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

LITTLE GEM CEASAR SALAD | 14
Anchovy, Parmesan, Brioche Croutons

PEAR GOAT CHEESE SALAD | 12

Baby Arugula, Candied Walnuts, Champagne Vnaigrette


SEASONAL FRUIT PLATE | 12

Granola, Honey, Yogurt

ARTISAN CHEESE SELECTION | 23

Fruit, Fig Jam, Organic Honey, Crostini 

BURRATA  | 16
Delicata Squash, Puffed Wild Rice, Pickled Shallots, Maple Mustard Vinagrette, Arcadia Mix 

Country Morning

FRENCH TOAST |15
Caramelized Bananas, Berries, Grand Marnier

PANCAKES | 14
Blackberry, Banana, or Buttermilk with 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

NUESKE’S WHITE OMELETTE  | 15
Applewood Smoked Bacon

FRIED EGGS | 17
Corn Beef Hash

  STEAK AND EGGS | 23
Eggs Any Style

ASPARAGUS OMELETTE | 14
Tomato, Gruyere Cheese

POACHED EGGS | 17
Sourdough Toast, Chorizo, Bell Pepper, Green Chili Hollandaise 

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, Hot Sauce Butter

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
Brussel Sprouts, Pancetta, Red Onion Soubise, Ancient Grains 

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

GRILLED FLAT IRON STEAK | 24
Shishito, Red Onion, Fingerling Potato, Green Pepper, Romesco, Queso Fresco

SMOKED SALMON EVERYTHING BAGEL | 17
Smoked Salmon, Vegetable Cream Cheese, Baby Greens, Sliced Tomato, Pickled Red Onion, Capers 

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 BRETT CARRIERE

 

Dinner Starters

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

SUSHI & SASHIMI tuna | 5
unagi | 5
salmon | 5

shrimp | 4 yellowtail | 5

MAKI
spicy tuna | 11
dragon | 13
shrimp tempura | 12 rainbow | 13
salmon & avocado | 10 spicy crab & cucumber | 14 yellowtail & scallion | 10 spicy lobster | 14
spicy crunchy salmon | 11

OYSTERS ON THE HALF SHELL | 4 each daily selection

SHRIMP COCKTAIL | 19 lemon, cocktail sauce, tabasco

 

Appetizers

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

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

 

EXECUTIVE CHEF DAVID DRAKE | CHEF DE CUSINEBRETT CARRIERE

Dinner Main

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

 

AGNOLOTTI | 13/27
sweet potato cream, salsify, red pearl onion, fried sage, pecan crumble

CAVATELLI | 12/25
gaunciale, shrimp, white beans, turnip greens

SEA SCALLOPS | 35
black trumpet mushrooms, butternut squash, parsley root cream, beluga lentils

RED SNAPPER | 32
shellfish cioppino, fennel, cipollini, rouille, celery

FAROE ISLAND SALMON | 28
brussel sprouts, pancetta, red onion soubise, ancient grains

HALF CHICKEN | 26
black barley, root vegetables, thyme jus

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

DUCK BREAST | 36
corn bread pudding, braised red cabbage, lingonberry jus

AGED RIB EYE | 54
caramelized onion puree, charred frisee, black peppercorn sauce

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

FOR THE TABLE | 8

roasted root vegetables

garlic spinach

fingerling potatoes

caramelized onion potato puree

shishito peppers

mac & cheese

 

EXECUTIVE CHEF DAVID DRAKE | CHEF DE CUSINE BRETT CARRIERE

 

Desserts

Strawberry Pannacotta | 12
Local Strawberries, Pine Nuts, Balsamic Glaze, Lemon Sorbet

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

Nutella Bread Pudding | 9
Amaretto Sauce, Cinnamon Ice Cream

Churros |12
Chocolate Pot De Creme, Baileys Espuma

Pumpkin Cheesecake | 10
Cranberry Reduction, Chantilly Cream

Chocolate Marquise Cake  | 11
Vanilla Ice Cream, Hazelnut Praline

Artisan Cheese Selection  | 23
Fruit, Tomato Butter, Organic Honey

Sorbet / Ice Cream

Sorbets : Mango, Pear, Local Strawberry
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 

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    Xmas Eve Dinner Prix Fixe Dinner

$65 per adult

$30 for children ages 5-12 

Ages 5 and under complimentary. 

Not inclusive or tax and gratuity 


 

 

Appetizers

 

Burrata Salad

delicata squash, puffed wild rice, pickled shallot, maple mustard vinaigrette

Pear and Goat Cheese Salad

arcadian mixed greens, candied walnuts, champagne vinaigrette

Shrimp Cocktail

lemon, cocktail sauce, tabasco

Pork Belly

pickled vegetables, Asian pear, tamarind glaze

Local Mushrooms

soft polenta, ricotta salata, pickled shallot, garlic chips

Warm Crab Crostini

lemon, chive, parsley breadcrumbs

Grilled Octopus

papas bravas, frisee, sherry bacon dressing, castelvetrano olives, crispy fingerling

6 Oysters on the Half Shell

pickled horseradish, cocktail sauce

 

 

Entrees

Agnolotti

sweet potato cream, salsify, shallot, fried sage leaves, pecan crumble

Sea Scallops

celery root, black trumpet mushrooms, green apple, winter black truffle

Arctic Char

farro, caramelized fennel, smoked beets, kale, horseradish cream

Roasted Half Chicken

black barley, root vegetables, thyme chicken jus

Duck Breast

cornbread stuffing, red cabbage, lingonberry gastrique

Braised Short Rib

crispy goat’s milk polenta, charred onion, roasted baby carrots

NY. Strip Steak

potato pave, broccoli rabe, red wine sauce ($10 supplement)

 

 

Desserts

Apple Crostada

eggnog ice cream, golden raisin sauce

Chocolate Marquise Cake

vanilla ice cream, hazelnut praline

Nutella Bread Pudding

cinnamon ice cream, amaretto sauce

Pumpkin Cheesecake

cranberry reduction, chantilly cream

Assortment of Sorbet and Ice Cream

 

 

 

For Reservations Call
908-754-1222