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Daily Menu



Charlotte’s Menu


Sunday May 28, 2023



Chilled Cucumber Soup 12

Creamy Arugula & Artichoke Dip Bright & Zesty Dip made with 2 types of Parmesan and Gruyere Cheeses, finished with Lemon and served with Toast Points 16

Charlotte’s Caesar Salad with Croutons and Grana Padano 16

Spinach Salad with Vermont Goat Cheese, Sliced Hard Boiled Eggs, Blueberries, Orange Segments and a Lemon Basil Vinaigrette 15*

Maryland Lump Crab Cakes with Tarragon and Mayo, served with
 Black Bean Salsa and Field Greens 21

Grilled Vegetable Medley Long Stem Artichoke, Red Pepper, Zucchini, Yellow Squash and Leeks with a touch of Imported Virgin Olive Oil, Lemon and Balsamic Glaze. 16 * ** ***

Vine Ripe Tomato and Burrata Mozzarella Salad with Balsamic Glaze and Basil Oil 15 *

Deep Fried Calamari Dredged in Cornmeal and Seasoned Rice Flour with Cocktail Sauce, Chipotle Aioli, Lemon Wedges and Field Greens18

Ajax Fries tossed in Truffle Oil and topped with Grana Padano 14 *

Sunday Brunch Specials 11:30am- 3pm

Eggs Benedict Poached Eggs with Canadian Bacon on an English Muffin Topped with Hollandaise Sauce and Roasted Potatoes 22


Crab Cake or Salmon Benny- on English Muffin with Poached Eggs, Béarnaise Sauce and Roasted Potatoes 27


Summer Squash, Onions, Green Peppers, Sundried Tomatoes and Cheddar Omelet and Roasted Potatoes 20

Grilled Chicken Sandwich, Avocado, Chipotle Aioli, Tomato Romaine and Fries 22


Filet Mignon (4 oz.) with local Eggs Sunnyside up and Ajax Fries 28



      Main Course


Seafood Crepe Maine Lobster, White Shrimp, Bay Scallops and Crab Meat in Lobster Béchamel wrapped with Herbed Crepe with Forbidden Black Rice Pilaf and Sautéed Vegetables 40

Pan Seared Salmon with Dijon Dill Cream, Black Rice and Fresh Vegetables 39

General Tso’s Cauliflower  Battered, deep fried and tossed with Tangy Asian Glaze, with Forbidden Black Rice & Fresh Vegetables  30 **

Mushroom Wellington Mushrooms, Broccoli Rabe and Caramelized Onions sautéed and simmered with Thyme and Sherry, wrapped in Puff Pastry with Goat Cheese, Roasted Red Pepper Sauce and Harvest Vegetables 28 *

Squid Ink Pasta with Sautéed Shrimp, Garlic and Oil, Roasted Red Peppers, Cherry Tomatoes, Asparagus & Basil 32

Free Range Chicken with Mushroom Marsala, Potato Gratin
and Baby Carrots 32

Roasted Lamb Chops with Port Wine and Rosemary Garlic Reduction Sauce, Roasted Red Potatoes and Seasonal Vegetables 44

Grilled Rib Eye with Green Peppercorn Sauce, Mashed Potatoes
and Seasonal Vegetables 42


Millbrook Beef Dairy Burger on a Challah Roll with Cheddar, Applewood Smoked Bacon, Romaine, Beefsteak Tomatoes and Ajax Fries 22



* Vegetarian ** Vegan *** GF




Crème Brûlée

The Traditional Flamed Vanilla Custard 14

Traditional Carrot Cake
 with Cream Cheese Frosting decorated with Whipped Cream and Berries 14

Bread Pudding

Homemade Mousse
with Whipped Cream and Berries 12


Layered Strawberry Cake with Lemon Icing
with Whipped Cream and Berries 14

New York Style Cheesecake
Topped with Raspberry and Mango Coulis 14

Charlotte’s Homemade Ice Cream
Vanilla, Chocolate, Colombian Coffee, Peppermint Dream (With Thin Mint Girl Scout Cookies and Junior Mints), Raspberry and White Chocolate Fudge Graham 10