Your Subtitle text



Braised Beef Short Ribs Over Mac & Cheese | 24
Braised Grass Fed Beef Short Ribs with Market Vegetable & Classic Homemade Mac & Cheese

Local Pan Roasted Pork Chop | 25
Citrus/Basil Gremolata, Served with Parsnip Puree, Spinach & Pecorino Romano

StoneRose Burger | 14

Premium Gold Angus Beef, House Bacon, Onions & Cooper Sharp on Toasted Brioche,
Served with Hand Cut Kennebec Fries & House Special Sauce

Wasabi Pea Crusted Yellowfin Tuna | 28

Wasabi Mash, Miso Vinaigrette, Daikon & Micro Green Salad

Roasted Veal Chop | 29
Smoked Paprika Rub, Parmesan Tuille, Sunflower Risotto, Asian Pear

Potato Gnocchi| 16
Squash Butter, Black Kale, Chanterelles

Peppercorn Crusted Portabella | 16
Sunflower Risotto, Beet-Rhubarb Sauce, Green Beans

Pan Seared Diver Scallops  | 26
Sunflower Risotto, Asian Pear, Peach Saffron Sauce, Market Vegetable

Oven Roasted Free Range Chicken | 19

Locally Raised Chicken Breast with Baby Carrot, Citrus Mash & Au Jus
(sourced locally from Lancaster, PA)

Pan Seared Mahi Mahi | 25
Grilled Peaches, Sweet Chili Sauce, Parsnip Puree, Green Beans

Additional Sides:

Wasabi Mashed Potatoes or Parsnip Puree | 5
Seasonal Vegetables | 5

Menu and prices subject to change without notice.


Seasonal Soup | 6
Chef’s Daily Creation

French Onion Soup | 7
Served Traditionally with Gruyere Crouton


StoneRose Salad | 9
Mixed Field Greens, Wisconsin Sharp Cheddar, Candied Pecans, Apples & Cider Vinaigrette

Caesar Salad | 9
Baby Romaine Leaves, Fresh Peeled Piave Cheese, Creamy Caesar Dressing & Dark Pumpernickel Croutons

Crab, Avocado & Roasted
Pepper Salad | 14

Super Lump Crab Meat, Fresh Avocado, Mixed Greens, Citrus Vinaigrette & Cilantro Potato Strips

Watermelon Salad | 9
Arugula, Toasted Almonds, Goat Cheese, Watermelon, White Balsamic Reduction

Tuscan Style Fresh Mozzarella
Caprese Salad | 11

Red Tomatoes, Tuscan Style Fresh Mozzarella, Sorel, Basil Oil, Smoked Sea Salt, White Balsamic Reduction

Golden Beet & Goat Cheese Salad
| 9
Mixed Field Greens, Roasted Beets, Spiced Walnuts, & Blueberry White Balsamic Vinaigrette

Add to Any Salad
add Grilled Chicken | 4
add Salmon | 6
add Scallops | 6
add Tuna | 7


Short Rib Flatbread | 15
Braised Grass Fed Short Ribs, Homemade Mac & Cheese, Au Jus Reduction, Scallions, Parmesan Tuille

Chef's Daily Flatbread | 13
Thin, Crispy Handmade Pizza Served with Arugula Salad

Sweet & Spicy Calamari | 13
Sweet & Spicy Chili Glaze, Shredded Carrots, Serrano Peppers, Scallions, Sesame Seeds, & Black Mayo

Mussels & Chorizo | 13
Steamed in White Wine-Garlic Broth,
Accompanied with Fresh, Warmed Baguette

Pan Seared Scallops | 16
Quail Egg, Carrot Puree, Ruby Red Grapefruit

Short Rib Over Mac & Cheese | 11
Braised Grass Fed Beef Short Ribs with Roasting Au Jus

Parmesan Polenta Fries
Crispy Fried Polenta, Served with Roasted Garlic Sauce, & Parmesan Tuille

Seasonal Vegetable Board | 9
Grilled Portobello, Eggplant, Baby Leeks, Zucchini, White Bean Herb Spread

StoneRose Cheese Board | 15 & 19

3 or 5 Imported Cheeses, Candied Pecans, Grapes, Truffle Honey, Apples, & Toasted Baguette

Signature Fries
Duck Fat Fries 9
Thin Cut Kennebec Potatoes, Rendered Duck Fat
StoneRose Fries | 5
Hand Cut Kennebec Potatoes, Served with House Remoulade
Parmesan Truffle Fries | 9
Hand Cut Kennebec Potatoes, White
Truffle Oil, Grated Parmesan Cheese
Melted Cheddar Sauce | 4
Truffle Aioli 4
Smokey Short Rib Jus 2.5