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

Please Note:
First Seating: 6pm – $55 pp
Second Seating: 9pm – $65 pp
Dinner Includes: Choice of Appetizer, Salad, Choice of Entree with Wood-Fired Oven-baked Sourdough Bread, Seasonal Vegetable, Starch, Dessert, Coffee and Tea.


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

Parmesan & Herb Risotto Croquettes
Crispy yet creamy croquettes served over a chunky grilled vegetable ratatouille.

Wild Mushroom Crostini
Crisp Crouton topped with Wild Mushroom Duxelle and Mozzarella, drizzled with Balsamic Reduction.

Spicy Crab Dip
A warm blend of lump crab, Pepperjack Cheese and cream, served warm with croutons for dipping.

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


Roasted Beet Balsamico
Baby Arugula lightly dressed in Honey Balsamic Vinaigrette, sweet Roasted Beets, Vermont Creamery Chevre and candied Pecans.


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

Blackened Swordfish
Rubbed lightly in Cajun spice and pan-blackened, served over Sweet Potato Hash with Vanilla Bean Beurre Blanc.

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

Wild Mushroom Ravioli with Veal & Spinach
Our own Ravioli and Veal Scaloppini, tossed with wild Mushrooms and Roasted Shallot-Spinach Cream.

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.

Linguine del Mar
Shrimp, Scallops, Lobster & Baby Clam over black linguine with red pepper, garlic, fresh herb and lemon.

Pork Shank Osso Bucco
Slow-Braised for tenderness and flavor, served with Thyme-Roasted Vegetables & Fingerling Potatoes.


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.