Potato Leek Soup 14 * ***
Mushroom Barley Soup 14 **
Crispy Calamari Seasoned Flour with Field Greens and Chipotle Aioli 18
Forest Salad with mixed Baby Mixed Greens, Dijon Dill Vinaigrette 14 * **
Mushroom Arancini - Mushroom Risotto Balls, Breaded and Deep Fried with Remoulade and Field Greens 14 *
Beet Salad Marinated Beets, Field Greens, Goat Cheese, Toasted Sunflower Seed and Beet Dressing 16* ***
Caesar Salad with Croutons and Parmesan 16 *
Ajax Fries tossed in White Truffle Oil & Parmesan 14 *
Charlotte’s Crabcakes with Tarragon Mayo, Black Bean Salsa, Field Greens and Herbed Citrus Vinaigrette 25
Eggs Benedict with Hollandaise and Roasted Potatoes 22
Crab Cake Benedict with Béarnaise and Roasted Potatoes 29
Omelet Chicken, Mushrooms, Spinach and Cheddar with Roasted Potatoes 20
General Tso’s Cauliflower battered, deep fried and tossed with Tangy Asian Sauce and Forbidden Black Rice 36 **
Faroe Island Salmon with Pomegranate Sauce, Forbidden Black Rice and Fresh Vegetables 42
Grilled Rib Eye with Dijon Horseradish Cream, Roasted Garlic Mashed Potatoes and Fresh Vegetables 50 ***
Pan Roasted Free Range Chicken with Mushrooms, Marsala Sauce, Roasted Red Bliss Potatoes and Fresh Vegetables 36
Chicken Parmesan Breaded Chicken Breast deep fried and baked with Marinara and Mozzarella Cheese over Penne tossed with Monterey Jack and Parmesan Cream 36
Charlotte’s Double Cut Pork Chop with Honey Whiskey Sauce, Roasted Red Bliss Potatoes and Fresh Vegetables 38
Charlotte’s Bacon Cheddar Burger Grass Fed Angus Burger with Sharp Cheddar, Applewood Smoked Bacon, Tomatoes, and Romaine on a Lightly Toasted Brioche Roll with Fries 25
Gnocchi Bolognese made in house with Ricotta Gnocchi with Strip Loin, Chuck Steak, Sweet Italian Sausage sautéed and simmered with Fresh Vegetables, Red Wine, Tomatoes, Herbs, tossed with Parmesan and finished with Herbed Ricotta Impatata and Cream 38
* Vegetarian ** Vegan *** Gluten Free
