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| 4

Unagi | 5

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 | 15

Raw

OYSTERS | 4 each 

Blue Point – New York

Sloop Point – Mantoloking, NJ

Sugar Shack – Rose Cove, NJ

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

Burrata | 16
Panzanella Salad, Kabocha Squash, Baby Kale, Pumpkin Seed, Apple Cider Vinaigrette

Crispy Pork Belly | 15
Spaghetti Squash Kimchi, Asian Pear, Scallion

Lacinato Kale Caesar | 12
Sourdough Croutons,Classic Caesar Dressing

Foie Gras Torchon | 18
Smoked Cherry Jam, Toasted Brioche, Orange Reduction

Local Green Salad  | 12
White Balsamic Vinaigrette, Shaved Radish, Sunflower & Poppy Seed Crumble

Warm Crab Crostini | 17
Crème Fraiche, Lemon, Chive, Herb Bread Crumbs

Shrimp Cocktail | 19
Cocktail Sauce, Lemon

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

 

 

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
Shrimp , Brussel Sprouts, Sun Dried Tomato, Lemon Butter

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

Barnegat Sea Scallops | 32
Sun choke, Apple Puree, Red Endive, Almond Crumble, Lardo

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

Pan Roasted Halibut | 32
Vegetable Sofrito, Eggplant Puree, Fried Zucchini Flowers

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

Angus Burger | 19
Aged White Cheddar, Confit Onions, Applewood Bacon, House-Cut Fries

Bone In Braised Short Rib | 39
Delicata Squash, Creamy Polenta, Fried Shallots

Dry Aged NY Strip Steak | 49
Potato Pave, Swiss Chard , Organic Carrots, Red Wine Bordelaise

Pekin Duck Breast | 38
Braised Red Cabbage , Forbidden Black Rice, Cipollini , Duck Jus

Grilled Skirt Steak | 32
Harissa, House-Cut Fries, Shaved Vegetable Salad

 

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

Celebrate Christmas Eve with the family at Stone House!

December 24th | 4pm-9pm

$65 per adult
$30 per child
Not inclusive of Tax and Gratuity 

 

APPETIZERS

Selection of Cheese & Charcuterie
Fig Jam, Fresh Seasonal Fruit

Seafood Platter
Selection of Oysters, Chilled Shrimp, Crab Claws

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

Crab Crostini
Creme Fraiche, Lemon, Chive, Herb Breadcrumbs

Pork Belly
Spaghetti Squash Kimchi, Asian Pear, Scallion

Winter Gem Salad
Goat Cheese, Pecans, Champagne Pear Vinaigrette

 

ENTREES

Roasted Half Chicken
Brick Pressed, Thyme Chicken Jus

NY. Strip Steak
Potato Pave, Red Wine Bordelaise Sauce

Roasted Pekin Duck Breast
Braised Sweet and Sour Red Cabbage, Duck Jus

Barnegat Sea Scallops
Sunchokes, Apple Puree, Red Endive, Almond Crumble

Faroe Island Salmon
Cauliflower Puree, Sherry Raisin Compote

Hand Cut Fettuccine
Forest Mushrooms, Pickled Pearl Red onion, Parmesan

 

SIDES

Garlic Spinach | Mashed Potatoes
Brussels Sprouts and Bacon | Roasted Root Vegetables | Mac and Cheese

 

DESSERTS

Chocolate Marquise Cake
vanilla ice cream, hazelnut praline

Nutella Bread Pudding
Amaretto Sauce, Cinnamon Ice Cream

Pumpkin Cheesecake
Cranberry Reduction, Chantilly Cream

Assortment of Sorbet and Ice Cream

Holiday Tasting Menu 
December 1 – December 31st
$85 per guest | $130 per guest with wine paring
Not inclusive of Tax & Gratuity

 

Amuse Bouche 

First

Trio of Brassica
smoked romanesco, pickled cauliflower, charred broccolini

Paired with 
Champalou, Vouvray, Loire Valley, 2017

Second

Grilled Swordfish
fregola, fennel wedges, puttanesca, micro herb salad

Paired with 
Poderi Luigi Einaudi, Dolcetto di Dogliani, 2015

Third

Pekin Duck Breast and Duck Confit
braised red cabbage, sweet potato puree,
charred cipollini, black forbidden rice

Paired with 
Torres, Celeste, Ribera Del Duero Crianza, 2015

Fourth

Chicken Roulade
game sausage, tabbouleh, carrot puree, charred turnips, sunchoke chips

Paired with 
Domaine Catherine le Goeuil,
Côtes du Rhône Villages Cairanne, 2013

Fifth

Caramelized Banana
banana cake, caramelia mousse, moroccan spiced ice cream

Paired with
Broadbent Rainwater Madeira

 

EXECUTIVE CHEF DAVID DRAKE | CHEF DE CUSINE ALEX PEREZ

New Year’s Eve Dinner

Ring in 2019 with us for one of our two seating’s!
4pm-6:30pm | $65 per guest
Not inclusive of Tax & Gratuity

9pm-11pm | $79 per guest
Not inclusive or tax and gratuity 

Complimentary Champagne Toast at midnight!

First Seating

Appetizers
Select One

Grilled Octopus
warm fingerling salad, chorizo, parsley, smoked paprika aioli

Winter Gem Salad
goat cheese, pecans, champagne pear vinaigrette

Torchon of Foie Gras  (supplement $10)
quince jam, toasted brioche, orange reduction

Fluke Crudo
puffed wild rice, black radish, gooseberries, yuzo creme fraiche

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

Jerusalem Artichoke Bisque
spiced candied chestnuts, black truffle

Lacinato Kale Caesar
caesar dressing, croutons

Warm Crab Crostini
lemon and chives, grilled sourdough

Main Courses
Select One

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

Lemon Sole Paupiettes
spinach, scallop mousseline, salsify, black trumpet, chive butter

Seared Scallops and Pork Belly
koginut mostarda, squash puree, lollipop kale

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

Pekin Duck Breast
forbidden rice, duck confit,braised red cabbage, sweet potato puree, duck jus

Braised Smoked Short Rib
delicata squash, creamy polenta, fried shallots

Cedar River Filet Mignon
roasted vegetables, collard greens, potato puree, red wine sauce

Duo of Aged NY Strip Steak and Lobster Tail Scampi (supplement $20)
duchess potato, broccolini, bearnaise sauce

Dessert
Select One

Chocolate Marquise Cake
vanilla ice cream, hazelnut praline

Three Cheese Cheesecake
raspberries, whipped cream

Pecan Squares
eggnog ice cream

Wild Berries
limoncello sabayon

Second Seating

Appetizers
Select One

Grilled Octopus
warm fingerling salad, chorizo, parsley, smoked paprika aioli

Winter Gem Salad
goat cheese, pecans, champagne pear vinaigrette

Torchon of Foie Gras (supplement $10)
quince jam, toasted brioche, orange reduction

Fluke Crudo
puffed wild rice, black radish, gooseberries, yuzo creme fraiche

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

Jerusalem Artichoke Bisque
spiced candied chestnuts, black truffle

Lacinato Kale Caesar
caesar dressing croutons

Warm Crab Crostini
lemon and chives, grilled sourdough

Mid Course
Trio of Sushi
-Salmone avocado
-Spicy Tuna
-Asparagus Avocado & Cucumber

Main Courses
Select one

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

Lemon Sole Paupiettes
spinach, scallop mousseline, salsify, black trumpet, chive butter

Seared Scallops and Pork Belly
koginut mostarda, squash puree, lollipop kale

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

Pekin Duck Breast
forbidden rice, duck confit,braised red cabbage, sweet potato puree, duck jus

Braised Smoked Short Rib
delicata squash, creamy polenta, fried shallots

Cedar River Filet Mignon
roasted vegetables, collard greens, potato puree, red wine sauce

Duo of Aged NY Strip Steak and Lobster Tail Scampi (supplement $20)
duchess potato, broccolini, bearnaise sauce

Dessert
Select one

Chocolate Marquise Cake
vanilla ice cream, hazelnut praline

Three Cheese Cheesecake
raspberries, whipped cream

Pecan Squares
eggnog ice cream

Wild Berries
limoncello sabayon