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Daily Menu

 

Sunday Brunch Menu

Choice of Bloody Mary or Mimosa

Soup or Salad

Soup of the Day

French Onion Soup Gratinee12

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

Cool Cucumber Dill 9

Asparagus with Toasted Almonds and Lemon Cream 9

Chilled Gazpacho 9

 

Appetizers

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

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

     Morel Mushrooms, Roasted Red Peppers, Asparagus and Gruyere Omelet 14

Smoked Ham and Cheddar 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 Rice & Seasonal Vegetables 26

Sautéed Breast of Free Range Chicken with Green Peppercorn Sauce, Basmati Rice Pilaf & 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

Penne Rigate with blackened free range Chicken, Oyster Mushrooms, Asparagus and roasted Red Peppers tossed with Tomato Cream and Parmesan 17

 

Tender Tidbits of Filet Mignon sautéed with Mushrooms and Onion tossed with Dijon and Sour Cream Beef Stock Reduction over buttered Eggs Noodles 19

  

In house Smoked Pulled Pork with Texas barbeque sauce on a lightly toasted Brioche roll with Crispy Fries 14

 

Venison Burger with Dubliner Cheddar Cheese, Lingonberry Mayo, Romaine and Vine Ripened Tomatoes on a jumbo English muffin with Fries 19

 

French Dip - Tender thinly sliced Prime Rib simmered in Beef Stock with crispy fried Onions on a lightly toasted Ciabatta Roll with Fries 16

 

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

Saturday May 20th, Lunch Menu

Soups

French Onion Gratinee 12

 

Asparagus with Lemon Cream and Toasted Almonds 9

 

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

 

Chilled Gazpacho 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, Roasted Red Peppers, Oyster Mushrooms, Gruyere Omelet 14

Smoked Ham 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 Green Peppercorn Sauce, Saffron Risotto and Garden Fresh Vegetables 18

Double Cut Pork Chop Brined and Smoked with Maple Dijon and Black Pepper Sauce, Roasted Garlic Mashed Potatoes and Sautéed Vegetables 22

Grilled Salmon Filet with Asparagus, Roasted Peppers, Saffron Beurre Blanc, Basmati Rice Pilaf and Garden Fresh Vegetables 23

Venison Burger with Dubliner Cheddar Cheese, Lingonberry Mayo, Romaine and Vine Ripened Tomatoes on a jumbo English muffin with Fries 19

Linguini with Blackened Free Range Chicken, Oyster Mushrooms, Asparagus and Sundried Tomatoes tossed with Roasted Red Pepper Sauce and Parmesan 17

In house Smoked Pulled Pork with Texas barbeque sauce on a lightly toasted Brioche roll with Crispy Fries 14

French Dip - Tender thinly sliced Prime Rib simmered in Beef Stock with crispy fried Onions on a lightly toasted Ciabatta Roll with Fries 16

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

 

Saturday, May 27, 2017 Dinner Menu

 

Soup

Asparagus with Lemon Cream and Toasted Almonds 9

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

Chilled Gazpacho 9

Cool Cucumber Dill 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 and Burrata Mozzarella Salad with Balsamic Glaze and Fresh Basil 12

 

Main Courses

 

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 Striped Bass with Asparagus, Roasted Red Peppers, Saffron Beurre Blanc, Basmati Rice Pilaf and Garden Fresh Vegetables 30

Penne Rigate with Jumbo White Shrimp, Asparagus, Oyster Mushrooms and Roasted Red Peppers tossed with Tomato Cream and Parmesan 23

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

Pan Roasted Long Island Duck Breast with Berry Sauce, Saffron Risotto and Garden Fresh Vegetables 28

Roasted Rack of Lamb with Mushrooms, Roasted Garlic Lamb Stock Reduction, Roasted Garlic Mashed Potatoes and Seasonal Vegetables 40

Double Cut Pork Chop Brined and Smoked with Maple Dijon and Black Pepper Sauce, Roasted Garlic Mashed Potatoes and Sautéed Vegetables 32

Grilled Strip Loin with Cipollini Onions braised in Red Wine Beef Stock, Sauce Béarnaise, Roasted Garlic Mashed Potatoes and
Seasonal Vegetables 38

Short Ribs Braised with Vegetables, Beef Stock, White Wine and Herbs with Potato Gratin and Garden Fresh Vegetables 28

 

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