Cuisine:

• Steak House
• Homestyle
• Sea food
• Banquet

Charley's Steak House Description:
Our specially built pit and flame-broiling secrets date back to Florida's own Seminole Indians, whereby meats, poultry and seafood were cooked over easily accessible hardwoods. Three carefully chosen hardwoods are combined in our custom pit, producing a clean, aromatic 1,100 degree fire which leaves no petroleum or charcoal aftertaste. Our unique cooking method quickly sears the meat and seals in the natural steak juices, protecting and preserving the flavor of our perfectly aged steaks. This isn't the steak you buy at your local grocery, or find at ordinary restaurants.
Charley's offers a variety of steaks from porterhouse, T-bone, filet mignon and New York strip to tender loin brochette and bone-in sirloin, but there are also veal, lamb chops, pork chops and chicken breast selections. The 20-ounce Fab Filet is one of the most popular, if challenging, items on the menu. Or, if you're in the mood for fresh seafood, order from the deep blue sea and market-fresh fish sections of the menu, featuring a wide array of whatever's catchable out in the Gulf of Mexico. Sometimes, these are fish rarely found in area restaurants, like mako shark and wahoo. More than likely, though, you'll find market price grouper and snapper. Seafood is prepared either oak-grilled, bronzed or blackened and topped with a choice of unusual sauces, salsas and butters---including pineapple-mango salsa, Szechuan vinaigrette or dill cream sauce. The wine menu represents a half-million-dollar inventory stocked in a private cellar.


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