Stonecat: Regional Cuisine & Bar

with extra virgin olive oil.

with dried cherries, caramelized walnuts and our roasted garlic vinaigrette.

a puree of kalamata olives and garden herbs served with fresh focaccia.

stonecats orange fennel sausage with sour cherry compote and house aged chevre. served with fresh focaccia.

over mixed organic greens with julienned carrots, cucumbers, fresh mint and cashews. finished with tangy lime vinaigrette.

seasoned with warm moroccan spices and finished with mint-yogurt sauce. served with sauteed organic greens. with julienned carrots, red peppers, cashews and ginger miso vinaigrette.

slow smoked for 8 hours with local grape and cherry wood, then pulled and marinated in the chefs own barbeque sauce. served with cornbread, fresh dill coleslaw and black-eyed peas.

pan fried and finished with smoked tomato coulis. served with fresh dill coleslaw and black-eyed peas.

with barley and freekah in a tradtional cream base with truffle oil and pecorino romano.

(pasture raised, hormone and anti-biotic free)a gently smoked chicken breast finished on the grill under a brick to sear in tenderness. finished with rhubarbeque sauce then served with andouille cornbread stuffing and sauteed organic vegetable/

served with rosemary mashed potatoes and sauteed organic vegetable. served with mixed organic greens, julienned carrots and tomato pickle relish in a spinach wrap with lemon-tahini dressing. accompanied by chips and a pickle.