EAT

Redefining the Farm to Table movement

Executive Chef David Drake believes in incredible, fresh ingredients prepared simply. Over 90 percent of the ingredients used in Stone House’s kitchen are from the local area. You can really taste the difference.

Executive Chef David Drake believes in incredible, fresh ingredients prepared simply.
Over 90 percent of the ingredients used in Stone House’s kitchen are from the local area.
You can really taste the difference.

 

Join us every Thursday through Saturday night to enjoy live performances by local artists and Jazz Sunday brunches!

Brunch

Sundays Only
11am to 3pm

Appetizers

LOCAL GREEN SALAD | 11
Shaved Radish, Sunflower & Poppyseed Crumble,
White Balsamic Vinaigrette

LACINATO KALE CAESAR | 12
Garlic Dressing, Shaved Parmesan, Red Endive, Brioche Croutons

ARTISAN CHEESE SELECTION | 23
Fruit, Fig Jam, Organic Honey, Crostini

SEASONAL FRUIT PLATE | 12
Granola, Honey, Yogurt

BURRATA  | 14
Panzanella Salad, Kabocha Squash, Baby Kale, Pumpkin Seed , Apple Cider Vinaigrette

Country Morning

FRENCH TOAST |15
Caramelized Bananas, Berries, Grand Marnier

PANCAKES | 14
Blueberry, Banana or Plain Buttermilk, Maple Syrup

BELGIUM WAFFLE | 12
Fresh Fruit , Whipped Cream

Eggs & Omelettes & Benedicts 

MUSHROOM OMELETTE | 14
Broccolini, Cheddar Cheese

EGG WHITE OMELETTE | 14
Spinach, Goat Cheese

SCRAMBLED EGGS | 15
Applewood Smoked Bacon

FRIED EGGS | 17
Corn Beef Hash

  STEAK AND EGGS | 23
Flat Iron, Eggs Any Style

ASPARAGUS OMELETTE | 14
Tomato, Gruyere Cheese

POACHED EGGS | 17
Creamy Polenta, Cheese Stuffed Bratwurst, Hollandaise Sauce

EGGS BENEDICT | 15
Canadian Bacon, Hollandaise Sauce

CRABCAKE BENEDICT | 20
Spinach, Hollandaise Sauce

SMOKED SALMON BENEDICT | 18
English Muffin, Hollandaise Sauce

Lunch Fare

CRISPY CHICKEN BLT |14
Herb Aioli, French Fries

CHICKEN AND WAFFLE | 15
Buttermilk Fried Chicken, Bourbon Molasses Glaze, Maple Syrup

GRASS-FED SIRLOIN BURGER |17
Beechers Cheddar, Confit Onions, Bacon,
Field Greens, Pickles, French Fries

SLICED STEAK SANDWICH | 20
Roasted Peppers, Onions, Balsamic Steak Sauce,
French Fries

SEAFOOD COBB SALAD | 20
Shrimp, Crabmeat, Avocado,
Grape Tomatoes, Mustard Dressing

 FAROE ISLAND SALMON | 23
Maitake , Romanesco, Cauliflower Puree, Pickled Swiss Chard, Sherry Raisin Compote

CHOPPED SALAD | 15
Seasonal Vegetable, Grilled Chicken, Blue Cheese

SMOKED PORK CHOP | 25
Local Grain Salad, Persimmon, Mustard Jus

Sides

English Muffin 5

Fresh Fruit   7

Applewood Smoked Bacon   7

Mac-N-Cheese  9

Home Fries   5

 

 

EXECUTIVE CHEF DAVID DRAKE | CHEF DE CUSINE ALEX PEREZ

Dinner Starters

5pm to 10pm tues-thurs
5pm to 11pm fri-sat
5pm to 9pm sun

 

Sushi & Sashimi

Tuna | 5

Salmon| 5

Unagi | 4

Wild Shrimp | 4

New Jersey Fluke | 4

Maki

Spicy Tuna | 12

Dragon | 12

Rainbow | 12

Shrimp Tempura | 12

 Scallion Yellowtail | 10

Salmon Avocado Roll | 10

Spicy Lump Crab & Cucumber | 14

Spicy Lobster Roll | 14

Shares

Assortment of Salumi | 25
Marinated Olives

Artisan Cheeses | 23
Fruit, Fig Jam, Organic Honey, Crostini

Appetizers

Grilled Octopus | 18
Warm Fingerling Potato Salad, Fennel and Chorizo, Smoked Paprika Aioli

Winter Gem Salad | 13
Goat Cheese, Pecans, Champagne Pear Vinaigrette

Burrata Panzanella Salad | 16
 Baby Kale, Persimmon, Pumpkin Seed, Apple Cider

Lacinato Kale Caesar | 12
Classic Caesar Dressing, Parmesan, Crouton 

Torchon of Foie Gras | 18
 Persimmon, Toasted Brioche, Orange Reduction

Warm Crab Crostini | 17
 Lemon and Chives, Grilled Sourdough 

Jerusalem Artichoke Soup | 14
Spiced candied chestnuts, winter black truffle

Pastrami Spiced Beef Tartare | 16
Rice Cracker, Pickled Mustard Seed, Parsley Pesto

Shrimp Cocktail | 19
 Lemon, Cocktail Sauce, Tabasco

Oysters on the Half Shell  | 4 each
 Daily Selection 

 

EXECUTIVE CHEF DAVID DRAKE | CHEF DE CUSINE ALEX PEREZ

Dinner Main

5pm to 10pm tues-thurs
5pm to 11pm fri-sat
5pm to 9pm sun

Entrees

 

Three Cheese Agnolotti | 13/27
 Roasted Peppers, Cannellini, Pancetta, Fennel, Onion Broth, Parsley

House Made Fettuccine | 12/22
 Mushrooms, Pickled Pearl Onions, Poached Egg, Parmesan

Seared Sea Scallops | 32
Sunchoke, Apple Puree, Red Endive, Almond Crumble, Lardo

Grilled Swordfish | 36
Fregola, Roasted Tomatoes, Capers, Olives, Petit Greens Salad

Faroe Island Salmon| 28
Maitake Mushroom, Romanesco, Cauliflower, Swiss Chard, Sherry Raisin Compote

Roasted Half Chicken | 26
Brick Pressed, Local Vegetables, Marble Potatoes, Thyme Chicken Jus

Pekin Duck Breast | 38
Forbidden Rice, Duck Confit, Red Cabbage, Sweet Potato Puree, Duck Jus

NY Strip Streak | 49
Potato Pave, Organic Carrots, Braised Greens, Red Wine Sauce

Short Rib | 38
Delicata Squash, Roasted Baby Carrots, Creamy Polenta, Fried Shallots 

Sides

Ala Carte $8

Seasonal Roasted Vegetables, Garlic Spinach, Brussel Sprouts and Bacon, Roasted Marble Potatoes,
Mashed Potatoes, Mac n’ Cheese, Truffle Parmesan Fries

 

EXECUTIVE CHEF DAVID DRAKE | CHEF DE CUSINE ALEX PEREZ

Desserts

Strawberry and Rhubarb Crisp | 12
Oat Crisp Topping, Vanilla Ice Cream

Brownie S’ mores | 10
Homemade Marshmallow, Vanilla
and Chocolate Ice Cream

Affogato Mocha | 13
Chocolate Ice Cream, Espresso, Dark Rum

Nutella Bread Pudding | 9
Amaretto Sauce, Cinnamon Ice Cream

Tollhouse Ice Cream Sandwich | 9
Caramel Ice Cream, Caramel Sauce

Pumpkin Cheesecake | 10
Cranberry Reduction, Chantilly Cream

Chocolate Marquise Cake  | 11
Vanilla Ice Cream, Hazelnut Praline

Sorbet / Ice Cream

Sorbets : Mango, pineapple, Raspberry
9

Ice Creams : Coffee, Chocolate, Caramel, Vanilla
9

 

Coffee

Cappuccino | 4.95
Espresso | 4.75
Latte | 4.95

French Pressed | Ground to Order | 4.50

Opalaca
Honduras, Cherry, Tamarined, Caramel

Lucerne Decaffeinated
Mexico and Ethiopia, Organic, Sweet Cocoa, Walnut, Citrus

Dolce
Colombia, El Salvador, Rwanda, Cacao, Vanilla, Velvety Mouth Feel

Llaucano
Peru, Organic, Toasted Sesame, Tobacco, Lingering Honey Sweetness

Tea

Darjeeling Highlands 
Mellow and Light Indian Black Tea
4

Early Grey Supreme
Rainforest Alliance Organic Black Tea Scented with Pure oil of Bergamot
4

Japanese Sencha
Superior Hand-Picked Japanese Spring Green Tea Leaves
4

Tropical Green
Fine Organic Green Tea Beautifully Scented with Pineapple & Citrus
4

Chamomile
Light and Floral Chamomile, Naturally Caffeine Free
4

Indian Spice
Handpicked Indian Black Tea, Cardamom, Cinnamon, and Spices
4

Mint
Blend of Spearmint and Peppermint, Naturally Caffeine Free
4

Red Raspberry
Raspberry, Hibiscus, Apple, and Citrus, Naturally Caffeine Free

Valentines Day Dinner
Offered February 14th , 15th & 16th

$69 per guest

Not inclusive of Tax & Gratuity

SUSHI
choose 3 supplement $5 per guest

SUSHI & SASHIMI
Tuna
Unagi
Salmon
Wild Shrimp
Local Fluke

MAKI
Salmon Avocado Roll
Spicy Crab & Cucumber
Rainbow
Spicy Lobster Roll
Spicy Tuna
Dragon
Shrimp Tempura
Yellowtail Scallion

APPETIZERS

GRILLED OCTOPUS
warm fingerling salad, chorizo, parsley, smoked paprika aioli

WINTER GEM SALAD
goat cheese, pecans, champagne pear vinaigrette

BURRATA
roasted golden beets, blood orange, hazelnuts, mache, sherry vinegar, olive oil

WARM CRAB CROSTINI
lemon and chives, grilled sourdough

JURUSALAM ARTICHOKE SOUP
spiced candied chestnuts, winter black truffle

TUNA TARTARE
avocado, ginger, white soy, scallion, rice cracker

SHRIMP COCKTAIL
lemon, cocktail sauce, tabasco

OYSTERS ON THE HALF SHELL
6 chilled local oysters, blood orange mignonette

SHARES
supplement $5

ARTISAN CHEESE SELECTION
fruit, fig jam, organic honey, crostini

ASSORTMENT OF SALUMI
marinated olives

ENTRÉES

THREE CHEESE AGNOLOTTI
roasted peppers, cannellini, pancetta, fennel, onion broth, parsley

SCALLOPS
butternut squash, lollipop kale, pickled turnip, pomegranate

BLACK SEA BASS
chanterelles, salsify, roasted onions, dashi butter, herb salad

GUINEA HEN BREAST AND ROULADE
tabbouleh, turnips, sunchoke chips, game jus

DRY AGED RIBEYE FOR TWO
potato pave, organic carrots, steak sauce
 supplement $15

SHORT RIB
flat leaf spinach, green onion soubise, delicata squash

SOMMELIER’S SELECTION

SPARKLING ROSÉ
Jean-Claude Boisset, N°69, Crémant de Bourgogne NV

ROSÉ CHAMPAGNE 375ML
Champagne Billecart-Salmon, Champagne, NV

PINOT BLANC
Hugel, Cuvée Les Amours, Alsace, 2016

WHITE BLEND
The Prisoner Wine Company, Blindfold, California, 2016

GAMAY
Domaine Chardigny, Saint-Amour, 2016

ZINFANDEL
Michael David Winery, Lust, Lodi, 2015

COCKTAILS

APEROL SPRITZ | 12
Aperol, Sparkling Wine, Club Soda

LADY IN RED | 13
Bourbon, Pomegranate, Lemon, Ginger Beer

BETWEEN THE SHEETS |14
Cognac, Cointreau, White Rum, Lemon

LA MELISANDRE | 15
Cranberry-Cinnamon Infused Tequila,
Cointreau, White Cranberry, Lime

EDEN III | 14
New Amsterdam Vodka, Italicus,
St George Spiced Pear, Toasted Lemon Syrup,
Lemon, Pomegranate Molasses

BLUSHING VESPER | 15
Berry Infused Vodka, Gin, Lillet Rosé, Campari

STONE HOUSE OLD FASHION | 16
Elijah Craig Small Batch, House Old Fashioned Syrup, Orange
and Angostura Bitters