|
Dining
at the Old Stone Inn
Dining
has always been an integral part of the Old Stone Inn experience. For
many years guests were served family-style at large lazy-susan tables.
Now-a-days you will be seated at a private table and attended to in the
best fine dining tradition by our
friendly, experienced and knowledgeable staff. Compliment your dinner
with one of
our carefully chosen wines or your favorite cocktail from our
full-service bar. It's truly a dining experience not to be missed.
Our menu
includes a broad assortment of
appetizers, salads and entrees as well as a number of small-plate
entrees for the lighter appetite. Dinner
is served Monday through Saturday evenings with seating from 5:30
until 7:30 during the week and until 8:00 on Friday
and Saturday. Reservations are strongly suggested. Dress is casual.
.
APPETIZERS
Sesame Seared Tuna
Fresh Ahi tuna rolled in black sesame seeds and pan seared. Served with Wasabe, soy sauce and sesame seaweed.
eleven dollars
Baked Portabella Mushroom
With roasted peppers and goat cheese. Served on a bed
of tomato basil sauce.
nine dollars
Shrimp Scampi
Sauted shrimp with garlic, tomato and lemon.
ten dollars Spinach
and Artichoke Triangles
Spinach, artichoke and cheese baked in filo. Served with
a creamy cheese sauce.
ten dollars
Petite
Crabcakes
Three mini-crabcakes on a bed of spring greens. Served with remoulade
sauce.
ten dollars
Piroshkis
Two light and flaky puff pastries filled with spicy ground beef and
sausage and then baked. Served with bearnaise sauce.
seven dollars
Pecan
Baked Brie
Mild French brie sprinkled with pecans and baked until it's warm and
creamy. Drizzled with raspberry coulis and served with crackers.
seven dollars
Soup
of the Day
An ever-changing selection of wholesome soups made fresh daily in our
kitchen.
seven dollars
SALADS
Spring
Greens Salad
Mixed baby greens with dried cranberries and pecans. Served with
your choice of house madebleu cheese or vinaigrette dressing.
six dollars
Caesar
Salad
Fresh romaine lettuce with our own house made Caesar dressing, homemade croutons,
Kalamata olives and fresh Parmagiano cheese.
seven dollars
with grilled chicken breast: add
six dollars
SMALL PLATE ENTREES
Eggplant
Parmesan
Fresh eggplant breaded and baked and served over a tomato basil sauce
and topped with parmesan and provolone cheese.
fourteen
dollars
Chicken
Picatta
Thinly sliced chicken breast sauteed with mushrooms, capers, lemon and
white wine.
sixteen dollars
ENTREES
Filet
of Beef
Pan seared 8 oz. filet of beef cooked to your preference.
Served with your choice of a brandied peppercorn or bearnaise sauce.
twenty eight
dollars
Lamb
Shank
Slow roasted lamb shank with tomatoes, carrots, onions and herbs served
over whipped potatoes with mirapoix sauce.
twenty eight
dollars
Herb
Pork Tenderloin
Pan seared pork tenderloin with herbs and Dijon mustard.
Served with shallot sauce and mango chutney.
twenty five
dollars
Old
Stone Inn Crabcakes
Two lump crabcakes, lightly seasoned, pan grilled. Served with lemon
remoulade.
twenty five
dollars
Baked
Atlantic Salmon
Salmon filet served with a sweet and spicy chili glaze and steamed
rice.
twenty five
dollars
Crispy
Butterflied Trout
Boneless butterflied trout dusted with flour and herbs then pan fried
in olive oil and garnished with lemon remoulade and fried capers.
twenty two
dollars
Angel
Hair Primavera
Angel hair pasta with tomatoes, scallions and mushrooms in a creamy
marinara sauce. Topped with fresh parmesan cheese.
sixteen dollars
with shrimp: add seven
dollars with chicken
breast: add
six dollars
Penne
with Seafood
Penne pasta with shrimp, garlic and red pepper flakes with marinara
sauce and fresh parmesan cheese.
eighteen
dollars
DESSERTS
six dollars
White
Chocolate Bread Pudding
Served with warm Bananas Foster Sauce
Chocolate
Molten Lava Cake
Warm, fudgy chocolate cake with a creamy chocolate center.
Served with a scoop of strawberry ice cream.
Mousse
Chef's flavor of the week served in an almond lace basket.
Creme
Brulee
Traditional creme brulee. Always a favorite.
New
York Cheesecake
Served with strawberry sauce.
Lemony
Lemon Tart
Served with raspberry coulis.
Menu
selections and pricing subject to change without notice.
|
