Charlie Martin's

Restaurant, 736 N Clark St, Chicago, IL

VeganScore 30

Menu

Mains

• Amish Chicken — Roasted garlic, fried oregano, natural jus
• Dry-Aged Steak Burger — Horseradish aioli, caramelized onions, brioche
• Whole Roasted Dover Sole — Brown butter, capers, marcona almonds
• Salmon — Mushrooms, spinach, lemon butter
• Pasta Primavera with Grilled Shrimp — Spaghetti, tomatoes, mushrooms, spinach, garlic, olive oil, white wine
• New York Strip Steak Frites — 12oz, marrow butter, malt vinegar aioli
• Fillet au Poivre — 8oz, brandy peppercorn sauce
• Dry-aged Bone-in Ribeye — 22oz, roasted garlic, marrow butter
• New Zealand Lamb Chops — Arugula, mushrooms, parmesan, aged balsamic

Starters

• Oysters on the Half Shell — Daily selection of east and west coast; 1/2 dozen 24, 1 dozen 48
• Prime Steak Tartare — Shallots, capers, cornichons
• Maine Lobster — Half 24, whole 48
• Charlie Martin’s Wedge — Tomatoes, gorgonzola, bacon, ranch
• Classic Caesar — Anchovy, parmesan, croutons
• Spanish Octopus — Pepperonata, guanciale, salsa verde
• Steamed Mussels — Garlic, thyme, vermouth
• Jumbo Lump Crab Cake — Blue crab, preserved lemon, remoulade
• French Onion Soup — Veal stock, gruyere, crostini
• Shellfish Tower — 6 oysters, 5 shrimp, 1/2 lobster; served with traditional accroutrements

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