EAT

Redefining the Farm to Table movement
Reservations
reservations

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

Local Fluke | 4

Maki

Spicy Tuna | 12

Dragon | 12

Rainbow | 12

Shrimp Tempura | 12

 Scallion Yellowtail | 10

Salmon Avocado Roll | 10

Spicy 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, Chorizo, Parsley, Smoked Paprika Aioli

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

Burrata | 16
Roasted Golden Beets, Blood Orange, Hazelnut, Mache, Sherry Vinegar

Lacinato Kale Salad | 12
Crispy Duck Confit, Pickled Onion, Fresh Horseradish Vinaigrette

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

FIRST

OCTOPUS | 18
warm chickpea salad, calabrian chili, young garlic

LITTLE GEM CAESAR SALAD | 14
anchovy, parmesan, brioche croutons

BURRATA | 16
organic beets, blood orange, hazelnut crumble, banyuls, daikon radish

SPRING MUSHROOMS | 17
polenta, pickled ramps, ricotta salata, garlic chips

FOIE GRAS TORCHON | 17
roasted tomato & strawberry jam, pickled shallot, watercress

WARM CRAB CROSTINI | 17
lemon, chive, parsley breadcrumbs

CHILLED CUCUMBER SOUP | 12
buttermilk, red onion & cucumber relish

PASTRAMI SPICED BEEF TARTARE | 16
rice cracker, pickled mustard seed, parsley pesto

FIELD GREENS SALAD | 12
shaved vegetables, poppy seed crumble, champagne vinaigrette

SHRIMP COCKTAIL | 19
lemon, cocktail sauce, tabasco

ARTISAN CHEESE SELECTION | 23
fruit, tomato butter, organic honey

ASSORTMENT OF SALUMI | 25
marinated olives, grilled bread

SECOND

AGNOLOTTI | 13/27
english peas, asparagus, cipollini onions, arugula, parmesan

FETTUCCINE | 12/22
kale pesto, ramps, walnuts, poached egg

SEA SCALLOPS | 35
morels, pea puree, snap peas, braised radish, chorizo

CHATHAM COD | 35
thai curry, cherry tomato, sticky rice, haricot vert

FAROE ISLAND SALMON | 28
roasted asparagus, potato ricotta gnocchi, lemon butter

HALF CHICKEN | 26
local vegetables, marble potatoes, thyme chicken jus

NIMAN RANCH PORKCHOP | 33
fingerling potatoes, spinach, bacon jam gastrique

LAMB LOIN | 45
artichokes, chanterelles, fennel, caramelized onion puree, black garlic

AGED RIB EYE | 54
potato gratin, asparagus, horseradish béarnaise

SHORT RIB | 42
crispy goat’s milk polenta, charred spring onion, roasted baby carrots

FOR THE TABLE | 8
seasonal vegetables
garlic spinach
marble potatoes
caramelized onion potato puree
shishito peppers
mac & cheese

SUSHI & SASHIMI

tuna         | 5                                unagi                | 4
salmon    | 5                                wild shrimp    | 4

MAKI

spicy tuna                                  | 12            dragon                             | 12
shrimp tempura                       | 12            rainbow                           | 12
salmon & avocado                   | 10            spicy crab & cucumber | 14
yellowtail & scallion               | 10            spicy lobster                    | 14

OYSTERS ON THE HALF SHELL | 4 each
daily selection

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

APPETIZERS

Kabocha Squash Soup – cinnamon creme fraiche, fried sage, roasted chestnuts

Brie – dried fruit compote, pecan crumble, baby kale, apple cider vinaigrette

Winter Gem Salad, goat cheese, pepitas, champagne pear dressing

Classic Shrimp Cocktail – cocktail sauce, lemon

ENTREES

Roasted Organic Turkey Roasted Breast, Braised Boneless Thigh, Traditional Gravy, Cranberry Relish

Dry Aged Sirloin – potato pave, au poivre sauce (supp $10)

Faroe Island Salmon – bacon – apricot glaze, onion puree

Hand Cut Fettuccine – forest mushroom, truffle cream, salsify, parmesan

FAMILY SHARED SIDES

mashed potatoes

chestnut & sausage stuffing

maple glazed sweet potatoes, pecan crust

brussels sprouts and bacon

roasted root vegetables

bourbon and brown sugar carrots

DESSERTS

Chocolate Marquise – vanilla ice cream, hazelnut praline

Pumpkin Cheesecake – cranberry reduction, chantilly cream

Apple Pie – cinnamon ice cream

$65 / $30 kids
11 am – 7 pm
Tax, Gratuity and Beverage Additional
For Reservations please call
908-754-1222

New Year’s Eve at the Stone House

Ring in 2020 with us!

Appetizer

Grilled Octopus
roasted sunchoke, chorizo, salsify puree

Winter Gem Salad
spiced pears, goat cheese, candied walnuts, champagne vinaigrette

Torchon of Foie Gras (supplement $10)
grape preserves, toasted brioche, port wine reduction

Shrimp Cocktail
lemon, cocktail sauce, tabasco

Burrata
panzanella salad, persimmon, baby kale, pumpkin seed, apple cider

Cauliflower Soup
golden raisin, truffle emulsion

Lacinato Kale Caesar
classic caesar dressing, croutons

Warm Crab Crostini
lemon and chives, grilled sourdough

Entree

Hand Made Agnolotti
roasted peppers, cannellini, pancetta, fennel, sweet onion broth, italian parsley

Halibut
spaghetti squash, pepper romesco, chive oil

Seared Scallops
celery root, pickled celery, winter truffle, maitake

Roasted Chicken Under Brick
local root vegetables, marble potatoes, game jus

Pekin Duck Breast
brussels sprouts, sweet potato hash, lingonberry gastrique

Braised Smoked Short Rib
whole roasted shallot, potato puree, sauce brunoise

Grilled Cedar River Filet Mignon
roasted root vegetables, fingerling potato, red wine sauce

Duo of Aged NY Strip Steak and Lobster Tail (supplement $20)
potato pave, grilled asparagus, bearnaise sauce

Dessert

Chocolate Marquise Cake
vanilla ice cream, hazelnut praline

Three Cheese Cheesecake
blackberries, whipped cream

Pecan Squares
eggnog ice cream

Mixed Wild Berries
limoncello sabayon

4pm- 6:30pm
First seating

$65 per guest
Not inclusive or tax and gratuity 
or
9pm- 12am
Second seating

$79 per guest 
Not inclusive or tax and gratuity 

For Reservations Call
908-754-1222