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Wood Oven Roasted Oysters
Fresh Atlantic coast oysters stuffed with Asiago cheese, spinach, garlic and lemon. Baked in our wood oven.

Crab Cakes
Blue crabmeat, simply prepared with horseradish aioli, lemon and arugula

Lobster Beggars Purse
Lobster meat mixed with mascarpone cheese and chives, wrapped in puff pastry. Served on a sherry lobster cream.

Shrimp Cocktail
Four jumbo shrimp served with our house made cocktail sauce.

Calamari
Fried calamari rings tossed with toasted garlic, fresh lemon, pepperoncini and a touch of chili flakes. Also available with housemade marinara for dipping.

Scallops Wrapped in Bacon
Fresh sea scallops wrapped in bacon and maple glazed. Served with fennel and apple salad.

Pizza Sampler
A six inch pie made from your selection of any one of our regular pizzas.

Wild Mushroom Crostini
An array of wild forest mushrooms tossed with shallots, fresh chives and truffle butter. Served over a grilled garlic crouton.

Thai Vegetable Spring Rolls
Vegetable spring rolls with soy lime dipping sauce and pickled ginger.

Artichoke and Spinach Dip
A creamy dip made with fontina and Asiago cheese. Served with our wood fired parmigiano flat bread.

Soup of the Day
Your server will describe tonight’s special.

New England Style Chowder
Classic New England fare. We vary the chowder daily. Your server will describe tonight’s special.

The Manor Salad
Assorted lettuce greens topped with macerated dried fruits, toasted pumpkin seeds and drizzled with cider vinaigrette.

Chop House Salad
Wedge of iceberg, red onion, tomatoes, apple wood smoked bacon and Great Hill Blue Cheese.

Caesar Salad with Wood Baked Croutons

We use organic milled flour with the time honored method of Napoli.

Margherita
The Queen of pizza. Marinara sauce, mozzarella cheese and fresh basil.

Four Cheese
Aged provolone, mozzarella, ricotta and Pecorino Romano with a touch of olive oil, chili flake and oregano.

Classic Pepperoni
Even the most sophisticated pizza lovers occasionally succumb to this classic topping.

Maple Sausage
House made ground pork sausage with maple syrup, sage, fennel, onions, and mozzarella.

BBQ Chicken
Tender toasted chicken, Bermuda onion, cob smoked bacon and homemade BBQ sauce.

Cheese Steak
Thinly shaved prime rib with caramelized onion, red peppers and Jamaican steak sauce. Topped with a blend of cheddar and mozzarella cheeses and sprinkled with crisp fried garlic.

Meat Lover’s
Fennel sausage, pepperoni, smoked prosciutto and mozzarella cheese.

Spinach, Feta Cheese
A white pizza made with spinach, feta cheese and tomato with kalamata olives.

All entrées include: wood oven baked bread, seasonal vegetable and choice of today’s rice, creamy polenta or garlic mashed potatoes.

Pick any Two Appetizers as an Entrée - 22
Served with house salad.

Prime Rib of Beef Ages and Pit Smoked ..... 1/2 Pound - 20 or 3/4 Pound - 24
THE ULTIMATE! Smoked with oak wood. Served with horseradish sauce. Also available charcoal grilled. With Portobello mushrooms add: $2.00 With caramelized onions add: $1.50 With Blue Cheese add: $2.50

Stonehurst Wellington - 28
Our version of a classic! Beef tenderloin roasted to medium-rare, topped with roasted mushrooms and baked in puffed pastry. Served with our port wine demi glaze.

Steak "Diane" - 28
A 3/4 pound aged New York sirloin with a traditional "Diane" sauce of mushrooms, brandy and garlic. Also available without "Diane" sauce for 26

Coquille St. Jacques - 24
Scallops with mushrooms, sherry wine and Gruyère cream sauce.

French Dip - 18
Our version of this classic. Shaved prime rib, caramelized onion and gorgonzola cheese. Served on our wood fired bread with our shoe string fries.

Baked Stuffed Shrimp - 24
Oversized Gulf shrimp stuffed with a bountiful seafood stuffing and topped with a lemon garlic butter.

Smoked Braised Beef Short Ribs - 20
One and a half pounds of all natural beef, brined, smoked and slowly braised with aromatic vegetables and a hint of red wine vinegar.

Sirloin and Scallop - 28
Grilled Bistro Filet and Sea Scallops. Served with oven dried tomatoes and smoked bacon chutney.

Cedar Plank Roasted Salmon - 22
Salmon baked on a cedar shingle with soy honey mustard glaze.

Seafood Newburg - 26
A plethora of seafood in a sherried lobster cream served over a delicate pastry.

Baked Haddock with Lobster Stuffing - 20
Lobster stuffed haddock with a sundried tomato and garlic cream sauce.

Duckling with Raspberry - 24
Slow roasted free range duckling with a raspberry balsamic sauce.

Stuffed Brandied Apple Chicken - 20
A statler chicken breast with prosciutto, cheddar cheese and then baked. Topped with a brandied apple cream sauce.

Lamb with Fresh Rosemary - 22
This is the best lamb you'll ever taste!! A fresh domestic lamb shank braised with celery, onions, carrots, mushrooms, bay leaves, rosemary, thyme, beef stock and red wine. Served with a sauce made from fresh vegetables and Madeira wine.

Veal with Crab Meat and Asparagus(Oscar) - 22
Scallops of breaded veal sautéed in butter, topped with crabmeat and asparagus. Crowned with hollandaise.

Pork Schnitzel - 22
Thin medallions of pork breaded then sautéed in butter with lemon, capers, anchovies and fresh parsley.

Cheese Fondue for Two - 32 ... Add 16 for each additional person
A delicious blend of Gruyère and Emmentaler Swiss cheese with a hint of kirsch, wine and garlic. Served with baby potatoes, soft pretzel and French bread for dipping.

Lobster Ravioli -22
Lobster ravioli with caramelized fennel, onion and a Sambuca tomato cream sauce

Gorgonzola Ravioli - 20
Gorgonzola filled pasta served with caramelized butternut squash, shitake mushrooms, sage and sliced garlic with Madeira wine.