Appetizers

Today’s Soup

Caramelized Leek Tartlet 8.
With Crème Fraiche, Provençal Black Olive Vinaigrette and Chervil Salad
… add Smoked Salmon and Fried Capers 11.

Antipasti of Marinated Vegetables 8.50
with Chevre and Pesto Oil, Balsamic Reduction (Artichoke, Asparagus, Grilled Eggplant and Roasted Peppers)

Oysters “Of the Moment” (Market Price)
Chef’s Selection and Preparation

White Zinfandel Poached Shrimp Cocktail 10.
Chilled and Served with a Cocktail Sauce Jelly, Herbed “Common” Crackers and Frisée

Stonecroft Lobster and Crab Cakes 11.
with Lobster Oil and Creole Remoulade

Sake and Miso Broiled Salmon “Toro” 10.
Over a Sesame Wakame Seaweed and Cellophane Noodle Salad with Soy Reduction, Pickled Ginger and Wasabi Oil

Spicy “Peking Duck” Spring Roll 11.
with a Sweet and Sour Hoisin-Ginger Dipping Sauce, Asian Napa Cabbage Slaw

Salads

Basil and Lemon Marinated “Cherry” Mozzarella and Baby Tomatoes 9.
with Roasted Garlic Crostinis and Balsamic Reduction

Frisée Salad “Chapponade” 9.
with a Warm Apple Smoked Bacon and Sherry Vinaigrette, Granny Smith Apple, Roasted Garlic, Toasted Pecans and Croutons

Field Greens 4.50
with House Vinaigrette

Gorgonzola Salad 6.50
with Crispy Fried Onion

Stonecroft Caesar Salad 8.

Entrees

Grilled 12-ounce “Pub Style” Sirloin 28.
with Parsley-Garlic Butter, Cabernet Reduction, Roasted Idaho Potato Wedges and Honey–Lager Ketchup

Port-Soaked Filet Mignon “Sandwich” 29.
with Leeky Potato Cakes, Herb Roasted Tomato, Balsamic Grilled Vidalia Onions, Garlicky Spinach with a Port Wine and Gorgonzola Glace

Grilled 14-ounce Veal Loin Chop, 36.
Glazed with Chevre and served over a, Fingerling Potato and Spinach Hash with a Morello Cherry, Raspberry and Balsamic Sauce

Rack of New Zealand Spring Lamb 32.
Marinated in Cabernet and Rosemary, The Loin Grilled, Sliced and Served over the Braised Ribs with their Cooking Juices, Mashed Potato, Grilled Asparagus and Plum Tomato Relish

Ancho Chili Roasted Pork Tenderloin 25.
With Bourbon “Johnny Cake”, Whipped Sweet Potatoes with Vanilla, Buttered Sunburst Squash and a Lingonberry-Xeres Sweet and Sour Sauce

Five Spice Seared Duck Breast 26.
Black Lentil and Ginger Confit Pudding, Asparagus and Wild Mushroom Hash, Tangerine-Soy Glaze

Stonecroft Lobster (Market Price)
The Head: Baked Stuffed with Lobster Claw and Leg meat, Crab and Scallops
The Tail: Pan Braised in Chive Butter
Lobster Sherry Reduction, Corn and Chorizo Hash

“Best End” of Salmon Confit, 23.
Fleur De Sel, Shallot-Creamed Spinach and Sauce “Ratatouille”

Seared Shrimp and Spring Vegetables 20.
Chardonnay, Garlic and Extra Virgin Olive Oil over Lemon Pepper Fettuccine

Gorgonzola Raviolis 15.
in a Sun Dried Tomato and Pesto Cream with Toasted Pecans
… add Grilled Chicken 18

Desserts of the Moment

18% gratuity charged on parties of six or more.
Connecticut sales tax 6%. Please, no split checks; split entrée charge $5.
For the comfort of all our guests, cell phones are not allowed in the
Dining Room. You are welcome to step onto the terrace to use your phone.
THANK YOU AND BON APPETIT!