Welcome to DinnerThe History of Charlie B’s

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.

Charlie B’s is rich with Vermont wine country & ski memorabilia. We invite you to browse among the pictures, historical ski equipment and wine paraphernalia

throughout the restaurant. Enjoy your visit and come back soon!

A Warm Welcome From the Baraw Family!

Starters

Salads

[GF]= Gluten Free Items. Please inform your server of any dietary or al-lergy restrictions. Consuming raw or undercooked meats, poultry, eggs or shellfish may increase your risk of foodborne illness, especially if you have

certain medical conditions.

Stoweflake.com 800-253-2232 Charliebspub.com

Local Greens [GF] __________________________ With Vermont Chevre & Balsalmic VinaigretteClassic Caesar Salad [GF] ______________________ With Croutons (Non- GF) & Parmesan CheeseBaby Arugula Salad [GF] _____________________ With Fresh Strawberries, Candied Walnuts & Champagne VinaigretteCaprese Salad [GF] ___________________________ With Fresh Maple Brooke Farm Mozzarella, Local Tomatoes, Pesto & Balsalmic ReductionCobb Salad [GF] ____________________________ With Cucumbers, Tomato, Bacon, Ham, Cabot Cheddar Cheese, Blue Cheese, Hard-Boiled Egg, and Herb Vinaigarette

Add to your Entrée:Chicken Breast ($6), Crab Cake, Grilled Shrimp or Salmon ($9)

8

8

9

12

14

Daily Soup Special _________________________ Chef ’s Vegetarian CreationFrench Onion Soup ________________________ Topped with Cabot Cheddar & Swiss Cheese New England Clam Chowder ________________ With Potatoes & BaconHouse-made Kale Hummus Dip _____________ With Pita ChipsHouse-made Spinach & Artichoke Dip [GF] _______ With Pita ChipsAsian Wings ______________________________ With Sweet Chili Glaze, Wasabi Dipping Sauce & Asian SlawChicken Wings ___________________________ With Carrots, Celery & Blue Cheese DressingShrimp Cocktail [GF] ________________________ With Horseradish SauceSpicy Duck Ninja Roll ______________________ Duck Confit & Sushi Rice, Siracha & Miso AioliVermont Cheddar Cheese Curd Poutine ___ _____ Served with Cold Hollow Apple Cider Chicken GravyVermont Cheese Plate [GF] ___________________ Selection of Vermont Cheese served with House-Pickled Shallots, Mango Chutney & Bread

7

7

8

9

9

12

12

12

12

10

15

Sandwiches & Burgers

Entrées

Pasta Fresca _____________________________ With Crushed Tomatoes, Slivered Garlic, Fresh Basil, Olive Oil over Angel HairCurry-Crusted Tempe ______________________ With Red Lentils & Wilted SpinachProsciutto & Sage Wrapped Chicken Breast [GF] _____ With Polenta Cake & Grilled AsparagusRoasted Half Chicken [GF] ___________________ With Mashed Potatoes & Baby CarrotsFried Clam Strip Dinner ____________________ With French Fries, Cole Slaw & Tartar SauceFish & Chips ____________________________ With French Fries, Cole Slaw & Tatar SauceSeared Crab Cakes ________________________ With Lobster Sauce, Quinoa & Sautéed KaleHorseradish-Crusted Salmon ________________ With Wild Rice Pilaf, Whole Grain Mustard Sauce and Seasonal VegetablesSeared Boneless Pork Chop ________________ With Warm Potato & Spinach SaladGrilled Cajun Ribeye [GF] ____________________ Topped with Blue Cheese & Bacon, Mashed Potatoes & Haricots Verts Grilled NY Strip Steak [GF] ___________________ With Truffle Mashed Potatoes & AsparagusHousemade BBQ Baby Back Ribs ____________ With French Fries & Cole SlawVermont BBQ Sampler _____________________ With Roasted Chicken, Baby Back Ribs & House Made Pulled Pork, French Fries & Coleslaw

16

15

19

23

15

19

25

24

17

29

34

23

23

For your convenience, an 18% gratuity is added to parties of six or more & to seperate checks.

As a member of the Vermont Fresh Network, Charlie B’s is committed to using as many locally grown and produced foods as possible. Combined with Stoweflake Spa Cuisine, our team of Chefs take great pride in creating healthy, exciting dishes bountiful with rich flavors & nutritional value.

Stoweflake.com 800-253-2232 Charliebspub.com

All Sandwiches come with choice of French Fries, Side Salad or Potato Chips [GF] All sandwiches can be made Gluten Free

Turkey and Avocado Club ___________________ With Bacon on Wheat Berry BreadGrilled or Crispy Chicken Club _______________ With Southwest Chipotle Sauce, Bacon, American Cheese, Lettuce, Tomato & OnionOyster Po Boy _____________________________ With Cajun Tartar Sauce, Shredded Lettuce & Tomatoes on a Hoagie RollNew England Lobster Roll __________________ Served on a Bulky Roll with Shredded Lettuce & TomatoHousemade Pulled Pork Sandwich ___________ Topped with Cole SlawPhilly Cheese Steak ________________________ With Carmelized Onions & Cheese SauceBuild Your Own Burger _____________________ 8oz Local Angus Beef, Turkey Burger or Boca Veggie Burger Choice of Two Toppings: Mushrooms, Carmelized Onions, Bacon, Blue Cheese, Cabot Cheddar, American or Swiss Cheese Each additional Topping $0.50

12

12

16

19

12

12

16