SPRING MENU
STARTERS
STEAMED CLAMS
A pound of clams steamed in garlic clam broth. Served with drawn butter and garlic bread.
$18.99
BUFFALO SHRIMP
Succulent shrimp sautéed in buffalo garlic sauce. Served with garlic bread for dipping.
$15.99
DILL PICKLE BOMBS
Chopped dill pickles, cream cheese, garlic and dill weed breaded and fried crisp. Served with ranch for dipping.
$14.99
SANGRIA
ISLAND SENORITA SANGRIA
Pasqua Pinot Grigio, pineapple juice, Malibu Caribbean Rum, a splash of Sierra Mist.
$14
CHARLIE’S RED SANGRIA
Made with fresh fruit, Frontera Merlot, brandy, triple sec and orange juice.
$13
CHARLIE’S WHITE SANGRIA
Made with fresh fruit, Frontera Chardonnay, Skyy Peach Vodka, peach schnapps, orange juice and a splash of lemon lime soda.
$13
ENTREES
All Entrees include the Farmer's Market Salad Bar.
LAMB SHANK
Slow-roasted lamb shank served with rosemary demi glace, garlic mashed potatoes and baby carrots.
$34.99
GRILLED SWORDFISH
Lightly seasoned, grilled swordfish topped with mango salsa. Served with seasoned rice.
$31.99
TUSCAN SALMON
Broiled salmon crusted with Tuscan seasoning and topped with creamy Tuscan sauce. Served over sweet potato mashed and sauteed spinach.
$28.99
CHICKEN PICCATA
Pan-seared chicken sauteed in lemon butter caper sauce. Served with seasoned rice and green beans.
$26.99
SEAFOOD FETTUCCINE
Fettuccine pasta, mussels and shrimp tossed in lemon garlic sauce. Served with garlic bread.
$27.99
DESSERTS
DUBAI-STYLE CHOCOLATE TORTE
Semi-sweet and milk chocolate cake layered with kataifi and pistachio butter.
$11.99