Stonehurst Manor
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Stonehurst Manor Christmas Day Menu

Hours of service from 3:30pm – 8pm.

Appetizers

Shrimp Cocktail – 10
Jumbo Tiger Shrimp gently poached and served with Spicy Cocktail Sauce and Lemon.

Smoked Beef Tenderloin Crostini – 10
Garlic Herb Croutons, Horseradish Cream, Slices of Smoked Tenderloin and Tomato Bruschetta.

Scallops Wrapped in Bacon – 10
Crispy bacon-wrapped Sea Scallops, glazed with Maple, over Apple-braised Cabbage and shaved Fennel.

Raspberry & Brie en Croute – 10
Warm brie wrapped in delicate Puff Pastry served over Raspberry-Port Reduction.

Butternut Bisque and Roast Apple – 6
Perfectly smooth and sweet Butternut puree topped with Roasted Apples and Candied Pecans.

Salad

Baby Greens – 8
Assorted baby greens dressed in Cherry Bourbon Vinaigrette, Vermont Creamery Chevre, macerated Cherries and crispy Bacon.

Entrees

Maple-Brined Turkey – 26
Brined with Pure Maple Syrup and roasted, Dried Fruit and Andouille Stuffing and Giblet Gravy

Aged and Pit-Smoked Prime Rib of Beef – 32
THE ULTIMATE! Smoked with Oak Wood. Served with au jus and creamy Horseradish Sauce.

Seafood Cioppino – 28
Haddock, Shrimp, Scallops, Mussels and Lobster sauteed with Garlic and Onion, in Tomato-Fennel Broth. Served with Risotto Cake and Roasted Garlic Croutons.

Cranberry & Blood Orange Duckling – 26
Slow cooked Confit style for tenderness, then Roasted to order. Laced with sweet Blood Orange & Cranberry Glaze.

Roast Faroe Island Salmon – 26
Pan-seared then roasted, topped with a Champagne Citrus Beurre Blanc.

Lamb with Fresh Rosemary – 28 …This is the best lamb you’ll ever taste!
Domestic Lamb Shank braised with vegetables, red wine and Madeira. Served off the bone with sauce Bordelaise and Crispy Fried Leeks.

Porcini-Crusted NY Sirloin – 30
A 3/4 pound Aged New York Sirloin, crusted in earthy Porcini mushroom and grilled to perfection and adorned with wild mushroom demi-glace.

Roast Butternut Squash Ravioli with Winter Vegetables – 26
Hand-made squash ravioli with creamy ricotta, tossed with Caramelized Root Vegetables in Sage Maple Cream.

Veal Oscar (with Crabmeat and Asparagus) – 27
Lightly breaded Veal sauteed in butter, topped with Crab and Asparagus. Crowned in Hollandaise Sauce.

Desserts

Seasonal Desserts to be offered

Children’s Menu (for ages 12 years and younger)

Prime Rib – 12
Served with vegetable and potato.

Pasta Tubes – 9
Served with marinara sauce.

Chicken Fingers – 9
Served with vegetable and potato.

Turkey – 12
Served with vegetable and potato.

DESSERT – 4
Kiddie Sundae.