Charles Street Brasserie Menu

A traditional triple layer carrot cake with raisins, walnut and pineapple with a sweet cream cheese frosting.

The official state dessert of Maryland! 8-14 layers of yellow cake and chocolate frosting.

Served on a brioche bun with fries.

1⁄2 lb. Burger on a brioche bun with lettuce, tomato, onion and served with fries.

Prepared broiled or blackened. Served on a toasted brioche bun with lettuce, tomato, onion, remoulade sauce and fries

Tender vegetable filled ravoli, lightly breaded and fried. Served over fresh basil marinara.

Slow roasted duck meat wrapped in phyllo w/ boursin cheese and vegetables.

Swiss, monterey jack, cream cheese blended & topped w/chilled jumbo lump crab. Served with a whole toasted baguette.

Slices of beef tenderloin topped with our homemade bruschetta and feta cheese served on toasted baguette slices.

Fresh double cream brie cheese baked in a puff pastry with almonds and raspberries.

A trio of petit focaccia breads seved with sundried tomato and pesto dipping oils.

Fried fingerling potatoes with spicy tomato sauce and garlic aioli.

Lump crab, cream cheese and fresh scallions wrapped in phyllo dough, lightly baked and served w/ tomato, avocado salsa.

Large sea scallops blackened in a cast ironskillet. Served over our sweet & sour sauce and topped with a parmesan aioli sauce.

Two portobello topped with spinach, kalamata olives, artichoke, mozzarella, garlic, tomato, basil and drizzled with olive oil.

Assorted artesian cheeses, meats, olives, nuts and dried fruits. Served with a baguette.

Spicy andouille sausage grilled and served over garlic mashed potatoes.

Marinated boneless chicken thighs, skewered, grilled and served with teriyaki, peanut sauce.

Three shrimps stuffed with our crab mix and topped with crab imperial.

Charles street’s mini version of our homemade crab cake.

Thin sliced smoked salmon served with onions, capers, sliced egg, cucumbers. Served with a baguette.

New zealand rib chops, grilled and served with port wine cherry glaze.

Lump crab, smoked gouda, sharp cheddar, bleu and parmesans cheeses.

A 4oz tenderloin infused in a portobello mushroom on a bed of spinach and topped with feta, rosemary and topped w/ balsamic glaze.

Plump oysters fried in our special seasonings sitting atop our spinach béchamel sauce.

A 16oz, ribeye steak cooked over an open flame. Add your choice of herbed butter or bearnaise sauce.

Char-grilled beef tenderloin served. Served with your choice of herbed butter or bearnaise sauce topping.

Fresh fillet of atlantic salmon stuffed with our crab imperial.

Center cut mahi filet coated in our own Cajun spices, seared in a black iron skillet and served with our roasted red pepper sauce.

Jumbo lump crab, shrimp and scallops, sautéed w/garlic white wine and finished with sun-dried tomatoes in a white cream sauce.

Pan seared rare. served over seaweed salad with teriyaki drizzle and wasabi.

Fresh mozzarella, heirloom tomatoes, drizzled in olive oil with a pesto & balsamic glaze.

Fresh spring mix with cucumbers, tomato, carrots and onions.

Mixed greens with chicken, avacado, bacon,tomato,egg and blue cheese crumbles. served with your choice of dressing.

Our homemade cream of crab with a hint of sherry, topped with jumbo lump crab.