Home Baltimore Weekend 2016
Charleston Restaurant
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At 1800, we asked the bellman for a cab. He steered us to an associate who would take us to dinner. When the non-metered car arrived, the driver asked for $15. I noted that the web-based fare calculator said $7, so he quickly agree to $10. We were seated in the wine-library room at Charleston. The menu lists 22 separate items with options to order between 3 courses without wine for $79 per person up to 6 courses with wine for $212 per person. We chose 4 courses each, with wine at $160 for each of us. The first presentation was an amuse bouche of octopus in a vinaigrette with pickled carrots. Lyd had a Tanqueray Martini (15) and I enjoyed a Maker's Mark Manhattan (13). For our first course, Lyd had Lobster soup with curry of an intense lobster stock reduction finished with cream and butter-poached lobster and curry oil with a glass of Amontillado Muy Viejo, Byass "Del Duque" 30 year. My first course was an Andouille Sausage Creole Soup with grilled shrimp and tabasco-scented rice served with a glass of Cerasuolo d'Abruzzo, Masciarelli "Villa Gemma 2015. For Lyd's 2nd course, she had Cornmeal-Fried Oysters with Lemon-Cayenne Mayonnaise and Upland Cress with a glass of Champagne, J-M Seleque "Cuvee Comedie" Extra Brut 2009. My 2nd course was Pan-roasted Turbot with medallion of lobster, saffron and lobster broth, green onion, jalapeno & Cilantro Aji served with a glass of Rueda, Bodegas Shaya "Habis" (Spain) 2012. Lyd's 3rd course was Beech & Maitake Mushrooms with fresh Rosemary & Persian Saffron Risotto with a glass of Vino Nobile di Montepulciano, Avignonesi (Tuscany) 2012. My 3rd course was Pan-Seared Hudson Valley Foie Gras with local rhubarb & strawberry compote, cornmeal cake, red wine gastrique with a glass of Banyuls, Vial-Magneres "Tradition" NV. Lyd's 4th course was the foie gras while mine was Grilled French Quail with oyster mushrooms, creamy polenta, crispy shallots and gamebird reduction with a glass of Chateau Fourcas Dupre (Listrac Medoc) 2009. We were offered a cheese course, but declined. For dessert I ordered a lemon chess tart and Lyd asked to decaf coffee. In addition to my tart, they also brought sorbet for Lyd. Finally, a selection of macaroons finished the dining experience. We took a cab back to the hotel.
AmuseBouche
Amuse
Bouche
LobsterSoup
Lobster
Soup
CreoleSoup
Creole
Soup
Oysters
Oysters
Turbot
Turbot
Mushrooms
Mushrooms
FoieGras
Foie Gras
Quail
Quail
LemonChess
Lemon
Chess
Sorbet
Sorbet
Macaroons
Macaroons
M E N U
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