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The Grounds

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Wood Oven Roasted Oysters Rockefeller
Fresh Atlantic coast oysters with a Pernod and spinach cream sauce. Topped with Asiago cheese and baked in our wood ovens.

Maryland Style Crab Cakes
Crab cakes made with blue crabmeat, fried and served with remoulade sauce.

Shrimp Cocktail
Four jumbo shrimp served with our homemade cocktail sauce.

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

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

Fresh Calamari
Pan seared fresh calamari with garlic, tomatoes, kalamata olives, fresh basil, banana peppers and scallions.

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

Vegetable Bruschetta
Homemade garlic toast topped with tomato, zucchini, yellow squash, red onion, capers, basil, kalamata olives and balsamic reduction.

Mussels al Pomodoro
One pound of Bang's Island Mussels tossed with garlic, basil and homemade marinara sauce.

Fresh Mozzarella and Tomatoes Caprese
Homemade mozzarella and fresh tomatoes with pesto and balsamic syrup.

Grilled Cajun Shrimp
Shrimp dusted with cajun rub then grilled. Served with homemade guacamole and our potato chips.

Soup of the Day

New England Style Chowder

Wood Baked Onion Soup

Misto Salad
Crisp Iceberg and Romaine lettuces tossed with shredded carrot, red onion and grape tomatoes in a Chianti Vinaigrette.

Panzanella Salad
A tomato bread salad tossed with Chianti vinaigrette, goat cheese, capers, kalamata olives, basil and fresh greens.

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

Caesar Salad with Wood Baked Croutons

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

White Four Cheese
Topped with mozzarella, gorgonzola, mascarpone cheese cooked until lightly browned. Dusted with a fine layer of grated parmesan.

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

Maple Sausage
A Stonehurst favorite with our ground maple sausage, mozzarella and smoked cheddar. Topped with fresh scallions.

Special Combo
Our Sourdough crust with marinara, hamburger, pepperoni, Italian sausage, green peppers, onions and mushrooms. Topped with mozzarella cheese.

Meatball
Homemade meatballs, with caramelized onion, garlic, roasted red peppers and mozzarella.

Roasted Wild Mushrooms and Goat Cheese
A thin layer of homemade white sauce topped with wild mushrooms, Vermont goat cheese then drizzled with cilantro pesto.

Entrées include: wood oven baked sourdough bread and focaccia with virgin olive oil, 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 Aged and Pit Smoked ..... Our House Specialty - 24
THE ULTIMATE! Aged and slow roasted for eighteen hours. Served with horseradish sauce. Also available charcoal grilled. With Portobello mushrooms add: $2.50 With caramelized onions add: $2.50 With Blue Cheese add: $2.50

Maine Lobster Baked with Seafood Stuffing - 28
Also available steamed - 26

Beef Wellington Open Faced - 28
Beef tenderloin roasted to medium-rare, topped with roasted mushrooms and served on top of puffed pastry. Served with our port wine demi glaze and herb butter.

Lamb with Fresh Rosemary - 24 ... 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.

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

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

Steak and Scallops - 26
An all natural seven ounce club steak grilled with citrus glazed scallops and garlic aioli.

Pan Seared Salmon - 22
Cooked how you prefer with a dollop of arugula pesto and crisp lemon vinaigrette.

Grilled Cajun Sea Scallops - 27
Jumbo sea scallops dusted with a Cajun spiced rub and grilled. Served with a mango-pineapple salsa.

Baked Haddock with Lobster Stuffing - 22
Lobster stuffed haddock with a sundried tomato and garlic cream sauce.

Muscovy Duck Breast - 26
Pan roasted Muscovy duck breast served medium-rare to medium. Topped with a raspberry and blackberry sauce accented with balsamic syrup.

Piccata Style Chicken or Veal - 22
Seasoned and floured chicken or veal escalope sautéed and served with a sauce made from the pan drippings, lemon, wine and capers. Served over house made fettuccine.

Marsala Style Chicken or Veal - 22
Seasoned and floured chicken or veal escalope sautéed with mushrooms, garlic, Marsala wine, finished with whole butter. Served over house made fettuccine.

Seafood Fettuccine - 26
Shrimp, mussels, scallops and lobster tossed with basil pesto and Roma tomatoes. Served over homemade fettuccine.

Potato Gnocchi - 24
Homemade potato gnocchi with marinated artichokes, roasted tomatoes, fresh basil, roasted garlic and olive oil.

Lobster Ravioli - 26
Homemade ravioli stuffed with fresh lobster, ricotta and parmesan. Served in a brancy tomato cream sauce with porcini mushrooms and anchovies.

Braised Boneless Short Ribs with Pappardelle - 24
Homemade black pepper pappardelle pasta. Served with braised short ribs, roasted shallots, garlic and cream.