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.

MENU

  • Brunch
  • Starters
  • Main Course
  • Dessert
  • New Year's Eve
  • XMas Eve Dinner

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

New Year’s Eve at the Stone House

Ring in 2020 with us!

New Year’s 2019

First

Octopus

roasted sunchoke, calabrian chili aioli, castelvetrano olive, frisee

Pear and Goat Cheese Salad

arcadian greens, candied walnut, chamagne vinaigrette

Torchon of Foie Gras

persimmon jam, sour orange reduction, toasted brioche

Shrimp Cocktail

lemon, cocktail sauce, tabasco

Burrata

roasted beets, pomegranate, spiced pumpkin seed, baby kale, balsamic

Roasted Cauliflower Soup

wild rice, caper, roasted apple, pickled cauliflower

Lacinato Kale Caesar

anchovy, parmesan, brioche croutons

Warm Crab Crostini

lemon, chive, parsley breadcrumbs

Second

Tuna Poke

marinated cucumber, avocado, white soy, sesame, togarashi, pickled ginger vinaigrette, lotus chip

Main

Agnolotti

sweet potato cream, salsify, red pearl onion, fried sage, pecan crumble

Black Bass

cauliflower couscous, swiss chard, leek, warm brown butter caper vinaigrette

Sea Scallops

mushroom risotto, asparagus, pear onion, Herb sauce

Half Chicken

black barley, root vegetables, thyme jus

Duck Breast

roasted brussels sprouts, Faro, kabocha squash puree, cranberry mostarda

Short Rib

carrot puree, roasted shallot, crispy polenta, king trumpet mushroom

Filet Mignon

roasted salsify, baby carrots, aligot potatoes, bordelaise sauce

Aged NY Strip Steak and Seared Foie Gras

truffle-scallop potatoes, roasted broccolini, Brown Butter bearnaise supplement $20

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

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 

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

FOOD GALLERY