French helix escargot in garlic gorgonzola and herb butter.

Romaine lettuce, croutons, Parmesan cheese and Caesar dressing.

Maryland lump crabcake with black bean and corn salsa roasted red pepper remoulade.

Served with red onion and tomato.

Served raw. Sesame crusted served over wakame seaweed salad with sweet soy, sriracha, wasabe and ginger.

Served with imported very aged Gruyere cheese cap.

Wild caught pacific coast shrimp with horseradish chili cocktail sauce.

Jumbo portion.

Sweet li sound clams topped with diced pepper, onion and applewood smoked bacon.

Angus rib eye shaved thin with Munster cheese with au jus dipping sauce and french fries.

Sliced filet mignon on a hoagie with garlic butter and mozzarella cheese, garnished with fried onions and french fries.

1/2 lb. of our ground Angus meat on a bun, plain, lettuce, tomato, onion and pickle french fries.

Per person. This full size 40 oz. or more with large cross section of tenderloin, sliced off the bone garnished with fried onions.

Classic mid cut from the loin (24 oz. or more) features a section of tenderloin.

Large strip steak (18 oz. or more) from the "club steak" portion of the loin.

5 jumbo shrimp and crabmeat stuffing with garlic sauce.

Served with mushroom cap and side of Bearnaise sauce. At 11 to 12 oz. full cut.

Served with lemon, chardonnay wine and butter.

Served with mushroom cap and side of Bearnaise sauce.

Petite filet mignon with Bearnaise sauce and lobster tail with drawn butter. Served with nova Scotia lobster tails.

Bone-in section of the rib loin, juicy, soft and very well marbled section of beef.

Rack of slow roasted ribs with charlie's unique seasoned rub, finished in a honey bourbon BBQ sauce.

Meat ground on the premises served with mushroom gravy and garnished with crispy fried onions.

Per person. Center cut of beef tenderloin (filet mignon) roasted to your liking served with roast tomato, vegetable and potato.

Pistachio nut crusted served with scallion ginger butter.

Broiled lobster tails 7 oz. each served with drawn butter. Served with nova Scotia lobster tails.

Dusted in seasoned flour and fried.

Broiled Canadian nova Scotia lobster tail with drawn butter and perfect accompaniment for your beef.

Full gravy boat of tricolor peppercorns, 1 oz. of vsop brandy, cream and touch of demi glace.

Sub 4. Added sour cream, cheddar cheese, chives and seasonings.

Sub 3. Hint of nutmeg and bacon.