Baked Middle Neck Clams 14.99Light bread crumb, hint of bacon and shallot butter

AppetizersFilet Mignon Medallion 16. 1. Au Poivre with our signature cognac sauce 2. seared with carmelized onions and bleu cheese

Meatballs 12.99 Seasoned tenderloin with mushrooms and cognac sauce

Steak Bruschetta 14.99 Sliced Filet Mignon, French Boursin cheese, basil, plum tomato and extra virgin olive oil on crostini

Bruschetta with Goat Cheese 9.99Plum tomato concase, fresh basiland extra virgin olive oil on crostini

Olive Tapenade and Goat Cheese 13.99 with avocado, tomato concase and toasted baguette

Parisian Steak Tartare 19. Chilled seasoned tenderloin with toasted Baguette

Duck Liver Pate 14.with lots of garnishes; capers, onions, cornichons,French mustard, apple and toasted baguette

Big Fat Onion Rings 7.99

Flaming Saganaki 10.99 Sharp, melted Greek cheese set on fire OPA!Fried Mozzarella with Marinara Sauce 7.99

Baked French Onion Soup 9.5

Tonight’s Beautiful Soup 5.99

Blue Point Oysters 14.99Chilled fresh oysters with horseradish cocktail sauce

Calamari Fritti With cocktail sauce 13.99

Bait Shrimp Cocktail 19. Wonderfully large U-10 prawns & cocktail sauce

Coconut Shrimp 13.99 Plump shrimp rolled in toasted coconut with a raspberry wasabi dipping sauce

Our Famous Shrimp de Jonghe 16.Glorious shrimp sauteed in sherry then bakedwith garlic, real butter and fine breadcrumb Absolutely Fabulous !

French Escargot 14.99 Baked in garlic butter with Wisconsin bleu cheese

Seafood Tower 125.

Hot fresh baked rolls and real butteryour choice of a Caesar’s salad, garden salad

or a tomato, onion and bleu cheese salad with Balsamic dressing...Also, if not specified, your choice of Chef’s side dish, baked potato, French fries

Italian vegetables, green beans, asparagus or wilted spinach

Flaming Duck 33.Well seasoned and slow roasted succulent one half duckling with orange sauce, wilted spinach and Chef ’s side dish

Rack of Lamb 39.Two luscious double chopschargrilled with E.V.O.O., lemon and herbscompleted with Italian vegetables and Chef’s side dish

Center Cut Pork Loin Baby Back Ribs

One full slab with a zesty sweet sauce28.99

Vegetable Heaven 21. When you find yourself at

St. Charles Placeand you do not want meat here is

one magnificent vegetable presentationwith Chef’s side dish

As Always, Included with all Entrées

House Favorites

King Crab Legs 1 pound • U-10 PrawnsLobster Tail • Blue Point Oysters

Chilled on Ice with Sauces

SCP Signature Oysters RockefellerBaked hot on the half shell with prepared spinachand a Hollandaise sauce 21.

Ahi Tuna Tartare with Avocado 19.Chilled sushi grade tuna kissed with Asian flavorsand house made white corn tortilla chips !

Maryland Crab Cake and Frites 17.Jumbo lump crab gently turned in hot iron skilletwith a Rémoulade sauce

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH AND EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH AND EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS

Nice Sandwiches, and Lovely Salads

St. Charles Place French Dip 18.99 Our roast prime rib shaved over French baguettewith melted mozzarella, au jus and frites.

Chicken Avocado BLT 15.99 Grilled chicken breast, applewood smoked bacon,lettuce, tomato and avocado on crusty toastwith a spicy mayo and French fries.

Classic Wedge Salad 9.99 or 5.99 with dinnerIceberg lettuce with tomato, bacon,and Wisconsin bleu cheese dressing.

Steak Salad 24. 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.

Cajun Chicken Caesar Salad 15.99Romaine lettuce, fresh grated Parmesan cheese, garlic croutons and creamy classic Caesar dressing topped with a sliced, hot blackened chicken breast.

Caprese Salad 13.99 Goat Cheese Salad 13.99 Assorted fresh greens with plum tomato, avocado, onion, cucumber, basil, grapes, apple and walnuts in a honey citrus balsamic dressingaccented with black pepper crusted artisanal goat cheese.

Strawberry Spinach Salad 13.99 Fresh spinach, strawberries, apple, pecans, onion,Applewood smoked bacon, hard boiled egg and fresh orangewith a warm brown sugar bacon dressing .

St. Charles Place Famous Steak BurgersWe grind our own with the finest tenderloin steak 10 ounce fire broiled to order. All served with French fries.

Le Bistro Burger 18.99Dressed with our signature cognac sauce,

sauteed mushrooms and Caesars salad garnishon fresh baked French bread

The Wisconsin Cheddar and Bacon 16.99On a toasted bun

The Swiss Cheese Mushroom 15.99On a toasted bun

The Bleu 16.99Wisconsin tangy bleu cheese on black bread

Skinny Fromage (no carbs) 17.99Baked goat cheese and marinara sauce with

balsamic tossed greens (no bun no French fries)

Burger Boursin 15.99A schmear of garlic herbed cream cheese on a toasted bun

The American 14.99Creamy American cheese on a toasted bun

The Patty Melt 15.99Carmelized onions & American cheese on black bread

The Good Egg 17.99Egg, bacon and cheese on a toasted bun

Sloppy St. Chuck 14.99Carmelized onions with B.B.Q. sauce on a bun

Paris Burger 18.99With wilted spinach, carmelized onion, mushrooms

and a Bernaise sauce on toasted baguette

Garlic Butter Burger 15.99Simply finished with our famous de Jonghe butter

on a toasted bun

Please Remember...Absolutely NO ! Substitutions.

Pasta

Angel Hair ProvençaleTossed with extra virgin olive oil, plum tomato concase, fresh garlic, scallions, fresh basil,Parmigiano Reggianoand roasted asparagus 19.99

with shrimp 28.with chicken 25.

St. Charles Place SignatureSpaghetti & Meatballs 27. Angel hair pasta tossed withmushrooms, sun-dried tomato, andour fresh ground tenderloin meatballsin our famous cognac sauce

Spaghetti & Meatballs 25.with Traditional Marinara and Parmigiano Reggiano

Classic Fettuccine AlfredoSimply with cream, butter andParmigiano Reggiano 18.99 with chicken 25. with shrimp 28.

Cajun Fettucine Alfredeaux

Cajun Shrimp Alfredeaux 28. • Pastas include a salad or soup •

Blackened chicken breast, scallion,cream, butter, Parmigiano Reggiano,toasted walnuts andWisconsin Bleu cheese 25.

Tomato, onion, avocado, balsamic tossed greensfresh mozzarella and fresh basil pesto

Classic “Cobb” Salad Wisconsin bleu cheese, avocado, tomato, egg, scallionand applewood smoked bacon on Romaine lettuce with chicken breast 19. with 7oz lobster tail MP Please choose one of our many salad dressings

De JongheGarlic butter

•CrumbledWisconsin

Bleu Cheese

•HorseradishButtercrust

•BlackenedSeared with

Cajun Spices inan iron skillet

and crispy onions

•A French Style

CoolBernaise

Sauce

•Our FamousCognac sauce

Filet Mignon (11 oz.) 45.The ultimate in tender and lean!Cut from the very center with mushrooms

Salisbury Steak (16 oz.) 29.With a mushroom Bordelaise sauce, carmelized onions, French green beans and Chef’s side dish

Petite Filet Mignon (7 oz.) 37.Quite the perfect little steak with mushrooms

Ahi Tuna with Asian Noodle 36.A Sushi grade quality tuna steaksesame crusted and seared raresliced with soy and wasabi

SteakToppings

$399

St. Charles Place Prime Steak HouseWe proudly serve only the finest USDA Prime Certified Angus Beef

Midwest Specific • Aged 40 Days • Hand Selected and Cut In House

Steak Au Poivre Our Number 1 Special ! Divine!

Encrusted with black pepperfinished in a fine cognac saucewith asparagus and Chef’s side dishFilet Mignon Medallions 35.Center cut New York Strip 47.

Steak Diane Sautéed Filet Mignon Medallionswith a classic Bordelaise sauce, mushrooms, asparagus and Chef ’s side dish 35.

Roast Prime Rib Au JusWell seasoned and slow roastedfor the most delicious slice of roast beast

22-ounce St. Charles cut 45.

16-ounce regular cut 37.

10-ounce skinny cut 32.

New York Strip 47.A 16 ounce rich and highly flavorfulCenter cut with mushrooms

Roast Chicken 27. Lemon and herb roastedone-half chicken with Chef’s side dish and fire grilled garden vegetables

Chicken

Steakand

LobsterAdd a 7 oz.

cold water tail

MP

to any steakor dinner

you choose.

CHARGRILLED Rib Eye 79. Most Excellent Flavor!A 32 oz. steak on the boneMarinated and fire broiled with mushrooms

Chicken Paillard Buerre Blanc 25.Boneless skinless chicken breast pounded thinwith a light lemon shallot butterover green beans and mushroomsfinished with a roasted tomatoand a sprinkle of capers.

Please know that we are unableto finish this steak at well done temperatures

...and strongly suggest never rare!

Beyond the Sea

Maryland Crab Cakes 35. Generous jumbo lump crabgently turned in iron skillet with a Rémoulade sauce and frites.

Diver Sea Scallops 37. Pan roasted with shallot butterApplewood smoked bacon, bread crumbs wilted spinach and Chef ’s side dish.

Lobster MPSingle, Twin or Trio . . .South African Cold water 7 oz. tails baked in a water bath served with drawn Wisconsin butter

with drawn butterThe real thing! Split open for you.MP by the Pound

Alaskan King Crab Legs

Crispy Fried Shrimp 24.Huge butterflied fantail shrimpPanko crusted with cocktail sauce

Coconut Shrimp 25.Plump shrimp rolled in toasted coconut with a raspberry wasabi dipping sauce

Our Famous Shrimp de Jonghe 29.This is the best garlic shrimp you will ever havesautéed in sherry then baked with garlic, real butter and very fine bread crumbs. Absolutely fabulous !

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH AND EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS