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Charles Restaurant
Seasoned tenderloin with mushrooms and cognac sauce.
Extremely fresh. Pure tenderloin with capers, onions, cornichons and toasted baguette. Yolk or no yolk.
Plum tomato concase, fresh basiland extra virgin olive oil on crostini.
Sliced filet mignon, French boursin cheese, basil, plum tomato and extra virgin olive oil on crostini.
With avocado, tomato concase and toasted baguette.
With lots of garnishes; capers, onions, cornichons, French mustard, apple and toasted baguette.
Au poivre with our signature cognac sauce, seared with caramelized onions and bleu cheese.
Sharp, melted Greek cheese set on fire opa!
Baked, hot on-the-half-shell, with our fresh-prepared spinach and Hollandaise sauce.
Loaded with jumbo lump crab gently turned in iron skillet with sweet corn relish and a spicy mayonnaise.
Lite bread crumb, hint of bacon and a white wine shallot butter.
A signature st. Charles place dish glorious shrimp sauteed in sherry then baked in a garlic butter with fine breadcrumbs. Absolutely fabulous!
Wonderfully large chilled shrimp with cocktail sauce.
Classic escargot baked with Wisconsin bleu cheese and garlic butter.
Plump shrimp rolled in toasted coconut with a raspberry wasabi dipping sauce.
With cocktail sauce.
Tomato, onion, avocado, fresh mozzarella, fresh basil pesto and extra virgin olive oil with balsamic tossed greens.
A slice of iceberg with tomato, bacon and Wisconsin bleu cheese dressing.
Fresh spinach, strawberries, apple, pecans, onion, applewood smoked bacon, hard boiled egg and fresh orange with a warm brown sugar bacon dressing.
Sliced filet mignon on a bed of exotic mixed greens with plum tomato, onion, avocado, cucumber, fresh basil, apple, grapes and walnuts tossed in a honey lemon balsamic dressing sprinkled with Wisconsin bleu cheese.
Romaine lettuce, fresh-grated parmesan cheese, garlic croutons and creamy classic caesar dressing topped with a sliced, hot blackened chicken breast.
Assorted fresh greens with plum tomato, avocado, onion, cucumber, basil, grapes, apple and walnuts in a honey citrus balsamic dressing accented with black pepper crusted artisnal goat cheese.
A patty with veggies and shrooms (no bun, no cheese, no fries).
On a toasted pretzel bun.
French boursin cheese on a toasted pretzel bun.
Caramelized onions with B. B. Q. Sauce on a pretzel bun.
Simply finished with our famous de jonghe butter on a toasted pretzel bun.
Fresh mozzarella, tomato, onion, pesto and balsamic dressing on a toasted pretzel bun.
Dressed with our signature cognac sauce, sauteed mushrooms and caesars salad garnish on fresh baked French bread.
Baked goat cheese and marinara sauce with balsamic tossed greens (no bun no French fries).
With wilted spinach, caramelized onion, mushrooms and a bernaise sauce on toasted baguette.
On a toasted pretzel bun.
Wisconsin tangy bleu cheese on black bread.
Egg, bacon and cheese on a toasted pretzel bun.
Olive tapenade on pretzel bun.
Creamy American cheese on a toasted pretzel bun.
Sauteed Italian vegetables, melted mozzarella cheese and marinara sauce on toasted crusty Italian bread.
Caramelized onions and American cheese on black bread.
Tossed with extra virgin olive oil, plum tomato concase, peeled garlic, scallions, fresh basil, grated parmesan cheese and roasted asparagus.
Angel hair pasta tossed with mushrooms, sun-dried tomato, our fresh ground tenderloin meatballs in our famous cognac sauce.
Blackened chicken breast, scallion, cream, butter, parmigiano reggiano, toasted walnuts and Wisconsin bleu cheese.
Simply with cream, butter and parmigiano reggiano.
Boneless skinless chicken breast pounded thin with a light lemon shallot butter over green beans and mushrooms finished with a roasted tomato and a sprinkle of capers.
Lemon and herb roasted one-half chicken with chef's potato and fire grilled garden vegetables.
Plump shrimp rolled in toasted coconut with a raspberry wasabi dipping sauce.
Huge butterflied fantail shrimp panko crusted with cocktail sauce.
A wonderful sashimi quality steak seared rare with a dijon mustard and toasted sesame seed crust served sliced with avocado and a cool cucumber pineapple relish.
Pan roasted with a white wine shallot butter, wilted spinach, applewood smoked bacon, fresh bread crumbs and chef's potato.
Loaded with jumbo lump crab gently turned in iron skillet with a sweet corn relish and a spicy mayonnaise.
This is the best garlic shrimp you will ever have sautéed in sherry then baked with garlic, real butter and very fine bread crumbs. Absolutely fabulous!
Most excellent flavor! A 32-ounce steak on-the-bone marinated and fire grilled with mushrooms. Please know that we are unable to finish this steak at well done temperatures.
Well-seasoned and slow-roasted for the most delicious slice of roast beast.
Sauteed filet mignon medallions with a classic bordelaise sauce, mushrooms, asparagus and chef's potato.
Quite the perfect little steak. A 7-ounce cut with mushrooms.
The ultimate in tender and lean! An 11-ounce cut from the very center with mushrooms.
Our number 1 special! Divine! Encrusted with black pepper finished in a fine cognac sauce with asparagus and chef's potato.
A 16-ounce rich and highly flavorful center cut with mushrooms.
When you find yourself at St. Charles place and you do not want meat, here is 1 magnificent vegetable presentation with chef's potato.
Two luscious double chops chargrilled with E.V.O.O., lemon and herbs completed with Italian vegetables and chef's potato.
Well-seasoned and slow-roasted succulent one-half duckling with orange sauce, wilted spinach and chef's potato.
One full slab with a zesty sweet sauce.
With pecans and dried cherries. Vanilla ice cream and a drizzle of caramel.
Made with dark suisse chocolate and a red raspberry sauce.
Fancy lemon curd filled short bread cookie crust.
A praline ice cream sundae with toasted pecans, chocolate ganache, salted caramel sauce in a chocolate cookie crust.
With praline ice cream. Toasted pecans with a honey and sea salt filling made exclusively for us by the sugar path bakery in geneva.
With a dusting of powdered sugar and a warm chocolate ganache.
With cream cheese frosting and a pineapple nut relish.
With tart cherries or a warm chocolate ganache.
Menu for Charles Restaurant provided by Allmenus.com
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