless Half Free Range Chicken with Orange Sauce, Saffron Risotto and Garden Fresh Vegetables 28

 

Penne Rigate with Grilled Chicken, Smoked Duck, Pancetta, Asparagus and Mushrooms tossed with Roasted Red Pepper Sauce and Parmesan 21

 

Grilled Strip Loin with Pearl Onions braised in Port Wine and Beef Stock, Sauce Béarnaise, Roasted Garlic Mashed Potatoes and Seasonal Vegetables 39

Sunday Brunch Menu

Choice of Bloody Mary or Mimosa

Soup or Salad

Mixed Green Salad with Balsamic Vinaigrette

Caesar Salad

Main Courses

Omelet of the Day with House Potatoes and Fresh Fruit

Eggs Benedict with House Potatoes and Fresh Fruit

Vanilla French Toast with Almond Butter, Maple Syrup and Fresh Fruit

$24.50 Per Person

Soup of the Day

Asparagus with Toasted Almonds and Lemon Cream 9

Roasted Red Pepper with Goat Cheese 9

 

Appetizers

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

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

Caesar Salad with Croutons and Grana Padano12

Red Beet Salad with Sesame coated Goat Cheese on Mesclun 12

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

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

          *Add Grilled Chicken to Any Salad 5

                  

Main Course

             Baked Ham and Cheddar Omelet 14

          Sautéed Mushrooms, Sundried Tomatoes, Asparagus, Flat Leaf Spinach and Gruyere Omelet 14

Maryland Lump Crab Cakes on English Muffins crowned with Poached Eggs & Sauce Béarnaise served

with Brunch Potatoes 18

Seafood Crepe with Maine Lobster, White Shrimp, Bay Scallops & Crabmeat tossed with Lobster Béchamel wrapped in an Herbed Crepe with Forbidden Black Rice & Seasonal Vegetables 26

Grilled Faroe Island Salmon Filet with Sundried Tomatoes, Caper Dill Sauce, Basmati Rice Pilaf & Vegetables 22

Homemade Ricotta and Sundried Tomato Gnocchi with Braised Pork sautéed Mushrooms, Asparagus and Pearl Onions tossed with rich Beef Stock 21

Corned Beef and Cabbage with Horseradish Cream, Carrots, Steamed Red Potatoes & Irish Soda Bread 22

Mulligan Stew Tender Cuts of Lamb braised with Stout Beer and Lamb Stock, Vegetables, Red Bliss Potatoes and Soda Bread 20

Shephard’s Pie Ground Lamb Sautéed and Simmered with Vegetables, Lamb Stock and Herbs crowned with Mashed Potatoes and Baked 20

Charlotte’s Reuben Piled high with Corn Beef, Sauerkraut, Gruyere & Russian dressing on Rye with Fries 17

Sauteed Breast of Free Range Chicken with Orange Sauce, Saffron Risotto and Seasonal Vegetables 17

Grilled Free Range Chicken Sandwich with Applewood Smoked Bacon, Cheddar, Vine Ripe Tomatoes, Romaine & Cranberry Mayo on a Lightly Toasted Brioche Roll with Fries 14

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

Saturday March 18th, Lunch Menu

Soups

Roasted Red Pepper and Beet with Goat Cheese 9

Asparagus with Lemon Cream and Toasted Almonds 9

Appetizers

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

Ajax Fries tossed in White Truffle Oil and Grana Padano 10

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

 

 Asparagus, Sautéed Mushrooms, Sundried Tomatoes & Gruyere Omelet 14

Smoked Ham and Cheddar Omelet 14

 

Sautéed Maryland Lump Crab Cakes with Tarragon Mayonnaise, Black Bean Salsa &

Field Greens 17

 

Grilled Faroe Island Salmon Filet with Sundried Tomatoes, Caper Dill Cream, Basmati Rice Pilaf and Garden Fresh Vegetables 24

      

Sautéed Breast of Free Range Chicken with Cream Sherry and Mushroom Sauce, Saffron Risotto and Garden Fresh Vegetables 18

 

Charlotte’s Reuben – Piled high with Corn Beef, Sauerkraut, Gruyere and Russian dressing on Rye with Fries 17

 

Penne Rigate – with Smoked Duck, Pancetta, Asparagus, and Mushrooms tossed with Roasted Red Pepper sauce and Parmesan 17

 

Homemade Ricotta and Sundried Tomato Gnocchi with Braised Pork sautéed Mushrooms, Asparagus and Pearl Onions tossed with rich Beef Stock 21

 

Corned Beef and Cabbage with Horseradish Cream, Carrots, Steamed Red Bliss Potatoes and Irish Soda Bread 22

 

Mulligan Stew Tender Cuts of Lamb braised with Stout Beer and Lamb Stock, Vegetables, Red Bliss Potatoes and Soda Bread 20

 

Shephard’s Pie Ground Lamb Sautéed and Simmered with Vegetables, Lamb Stock and Herbs crowned with Mashed Potatoes and Baked 20

 

 

Grilled Free Range Chicken Sandwich with Applewood Smoked Bacon, Cheddar, Vine Ripe Tomatoes, Romaine & Cranberry Mayo on a Lightly Toasted Brioche Roll & Fries 14

 

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

 

 

Charlotte’s Dessert Menu

 

White Chocolate & Caramel Bread Pudding with Rum Toffee Sauce Served Warm with Fresh Whipped Cream and Berries 9

Sinfully Delicious Chocolate Lava Cake Served Warm accompanied by Vanilla Ice Cream 9

Tiramisu Espresso Soaked Ladyfingers layered with Mascarpone Mousse & dusted with Cocoa 8          

Crème Brûlée The Traditional Flamed Vanilla Custard 8

           Charlotte’s Sundae Your choice of Ice Cream with Warm Chocolate Sauce, Caramel Sauce, Whipped Cream and Fresh Berries 8

Charlotte’s Homemade Ice Cream

Vanilla, Chocolate, Pistachio Almond Brittle, Peppermint Dream, Chocolate Chip Brownie Batter, Colombian Coffee, Banana Nut Crunch, Lingonberry 6
Featured Flavor: Peanut Butter Fudge

Charlotte’s Homemade Gelato

Stracciatella or Lemon 6

MARCH 17, 18 & 19th, 2017

Offering Irish Corned Beef and Cabbage, Shepherd's Pie and Drunken Mulligan Stew!

 

Sunday April 16, 2017 11:30-2:00pm

Easter Lunch Buffet 

Charlotte’s offers a festive family buffet including Crab Cakes with Béarnaise, shrimp salad, roasted Salmon, Roasted Lemon, Chicken, Thinly sliced Roast Beef, Imported Italian Ham, Mashed Potatoes, Cous cous salad and much more with finger food dessert buffet and coffee. Also, open for an a la carte dinner.44.00 excluding tax and service

 

Saturday April 22nd, 2017 6:30pm

Dinner and a Comedy Show

Come just for the show or Dinner and the Show $55 in advance and $60 at the door. Three local comedians will entertain you!  Discounts for tables of ten or more.

 

Sunday May 14, 2016

MOTHER’S DAY BUFFET $55.00 excluding tax and service

Charlotte’s offers a festive family buffet including shrimp salad, Prime Rib, Roasted Salmon and more with dessert buffet with coffee Noon to 2:30pm

A la Carte dinner 5:30pm-7:30pm