Charlotte's

Name: Charlotte's
Address: 4258 Rte. 44, 12545, NY, 12545
Telephone: 845-677-5888

4258 Rte. 44, Millbrook, NY 12545, US

• Wednesday: 5:00PM-9:30PM •Thursday: 5:00PM-9:30PM •Friday: 11:30AM-10:30PM •Saturday: 11:30AM-10:30PM •Sunday: 11:30AM-9:30PM •

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Details

Cuisine: European
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE BRUNCH MENU Price Fixed

Charlotte’s Sunday Brunch Menu

Choice of Bloody Mary or Mimosa

Soup or Appetizer

Soup of the Day

Mixed Greens

with Plum Tomatoes and Balsamic Vinaigrette

Caesar Salad

Main Courses

Eggs Benedict

with House Potatoes

Breakfast Burrito

made with Whole Eggs or Egg Whites withTomato Salad

Vanilla French Toast

with Almond Butter, Maple Syrup and Fresh Fruit

Omelet of the Day

SAMPLE DINNER MENU

Soup

Cream of Mushroom

Turkey Barley

Appetizers

Caesar Salad

with Charlotte’s Croutons and Parmesan

Charlotte’s House Salad

with Mixed Greens, Grape Tomatoes, Grated Carrots, Red Onion, Croutons and Balsamic Vinaigrette

Red Beet Salad

with Sesame-coated Goat Cheese on Mesclun

Ajax Fries

Tossed in Truffle Oil and Grana Padano

Sautéed Mushroom Polenta

Smothered with Marinara & Fresh Mozzarella served on a bed of wilted Baby Arugula

Steamed Artichoke

with Parmesan Butter, Roasted Red Peppers and Lorenzo’s Extra Virgin Reserve Olive Oil

Deep Fried Calamari

with Chipotle Aioli, Cocktail Sauce and Field Greens

Gravlax

with Mustard and Dill Sauce and Toast Points

Charcuterie and Cheese Plate

an Assortment of In House Smoked Meats, Pate, and Cheeses served with Fresh Breads

Carpaccio of Tenderloin

over Arugula with Lemon Oil and Shaved Grana Padano

Main Courses

Vegetable Buche

a savory stew of Artichoke Hearts, Roasted Red Peppers, Mushrooms and Tofu served in a Puff Pastry

Rigatoni Bolognese

a hearty Sauce of Hand Cut Smoked and Game Meats simmered in Red Wine with Tomato and Herbed Ricotta Impastata

Steamed Alaskan King Crab Legs

with Cilantro Garlic Butter, Vegetable Couscous and Garden Fresh Vegetables

Grilled Atlantic Salmon Filet

with a Maple, Soy and Ginger Glaze served on a Bed of Baby Arugula with Vegetable Couscous

Poached Filet of Chilean Sea Bass

with peeled Tomatoes, Basil and Dijon Lemon Butter served on a Bed of Baby Arugula with Fingerling Potatoes

Roasted Rack of Spring Lamb

with Port Wine Cognac Sauce, Potato Gratin and a Mélange of Vegetables

Pan Seared Loin of Free Range Venison

with Shiitake, toasted Pine Nuts and a Cognac Venison Stock Reduction served with Spaetzel tossed with Browned Butter

Osso Bucco alle Verdure Veal Shank

Braised with Vegetables and Veal Stock served with Saffron Risotto

Pan Seared Breast of Long Island Duck

with wild Mushroom & Cognac Hen Sauce served with Saffron Risotto & roasted Root Vegetables

Venison Chili

served over Dirty Mashed Potatoes with Vegetables, Sour Cream and Cheddar Cheese

Kobe Burger

topped with choice of Roquefort, Brie or Cheddar Cheese served with Crispy Onion, Mushrooms, Ajax Fries, Tomato and Lettuce

Grilled Filet Mignon Au Poivre

with tomato Béarnaise, Dirty Mashed Potatoes and Roasted Root Vegetables