Charleston Menu at 1000 Lancaster St, Baltimore, MD 21202

Celebrated pick for New American plates & a well-curated wine list in white-tablecloth environs.

Charleston’s cuisine is designed and executed by Chef Cindy Wolf, an 9-time James Beard Finalist for best chef, Mid-Atlantic.

Chef Wolf’s cuisine is rooted in French fundamentals and the Low Country cooking of South Carolina, engaging both regional and international influences.

4.7 – 766 reviews $$$$ • Fine dining restaurant

Photo Gallery

Dinner Menu
Main
Roasted Silver Queen Corn Bisque Pink House Garden Lemon Verbena Oil. Wine Pairing: Macon-Milly-Lamartine, Les Héritiers du Comte Lafon (Burgundy) 2013
Rich Lobster Soup with Curry Intense Lobster Stock Reduction Finished with Cream, Butter-Poached Lobster, Curry Oil. Wine Pairing: Amontillado Jerez V.O.R.S., Byass “Del Duque” 30 Year
Shrimp Creole Andouille Sausage, Tasso Ham, Tomato, Habanero. Wine Pairing: Patrimonio, Domaine Giacometti “Cru des Agriate” (Corsica) 2017
Cornmeal-Fried Oysters Lemon & Cayenne Mayonnaise. Wine Pairing: Crémant d’Alsace, Sipp Mack Brut (France) NV
Local Tomato Salad Cucumber Yogurt, Richfield Farm Basil, Extra Virgin Olive Oil. Wine Pairing: Rosé, The Withers (El Dorado) 2019
Bigeye Tuna Crudo Red Wine Vinegar Pearls, Chives, Pink Peppercorn, Fleur De Sel. Wine Pairing: Sauvignon Blanc, Weingut Tement (Steirische) 2018
Stilton & Spinach Salad Spicy Pecans, Cara Cara Orange Suprêmes, Ancient Greek Extra Virgin Olive Oil. Wine Pairing: Pinot Blanc/Auxerrois, Henry Fuchs (Alsace) 2018
Red Beet “Carpaccio” Tiny Capers, Frisée, Raspberry Mousse, Goat Cheese Ice Cream. Wine Pairing: Sauvignon Blanc, Weingut Tement (Steirische) 2018
Arugula Salad 24 Month Aged Reggiano, Fresh Lemon, Verdonian Extra Virgin Olive Oil
Grilled Veal Sweetbread Cauliflower Beignets, Tiny Capers, Lemon Brown Butter. Wine Pairing: Rosso di Montalcino, Il Poggione (Tuscany) 2017
Pan-Roasted Sea Scallop Saffron & Yukon Gold Potato Purée, Chardonnay Cream. Wine Pairing: Macon-Milly-Lamartine, Les Héritiers du Comte Lafon (Burgundy) 2013
Shrimp & Grits Andouille Sausage, Tasso Ham, Anson Mills Stone-Ground Creamy Grits. Wine Pairing: Chardonnay, Winderlea (Willamette Valley) 2017
Crispy Grey Sole Beignets Classic Tartare Sauce. Wine Pairing: Champagne, Legras & Haas Grand Cru “Blanc de Blancs” Extra Brut NV
Maryland Lump Crab Cake Roasted Sweet Corn & Whole Grain Mustard Cream. Wine Pairing: Rías Baixas, La Cana “Navia” (Spain) 2016
White Truffle Fettuccine Royal Trumpet Mushrooms, Aged Reggiano, Butter Sauce. Wine Pairing: Macon-Milly-Lamartine, Les Héritiersdu Comte Lafon (Burgundy) 2013
Lobster Agnolotti Sauce Américaine, Fresh Chives. Wine Pairing: Patrimonio, Domaine Giacometti “Cru des Agriate” (Corsica) 2017
Foie Gras & Egg Raviolo Mushroom Duxelle, Aged Reggiano Cream. Wine Pairing: Beaujolais, Pierre Marie Chermette “Origine” (France) 2018
Massachusetts Grey Sole Wilted Spinach & Lump Crab, Tiny Capers, Lemon Brown Butter. Wine Pairing: Chardonnay, Winderlea (Willamette Valley) 2017
Grilled Red Snapper Roasted Local Poblano Cream, Crispy Zucchini. Wine Pairing: Rías Baixas, La Cana “Navia” (Spain) 2016
Wild Coho Salmon Lobster Risotto, Medallion of Lobster, Preserved Lemon Oil. Wine Pairing: Chardonnay, Winderlea (Willamette Valley) 2017
Foie Gras #1 Bruléed Black Mission Figs, Local Raspberries, Fresh Pomegranate & Pomegranate Molasses. Wine Pairing: Banyuls, Vial-Magnères “Tradition” NV
Foie Gras #2 “Toad In The Hole.” Beaver Creek Farm Quail’s Egg, Brioche Toast, Cognac Reduction. Wine Pairing: Rioja Reserva, Sierra Cantabria (Spain) 2013
Grilled New York Squab Barolo Risotto, Vidalia Onion Beignet, Red Wine Reduction. Wine Pairing: Pinot Noir, Analemma “Oak Ridge” (Columbia Gorge) 2016
Pan-Roasted Magret of Duck Local Honeycrisp Apple & Calvados Compote, Muscadine Grape & Red Wine Sauce. Wine Pairing: Cabernet Franc, Andrew Will (Columbia Valley) 2016
Grilled Colorado Lamb Grilled Zucchini, Fried Green Tomato, Creamy Polenta, Lamb Reduction. Wine Pairing: Grenache/Mataro/Shiraz, Powell &Sons “Riverside” (Barossa) 2017
Grilled Creekstone Farms Prime Beef Tenderloin Beech & Oyster Mushroom Fricassée, Brioche Toast, Local Fresh Black Bean Sauce. Wine Pairing: Rosso di Montalcino, Il Poggione (Tuscany) 2017
Sweets
Raspberry Opera Cake Chocolate Almond Genoise, Raspberry Coulis, Manjari Chocolate Ganache
Dulce de Leche Cheesecake White Chocolate Chantilly, Coffee & Bourbon Caramel
Lemon Panna Cotta Bruléed Mission Fig, Candied Lemon, Fig Coulis
Honey Crisp Apple Galette Almond Cream, Green Tea Ice Cream, Caramel Crème Anglaise
Blueberry Sorbet Orange Cardamom Crumble, Blueberry Compote

… View more

Menu Photos

Order and Reservations

Reservations: charlestonrestaurant.com resy.com

Contact Charleston

Address: 1000 Lancaster St, Baltimore, MD 21202

Phone: (410) 332-7373

Website: https://charlestonrestaurant.com/

Social Profile:

Hours

Friday	5:30–9PM
Saturday	5–10PM
Sunday	5–8:30PM
Monday	5:30–9PM
Tuesday	5:30–9PM
Wednesday	5:30–9PM
Thursday	5:30–9PM

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