Mother’s Day Menu
CHARLIE’S CLASSIC TINI 17
VDKA 6100, Olive Brine,
Blue Cheese Stuffed Olives
BEACH BLOSSOM 15
Grey Goose, Apricot Liqueur, Lemon,
White Cranberry, Lychee, St. Germaine, Pomegranate
POM COSMO 16
Belvedere, Cointreau,
Fresh Lime, Pomegranate
SOCIAL BUTTERFLY 16
Butterfly Pea Flower Tea, Ketel One Citroen,
St. Germaine, Cointreau, Honey, Lemon
– Sparkling Cocktails –
BELLINI 11
Pasqua Prosecco, Peach Nectar
MIMOSA 11
Pasqua Prosecco, Fresh Squeezed Orange Juice
ROYALE 11
Pasqua Prosecco, Chambord, Raspberries
LAVENDER 11
Pasqua Prosecco, Lavender, Fresh Lemon
– Signature Cocktails –
CITRUS-THYME SHRUB 14
Hendricks or Ketel One,
Thyme Shrub Mix, Club Soda
JALISCO HIBISCUS 16
Casamigos Reposado, St Germaine, Hibiscus Tea,
Cucumber Agave Syrup, Lime, Chili Tincture
HONEY-DO SANGRIA 15
Albariño, Violet Liqueur, Melon Juice,
Brandy, Honey Syrup
TEQUILA SUNSET 15
Yave Blanco, Blood Orange,
Hibiscus Tea Concentrate, Orange Juice
GARDEN PARTY 14
Stolichnaya, Italicus Liqueur, Lemon,
Simple Syrup, Muddled Basil, Muddled Strawberries
TWILIGHT MULE 14
VDKA 6100, Blueberry Stoli, Fresh Lime, Ginger Beer
Candied Ginger, Blueberries
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
DESERT-DRIFTER OLD FASHIONED 16
High West Double Rye, Sage Rosemary Syrup,
Orange Bitters, Sage Rosemary Tincture
– Appetizers –
JUMBO CRAB DEVILED EGGS 21*
Seasoned and Loaded with Jumbo Crab,
Chipotle Ranch Dipping Sauce
SPICY TUNA TARTARE 22
Crispy Sushi Rice, Ginger-Soy Glaze,
Shaved Jalapeño, Spicy Mayo,
Scallions, Furikake
ROASTED OCTOPUS 20*
Chorizo, Red Pepper Hummus, Yukon Potatoes,
Marinated Olives, Salsa Verde
WARM WHIPPED FETA 18
Served with Honey, Pistachio, Mint and Warm Pita
FRIED CALAMARI 18
Bacon, Long Hot, Pomodoro
or
Sweet and Spicy Soy Glaze, Shishito Peppers
and 5 Spice Aioli
QUINOA CAKE 18
Butternut Squash, Brussels Sprouts, Pomegranate-Fig Glaze
As Entree 36
GRILLED AND CHILLED SHRIMP COCKTAIL 24*
Atomic Cocktail Sauce, Brandy Mayo, Lemon
BLUE CLAW CRAB CAKE 26
Spicy Seasoned Crab, Jalapeño-Cabbage Slaw,
Ancho Chile Aioli
As Entree 48
– Salads –
CAESAR 14
Chopped Romaine, House-Made Caesar Dressing,
House-Made Croutons, Anchovy
ARUGULA AND GOAT CHEESE 16*
Roasted Red Beets, Orange Segments,
Toasted Almonds, Sherry Vinaigrette
ASIAN SALAD 16
Green Mizuna, Ginger Hoisin Dressing, Orange Slices,
Toasted Cashews, Pea Shoots, Fried Wonton Strips
BURRATA PANZANELLA 18
Arugula, Basil Pesto, Heirloom Tomatoes, Pickled Baby Peppers,
Toasted Sourdough, Roasted Tomato Vinaigrette
– Chilled –
MIDDLE NECK CLAMS ON THE HALF SHELL*
Half Dozen 10 Dozen 18
CHILLED SEAFOOD TOWER *
East & West Coast Oysters, Middle Neck Clams,
U-8 Shrimp, Colossal Blue Claw 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
– Served From 11 – 2:30 p.m. –
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 ‘N’ EGGS 35*
10 oz. NY Strip Steak, Two Eggs Any Style,
Charlie’s Home Fries, Hollandaise Sauce
LOBSTER AVOCADO TOAST 36
Brown Butter Lobster Toast, Avocado, Arugula, Lemon Zest, Chives
– Entrees –
COFFEE-RUBBED 18 OZ. RIBEYE 65*
Roasted Fingerling Potatoes, Caramelized Onions,
Shallot Butter, Horseradish Cream
FILET MIGNON 55
Beef Fat Pommes Frites with Rosemary and Bleu Cheese,
Mushroom Demi-Glace
NEW YORK STRIP AU POIVRE 59*
Peppercorn Crusted and 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 *
PAN ROASTED CHICKEN BREAST 34
Roasted Baby Sweet Potatoes, Sauteed Baby Kale and Farro,
Roasted Chicken Jus
PECAN CRUSTED SALMON 38
Roasted Brussels Sprouts, Butternut Squash and Apple Hash,
Orange-Cranberry Compote
PAN SEARED HALIBUT 42
Fingerling Potatoes, Roasted Sungold Tomatoes, Castelvetrano Olives,
Asparagus, Saffron-Citrus Beurre Blanc
PONZU GLAZED SEARED TUNA 40
Shitake Mushrooms, Bok Choy, Red Peppers, Broccolini,
Cucumber-Jicama Salad, Miso-Ginger Vinaigrette, Scallion
PORK MILANESE 32
Watercress, Heirloom Tomatoes, Cucumber, Radish,
Hazelnut-Red Pepper Romesco, Grana Padano
PISTACHIO CRUSTED LAMB RACK 44
Israeli Couscous with Spring Vegetables and Balsamic Dressing, Sundried Tomato Pesto
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 CARBONARA 38
Campanelle, Bacon, Roasted Red Peppers, Peas,
Parmesan Cream Sauce, Toasted Breadcrumbs, Micro Basil
Chicken 12 Shrimp 16 Crab 24
– Sides –
Broccolini 9* Sautéed Asparagus 9* Herb Roasted Potatoes 8* Spinach Oil Garlic 9*
Mashed Potatoes 8* Fried Brussels Sprouts 9* Parmesan Risotto 11*
Parmesan Truffle Fries 10 House Fries 9 Truffle Whipped Potatoes 9*
– Sweets –
COOKIE SKILLET 11
Served Warm in Cast Iron Skillet with Salted
Caramel and House-Made Vanilla Ice Cream
DOUGHNUTS 10
Served Warm with Raspberry,
Salted Caramel, and Nutella Sauces
BANANAS FOSTER BREAD PUDDING 11
Served Warm with Bananas Foster and
House-Made Vanilla Ice Cream
VANILLA CRÈME BRULEE 11
Shortbread, Vanilla Bean Whipped Cream,
Fresh Mixed Berries, Strawberry Coulis
and Strawberry Crumble
CHOCOLATE S’MORES TART 12
Chocolate Custard, Graham Cracker Crust,
Toasted Meringue, Dulce de Leche and
Graham Cracker Crumble
KEY LIME PIE 12
Graham Cracker Crust, Coconut Whipped
Cream, Raspberry Coulis, Coconut Lime
Crumble, Fresh Raspberries
HOUSE-MADE ICE CREAM 8
Vanilla*
Chocolate*
Sea Salt Caramel*
Mint Oreo
HOUSE-MADE SORBET 8
Blueberry*
*Denotes Gluten-Free Options