From March to the end of May, Charbries celebrates spring in sunny California. California has been on the cutting edge of culinary development for decades. It started with “Nouvelle Cuisine”, then “Fusion Cooking”, and most recently “Wild Craft Cuisine”. Chef Lance Edwards is a two year veteran of heading up the Charbries kitchen and once again has developed a very bold and vibrant collection of spectacular creations. Inspired by the many innovations coming out of California, we feel this is our most ambitious menu yet.

With visions of tulips and green grass, we welcome you to spring.

Charbries is now in our seventh year, and we would like to thank everyone for your ongoing support. We continue to be recognized internationally as one of the most unique dining establishments in the region. We are recognized for our commitment to the ever changing seasons in Canada, offering four distinct menus every three months.. Spring with Crème de California … Summer with the French Quarter, New Orleans.. Autumn with Le Marche Quebecquois.. and Winter in France.

At Charbries we are committed to offering fresh wholesome ingredients, with all of our dishes prepared in house by our chefs. We are able to offer vegetarian choices and can accommodate special dietary needs. All you have to do is ask, we are very happy to be of service. We are also committed to offering excellence in service. At Charbries we are a team, dedicated to making your visit with us pleasurable. We would like you to enter the first time as a guest, and come back feeling as part of the Charbries’ family.

Bon Appetit… Charmaine La Brie.