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Daily Menu

Make your Reservations NOW for Father's Day!

 

Dinner Menu Saturday, June 16, 2018

Soup

Minted Orange Flesh Melon 9

Chilled Cucumber Dill 9

Mango with Raspberry Coulis 9

New England Clam Chowder with Applewood Smoked Bacon 9

Creamy Mushroom with Spinach & Roasted Red Peppers 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

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

Vine Ripe Tomato and Burrata Mozzarella Salad with Balsamic Glaze and Fresh Basil 12

Carpaccio of Beef over Arugula with shaved Grana Padano and Citrus Vinaigrette 14

 

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 38

Cedar Plank Grilled Faroe Island Salmon Filet with Asian Barbeque Glaze, Basmati Rice and Seasonal Vegetables 32

Pan Seared Dry Scallops with Pomegranate Sauce, Basmati Rice Pilaf with Garden Fresh Seasonal Vegetables 34
Pan Roasted Boneless Free Range Chicken with Mushrooms, Madeira Hen Stock Reduction, Saffron Risotto and Fresh Vegetables 28

Capellini with Chicken, Spinach and Asiago Sausage, Roasted Vine Ripened Tomatoes, Mushrooms and Asparagus tossed with Garlic, Extra Virgin Olive Oil and Parmesan 24
Pan Roasted Long Island Duck Breast with Blueberry Chutney, Saffron Risotto and Garden Fresh Vegetables 29    
In House Brined, Smoked and Grilled Double Cut Pork Chop with Honey Whiskey Sauce, Roasted Garlic Mashed Potatoes and Garden Fresh Vegetables 32

Homemade Ricotta and Sundried Tomato Gnocchi with Blackened Free Range Chicken, Oyster Mushrooms, Spinach and Asparagus tossed with Roasted Red Pepper Sauce and Parmesan 26

 

                         

 

Sunday Brunch Menu ( a la Carte Also Available)

(Not Available Father's Day)

Choice of Bloody Mary or Mimosa

Soup or Salad

Soup of the Day

Mixed Green Salad with Balsamic Vinaigrette

Caesar Salad

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

$25.50 Per Person

 

Sunday Fathers Day Lunch June 17th, 2018

Soup

Minted Orange Flesh Melon 9

Mango with Raspberry Coulis 9

Cool Cucumber Dill 9

Creamy Mushroom with Spinach and Roasted Red Peppers 9

New England Clam Chowder with Applewood Smoked Bacon 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

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

Carpaccio of Beef with Grana Padano, Mache & Citrus Vinaigrette over Arugula 14

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

   

  Main Course

 

Lobster, Shrimp, Spinach, Roasted Tomato and Fontina Omelet 18

Mushroom, Roasted Red Pepper, Asparagus & Gruyere Omelet 14

Smoked Ham and Cheddar Omelet 14

Maryland Lump Crab Cakes on English Muffins crowned with Poached Eggs and Sauce Béarnaise served with Brunch Potatoes 18

Seafood Crepe with Maine Lobster, White Shrimp, Bay Scallops and Crabmeat tossed with Lobster Béchamel wrapped in an Herbed Crepe with Forbidden Black Rice and Seasonal Vegetables 26

Blackened Salmon BLT with Applewood Smoked Bacon, Romaine & Vine Ripened Tomato & Spicy Remoulade on a Lightly Toasted Brioche Roll with Fries 18

Free Range Chicken Sandwich with Applewood Smoked Bacon, Cheddar, Vine Ripened Tomatoes, Romaine and Cranberry Mayo on a Lightly Toasted Brioche roll with Fries 16

Capellini with Chicken, Spinach and Asiago Sausage, Roasted Vine Ripened Tomatoes, Mushrooms and Asparagus tossed with Garlic, Extra Virgin Olive Oil and Parmesan 19

Homemade Ricotta and Sundried Tomato Gnocchi with Blackened Free Range Chicken, Oyster Mushrooms, Spinach and Asparagus Tossed with Roasted Red Pepper Sauce and Parmesan 25

Banana Foster French Toast Sautéed Bananas tossed with Pan Rum Caramel Sauce

over our Vanilla French Toast 21

     In House Brined, Smoked and Grilled Double Cut Pork Chop with Honey Whiskey Sauce, Roasted Garlic Mashed Potatoes and Garden Fresh Vegetables 32

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

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

 

 
 

 

Dessert Buffet with our Homemade Ice Creams

 

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

Crème Brûlée

The Traditional Flamed Vanilla Custard 8

Tiramisu   Espresso Soaked Ladyfingers layered with Mascarpone Mousse  & dusted with Cocoa 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 6

Featured Flavor:  Caramel Bacon Bliss

 

Homemade Gelato

Lemon, Stracciatella 6