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Daily Menu

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 Course

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

$29.50 Per Person

 

Sunday, Feburary 16th, 2020 A la Carte Brunch

  Soup

New England Clam Chowder with Applewood Smoked Bacon 12

Butternut Squash with Clove Cream 10

      Appetizers     

House Salad with Baby Mixed Greens, Grape Tomatoes, Grated Carrots

& Red Onion 11

Caesar Salad with Croutons and Grana Padano 12

Marinated Artichoke Salad on Arugula with Marinated Mozzarella

And Belgium Endive with Balsamic Glaze 12

Ajax Fries Tossed in Truffle Oil and Grana Padano 14

Red Beet Salad with Sesame coated Goat Cheese on Mesclun 12

Vine Ripe Tomato and Burrata Mozzarella Salad with Balsamic Glaze and Fresh Basil and Balsamic Glaze 14

Main Course

Applewood Smoked Bacon, Smoked Ham and Cheddar Omelet 14

Mushrooms, Sundried Tomatoes, Asparagus and Fontina Omelet 14 

Egg White Burrito with Sausage, Tomatoes, Arugula, Monterey Jack Cheese and Hot Sauce wrapped in a Flour tortilla with Black Bean Salsa 17

 Seafood Crepe with Maine Lobster, White Shrimp, Bay Scallops, Ocean Clams and Crabmeat tossed with Lobster Béchamel and wrapped in a Herbed Crepe with Forbidden Black Rice and Fresh Vegetables 32

Lobster Mac and Cheese Cavatappi with Cold Water Lobster, Applewood Smoked Bacon, Sundried Tomato, Asparagus and Mushrooms tossed with Cheddar, Monterey Jack and Parmesan Sauce 37

In House Brined, Smoked and Grilled Double Cut Pork Chop with Maple, Dijon and Black Pepper Sauce, Roasted Garlic Mashed Potatoes and Fresh Vegetables 34

Fettuccini with Tender Tidbits of Filet Mignon, Asparagus Sundried Tomatoes withBordelaise Sauce 27

Linguini with Sweet and Hot Italian Sausage, Mushrooms and Broccoli Rabe Tossed with Marinara Sauced Parmesan 19

Mushroom Polenta with Marinara, Parmesan and Fresh Mozzarella on a Bed of Wilted Spinach with Garden Fresh Vegetables 17

Blackened Salmon BLT with Spicy Tartar Sauce, Vine Ripened Tomatoes and Romaine on Lightly Toasted Brioche with Fries 19

Meat Lovers Grilled Cheese Sandwich on Brioche with Ham, Applewood Smoked Bacon, Sausage Patties, and Cheddar with Fries 17

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

Jumbo English Muffin & Fries 16

In House Smoked Pulled Pork Sliders with Texas Style Barbeque Sauce on Lightly Toasted Hawaiian Sweet Rolls with Fries 15

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

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 Lunch Menu Saturday February 15, 2020

New England Clam Chowder with Applewood Smoked Bacon 12

Butternut Squash with Clove Cream 10

Appetizers

Ajax Fries tossed in White Truffle Oil and Grana Padano 14

Charlotte’s House Salad with Baby Mixed Greens, rape Tomatoes, Grated Carrots and Red Onion 11

Caesar Salad with Croutons and Grana Padano 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

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 14

                           

Add Grilled Chicken to any Salad $7

Main Courses

Sweet & Hot Italian Sausage, Onion, Green Pepper & Cheddar Omelet  14

Mushrooms, Asparagus, Sundried Tomatoes, Flat Leaf Spinach and Monterey Jack Omelet 14

Seafood Crepe with Maine Lobster, White Shrimp, Bay Scallops, Ocean Clams and Crabmeat tossed with Lobster Béchamel and wrapped in an Herbed Crepe with Forbidden Black Rice and Fresh Vegetables 32

Maryland Crab Cakes with Tarragon Mayo, Black Bean Salsa and Field Greens with Sundried Tomato Vinaigrette 19

Blackened Salmon BLT Faroe Island Salmon with Applewood Smoked Bacon, Vine Ripened Tomatoes, Spicy Tartar sauce on a lightly toasted Brioche with Fries 19

Mushroom Polenta with Marinara, Parmesan & Mozzerella on a bed of Wilted Spinach & Garden Fresh Vegetables 18

Lobster Mac & Cheese Cavatappi with Cold Water Lobster, Apple Wood Smoked Bacon, Sundried Tomato, Asparagus and Mushrooms tossed with Cheddar, Monterey Jack, and Parmesan Sauce 37

Angel Hair Pasta with Roasted Free Range Chicken, Oyster Mushrooms, Broccoli Rabe and Flat Leaf Spinach tossed with Garlic Hot Pepper and Extra Virgin Olive Oil and Parmesan (Gluten Free Pasta Available) 27

Sautéed Breast of Free Range Chicken with Artichoke Hearts, Roasted Red Peppers, Onions, Sweet Vermouth Hen Stock Reduction with Saffron Risotto & Garden Fresh Vegetables 19

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

Meat Lovers Grilled Cheese on Brioche with Applewood Smoked Bacon, Ham, Sausage, Cheddar Cheese and Fries 17

In House Smoked Pulled Pork Sliders with Texas Style Barbeque Sauce on Lightly Toasted Hawaiian Sweet Rolls with Fries 15

Osso Busso-Pork Shank Braised with Vegetables, White Wine, Beef Stock and Herbs with Roasted Garlic Mashed Potatoes 32

In House Brined, Smoked & Grilled Double Cut Pork Chop with Maple Dijon and Black Pepper Sauce, Roasted Garlic Mashed & Garden Vegetables 35

Creole Style Jambalaya-a “Nawlin’s” Favourite-Large White Shrimp, Free Range Chicken, Andouille Sausage and Smoked Pork, sautéed and simmered with Vegetables, Tomatoes, Beef Stock and Spices with Basmati Rice Pilaf 28

Fettuccini with Tender Tidbits of Filet Mignon, Asparagus and Mushroom Tossed with Red Wine Beef Stock Reduction 27

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

Charlotte's Dinner Menu
February 16th, 2020

Soup

Butternut Squash with Clove Cream 10

New England Clam Chowder 12

Appetizers

Ajax Fries Tossed in Truffle Oil & Grana Padano 14

Charlotte’s House Salad with Baby Mixed Greens, Grape Tomatoes, Grated Carrots, Red Onion, Croutons and Balsamic Vinaigrette 11

   Charlotte’s Caesar Salad with Croutons and Grana Padano 12

Red Beet Salad with Sesame-coated Goat Cheese on Mesclun 12

Marinated Artichoke Salad on Arugula with Marinated Mozzarella
and Belgium Endive with Balsamic Glaze 12

Mushroom Polenta with Roasted Red Pepper Sauce, Parmesan & Mozzerella 15

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 14

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 and Crabmeat tossed with Lobster Béchamel and wrapped in Herbed Crepes with Forbidden Black Rice and Fresh Vegetables
Single 32 Double 40

Grilled Faroe Island Salmon Filet with Tomato Concasse, Scallions, Orange Beurre Blanc, Forbidden Steamed Jasmine Rice and Fresh Vegetables 37

Pan Seared Free Range Chicken Green Peppercorn Sauce, Potato Gratin and Fresh Vegetables 28

Pan Roasted L.I. Duck Breast with Soy, Honey and Garlic Sauce, Steamed Jasmine Rice and Vegetable Spheres 29

Lobster Mac and Cheese Cavatappi with Cold Water Lobster, Applewood Smoked Bacon, Sundried Tomato, Asparagus and Mushrooms tossed with Cheddar, Monterey Jack and Parmesan Sauce 37

Charlotte’s Surf and Turf NY Strip with Truffle Infused Mushrooms with Bordelaise sauce, Cold water Lobster tail with Drawn Butter, Roasted Garlic Mashed Potatoes and Garden Fresh Vegetables 49

In House Brined, Smoked and Grilled Double Cut Pork Chop with Maple Dijon and Black Pepper Sauce, Potato Gratin and Fresh Vegetables 34

Grilled Prime Ribeye with Shallot Merlot Sauce, Roasted Galic Mashed Potatoes and Seasonal Vegetables 40

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

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 Homemade Vanilla Ice Cream 9

Crème Brûlée The Traditional Flamed Vanilla Custard with Vanilla Beans 9

Tiramisu  Espresso Soaked Ladyfingers layered with Mascarpone Mousse and dusted with Cocoa 8

Homemade Pumpkin Pie with Whipped Cream and Maple Drizzle  8

Charlotte’s Sundae Your choice of Ice Cream with Warm Chocolate Sauce, Caramel Sauce, Whipped Cream & Fresh Berries 9

Mousse du Jour with Whipped Cream and Berries 8

Charlotte’s Homemade Ice Cream

Vanilla, Chocolate, Pistachio Almond Brittle, Peppermint Dream,
Chocolate Chip Brownie Batter, Colombian Coffee, Peanut Butter Fudge, Caramel Bacon Bliss or Almond Pecan Pie 8

Gelato

Stracciatella, Key Lime 8

Sorbet

Peach, Mango, Acai, Pineapple 8