Appetizers
- Escargot Bourgogne
- Seared Rare Tuna Sashimi
- Atlantic Smoked Salmon
- Shrimp Cocktail
- Shrimp Remoulade
- Beef Tenderloin Carpaccio
- Shrimp and Scallop scampi
- Alaskan King Crab
- Hand Breaded Shrimp
- Florida Gator
- Pan-Fried Calamari
- Florida Stone Crab Claws (In Season Only)
- Beefsteak Tomato & Vidalia Onion
- Chef's Featured Creation
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Seasonal Fresh Fish
Oak Grilled - Blackened - Bronzed
- Yellow Fin “Ahi” Tuna
- Atlantic Swordfish
- King Salmon
- Mahi Mahi
- Chilean Sea Bass
- Red Snapper
- Black Grouper
- Alaskan Black Cod
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Seasonal Shellfish
- Alaskan King Crab, 1 ½ Pound
- Florida Stone Crab (In Season Only)
- Jumbo Fried Shrimp
- Australian Rock Lobster Tail
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Charley’s Signature Steaks
-On the Bone Steaks-
- The Porter House Steak 32 oz.
- Master Cut Porterhouse 50 oz.
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Aged Traditional Cuts – Oak and Orange Grilled to Perfection
- Fabulous Filet Mignon 20 oz.
- Filet Mignon 12 oz.
- Pork Chop 1 ½ Inches Thick
- Flame-Broiled Chicken Breast
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Surf & Turf
- ¾ Pound Alaskan King Crab
- Australian Lobster Tail
- Colossal Shrimp with Jumbo Lump Crab & Beurre Blanc
- Shrimp and Scallop Scampi
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Chef’s Seasonal Features
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Sauces and Styles
- Maytag Blue Cheese
- Charley’s Oscar Style
- Béarnaise Sauce
- 5-Pepper Encrusted
- Port Wine Glaze and Gorgonzola Butter
- Roasted Garlic-White Truffle Glaze
- Au Poive Peppercorn Sauce
- Pesto Roast Garlic Butter
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Side Dishes
- Broccoli (Lemon & Garlic Oil)
- Au Gratin Potatoes
- Garlic Parmesan Fries
- Garlic Bread
- Oak Grilled Vegetables
- Giant Baked Potato
- Fried Green Tomatoes
- Sautéed Mushrooms & Onions
- Grilled Asparagus with Hollandaise
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