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Daily Menu

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SATURDAY OCTOBER 26TH MENU

 

Soups/Appetizers

She-Crab Soup 16

             Corn Chowder with Applewood Smoked Bacon 14        

Ajax Fries tossed in White Truffle Oil and imported Parmesan 14

Maryland Lump Crab Cakes with Black Bean Salsa, Field Greens
and Tarragon Mayo 23

Beet Salad with Marinated Beets, Field Greens, Goat Cheese, Toasted Sunflower Seeds and Beet Dressing 15*

Crispy Calamari Seasoned Flour with Field Greens
and Chipotle Remoulade 18

Caesar Salad with Croutons and Parmesan 14 *

Spinach Salad  Baby Flat Leaf Spinach, Mushrooms, Broccoli Rabe, Scallions, Red Peppers Tossed with White Truffle Vinaigrette 14 ** ***

Artichoke Dip with Roasted Red Pepper and Garlic Toast Points 16 *

Mushroom Arancini with touch of Truffle and Dijon Dill Aioli 12 *

Sunday Brunch Specials 11:30am – 3pm

Eggs Benedict with Canadian bacon, Hollandaise on an English Muffin w/ Roasted Potatoes 20

Crab Cake Benny Poached Egg with Béarnaise Sauce, and Roasted Potatoes in a Whole Wheat Wrap 18 add sausage or bacon +3

BBQ Grilled Chicken Sandwich with Applewood Smoked Bacon, Cheddar, Carolina BBQ Sauce, Romaine, and Beef Steak Tomato on a Toasted Ciabatta Roll 20

Omelet with Spinach, Roasted Peppers, Mushrooms, Jarlsberg  w/ roasted Potatoes 20

 

Main Courses

Charlotte’s Loaded Mac And Cheese Penne with Grilled Free Range Chicken, Applewood Smoked Bacon, Broccoli Rabe, Mushrooms, Sundried Tomatoes, Tossed with Cheddar cheese Sauce 35

Cauliflower Tempura with Szechuan Sauce served with Steamed Jasmine Rice and Fresh Vegetables 32 **

Saffron Seafood Risotto with Lobster, White Shrimp, Crabmeat, Broccoli Rabe, Sundried Tomatoes and touch of Lemon with Fresh Vegetables 45 ***

Swordfish Au Poivre Grilled Pepper Crusted Atlantic Swordfish with Dijon Béarnaise, Steamed Jasmine Rice and Fresh Vegetables 42 ***

Pan Roasted Boneless Half Free Range Chicken with Szechuan Sauce, Potato Gratin and Seasonal Vegetables 32 ***

Seafood Crepe Maine Lobster, White Shrimp, Bay Scallops and Crab Meat with Lobster Béchamel wrapped with Herbed Crepe with Forbidden Black Rice and Sautéed Vegetables 45

Grilled Hanger Steak Bell Peppers, Red Onion, Sweet Vermouth Sauce, accompanied by Roasted Potatoes and Seasonal Vegetables 45 ***

Dijon Brie Burger  Grass Fed Angus Burger with Brie, Dijon Mustard, Sautéed Mushrooms, Romaine, Vine Ripe Tomatoes on a lightly toasted Brioche Roll with Fries 25

Sautéed Pork Scaloppini with Mushroom Roasted Garlic Sauce, Mashed Potatoes and Fresh Vegetables 35

 

* Vegetarian ** Vegan *** Gluten Free

 

Charlotte’s Dessert Menu

Bread Pudding

Made with Chocolate Croissants and Toffee Sauce 16

Homemade Raspberry Swirl Cheese Cake 16

Crème Brûlée

The Traditional Flamed Vanilla Custard 18 *

Flourless Chocolate Torte

Fresh Berries and Whipped Cream 14 *

Dessert Crepes

 Two with Vanilla Ice Cream, Strawberry Compote, Chocolate Sauce Whipped Cream 15

Charlotte’s Homemade Ice Cream
 Vanilla, Apple Pie, Banana & Chocolate, S’mores 12

Mousse Du Jour   

Ask your Server about our Mousse of the day 14

 

THANKSGIVING 2025

 

FIRST COURSE

 

Butternut Squash Soup ***

New England Clam Chowder

 

 

MAIN COURSE BUFFET

 

Roasted Salmon with Lemon Caper Sauce

Traditional Turkey

Charlotte’s Stuffing

Homemade Gravy

Mashed Potato

Sweet Potatoes with Rum And Brown Sugar

Child’s Mac and Cheese

Green Beans

Roasted Brussel Sprouts

Cranberry Orange Sauce

Pumpkin Bread and Warm Sliced Baguette

DESSERT

Tasting Plate of Pumpkin Pie, Pecan Pie and Chocolate Mousse