Stonehurst Manor

Happy New Year From The Staff Of Stonehurst Manor!

Please Note:
First Seating: 6pm – $48 pp
Second Seating: 9pm – $58 pp


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

Trio of Mousses
Savory Herb, Smoky Salmon and Beef Mousses, Coarse Mustard, Croutons & Crackers.

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.


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


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


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.

Orange and Elderflower Duckling
Slow cooked Confit style for tenderness, then Roasted to order. Glazed with Blood Orange, St. Germaine and Balsamic.

Peppered Filet Mignon & Stilton Butter
Lightly seasoned and grilled to your desire, Ramos Pinto Port Wine Demi, Stilton Butter and Frizzled Leeks.

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

Ginger-Cured Pork Tenderloin
Cured for tenderness and flavor, Roasted and served sliced with Citrus Mint Demi-Glace.


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 Bomb
Warm Chocolate Bomb stuffed with Raspberry; topped with Vanilla Ice Cream, Whipped Cream and Cherry Sauce.