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Dinner

Mains

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 Challah,
Served with Hand Cut Kennebec Fries & House Special Sauce


Wasabi Pea Crusted Yellowfin Tuna | 28

Wasabi Mash, Miso Vinaigrette, Daikon & Micro Green Salad

Braised Monkfish | 26
Preserved Lemon Sauce, Cucumber & Sweet Potato Mash

Bison Strip Steak | 28
Sweet Potato Mash, Red Wine-Shallot Marmalade & Kale

Duck Cavatelli | 16
Pistachio, Wild Mushrooms, Dried Cherries & Parmesan Cheese

Peppercorn Crusted Portabella | 15
Butternut Squash Risotto, Arugula Pesto, Kale & Micro Greens

Pan Seared Diver Scallops  | 26
 Blood Oranges, Saffron Yogurt, Veal Bacon, Chickpea Puree, & Spinach

Oven Roasted Free Range Chicken | 19

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


Wagyu Strip Filet | 32
Sun-Choke Mash, Smokey Steak Sauce, Brussel Sprouts and Micro Greens

Additional Sides:


StoneRose Kennebec Fries | 5

Parmesan Truffle Fries | 9
Butternut Squash, Wasabi, & Parsnip Puree | 5
Marinated Olives | 4
Seasonal Vegetables | 5


Menu and prices subject to change without notice.

Soups

Seasonal Soup | 6
Chef’s Daily Creation

French Onion Soup | 7
Served Traditionally with Gruyere Crouton


Salads

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 | 13

Mixed Field Greens, Frisee, Citrus Vinaigrette
& Fresh Cilantro Potato Strips

Yellowfin Tuna Salad | 13
Sweet Gem Lettuce, Cucumber, Naval Orange, Miso Vinaigrette, Seared Yellowfin Tuna

Tuscan Style Fresh Mozzarella
Caprese Salad | 11

Yellow & 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 | 6
Starters

Chef's Daily Flatbread | 11
Thin, Crispy Handmade Pizza Served with Arugula Salad

Sweet & Spicy Calamari | 12
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


Jumbo Lump Crab Cakes | 16
Arugula, Grapefruit and Red Onion Salad, Blood Orange Yogurt

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

Baked Fontina Board |9
Served with Fresh Baguette & Crispy Pita

Seasonal Vegetable Board | 9
 Local Fall Mushrooms, Freshg Peeled Piave Cheese, Zucchini, Green Onions and Seasonal Hummus

StoneRose Cheese Board | 13 & 18

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

Charcuterie Board | 12
Olives, Fig Jam, Toasted Baguette, & Fruit