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Charcoal Rolls Out a New Menu

Charcoal's chefs Mark and Eric Plescha and Jared Remer.
Charcoal’s chefs Mark and Eric Plescha and Jared Remer.

Charcoal, the Bucks County BYOB that underwent an upgrade last year that saw it transform from comfy greasy spoon to sophisticated restaurant, specializing in progressive American fare, is rolling out new menus for winter. As usual, the new bill of fare reflects the creativity of chefs Mark and Eric Plescha and what the season makes available to them. Some highlights include sunchoke soup with apple and oats; hamachi crudo with popcorn, fennel and arugula; Spanish rock octopus merguez, madras curry, crispy chickpeas; and Magret duck breast with broccoli, cherry and onion. Keep reading to see the full menu.

Charcoal’s chefs Mark and Eric Plescha and Jared Remer.


First

Farm Salad
greens, seasonal ingredients / 7

Escargot
green garlic butter, radish, shiitake / 9

Hamachi Crudo
popcorn, fennel, arugula / 9

Sunchoke Soup
apple, oats / 7

Mid

Spanish Rock Octopus
merguez, madras curry, crispy chickpeas / 14

Mangalica
white bean, gruyere / 12

Short Rib Ragout
gnocchi, cauliflower / 11

Main

Barnegat NJ Scallops
bean leaves, black grapes, marcona almond / 23

Arctic Char
parsnip, bok choy, kimchi, shiitake / 19

Bass
turnip, red wine, royal trumpet / 25

Hanger Steak
roasted potato, broccoli rabe / 23

Pork Tenderloin
salsify, clementine, bacon, brussel sprouts / 24

Magret Duck Breast
broccoli, cherry, onion / 22

Chicken & Waffles
1 lb poussin, maple, thyme, hot sauce / 22

Charcoal Rolls Out a New Menu