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Soups & Salads Starters Sandwiches & Burgers

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Soups & Salads Starters Sandwiches & Burgers Welcome to Charlie B’s, A True Stowe Classic Charles Henry Baraw, the original Charlie B., was born in Westfield, Vermont in 1873. In 1903, Charles and his wife Bertha bought a farm at the head of Chelsea Valley, Vermont and moved there to raise Jersey cows, horses and children. The youngest of their eight children, Stuart Winfield Baraw and his wife Bea began the Stoweflake Inn & Resort in 1963. The folks in Chelsea still remember Charlie B’s “sugaring-off” parties every Spring when friends came to celebrate the season and another year’s harvest. This tradition of memorable times, friends and food continues at the present day Charlie B’s Pub & Restaurant. Soups & Salads French Onion Soup, Topped with Cabot Cheddar & Swiss Cheese . 7 New England Clam and Corn Chowder . 8 Local Mixed Greens, [GF] With Fresh Seasonal Fruit, Herbs, Pecans, Feta Cheese and a Lemon and Olive Oil Dressing . 9 Classic Caesar Salad, [GF] With a Parmesan Crostini and House Made Caesar Dressing . 9 Caprese Salad, [GF] Fresh Maplebrook Farm Mozzarella and Balsamic Reduction . 12 Add to your salad: Chicken Breast (6) Salmon (8) or Shrimp (9) Starters Classic Shrimp Cocktail, [GF] With House Made Cocktail Sauce and Fresh Lemon . 12 Crispy Calamari, Served with Sriracha Aioli and Banana Peppers . 12 Roasted Red Pepper Humus, [GF] With Fresh Vegetables and Pita Chips . 13 Crispy Buffalo Chicken Wings, With Carrots, Celery & Bayley Hazen Blue Cheese Dipping Sauce . 13 Sweet Chili Glazed Chicken Wings, [GF] With Asian Cucumber Salad . 13 Sandwiches & Burgers All sandwiches come with a choice of French Fries, Sweet Potato Fries, Potato Chips or Side Salad All sandwiches can be made Gluten Free Fully Loaded Grilled Chicken Sandwich, With Cabot Cheddar Cheese, Crispy Bacon, and Mustard Aioli, Served on Sourdough Bread . 13 Turkey & Avocado Club, Bacon, Shredded Lettuce, Tomato and Mayo on Wheat Berry Bread . 13 Grilled Portobello Mushroom Sandwich, With Bell Pepper and Goat Cheese, served on Focaccia Bread . 13 Build Your Own Burger, Local Angus Beef, Turkey Burger or Beyond the Meat Vegetable Burger . 15 Toppings: Sautéed Mushrooms or Onions, Bacon, Bayley Hazen Blue Cheese, Cabot Cheddar, American or Swiss Cheese. Each topping (1) Entrèes Entrèes served after 5pm Garlic Butter Shrimp Scampi, Over Linguini Pasta served with a Side Salad . 22 Classic New England Style Fish & Chips, With Cole Slaw and Tarter Sauce . 19 House Made BBQ Baby Back Ribs, [GF] With French Fries and Cole Slaw . 24 8oz Bistro Steak Au Poivre, [GF] Boursin Mashed Potatoes and French Green Beans served with a Green Peppercorn Sauce. 28 Roasted Half Chicken, [GF] With Mashed Potatoes, Broccoli and Chicken Demi-Glaze . 23 Lemon Pepper Crusted Salmon, [GF] Over Zoodles, Rice and Orzo Pilaf with Fresh Lemon . 25 Vegetarian Coconut Curry, [GF] With Rice and Toasted Coconut Flakes. 18 12 oz. Grilled New York Strip Steak, [GF] Topped with Bayley Hazen Blue Cheese served with Green Beans and a Baked Potato. 35 Kid’s Menu Starters Fruit Cup . 4 Garden Salad . 4 Fried Mozzarella Sticks, Served with Marinara Sauce. 6 Entrèes Pasta with Tomato Sauce . 7 Peanut Butter & Jelly Sandwich, Served with Chips . 6 Chicken Fingers, Served with Fries . 9.50 Chucky’s Burger & Fries . 9.50 Vermont Cabot Grilled Cheese Sandwich, Served with Chips . 7 Grilled Chicken Sandwich, Served with Fries . 8.50 Grilled Salmon, Served with Rice and Veggies . 12 [GF] = Gluten Free Stoweflake’s Spa Cuisine, Our team of Chefs take great pride in creating health exciting dishes bountiful with rich flavors and Nutritional value. Please inform your server of any dietary or allergy restrictions. Consuming raw or undercooked meats, poultry, eggs or shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. For your conve- nience, an 18% gratuity is added to parties of six or more and to separate checks. .
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