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Half
WHITE WINES Glass
Bottle
Bottle

MERRYVALE “STARMONT” SAUVIGNON BLANC, NAPA 17.5 33

LAKE SONOMA SAUVIGNON BLANC, DRY CREEK VALLEY 7 26

KING ESTATE PINOT GRIS, OREGON 8.5 32

COVEY RUN RIESLING, WASHINGTON 6 22

CONUNDRUM, CALIFORNIA 9.5 37

KENDALL JACKSON CHARDONNAY, CALIFORNIA 8 30

CAMBRIA "KATHERINE'S VINEYARD" CHARDONNAY, SANTAMARIA VALLEY 9.5 36

GLORIA FERRER BLANC DE NOIR, CALIFORNIA 18

SANTA MARGHERITA PINOT GRIGIO, ALTO ADIGE ITALY 23 44

CHATEAU ST. MICHELLE "INDIAN WELLS" RIESLING, WASHINGTON 34

KENWOOD CHARDONNAY, SONOMA 7 26

MURPHY-GOODE "ISLAND BLOCK" CHARDONNAY, ALEXANDER VALLEY 40

FERRARI-CARANO FUME BLANC, NAPA 7.5 28

KIM CRAWFORD SAUVIGNON BLANC, MARLBOROUGH, NEW ZEALAND 8 32

LOUIS JADOT POUILLY FUISSE, BURGUNDY, FRANCE 23 44

MASI MASIANCO PINOT GRIGIO, VENETO, ITALY 7.5 28

MOET & CHANDON, "WHITE STAR," CHAMPAGNE, FRANCE 19 68

VEUVE CLICQUOT, 46 88

KORBEL, BRUT, CALIFORNIA 7

CAKEBREAD CHARDONNAY, NAPA 32 60

Half
HOUSE WINES Glass
Bottle
Bottle

LA TERRE CELLARS, WHITE ZINFANDEL 5.8

LA TERRE CELLARS, PINOT GRIGIO 5.8

LA TERRE CELLARS CHARDONNAY 5.8

LA TERRE CELLARS MERLOT 5.8

LA TERRE CELLARS, CABERNET SAUVIGNON 5.8

Half
RED WINES Glass
Bottle
Bottle

SALENTEIN MALBEC, ARGENTINA 9 36

PARALLELE "45" RED BLEND, COTE DU RHONE, FRANCE 17 29

RAYMOND ESTATES "R" CABERNET SAUVIGNON, NAPA 36

MURPHY-GOODE CABERNET SAUVIGNON, ALEXANDER VALLEY 9 34

SILVERADO CABERNET SAUVIGNON, NAPA VALLEY 68

CAYMUS CABERNET SAUVIGNON, NAPA 102

RAVENSWOOD “VINTNERS BLEND” ZINFANDEL, CALIFORNIA 7 26

ROSEMOUNT ESTATE “DIAMOND” SHIRAZ, AUSTRALIA 7.5 28

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MERRYVALE STARMONT CABERNET SAUVIGNON, NAPA 10.5 40

RAVENSWOOD ZINFANDEL, SONOMA 17 32

KING ESTATE PINOT NOIR, OREGON 22 42

SEBASTIANI PINOT NOIR, SONOMA 8.5 32

PENFOLDS “BIN 389” CABERNET-SHIRAZ, SOUTHEAST AUSTRALIA 46

BENZIGER PINOT NOIR, SONOMA 38

LAROCHE SYRAH, LANGUEDOC ROUSSILLON, FRANCE 7 26

KENWOOD "JACK LONDON" CABERNET SAUVIGNON, SONOMA 25 47

FRANCISCAN "MAGNIFICAT" MERITAGE, NAPA VALLEY 39 75

CHATEAU ST. MICHELLE "ORPHELIN" RED BLEND, WASHINGTON 8 30

LE FOCAIE SANGIOVESE, TUSCANY, ITALY 7.5 28

SEQUOIA GROVE CABERNET SAUVIGNON, NAPA 58

SILVER OAK CABERNET SAUVIGNON, ALEXANDER VALLEY 98

LIBERTY SCHOOL "PASO ROBLES" CABERNET SAUVIGNON, CALIFORNIA 8 31

KENWOOD PINOT NOIR, RUSSIAN RIVER 18 34

STERLING MERLOT, NAPA 9.5 36

BLACKSTONE RESERVE MERLOT, SONOMA 8.5 32

NORTH BY NORTHWEST, NxNW, COLUMBIA VALLEY, WASHINGTON 48

GLORIA FERRER 8.5 32

SWANSON MERLOT, OAKVILLE 25 44

APPETIZERS
BRUSCHETTA
Fresh grilled garlic bread, topped with diced vine-ripe tomatoes, basil, infused olive
oil and aged parmesan cheese, served with our balsamic vinaigrette dressing 8

OAK GRILLED SHRIMP


Six large black tiger shrimp, herb basted on our Oak Grill, served with an avocado
basil dipping sauce and fresh garlic bread 9.5

FALCON’S FIRE WINGS


Mild or hot, with our fresh bleu cheese dressing, crisp celery and carrot sticks 8.5

HERITAGE ONION SOUP


Topped with a toasted crouton and melted Swiss cheese 5.5

EMERALD BAY CRAB CAKES


Maryland style crab cakes, blended spices, pan seared, served with remoulade
sauce and homemade corn relish 10

SEARED AHI TUNA


Sushi grade tuna, seared rare, served with fresh mixed greens and our sesame
ginger dressing
Double Portion 15.5
Single Portion 9

HOUSE SMOKED SALMON


Glazed with whole grain mustard and dill, served with chive aioli and crusty
baguette slices 9

OAK GRILLED QUESADILLAS


Fire roasted peppers and onions, colby and pepper jack cheese
with Oak Grilled chicken breast, tomato salsa and corn 11
with Oak Grilled steak and sautéed mushrooms 11

BAKED BRIE
French Brie, topped with fire roasted red peppers, fresh basil and infused olive oil,
served with seedless grapes and a fresh baked baguette 9.5

CLAM CHOWDER
Rich and creamy New England clam chowder loaded with ocean clams, farm fresh
potatoes, and served with oyster crackers
Cup 3.5
Bowl 4.5

BLEU CHEESE CHIPS 7.5

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House-made red, white and blue potato chips topped with a warm bleu cheese
aioli, bleu cheese crumbles and finshed with a balsamic reduction.

GARDEN FRESH ENTREE SALADS


OAK GRILLED STEAK SALAD
Oak Grilled tender choice steak, sliced thin, fresh field greens, red peppers, grilled
marinated portobello mushrooms and walnut pieces, finished with bleu cheese
crumbles and raspberry balsamic vinaigrette dressing 12

MEDITERRANEAN SALAD
A Mediterranean blend of kalamata olives, French beans, grape tomatoes,
cucumbers, mushrooms, pine nuts and feta cheese, served over a bed of fresh
baby field greens and spinach tossed with herb-vinaigrette
Half Portion 5
Full Portion 10
with an herb basted Oak Grilled chicken breast 12.5
with herb basted Oak Grilled black tiger shrimp, grilled or blackened salmon 16.5

GRILLED ASPARAGUS AND BRIE SALAD


Grilled asparagus, brie cheese and proscuitto ham served on a bed of fresh field
greens accented with grape tomatoes and finished with our house vinaigrette
dressing and flash fried, thinly sliced onion rings
Half Portion 5
Full Portion 10
with an herb basted Oak Grilled chicken breast 12.5
with herb basted Oak Grilled black tiger shrimp or salmon 16.5

VINE-RIPE TOMATOES & FRESH MOZZARELLA


Thick sliced vine-ripe tomatoes and fresh mozzarella nestled in a bed of crisp field
greens drizzled with balsamic reduction.
Half Portion 5
Full Portion 10

STONEWOOD CAESAR
Crisp romaine lettuce, tossed with our signature eggless caesar dressing,
homemade croutons and fresh grated parmesan cheese
8.5
with an herb basted Oak Grilled chicken breast 11
with herb basted Oak Grilled black tiger shrimp, grilled or blackened salmon 15

STEAKS & CHOPS


All items under Steaks & Chops are served with a choice of a house or Caesar salad or a cup of clam chowder and your choice of any
two sides: creamed spinach, fresh seasonal vegetables, garlic-mashed potatoes, baked potato, french fries or savory rice pilaf. Our
steaks are aged, hand cut, corn-fed, mid-western beef.

OAK GRILLED FILET MIGNON


Closely trimmed, tender center cut.
9 oz. 29
6 oz. 25

OAK GRILLED PORK CHOPS


Thick, center cut boneless pork chops marinated in a blend of citrus infused olive
oil, honey, soy and spices
Single Chop 17
Double Chop 21

OAK GRILLED SIRLOIN


Thick, center cut, seasoned and seared. 10 oz. 23

OAK GRILLED NEW YORK STRIP


Aged for tenderness and flavor.
16 oz. 30
Oscar any steak with steamed asparagus, tender crab meat and fresh hollandaise 4

Add herb basted shrimp, scallops or a combination of both to any entrée 7

Add sautéed button mushrooms to any entrée 4

SEAFOOD & MARKET FRESH FISH


Served with house or Caesar salad or cup of clam chowder, creamed spinach or fresh steamed seasonal vegetables and your

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choice of baked potato, garlic mashed potatoes, french fries or savory rice pilaf. Our Market Fresh Fish is a 9 oz. portion that
can be oak grilled or blackened.

SALMON
Fresh, cold water Atlantic salmon 20

TROUT
Boneless rainbow trout filet. 20

MAHI-MAHI
Tropical waters, mild flavor 21

GROUPER
Line caught, black grouper 25

EMERALD BAY CRAB CAKE PLATTER


Maryland style crab cakes, blended spices, pan seared, served with remoulade
sauce and homemade corn relish. 21

Oscar any market fresh fish with steamed asparagus, tender crab meat and fresh hollandaise. 4

We are dedicated to serving the freshest fish available. Consequently during specific times of the year certain species may not
be available. Please ask your server for fresh fish availability.

FISH & SEAFOOD SPECIALTIES


HERB ENCRUSTED GROUPER
Oven roasted, fresh black grouper glazed with balsamic vinaigrette and dusted with
herb bread crumbs. Served with savory rice pilaf, fresh steamed asparagus and
finished with a balsamic reduction. A lighter, 6.5 oz. portion of market fresh fish. 20

GINGER LIME SALMON


Fresh flame grilled Asian style salmon on a bed of crisp vegetable slaw drizzled
with a ginger lime sauce 15

OAK GRILLED TROUT WITH LEMON BUERRE BLANC


Fresh grilled trout topped with asparagus & sundried tomatoes, finished in a lemon
Chardonnay beurre blanc 17.5

OAK GRILLED SHRIMP AND SCALLOP SKEWER


Herb basted black tiger shrimp and cold water scallops flame grilled and served
over creamy corn risotto accented with a basil cream sauce. 15.5

SEARED AHI TUNA


A dinner portion of sushi grade tuna, seared rare, served with fresh mixed greens
and our sesame ginger dressing. 22

Add a house or Caesar salad or cup of clam chowder to any Fish & Seafood Specialty 3.5

Add a half portion of the Grilled Asparagus and Brie Salad, Mediterranean Salad, or Vine Ripe Tomatoes & Fresh
5
Mozzarella to any Fish & Seafood Specialty

CHEF’S SIGNATURE CREATIONS


GRILLED ROSEMARY & GARLIC LAMB CHOPS
Rack of lamb chops marinated with fresh rosemary and garlic, over garlic mashed
potatoes, served with a Cabernet demi-glace and fresh steamed asparagus 21

SALMON ALMONDINE WITH BLUEBERRY COMPOTE


Almond dusted salmon filet, brandied blueberry compote served with rice pilaf and
asparagus 17

OAK GRILLED SIRLOIN WITH A COGNAC PEPPERCORN SAUCE


Seasoned and seared sirloin over garlic mashed potatoes served with a Cognac
peppercorn sauce, crisp onion frizzet and fresh steamed asparagus 18.5

LOBSTER RAVIOLI WITH OAK GRILLED SHRIMP & SCALLOPS


Tender lobster ravioli in a sherry cream paired with shrimp and scallops over a bed
of fresh sautéed vegetables 22

OAK GRILLED FILET WITH PORTOBELLO RAVIOLI


A tender filet nestled on a bed of crisp onion frizette with portobello ravioli in a
Cabernet demi-glace and fresh steamed asparagus 25

Add a house or Caesar salad or cup of clam chowder to any Chef's Signature Creation 3.5

Add a half portion of the Grilled Asparagus and Brie Salad, Mediterranean Salad, or Vine Ripe Tomatoes & Fresh
5
Mozzarella to any Chef’s Signature Creation

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HOUSE SELECTS
OAK GRILLED HAMBURGER
Fresh hand packed, choice ground chuck with American, Swiss, colby or bleu
cheese. Served with fries and a pickle spear. 9.7

BLACKENED CHICKEN PASTA


Bowtie pasta, fresh baby spinach, asparagus and sundried tomatoes in a
chardonnay cream. 14.5

OAK GRILLED TENDERLOIN SKEWER


Beef tenderloin pieces skewered with Portobello mushrooms, zucchini wedges, red
and yellow bell peppers and Bermuda onions then marinated to accent the flavors
of the Oak Grill. Served over rice pilaf.
Single skewer 14
Double skewer 21

SCAMPI SHRIMP WITH SPINACH AND PASTA


Large black tiger shrimp, field fresh baby spinach, button mushrooms and Bermuda
onions, sautéed in a light scampi sauce, tossed with imported linguini. 15.5

CHICKEN POT PIE


Tender white chicken, fresh carrots, onions, mushrooms and peas, in a supreme
sauce, topped with a baked puff pastry 12.9

POT ROAST PLATTER


Moist and tender pot roast with garlic mashed potatoes and fresh steamed
seasonal vegetables 13.5

LEMON CHARDONNAY CHICKEN FLORENTINE


Tender breasts of chicken sautéed in a delicate citrus-caper chardonnay sauce
served over wilted spinach. Dusted with fresh grated mozzarella. Light and
nutritious for the active lifestyle 14.5

SADDLEBROOK CHICKEN
Sautéed breast of chicken, mushroom and shallot wine sauce, garlic mashed
potatoes and fresh steamed seasonal vegetables. 16

Add a house or Caesar salad or cup of clam chowder to any House Select 3.5

Add a half portion of the Grilled Asparagus and Brie Salad, Mediterranean Salad, or Vine Ripe Tomatoes & Fresh
5
Mozzarella to any House Select

SEASONAL FAVORITES
CARPACCIO 10
Choice tender beef sliced thin, drizzled with a Dijon aioli and accented by a balsamic reduction.
Complimented by arugula tossed lightly in olive oil and garnished with shaved parmesan and capers.
Chef’s wine recommendation: Gloria Ferrer Blanc de Noir, California $18.00 1⁄2 btl.

PORK SALTIMBOCCA 15
Pork tenderloin sautèed with Prosciutto ham and then topped with mozzarella cheese. Accented with a
sage cream sauce. Served with rice pilaf and mixed vegtables.
Chef’s wine recommendation: Le Focaie Sangiovese , Tuscany, Italy $8.50 gl./$32.00 btl.

DUCK CONFIT & BARTLETT PEAR SALAD 12


Tender roasted duck, crisp field greens, fresh juicy pear, and walnuts finished with bleu cheese crumbles
and a raspberry vinaigrette dressing.
Chef’s wine recommendation: Sebastiani Pinot Noir, Sonoma $8.50 gl./$32.00 btl.

GRILLED SWORDFISH BRUSCHETTA 18


Oak grilled swordfish served over rice pilaf and topped with garden-fresh tomato basil bruschetta, then
lightly drizzled with a rich balsamic reduction.
Chef’s wine recommendation: Masi Masianco Pinot Grigio, Veneto, Italy $7.50 gl./$28.50 btl.

TIRAMISU 5
Coffee liqueur infused lady fingers topped with a creamy mascarpone cheese and dusted with imported
cocoa powder.

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