HolidayDining_Easter
Celebrate Easter at Charlie B's on April 4th!

2010 Menu

Brunch
Traditional Egg’s Benedict 12
Served with Home Fried Potatoes
Build Your Own Omelet 10 (Add $.50 for Each Additional Ingredient)
Served with Home Fried Potatoes, Bacon or Maple Sausage
Crispy Belgian Waffle 9.50
Berry Compote & Vermont Maple Syrup
Texas French Toast 9.50
Grilled in Vanilla Egg Batter Accompanied with Fresh Fruit

Soup & Salads
Soup of the Day 7
New England Clam Chowder 8
French Onion Soup 8
Local Lettuce 8
with Balsamic Vinaigrette & Vermont Goat Cheese
Lemon Caesar Salad 8
Caprese Salad 12
With Vermont Heirloom Tomatoes & Mozzarella

Entrées
Roasted Leg of Lamb 24
Accompanied with Fingerling Potatoes & Haricot Vert
Mushroom & Leek Strudel 18
Encased in Phyllo Dough Accompanied with a Root Vegetable Puree
Grilled Yellowfin Tuna 24
Served Over Fresh Fettuccini in a Light Chardonnay Herb Broth & Accompanied with Organic Grape Tomatoes, Caper Berries & Arugula

Vermont Pasta & Cheese 12
Penne Pasta with Cabot Cheddar Cheese
Add Grilled Chicken 5 or Sautéed Jumbo Shrimp 8
Steak Au Poivre 24
Served with a Green Peppercorn Sauce, Asparagus & Whipped Potatoes
Roasted Half Chicken 19
With Mashed Potatoes, Vegetables & Shallot Demi Glace

Dessert
Kid’s Dessert 4
Chocolate Brownie Served with Vanilla Ice Cream & Chocolate Sauce
Dark Chocolate Mousse Cake 7
Hazelnut Center Covered with Belgium Chocolate Ganache
& Raspberry Coulis
Crème Brulee 7
With Seasonal Fresh Fruit
Spa Cheesecake 7
Delightful Combination of Tofu & Cream Cheese

Specialty Drinks
Mimosa 8
House Champagne & Fresh Orange Juice
Kir Royale 8
House Champagne & Chambord with a Twist
Sunshine Bloody Mary 9.50
Local Organic Vodka with our House Recipe

 

Serving 10:00 a.m. - 5:00 p.m.
Easter dinner specials after 5:00 p.m.
Reservations recommended for large groups.
802.760.1096