Back to Top

Daily Menu

 

 

 

Mother's Day Family Friendly Buffet  May 14th, 2017 

Roasted Salmon with Lemon and Sauce Verte

Shrimp and Dill Salad on Greens

Chicken Mango Salad on Greens

Prime Rib Carving Station

 Béarnaise Sauce

Roasted-Lemon Chicken

Sliced Italian Ham

Potato Gratin

Rice Pilaf

Pasta with Tomato Concasse and Vegetables

Mélange of Colorful Spring Vegetables

Caesar Salad

Forest Mix with Balsamic

Assorted Breads

 

Dessert Buffet with our Homemade Ice Creams

 Coffee and Tea

$55.00 pp (half price for children under 10)

NY Sales Tax and Service are not included.

Mother's Day A la Carte dinner 5:30pm-7:30pm

 

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

$25.50 Per Person

Soup of the Day

Creamy Mushroom Spinach 9

Asparagus with Lemon Cream 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

Asparagus, Tomato Concasse, Mushrooms, Fresh Mozzarella and Basil Omelet 14

Smoked Chicken, Bell Peppers, Onions and Cheddar Omelet 14

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

with Brunch Potatoes 18

Angel Hair Pasta with Smoked Free Range Chicken, Tomato Concasse, Asparagus & Mushrooms tossed with Garlic, Basil, Extra Virgin Olive Oil, Fresh Mozzarella and Parmesan 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

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

Grilled Faroe Island Salmon Filet with Lime, Sundried Tomato and Cilantro Hollandaise, Basmati Rice Pilaf and Seasonal Vegetables 25

Steak and Eggs with Peppercorn Sauce and Fries 22

 Sautéed Breast of Free Range Chicken with Sauce Chasseur, 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

Double Cut Pork Chop Brined and Smoked with Cider Glaze, Roasted Garlic Mashed Potatoes and Sautéed Vegetables 26

Saturday April 29nd, Lunch Menu

Soups

French Onion Soup Gratinee 12

 

Black Bean with sweet and hot Italian Sausage, Red Onion and Sour Cream 9

 

Corn Chowder with Applewood Smoked Bacon 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, Sundried Tomatoes, Mushrooms, Gruyere Omelet 14

 

Sweet and Hot Italian Sausage, Broccoli and Cheddar Omelet 14

 

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

Field Greens 17

 

Seafood Crepe 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 27

 

Sautéed Breast of Free Range Chicken with Porcini sauce, Horseradish, Roasted Garlic Mashed Potatoes and Garden Fresh Vegetables 18

 

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

 

Double Cut Pork Chop Brined and Smoked with Cider Sauce, Horseradish, Roasted Garlic Mashed Potatoes and Sautéed Vegetables 22

 

Turbot Filet Poached with Roasted Red Pepper Sauce, Basmati Rice Pilaf
and Fresh Vegetables 26

 

Penne Rigate with sweet and hot Italian Sausage, Asparagus, Mixed Mushrooms and roasted Red Peppers tossed with Tomato Cream and Parmesan 20

 

Charlotte’s Chicken Pot Pie tender Free Range Chicken sautéed and simmered with Vegetables and Herbs tossed with Béchamel sauce crowned with puff pastry 17

 

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

 

 

 

 

 

 

Dinner Menu Saturday, April 29, 2017

 

 

Soup

French Red Onion Gratinee 12

Black Bean with Sweet & Hot Italian Sausage, Red Onion
& Sour Cream 9

Corn Chowder with Applewood Smoked Bacon 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 with Saffron Orange Beurre Blanc, Basmati Rice Pilaf and Seasonal Vegetables 31

 

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

 

Roasted Rack of Lamb with Balsamic Honey Lamb Stock, Roasted Garlic Mashed Potatoes and Seasonal Vegetables 40

 

Homemade Ricotta and Sundried Tomato Gnocchi with Braised Pork, Asparagus, sautéed Mushrooms and Pearl Onions tossed
 with rich Bordelaise Sauce  26

 

Penne Rigate with Grilled Free Range Chicken, Asparagus, Mixed Mushrooms and Roasted Red Peppers tossed with Tomato Cream and Parmesan 20

 

Pan Roasted Boneless Half Free Range Chicken with Porcini Sauce, Spicy Tomato Risotto and Garden Fresh Vegetables 28

 

Short Ribs braised with White Wine, Beef Stock, Vegetables and Herbs with Roasted Garlic Mashed Potatoes and Garden Fresh Vegetables 32

 

Grilled Strip Sirloin with Braised Pearl Onions, Bordelaise Sauce, Roasted Garlic Mashed Potatoes and Seasonal Vegetables 39

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