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  • Charleston Take-Away Menu 5.8.20

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    Will
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    This document provides the menu for an upscale restaurant taking phone orders for next day pickup between 4-7pm at (410) 332-7373. The menu includes appetizers such as lobster soup and corn chowder, salads like tomato and smoked salmon, entrees like salmon, crabcake and beef tenderloin, and desserts like almond pound cake and bread pudding. It also lists several wine options available at a 20% discount from the full wine list.

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    To place an order for NEXT DAY pick-up, please call us at (410) 332-7373.

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    This document provides the menu for an upscale restaurant taking phone orders for next day pickup between 4-7pm at (410) 332-7373. The menu includes appetizers such as lobster soup and corn chowder, salads like tomato and smoked salmon, entrees like salmon, crabcake and beef tenderloin, and desserts like almond pound cake and bread pudding. It also lists several wine options available at a 20% discount from the full wine list.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    22 views1 page

    Charleston Take-Away Menu 5.8.20

    Uploaded by

    Will
    This document provides the menu for an upscale restaurant taking phone orders for next day pickup between 4-7pm at (410) 332-7373. The menu includes appetizers such as lobster soup and corn chowder, salads like tomato and smoked salmon, entrees like salmon, crabcake and beef tenderloin, and desserts like almond pound cake and bread pudding. It also lists several wine options available at a 20% discount from the full wine list.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    Orders will be taken by phone for NEXT DAY pick up

    Hours: 4-7pm - (410) 332-7373

    FIRSTS
    RICH LOBSTER SOUP
    Butter Poached Medallions of Lobster, Curry Oil
    $25.00
    HUSK-ROASTED CORN CHOWDER
    Tasso Ham, Yukon Gold Potato, Whole Grain Mustard
    $18.00
    EASTERN SHORE AMISH TOMATO SALAD
    Fried Green Tomato, Arugula, Saffron & Lime Vinaigrette
    $18.00
    SCOTTISH SMOKED SALMON
    Vidalia Onion, Chive & Dill Crème Fraiche, Brioche Toast
    $21.00
    SHRIMP AND GRITS
    Andouille Sausage, Chive & White Wine Cream, Stone Ground Grits
    $26.00
    BEEF EMPANADAS
    Basil Mayonnaise, Colombian Aji
    $19.00

    SECONDS
    PAN-ROASTED SALMON
    Preserved Sicilian Artichoke & Sicilian Tomato Confit
    $37.00
    JUMBO LUMP CRABCAKE
    Napa Cabbage “Slaw”
    $38.00
    WHITE TRUFFLE FETTUCCINE
    Royal Trumpet Mushrooms, Aged Reggiano, Butter Sauce
    $27.00
    EASTERN SHORE ASPARAGUS RISOTTO
    Fresh Lemon, Saffron, 24-Month Reggiano
    $29.00
    PAN-ROASTED CREEKSTONE BEEF TENDERLOIN
    Yukon Gold Potato Gratin, Haricot Vert tossed with Tiny Capers, Basil & Sea Salt
    $46.00

    DESSERT
    ALMOND POUND CAKE
    Local Strawberries, Crème Anglaise
    $8.00
    CHEF’S BREAD PUDDING
    Made with Brioche, Blackberries & Port Wine
    $8.00

    S U G G E S T E D W I N E S – offered at 20% less than the list price, the full wine list is also available and can be viewed online
    Sancerre, Karine & Christian Lauverjat "Moulines des Vrilleres" (Loire) 2019 $49 $39.20
    Château Larose Perganson (Haut – Médoc) 2015 $57 $45.60
    Hautes-Côtes de Nuits Blanc, Domaine Bertagna (Burgundy) 2016 $66 $52.80
    Tempranillo/Grenache/Syrah, Analemma “Tinto” (Mosier Hills) 2016 $66 $52.80
    Châteauneuf-du-Pape, Mas de Boislauzon (Southern Rhône) 2015 $101 $80.80
    Châteauneuf-du-Pape Blanc, Château Fortia (Southern Rhône) 2018 $101 $80.80
    Chardonnay, Dehlinger (Russian River Valley) 2015 $107 $85.60
    Savigny-les-Beaune Ier Cru “Serpentieres” Michel Gay (Burgundy) 2014 $110 $88.00

    Cindy Wolf · Executive Chef Tony Foreman · Wine Director

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