Stonehurst Manor
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Happy New Year From The Staff Of Stonehurst Manor!

Please Note:
First Seating: 6pm – $48 pp
Second Seating: 9pm – $58 pp
Manor’s annual Fireworks display is planned for 5:00 pm. A nice bonus for first seating diners.

Appetizers

Shrimp Cocktail
The Classic! Jumbo Tiger Shrimp gently poached and served with Spicy Cocktail Sauce & Lemon.

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

Lobster & Wild Mushroom Fritters
Lobster, Porcini and Chive deep-fried and served over Roasted Tomato Cream and shaved Parmesan.

Warm Grilled Vegetable Napoleon
A Stack of Grilled Marinated Vegetables, Manor Made Mozzarella, Spicy Pomodoro, Balsamic Reduction & Basil.

Lobster Bisque
Perfectly smooth & Aromatic, loaded with Lobster, Roasted Red Pepper, Chive Oil, Parmesan Tuile.

Salad

Roasted Beet Balsamico
Baby Arugula lightly dressed in Honey Balsamic Vinaigrette, sweet Roasted Beets, Herbed Chalab Farms Chevre Truffle and candied Pecans.

Intermezzo

Blueberry-Thyme and Lemon Shooter
A refreshing shot of intense Lemon, Blueberry & Thyme to cleanse the palate.

Entrees

Aged and Pit-Smoked Prime Rib of Beef
THE ULTIMATE! Smoked with Oak Wood. Served with au jus and creamy horseradish cream.

Herb Roasted Halibut
Pan-roasted Halibut with Fresh Herbs, Roasted Tomatoes and Green Thumb Farms’ Fingerling Potatoes.

Porcini-dusted Veal Chop
Juicy Bone-in Veal Chop, pan-seared to order over Herb Risotto Cake and Wild Mushroom Demi-Glace.

Cherry Glazed Duckling
Crispy half roasted duckling, cooked confit style and glazed in sweet Cherries & Champagne.

Porcini-dusted Grilled Pork Chop
Juicy Bone-In Pork Chop, Grilled to order over Gorgonzola Polenta and Wild Mushroom Demi-Glace.

Tri-Peppered Filet Mignon & Stilton Blue Cheese Butter
Lightly seasoned and grilled to your desire, Ramos Pinto Port Wine Demi, Stilton Butter and Frizzle Leeks.

Prosciutto-Wrapped Shrimp and Jumbo Scallops
Fresh Shrimp and Scallops, wrapped in Prosciutto, pan-seared and served over Truffled Mashed Potatoes.

Veal Osso Bucco
Slow-Braised for tenderness and flavor, served with Roasted Vegetables.

Dessert

Irish Coffee Cream Cheesecake
Espresso Cheesecake, Bailey’s Chocolate Truffle and Ghiradelli Chocolate Sauce.

Pear and Almond Tart
Sweet Frangipane topped with roasted, sliced Pear in crisp tart shell, Sauce Anglaise.

Trio of Ice Cream in Profiterole
A giant Cream Puff, stuffed with three scoops of ice cream, afloat in Bittersweet Chocolate Ganache.

Black Forest Roulade
Chocolate Cake Roll stuffed with Raspberry and Buttercream, topped with Vanilla Ice Cream & warm Cherry Sauce.