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Daily Menu

 

Dinner Menu Sunday March 24, 2019

 

 

Soup

French Onion 12

New England Clam Chowder with Applewood Smoked Bacon 10

Corned Beef and Cabbage with White Beans 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

Maryland Crab Cakes with Dijon Béarnaise, Black Bean Salsa and Field Greens with Sundried tomato Vinaigrette 16 

 

Main Course

 

 

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 32 Double 40

Baked Haddock  with Roasted Red Pepper Sauce, Basmati Rice Pilaf and Garden Fresh Vegetables 25

 

Linguini with Jumbo White Shrimp, Mushrooms, Sundried Tomatoes and Sweet Peppers tossed with Parmesan Cream Sauce 27
 

Pan Roasted Free Range Chicken with Mushrooms, Madeira Sauce, Saffron Risotto and Fresh Vegetables 28

 

Roasted Duck Breast with Blueberry Chutney, Saffron Risotto and Garden Fresh Vegetables 28

 

 In House Brined, Smoked and Grilled Double Cut Pork Chop with Dijon Maple and Black Pepper Sauce, Roasted Red Bliss Potatoes and Seasonal Vegetables 35

 

Osso Busso Pork Shank Braised with Vegetables, Tomato, White Wine, Beef Stock and Herbs with Roasted Garlic Mashed Potatoes 36

 

Homemade Ricotta and Sundried Tomato Gnocchi with Grilled Chicken Breast, Mushrooms, Onions and Scallions tossed with Mushroom Bordelaise 27

 

Prime Grilled Ribeye with Green Peppercorn Sauce, Roasted Red Bliss Potatoes and Seasonal Vegetables 40

 

 

 

Charlotte’s Sunday Brunch Menu

 

 

 

Choice of

Bloody Mary or Mimosa

Soup or Salad

Soup of the Day

Mixed Green Salad with Balsamic Vinaigrette

Caesar Salad

One 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

$28.50 Per Person


Sunday Lunch a la Carte Menu
March 3, 2019

   Soup

French Onion 12

Corned Beef and Cabbage with White Beans 9

New England Clam Chowder with Applewood Smoked Bacon 9         

 Appetizers

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

Asparagus, Sundried Tomatoes, Mushroom, Roasted Red Pepper, Flat Leaf Spinach and Cheddar Omelet 14

Corned Beef, Onions and Gruyere 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

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

Lamb Pot Pie with Fresh Vegetables and Baby Potatoes Crowned with Puff Pastry 18

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

In House Brined, Smoked and Grilled Double Cut Pork Chop with Cider, Maple Dijon Sauce, Saffron Risotto, and Fresh Vegetables 35

Baked Haddock Filet with Roasted Red Pepper Sauce, Basmati Rice Pilaf and Garden Fresh Vegetables 22

Crab Cake Benny Maryland Lump Crab Cakes on English Muffin with Poached Eggs, Béarnaise Sauce and Brunch Potatoes 18

Blackened Salmon BLT with Applewood Smoked Bacon, Vine Ripened Tomatoes, Romaine and Spicy Tartar Sauce on a Lightly Toasted Brioche Roll with Fries 17

Bananas Foster French Toast Our Vanilla French Toast with Bananas Sautéed with Rum and Banana Liquor Tossed in a Pan Caramel Sauce 18

Egg White Burrito with Beef Steak Tomatoes, Arugula, Sweet Peppers, Cheddar and Hot Sauce Wrapped with a Flour Tortilla with Black Bean Salsa 16

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

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 and topped with Homemade 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

Charlotte’s Homemade Ice Cream

Vanilla, Chocolate, Pistachio Almond Brittle, 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

 Stracciatella 8

 

Saturday, March 16, 2019 6PM

Appetizer

Potato Leek Soup

Seafood Chowder

MAIN COURSE

Corned Beef and Cabbage

 Served with Horseradish Cream, Carrots and Steamed Red Bliss Potatoes.

Shephard’s Pie 

Ground Lamb Sautéed and Simmered with Vegetables, Lamb Stock and Herbs crowned with Mashed Potatoes

Mulligan Stew 

Tender Cuts of Lamb braised with Stout Beer and Lamb Stock, Vegetables and Red Bliss Potatoes

Soda Bread

DESSERT

Guinness Cake

$60 pp (Excluding Sales Tax and Service)

Come join us March 16th.  Charlotte’s offers an evening of traditional Irish fare, fine drink and Irish tales wild and true from a Seanachie, Jonathan Kruk.  Jonathan Kruk, accompanied, by Steve "Stumstck" Kelman, Mr. Kruk will enchant all with a variety of stories.  Discover what mysteries and real magic the "Maewyn Succat" encounter among the "pagans" before he became Saint Patrick.  Listen to tales of bold  Finn McCoul, a Celtic goddess, and look for gold in Jonathan's Hudson Valley leprechaun legend.