BlueStone Restaurant

white cheddar, mozzarella, bacon, red onion, bell peppers 16

red tomatoes, Parmesan, mozzarella, basil pesto, onion 14

crispy stuffed wontons,bleu-ranch and tangy, Thai dipping sauces 10

1 pound P.E.I. mussels, white wine, butter, parsley, Italian bread 12

fresh cut, ash fried, a mist of sesame and, Thai style dipping sauce 15

jumbo lump crab meat, shallots, chives, garlic, lemon beurre blanc 18

dusted and fried in rice flour with sweet shishi sauce 9

Cajun seasoned, cusabi, pickled ginger, cucumber salad 12

eight vegetables, house spices (a little heat) 8

a touch of sherry 9

please ask your server for details mkt.

warm brown sugar bacon, romaine and baby greens, pecans, grape tomatoes, honey mustard dressing 10/13

fried goat cheese medallions, toasted pine nuts, strawberries, pesto vinaigrette, balsamic glaze 10

mixed greens, marinated red beets, fresh goat cheese, toasted hazelnuts, red beet citrus vinaigrette, balsamic glaze 10

romaine, house dressing, croutons, Parmesan cheese 8/10

tail, claw and knuckle meat stued into toasted Stone Mill roll, lobster cream dipping sauce 38

potato roll or crackers, cocktail or tartar 26

5 oz. fried crab cake, shrimp salad, bacon, lettuce, tomato, brioche 29

grilled tenderloin medallions, mesclun greens, tomatoes, cucumbers, Danish blue cheese, Tabasco onions, brandy-horseradish vinaigrette 25

lemon pesto marinated, pan seared skin-on, cous cous salad, spinach, arugula, red grapes, bell peppers, red onion, white balsamic vinaigrette 27

sesame crusted and ginger glaze, blackened with cucumber-wasabi, served with vegetable fried rice 24

chopped romaine, avocado, tomatoes, BlueStone bacon, blue cheese, lemon-Dijon vinaigrette 22

a little kick from teriyaki and soy glaze, grilled, served with vegetable fried rice 21

cured peppered ham, salami, pepperoni, sharp provolone, olives, pepperoncini, tomatoes, onion, romaine, creamy Italian dressing 19

house sauce, lettuce, tomato, flour tortilla 18

shrimp, fish, mussels, potatoes, zesty tomato and vegetable broth, Italian bread 19

brioche, warm sliced house turkey, fontina cheese, red onion, cranberry coulis 18

Australian lamb, sweet onion marmalade, Swiss, arugula, toasted brioche 16

fried shrimp, salsa, cilantro purée, mangomole, feta 16

egg dipped pan sautéed chicken breast, white wine, lemon juice, asparagus and rice 16

grilled mojo pork belly, peppered ham, Swiss cheese, dill pickles, chipotle dijonese, toasted Italian bread 16

two fried breasts, tangy-sweet sauce with a lil’ kick, lettuce,tomato, crispy onions, toasted brioche 16

light curry dressed chicken breast, celery with dried cranberries, onion, mayo, lettuce and tomato on toasted ancient grain bread 14

half pound on grilled brioche 15 bacon or cheese add $1

white cheddar, mozzarella, bacon, red onion, bell peppers 16

red tomatoes, Parmesan, mozzarella, basil pesto, onion 14

crispy stuffed wontons, bleu-ranch and tangy, Thai dipping sauces 11

1 pound P.E.I. mussels, white wine, butter, parsley, Italian bread 13

fresh cut, ash fried, a mist of sesame and, Thai style dipping sauce 16

jumbo lump crab meat, shallots, chives, garlic, lemon beurre blanc 19

dusted and fried in rice flour with sweet shishi sauce 10

Cajun seasoned, cusabi, pickled ginger, cucumber salad 13

crab, scallops, shrimp, three cheese blend, crispy pitas 15

lump crab, house spices, a little heat 8

lump crab, dash of sherry 9

mixed greens, marinated red beets, fresh goat cheese, toasted hazelnuts, red beet citrus vinaigrette, balsamic glaze 10

romaine, shaved Parmesan, sourdough croutons 10

warm brown sugar bacon, baby greens, pecans, tomatoes, honey mustard vinaigrette 10 / 13

fried goat cheese medallions, toasted pine nuts, strawberries, pesto vinaigrette, balsamic glaze 10

14 ounce center cut Black Angus, house rub, lemon scented asparagus, buttermilk-chive mashed potatoes 59

eight ounce center cut, braised mixed mushrooms, lemon scented asparagus 52

twin cakes with roasted potatoes, Vietnamese Brussels sprouts 48

crab cake, scallop, shrimp, roasted reds, Vietnamese Brussels sprouts, honey-garlic beurre blanc 43

tail, claw and knuckle meat stuffed into Stone Mill toasted roll, lobster cream dipping sauce 38

Creekstone Farms, 8 oz sliced, red wine tomato coulis, chimichurri, truffle Parmesan fries, Chef recommends med-rare 39

pan seared, topped with Gulf shrimp, andouille creole sauce, cauliflower purée 29

fried crab cake, shrimp salad, blt, brioche 29

volcano lamb shank, raised in Colorado, slow braised in marsala wine, butternut squash purée, anise demi glace 34

baked, stued with jumbo lump crab, topped with lemon buerre blanc, roasted potatoes, asparagus 32

5 oz. crab cake with roasted potatoes, Vietnamese Brussels sprouts 29

loaded with seafood, potatoes, zesty tomato and vegetable broth, Italian bread 28

slow braised, beef demi-glace, onions, mushrooms, buttermilk mashed potatoes 29

lemon pesto marinated, pan seared skin-on, cous cous salad, spinach, arugula, red grapes, bell peppers, red onion, white balsamic vinaigrette 27

half sesame crusted with ginger glaze, half blackened w/ cucumber wasabi, served with crab fried rice 27

14 oz. T-bone pork chop, mango chutney, lemon scented asparagus, roasted potatoes, Chef recommends medium 26

penne pasta, beef bolognese sauce, Parmesan cheese 23

farmed cold water salmon, spicy sauce, saffron rice and Vietnamese Brussels sprouts 24

egg dipped, pan sautéed chicken breasts, white wine, lemon juice, asparagus and roasted potatoes 24

blue cheese, crispy Tabasco onions, tomatoes, cucumbers, brandy-horseradish vinaigrette 25