– Martinis –
CHARLIE’S CLASSIC TINI 17
VDKA 6100, Olive Brine,
Blue Cheese Stuffed Olives
EASTERN PEAR 16
Grey Goose La Poire, Berentzen Pear Liquor,
Pear Purée, Ginger Syrup, Lemon
POM COSMO 16
Belvedere, Cointreau,
Fresh Lime, Pomegranate
SWEATER WEATHER 16
Ketel One, Chai Tea Blend, Cointreau,
Demerara, Lemon
– Champagne Cocktails –
BELLINI 11
Caposaldo Prosecco, Peach Nectar
MIMOSA 11
Caposaldo Prosecco, Fresh Squeezed Orange Juice
ROYALE 11
Caposaldo Prosecco, Chambord, Raspberries
LAVENDER 11
Caposaldo Prosecco, Lavender, Fresh Lemon
– Signature Cocktails –
MIDNIGHT IN MEXICO 15
Riazul Reposado, Lime,
Blackberry & Pomegranate Syrup, Club Soda
THE HIBERNATOR 15
Fleur Pinot Noir, Ketel One, Lemon,
Blueberry Honey Thyme Syrup, Club Soda
DEEP CHARRED OLD FASHIONED 16
Bib & Tucker Double Char Bourbon, Brown Sugar,
Maple Syrup, Orange Bitters, Cocoa Bitters
MULLED CIDER MULE 14
Captain Morgan Spiced Rum, Apple Cider,
Ginger Beer, Cinnamon Clove Syrup
THE BONE CHILLER 15
Yave Blanco, Ancho Reyes Chili Liquor,
Amaro Nonino, Vago Mezcal, Jalapeño Agave, Lime
GIN BLOSSOM 15
Bluecoat Gin, Joto Plum Sake, St. Germaine,
Butterfly Pea Tea, Simple Syrup, Muddled Rosemary
BLUFF’S BLOODY 15
Stoli Vodka, Vegetable Brine, Bleu Cheese Stuffed Olives,
Pepperoncini Pepper, Lemon, Lime, Maple Smoked Bacon, Old Bay Rim
Add a Grilled and Chilled Shrimp 8
– Appetizers –
WARM WHIPPED FETA 18
Served with Honey, Pistachio, Mint and Warm Pita
JUMBO CRAB DEVILED EGGS 21*
Seasoned and Loaded with Jumbo Crab,
Chipotle Ranch Dipping Sauce
QUINOA CAKE 18*
Fried Brussels Sprouts, Butternut Squash,
Bell Peppers, Pomegranate-Fig Glaze
As Entrée 36
BLUE CLAW CRAB CAKE 26
Spicy Seasoned Crab, Jalapeño-Cabbage Slaw, Ancho Chile Aioli
As Entree 48
GRILLED AND CHILLED SHRIMP COCKTAIL 24*
Atomic Cocktail Sauce, Brandy Mayo, Lemon
FRIED CALAMARI 18
Bacon, Long Hot, Pomodoro
or
Thai Sweet Chili Sauce, Shishito Peppers and Sesame Furikake
SPICY TUNA TARTARE 22
Crispy Sushi Rice, Ginger-Soy Glaze,
Shaved Jalapeño, Spicy Mayo, Scallions, Furikake
WARM OCTOPUS 20*
Red Wine-Za’atar Vinaigrette, Shallot, Scallion, Cilantro,
Mint, Pomegranate Seeds
– Salads –
CAESAR 14
Chopped Romaine, House-Made Caesar Dressing,
House-Made Croutons, Anchovy
BURRATA PANZANELLA 18
Roasted Tomato Vinaigrette, Brioche Croutons,
Heirloom Cherry Tomatoes,
Cucumber, Kalamata Olives
ARUGULA 15*
Shaved Cremini Mushrooms, Green and Red Bell Peppers,
Parmesan Cheese, Fried Shallots, Truffled Lemon Vinaigrette
ASIAN SALAD 16
Green Mizuna, Ginger Hoisin Dressing,
Orange Slices, Toasted Cashews, Pea Shoots, Fried Wonton Strips
Grilled Chicken 12 Shrimp 16 Salmon 16 Tuna 18 Crab 24
– Easter Brunch Specials 11-2:30 pm –
CRAB CAKE BENEDICT 36
Colossal Lump Crab Cakes, Poached Eggs, Sauteed Spinach,
Heirloom Tomatoes, Old Bay Hollandaise, Mixed Green Salad
with White Balsamic Vinaigrette
STEAK AND EGGS 35*
10 oz. NY Strip Steak, Two Eggs Any Style,
Charlie’s Home Fries, Hollandaise Sauce
LOBSTER AVOCADO TOAST WITH POACHED EGG 36
Brown Butter Lobster Toast Avocado, Poached Egg,
Arugula, Lemon Zest, Chives
– Chilled –
MIDDLE NECK CLAMS ON THE HALF SHELL*
Half Dozen 10 Dozen 18
CHILLED SEAFOOD TOWER*
East & West Coast Oysters, Middle Neck Clams, Lobster,
U-8 Shrimp, Colossal Lump Crab, Alaskan King Crab
For 2 to 3 people 150
For 4 to 6 people 285
– Oysters –
CHEF’S SELECTION EAST AND WEST COAST
Market Price
– Entrees –
COFFEE RUBBED 18OZ RIBEYE 65*
Bacon, Onion, and Fingerling Potato Hash,
Horseradish Chive Cream
GRILLED FILET MIGNON 57*
Beef Fat Pommes Frites with Rosemary and Bleu Cheese,
Mushroom Demi-Glace
NEW YORK STRIP AU POIVRE 59*
Peppercorn Crusted, Herb Roasted Potatoes
STEAK ADD ONS
TRUFFLE BUTTER 7 BLEU CHEESE CRUST 8 SHRIMP SCAMPI 18
AU POIVRE 7 LOBSTER TAIL 38* GRILLED SHRIMP 14*
HERB CRUSTED CHICKEN BREAST 34*
Sauteed Asparagus, Fingerling Potatoes,
Roasted Mushroom-Brandy Cream
SEARED HALIBUT 42*
Sweet Corn Puree, Asparagus, Tomato, Red Onion, Salsa Verde
FENNEL DUSTED SEARED TUNA 40*
Fingerling Potatoes, Butternut Squash, Peppers,
Asparagus, Sun-Dried Tomato Chimmichurri
EVERYTHING SPICED SALMON 38
Moroccan Couscous, Tomatoes, Cucumber, Red Onion, Dill Yogurt
MAPLE CURED HAM SHANK 34*
Carrot Risotto, Asparagus, Maple Brown Sugar Glaze
PISTACHIO-MINT CRUSTED LAMB CHOPS 44*
Crushed Yukon Potatoes with Whole Grain Mustard,
Grilled Broccolini, Hazlenut Romesco
FLOUNDER FRANÇAISE 38
Egg Battered, Lemon, Caper Berries and Spinach with Garlic & Oil
– Pasta –
RIGATONI 22
Vodka Rosa Sauce
SEAFOOD FRA DIAVOLO 42
Fettuccine, Crab, Shrimp, Clams, Spicy Pomodoro Sauce,
and Grilled Sourdough Crostini
BAY SCALLOP SPACCATELLI 36
Roasted Peppers, Asparagus, Tomato,
Truffle Parmesan Cream, Toasted Bread Crumbs
Chicken 12 Shrimp 16 Crab 24
– Sides –
Broccolini 9* Parmesan Risotto 11* Sautéed Asparagus 9*
Herb Roasted Potatoes 8* Mashed Potatoes 8* Truffle Whipped Potatoes 9*
Fried Brussels Sprouts 9 Spinach Oil Garlic 9*
House Fries 9 Parmesan Truffle Fries 10
* (Denotes Gluten-Free Dishes)