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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

Grilled Swordfish | 25
Baby Bok Choy, Sea Beans, Ramp Coulis

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, Canary Melon, 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)


Grass Fed Strip Steak | 33
Black Kale, Parsnip Puree, Smokey Steak Sauce

Additional Sides:


StoneRose Kennebec Fries | 5

Parmesan Truffle Fries | 9
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 | 14

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

Yellowfin Tuna Salad | 13
Sweet Gem Lettuce, Cucumber, Grapefruit, Oranges, Coconut Vinaigrette, Seared Yellow Fin Tuna

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 | 6
Starters

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 | 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

Smoked Scamorza & Black Kale Dip|8
Melted Scamorza, Black Lacinato Kale, Served with Baguette & Crispy Pita

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

StoneRose Cheese Board | 14 & 19

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