Stonehurst Manor

Served with home fried potatoes, choice of artisan bread and choice of breakfasts meats: Crisp Bacon, Grilled Ham, or Sausage (egg whites available upon request)

Stuffed with spinach, tomato, mushroom and feta cheese. Accompanied by home fried potatoes, choice of artisan bread and choice of Bacon, Ham, or Sausage.

Two poached eggs served on open-faced griddled English Muffin, with Canadian Bacon, Hollandaise Sauce, and home fried potatoes. Also available Florentine style with spinach, upon request.

Two eggs any style accompanied by Manor made Boston baked beans, sausage, griddled English muffin, roasted tomatoes and home fried potatoes.

Two eggs any style accompanied by griddled tortilla sandwich loaded with pepper jack cheese, bacon, scallion and accompanied by fresh tomato salsa and sour cream.

Thick slices of French toast served over rustic apple compote with toasted pecans. Served with real maple syrup and your choice of Bacon, Ham, or Sausage. (Also available as plain French toast upon request)

Four fluffy silver dollar pancakes, two eggs any style accompanied by your choice of Bacon, Ham, or Sausage. Served with real maple syrup.

Belgian style waffle topped with fresh sliced strawberries, blueberries and whipped cream. Served with real maple syrup and your choice of Bacon, Ham, or Sausage.

Manor made hash, made from our smoked prime rib and topped by two eggs any style. Accompanied by home fried potatoes and your choice of artisan bread.

Pan fried cornmeal crusted boneless rainbow trout with lemon-caper butter, two eggs any style, Manor made Boston baked beans, home fried potatoes and choice of artisan bread.

Your chice of warm Oatmeal or Manor made Granola with milk, fresh fruit cup with berries, choice of Greek yogurt and choice of artisan bread.

The Classic - Our own spicy blend with Absolut Vodka

Champagne flute of Orange Juice and sparkling wine

popularized during the prohibition era when gin was readily available, as it did not require aging. we'll make it with your choice of gin or vodka and dry vermouth. add a dash of orange bitters if you'd like to try the original recipe

originated in the 1870s. made with your choice of whiskey or bourbon, sweet vermouth and a dash of angostura bitters

a refreshing summertime cocktail. developed in england in the 1800?s. pimm's liquer, fresh squeezed lemon and sprite

a twist on a classic. fresh mint, lime, bacardi limon rum, dekuyper pucker sour apple, pineapple juice and soda water

fresh cucumber, ginger, bacardi limon rum, lemon-lime soda and garnished with sechuan buttons

a south american beauty. pisco brandy, fresh lemon, raw egg white and angostura bitters

a brazilian tradition. the unique flavor of cachaca 51 rum and muddled limes

from the fish house club in philadelphia, where it is believed george washington may have enjoyed this cocktail. dark rum, brandy, fresh lemon and lime juices with a touch of sweetness. it's not as harmless as the name may sound drink with caution!

absolut mango, passion fruit liquer and pineapple juice, with a blue citrus sheen and pixie dust

hendrick's gin, st. elder elderflower liquer and fresh grapefruit juice

absolut kurant, cruzan coconut and creme de cassis

basil infused vodka, pineapple juice, fresh lemon juice with a dash or two of peychaud bitters

tangueray rangpur gin, hpnotiq liquer, pineapple juice and grand marnier

absolut mango, malibu banana rum, coconut cream and pineapple juice

absolut, pomegranate liquer and pineapple juice with a grand marnier floater

van gogh acai-blueberry vodka, pama pomegranate liqueur and fresh orange juice

key lime martini with vanilla vodka, midori, pineapple and fresh lime juice

a new twist on the "lola martini", mandarin vodka, st. elder elderflower liqueur, fresh lime juice

from the brewers of guinness

dry and light, yet spirited

deep smoke and peat

made fresh in house from wine, seasonal fresh fruit and liquor. ask your server about our current recipe

The balanced, broad palate is layered with flavors of ripe apricot, lemon drop and cantaloupe, wit Monterey's classic mineral undertones of wet riverstone.

A soft, pale, brilliant pink with bluish tints developing over time towards more orangey nuances. The bouquet releases aromas of summer fruits, cassis and red currant.

Clean and refreshing with hints of linden and honey. floral and citrus aromas

Typical characteristics of grassy and tropical fruit aromas. On the palate, it's juicy and tart, with notes of white peach and soft melon.

Brilliant aromatics of passion fruit, wet slate and lemon zest. Flavors of lime, kiwi and subtle minerality intermingle perfectly on the palate creating a crisp and lively mouthfeel.

Refreshing, clean and shows lemon citrus with a slight sweetness. Faint lemon grass and mineral aromas.

Crisp, tangy coastal acidity brings balancing freshness to the rich, ripe flavors of nectarines and peaches.

Juicy and aromatic. Medium body and long finish

A spectrum of fruit flavors ranging from mango to Meyer lemon, and a rich texture framed by refreshing natural acidity.

sparkling and light. fruity, yet dry

Very round tannins and fresh berries aromas, with some floral and spicy flavors.

Fresh bright flavors of strawberry, rhubarb with flecks of red raspberries.

Notes of vanilla from aging in French and American oak add complexity to the intense black cherry aromas and flavors.

Bold tannins frame a powerful mid-palate layered with mouth-filling flavors of ripe blackberry, black currant and chocolate covered cherry, as well as subtle hints of baking spice.

This complex wine is characterized by cherry and violet notes with delicate hints of tobacco, white pepper, and a touch of flint.

Notes of black plum, black cherry and blueberry with a hint of dried sage.

It is a hugely characterful red wine, filled with layer upon layer of damson and mordello cherry flavors

Full bodied, wild blueberry and spice are succulently layered

Medium bodied with flavours of dark cherry and spiced fruit cake.

Aromatics of raspberry, dark cherry, the briar from a brand new pipe and root beer.

Very ripe dark berries, a touch of black pepper and spicy fragrances. Well integrated delicate ripe tannins and complex finish with hints of coffee, vanilla and toast.

Ripe red and black cherry, and black currant fruit joined by vanilla and cinnamon spice notes.

Raspberry, blackberry, black cherries and mint invite the vanilla and shortbread note on the finish

This wine shows great red fruit concentration with hints of flowers, forest floor, and shale in the mid palate.

Dark ruby in color, with aromas of Bing cherries and cassis. Flavors of menthol, spice and oak with round firm tannins lead to a soft, silky, lingering finish.

dry and light

Medium, softly nutty

rich & sweet

four 2 oz. tastes

three 1 oz. tastes. Bourbons: Booker's, Baker's, Basil Hayden Scotch: Glenlivet, Auchentoshan, Talisker 10 yr Irish Whisky: Bushmills, Tullamore Dew, Jameson, West Cork

fresh lime, mint and soda water

The Queen of Pizza. Pomodoro, Manor-made Mozzarella, and Fresh Basil.

Taleggio, Manor-made mozzarella, aged Parmesan and goat cheese. Drizzled with garlic oil and a pinch of red chili flakes.

A Stonehurst favorite! Maine smoked Cheddar, Vermont Maple Syrup and Sausage, Roasted Apples topped with Scallions

Our signature sourdough crust with your choice of four toppings. Cheese: Fresh Mozzarella, Aged Parmesan, Goat Cheese or Brie; Meats: Pepperoni, MapleSausage, Prosciutto and Salami; Toppings: Caramelized Onion, Kalamata Olives, Mushroom, Roasted Red Peppers, Tomato, Spinach and Basil

house wine. by the glass

house wine. by the glass

house wine. by the glass

by the bottle

house wine. by the glass

Served passed or family style with Shrimp Cocktail, Beef and Mushroom Crostini, Scallops Wrapped in Bacon, and Vegetable Egg Rolls

The Classic! Crisp romaine, romano and wood-fired croutons dressed in our house made dressing.

The Ultimate! Aged and slow roasted for eighteen hours.

Shrimp, scallops, lobster and lump crabmeat served in a mornay sauce and tossed with Manor-made tomato rose fettuccine.

Pan seared beef tenderloin over a crispy polenta cake with balsamic glazed tomatoes.

Grilled fresh Atlantic swordfish with roasted tomatoes, braised spinach and pesto cream sauce.

Oven roasted statler chicken with sage, cranberry au jus, candied pecans and mixed greens.

Oven roasted half duckling topped with Asian Pear relish.

Assorted seasonal vegetables, grilled and served over creamy polenta and topped with a balsamic reduction.

served with vanilla ice cream.

Coffee, Tea, or Brewed Decaffeinated Coffee

Jumbo tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Crispy bacon-wrapped scallops, glazed with maple, served over apple-braised cabbage.

Stuffed crepe filled with beef tenderloin, wild mushrooms and Asiago cheese.

Creamy butternut puree with chilled cranberry-apple relish.

Crisp romaine, romano and wood-fired croutons bound in our house made dressing.

Seasoned and roasted turkey, apple and sage stuffing with giblet gravy.

Brined with creole seasoning and deep fried in peanut oil. Served over andouille-corn bread stuffing and bourbon-infused gravy.

House smoked turkey with apple-sage stuffing and cider-jack gravy.

The Ultimate! Aged and slow roasted for eighteen hours.

Served with horseradish applesauce and fried kale.

Rosemary dijon crusted lamb leg served with mint jelly.

North Atlantic Salmon wrapped in puff pastry, served with roasted tomatoes and saffron cream.

House smoked fresh ham served with butternut squash and mashed potatoes.

Assorted seasonal vegetables, grilled and served over creamy polenta and topped with a balsamic reduction.

Shrimp, scallops, lobster and lump crab in a fresh herb cream, tossed in Manor-made tomato rose fettuccine.

Topped with cinnamon whipped cream.

Served with vanilla ice cream.

Topped with vanilla ice cream.

Served with bourbon-caramel sauce

Seasoned and roasted turkey, roast apple and sage stuffing with giblet gravy.

Brined with creole seasoning and deep fried in peanut oil. Served over andouille-corn bread stuffing and bourbon-infused gravy.

House smoked turkey, and apple-sage stuffing and cider jack gravy.

Penne pasta with creamy Alfredo sauce.

Served with mashed potato and vegetable.

Accompanied by cinnamon creme anglaise and whipped cream.

Served with a generous scoop of Vanilla Ice Cream.

Crispy bacon-wrapped sea scallops, glazed with maple, over apple-braised cabbage.

Tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Herb roasted beef tenderloin on garlic focaccia with horseradish cream, roasted peppers and scallion.

Topped with Parmesan cheese and served with grilled flatbread.

Smoked clams, oysters and mussels in creamy broth with potato and fresh dill.

Assorted greens, fresh apple, chevre, candied pecans and cranberry vinaigrette and orange zest.

Brined with pure maple syrup and roasted. Served with dried fruit and andouille stuffing and giblet gravy.

The Ultimate! Aged and slow roasted for eighteen hours. Served with au jus and creamy horseradish sauce.

Shrimp, scallops, lobster and lump crabmeat served with a mornay sauce and tossed with Manor-made fettuccine.

Pan seared beef tenderloin served with a crispy polenta cake, balsamic glazed tomatoes, demi-glace and watercress.

Brown sugar mustard glazed ham. Served with butternut squash and mashed potatoes.

Cognac, brown butter and sage cream, with fresh kale and cranberries.

Crispy half duckling with Chinese five spice and Asian pear relish.

North Atlantic salmon wrapped in potato with red wine beurre blanc and a red onion rose.

Served with vegetable and potato

Served with marinara sauce.

Served with vegetable and potato.

Served with vegetable and potato.

Kiddie Sundae.

House cured salmon on toast points, dill cream, chopped egg, red onions and capers.

Jumbo tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Beef tenderloin wrapped in puff pastry with mushroom duxelle and demi-glace.

Wild mushrooms sauteed with shallots, rosemary and asiago cheese served over a grilled baguette.

Silky smooth sherry and lobster cream with fresh lobster and lump crabmeat.

Mixed greens tossed in champagne-pomegranate vinaigrette with cherries, pickled grapes, pine nuts and chevre.

The Ultimate! Aged and slow roasted for eighteen hours. Also available grilled.

Pan blackened ahi tuna with wasabi, pickled ginger and Asian slaw.

Lobster and ricotta stuffed ravioli in tarragon, shallot and lobster cream with roasted tomatoes and braised spinach.

Pan seared beef tenderloin with a crispy polenta cake, balsamic glazed tomatoes, demi-glace and watercress.

Served over barley risotto with roasted root vegetables and fine herb au jus.

Shrimp, scallops, lobster and lump crabmeat served in a mornay sauce and tossed with Manor-made tomato rose fettucine.

A half rack of grilled New Zealand lamb with cream fennel corn and smoked red onion marmalade.

Add Chicken for $12. or Add Tuna for $14.

5 Jumbo Shrimp served with our housemade cocktail sauce

A sampling of domestic and imported cheeses, Balsamic reduction and fresh fruit.

Salami, Sopprasetta, Prosciutto and aged parmesan cheese served with our Signature Wood-fired sourdough bread, cornichons, and whole grain mustard.

A generous pile of Crisp Fries, Truffle salt and Parmesan served with Roasted Garlic Aoili, Whole Grain Dijonnaise and Truffled Ketchup.

A delicious blend of Gruyere and Emmentaler Swiss Cheese with White Wine, Garlic and a hint of Kirsch. Add $16.00 for each additional person

Served over house made sourdough with horseradish cream and roasted red peppers.

Baby spinach, sliced strawberries, toasted pine nuts, gorgonzola and a cherry vinaigrette.

The Ultimate! Smoked and slow-roasted with oak wood for eighteen hours.

Pan seared with pomegranate molasses puree, pickled grapefruit, shaved celery and toasted pomegranate seeds.

A five ounce petite beef tenderloin topped with lobster, tarragon and cucumber salad. Drizzled with port wine syrup.

Served with whipped cream and fresh strawberries.

The Queen of Pizza. Pomodoro, Manor-made Mozzarella, and Fresh Basil.

Taleggio, Manor-made mozzarella, aged Parmesan and goat cheese. Drizzled with garlic oil and a pinch of red chili flakes.

A Stonehurst favorite! Maine smoked Cheddar, Vermont Maple Syrup and Sausage, Roasted Apples topped with Scallions

Our signature sourdough crust with your choice of four toppings. Cheese: Fresh Mozzarella, Aged Parmesan, Goat Cheese or Brie; Meats: Pepperoni, MapleSausage, Prosciutto and Salami; Toppings: Caramelized Onion, Kalamata Olives, Mushroom, Roasted Red Peppers, Tomato, Spinach and Basil

house wine. by the glass

house wine. by the glass

house wine. by the glass

by the bottle

house wine. by the glass

Served passed or family style with Shrimp Cocktail, Beef and Mushroom Crostini, Scallops Wrapped in Bacon, and Vegetable Egg Rolls

The Classic! Crisp romaine, romano and wood-fired croutons dressed in our house made dressing.

The Ultimate! Aged and slow roasted for eighteen hours.

Shrimp, scallops, lobster and lump crabmeat served in a mornay sauce and tossed with Manor-made tomato rose fettuccine.

Pan seared beef tenderloin over a crispy polenta cake with balsamic glazed tomatoes.

Grilled fresh Atlantic swordfish with roasted tomatoes, braised spinach and pesto cream sauce.

Oven roasted statler chicken with sage, cranberry au jus, candied pecans and mixed greens.

Oven roasted half duckling topped with Asian Pear relish.

Assorted seasonal vegetables, grilled and served over creamy polenta and topped with a balsamic reduction.

served with vanilla ice cream.

Coffee, Tea, or Brewed Decaffeinated Coffee

Crispy bacon-wrapped sea scallops, glazed with maple, over apple-braised cabbage.

Tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Herb roasted beef tenderloin on garlic focaccia with horseradish cream, roasted peppers and scallion.

Topped with Parmesan cheese and served with grilled flatbread.

Smoked clams, oysters and mussels in creamy broth with potato and fresh dill.

Assorted greens, fresh apple, chevre, candied pecans and cranberry vinaigrette and orange zest.

Brined with pure maple syrup and roasted. Served with dried fruit and andouille stuffing and giblet gravy.

The Ultimate! Aged and slow roasted for eighteen hours. Served with au jus and creamy horseradish sauce.

Shrimp, scallops, lobster and lump crabmeat served with a mornay sauce and tossed with Manor-made fettuccine.

Pan seared beef tenderloin served with a crispy polenta cake, balsamic glazed tomatoes, demi-glace and watercress.

Brown sugar mustard glazed ham. Served with butternut squash and mashed potatoes.

Cognac, brown butter and sage cream, with fresh kale and cranberries.

Crispy half duckling with Chinese five spice and Asian pear relish.

North Atlantic salmon wrapped in potato with red wine beurre blanc and a red onion rose.

Served with vegetable and potato

Served with marinara sauce.

Served with vegetable and potato.

Served with vegetable and potato.

Kiddie Sundae.

House cured salmon on toast points, dill cream, chopped egg, red onions and capers.

Jumbo tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Beef tenderloin wrapped in puff pastry with mushroom duxelle and demi-glace.

Wild mushrooms sauteed with shallots, rosemary and asiago cheese served over a grilled baguette.

Silky smooth sherry and lobster cream with fresh lobster and lump crabmeat.

Mixed greens tossed in champagne-pomegranate vinaigrette with cherries, pickled grapes, pine nuts and chevre.

The Ultimate! Aged and slow roasted for eighteen hours. Also available grilled.

Pan blackened ahi tuna with wasabi, pickled ginger and Asian slaw.

Lobster and ricotta stuffed ravioli in tarragon, shallot and lobster cream with roasted tomatoes and braised spinach.

Pan seared beef tenderloin with a crispy polenta cake, balsamic glazed tomatoes, demi-glace and watercress.

Served over barley risotto with roasted root vegetables and fine herb au jus.

Shrimp, scallops, lobster and lump crabmeat served in a mornay sauce and tossed with Manor-made tomato rose fettucine.

A half rack of grilled New Zealand lamb with cream fennel corn and smoked red onion marmalade.

Four jumbo shrimp served with our homemade cocktail sauce.

Loaded with lump crab, served with remoulade and lemon-dressed greens.

A daily selection of select meats, cheeses, olives and peppers. Served with grilled flatbread and rosemary-garlic extra virgin olive oil.

Smoked prime rib, fire roasted peppers, red onion and smoked provolone rangoons. Topped with pork belly roasted garlic aioli.

Crispy bacon-wrapped sea scallops, glazed with maple, over apple-braised cabbage.

An eight inch sampler pie of any one of our signature wood-fired pizzas, or build-your-own specialty!!.

Pan seared ahi tuna served with Asian slaw, Kimchi aioli, wasabi peas and garnished with toasted nori.

Crispy hot fries tossed with blend of black white truffle, grated parmesan and assorted dips.

Grilled brie round served with an apricot and peach caramelized onion jam with Manor-made focaccia and fresh rosemary.

Beer battered cod, hand cut chips and pineapple-coconut cole slaw.

Loaded with four kinds of onions and sherry wine. Topped with a crouton and gruyere cheese then baked in our wood-fired oven.

The Classic! Crisp romaine, Romano wood-fired croutons dressed in our housemade dressing.

Tender baby spinach tossed in grilled onion vinaigrette with dried apricots, currants, raisins, toasted pine nuts and chevre.

Mixed greens tossed in cranberry-orange vinaigrette topped with fresh apple, candied pecans, hearts of palm and crispy bacon.

Baby arugula, heirloom tomatoes, fresh mozzarella and basil micro greens tossed with honey-balsamic vinaigrette.

The queen of pizza. Pomodoro, Manor-made fresh mozzarella, and fresh basil.

Taleggio, Manor-made fresh mozzarella, aged Parmesan and goat cheese. Drizzled with garlic oil and a pinch of red chili flake.

A Stonehurst Favorite! Maine smoked cheddar, New Hampshire maple syrup, sausage, and roasted apples topped with scallions.

Build your own specialty pizza by using up to four of the Toppings listed below. Add... Cheeses: Fresh Mozzarella, Aged Parmesan, Goat Cheese, Smoked Cheddar or Brie. Meats: Pepperoni, Maple Sausage, Prosciutto, Andouille Sausage and Salami. Toppings: Caramelized Onion, Kalamata Olives, Mushroom, Roasted Red Peppers, Tomato, Spinach and Basil.

Any two appetizers of your choice accompanied by your choice of any of our salads.

Any of our salads with your choice of grilled salmon, beef tenderloin, shrimp or chicken breast.

The Ultimate! Aged and slow roasted for eighteen hours. Also available grilled.

A pan seared 7 ounce tenderloin over a crispy scallion-Parmesan polenta cake. Served with smoked tomato demi-glace and sweet onion braised baby spinach.

A half rack of herb encrusted New Zealand Lamb over creamed fennel corn finished with smoked red onion marmalade.

A 12 ounce, herb marinated sirloin topped with a stilton-roasted pepper compound butter, grilled asparagus and choice of starch.

Fresh North Atlantic salmon pan seared with red wine beurre rouge, a red onion rose and balsamic reduction. With choice of starch.

Pan seared scallops served over polenta with grilled onion-fennel slaw and rose harissa.

Oven roasted statler chicken breast served over saffron rice with roasted root vegetables, fines herb au jus and micro green salad.

Pan blackened North Atlantic cod with charred orange butter and cranberry-orange compote. With choice of starch.

Shrimp, scallops, lobster and lump crabmeat, served with a mornay sauce and tossed with Manor-made tomato rose fettuccine.

Manor-made ravioli stuffed with lobster and ricotta cheese. Served with roasted tomato, spinach, shallots and tarragon lobster cream sauce.

Your choice of shrimp or chicken served over Manor-made lemon-pepper fettuccine with asparagus and citrus tomato sauce.

Assorted fresh vegetables sauteed with garlic and scallion, tossed with Manor-made egg noodles and oyster sauce. Topped with two grilled hanger steak teriyaki.

Served with home fried potatoes, choice of artisan bread and choice of breakfasts meats: Crisp Bacon, Grilled Ham, or Sausage (egg whites available upon request)

Stuffed with spinach, tomato, mushroom and feta cheese. Accompanied by home fried potatoes, choice of artisan bread and choice of Bacon, Ham, or Sausage.

Two poached eggs served on open-faced griddled English Muffin, with Canadian Bacon, Hollandaise Sauce, and home fried potatoes. Also available Florentine style with spinach, upon request.

Two eggs any style accompanied by Manor made Boston baked beans, sausage, griddled English muffin, roasted tomatoes and home fried potatoes.

Two eggs any style accompanied by griddled tortilla sandwich loaded with pepper jack cheese, bacon, scallion and accompanied by fresh tomato salsa and sour cream.

Thick slices of French toast served over rustic apple compote with toasted pecans. Served with real maple syrup and your choice of Bacon, Ham, or Sausage. (Also available as plain French toast upon request)

Four fluffy silver dollar pancakes, two eggs any style accompanied by your choice of Bacon, Ham, or Sausage. Served with real maple syrup.

Belgian style waffle topped with fresh sliced strawberries, blueberries and whipped cream. Served with real maple syrup and your choice of Bacon, Ham, or Sausage.

Manor made hash, made from our smoked prime rib and topped by two eggs any style. Accompanied by home fried potatoes and your choice of artisan bread.

Pan fried cornmeal crusted boneless rainbow trout with lemon-caper butter, two eggs any style, Manor made Boston baked beans, home fried potatoes and choice of artisan bread.

Your chice of warm Oatmeal or Manor made Granola with milk, fresh fruit cup with berries, choice of Greek yogurt and choice of artisan bread.

The Classic - Our own spicy blend with Absolut Vodka

Champagne flute of Orange Juice and sparkling wine

popularized during the prohibition era when gin was readily available, as it did not require aging. we'll make it with your choice of gin or vodka and dry vermouth. add a dash of orange bitters if you'd like to try the original recipe

originated in the 1870s. made with your choice of whiskey or bourbon, sweet vermouth and a dash of angostura bitters

a refreshing summertime cocktail. developed in england in the 1800?s. pimm's liquer, fresh squeezed lemon and sprite

a twist on a classic. fresh mint, lime, bacardi limon rum, dekuyper pucker sour apple, pineapple juice and soda water

fresh cucumber, ginger, bacardi limon rum, lemon-lime soda and garnished with sechuan buttons

a south american beauty. pisco brandy, fresh lemon, raw egg white and angostura bitters

a brazilian tradition. the unique flavor of cachaca 51 rum and muddled limes

from the fish house club in philadelphia, where it is believed george washington may have enjoyed this cocktail. dark rum, brandy, fresh lemon and lime juices with a touch of sweetness. it's not as harmless as the name may sound drink with caution!

absolut mango, passion fruit liquer and pineapple juice, with a blue citrus sheen and pixie dust

hendrick's gin, st. elder elderflower liquer and fresh grapefruit juice

absolut kurant, cruzan coconut and creme de cassis

basil infused vodka, pineapple juice, fresh lemon juice with a dash or two of peychaud bitters

tangueray rangpur gin, hpnotiq liquer, pineapple juice and grand marnier

absolut mango, malibu banana rum, coconut cream and pineapple juice

absolut, pomegranate liquer and pineapple juice with a grand marnier floater

van gogh acai-blueberry vodka, pama pomegranate liqueur and fresh orange juice

key lime martini with vanilla vodka, midori, pineapple and fresh lime juice

a new twist on the "lola martini", mandarin vodka, st. elder elderflower liqueur, fresh lime juice

from the brewers of guinness

dry and light, yet spirited

deep smoke and peat

made fresh in house from wine, seasonal fresh fruit and liquor. ask your server about our current recipe

The balanced, broad palate is layered with flavors of ripe apricot, lemon drop and cantaloupe, wit Monterey's classic mineral undertones of wet riverstone.

A soft, pale, brilliant pink with bluish tints developing over time towards more orangey nuances. The bouquet releases aromas of summer fruits, cassis and red currant.

Clean and refreshing with hints of linden and honey. floral and citrus aromas

Typical characteristics of grassy and tropical fruit aromas. On the palate, it's juicy and tart, with notes of white peach and soft melon.

Brilliant aromatics of passion fruit, wet slate and lemon zest. Flavors of lime, kiwi and subtle minerality intermingle perfectly on the palate creating a crisp and lively mouthfeel.

Refreshing, clean and shows lemon citrus with a slight sweetness. Faint lemon grass and mineral aromas.

Crisp, tangy coastal acidity brings balancing freshness to the rich, ripe flavors of nectarines and peaches.

Juicy and aromatic. Medium body and long finish

A spectrum of fruit flavors ranging from mango to Meyer lemon, and a rich texture framed by refreshing natural acidity.

sparkling and light. fruity, yet dry

Very round tannins and fresh berries aromas, with some floral and spicy flavors.

Fresh bright flavors of strawberry, rhubarb with flecks of red raspberries.

Notes of vanilla from aging in French and American oak add complexity to the intense black cherry aromas and flavors.

Bold tannins frame a powerful mid-palate layered with mouth-filling flavors of ripe blackberry, black currant and chocolate covered cherry, as well as subtle hints of baking spice.

This complex wine is characterized by cherry and violet notes with delicate hints of tobacco, white pepper, and a touch of flint.

Notes of black plum, black cherry and blueberry with a hint of dried sage.

It is a hugely characterful red wine, filled with layer upon layer of damson and mordello cherry flavors

Full bodied, wild blueberry and spice are succulently layered

Medium bodied with flavours of dark cherry and spiced fruit cake.

Aromatics of raspberry, dark cherry, the briar from a brand new pipe and root beer.

Very ripe dark berries, a touch of black pepper and spicy fragrances. Well integrated delicate ripe tannins and complex finish with hints of coffee, vanilla and toast.

Ripe red and black cherry, and black currant fruit joined by vanilla and cinnamon spice notes.

Raspberry, blackberry, black cherries and mint invite the vanilla and shortbread note on the finish

This wine shows great red fruit concentration with hints of flowers, forest floor, and shale in the mid palate.

Dark ruby in color, with aromas of Bing cherries and cassis. Flavors of menthol, spice and oak with round firm tannins lead to a soft, silky, lingering finish.

dry and light

Medium, softly nutty

rich sweet

four 2 oz. tastes

three 1 oz. tastes. Bourbons: Booker's, Baker's, Basil Hayden Scotch: Glenlivet, Auchentoshan, Talisker 10 yr Irish Whisky: Bushmills, Tullamore Dew, Jameson, West Cork

fresh lime, mint and soda water

Jumbo tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Crispy bacon-wrapped scallops, glazed with maple, served over apple-braised cabbage.

Stuffed crepe filled with beef tenderloin, wild mushrooms and Asiago cheese.

Creamy butternut puree with chilled cranberry-apple relish.

Crisp romaine, romano and wood-fired croutons bound in our house made dressing.

Seasoned and roasted turkey, apple and sage stuffing with giblet gravy.

Brined with creole seasoning and deep fried in peanut oil. Served over andouille-corn bread stuffing and bourbon-infused gravy.

House smoked turkey with apple-sage stuffing and cider-jack gravy.

The Ultimate! Aged and slow roasted for eighteen hours.

Served with horseradish applesauce and fried kale.

Rosemary dijon crusted lamb leg served with mint jelly.

North Atlantic Salmon wrapped in puff pastry, served with roasted tomatoes and saffron cream.

House smoked fresh ham served with butternut squash and mashed potatoes.

Assorted seasonal vegetables, grilled and served over creamy polenta and topped with a balsamic reduction.

Shrimp, scallops, lobster and lump crab in a fresh herb cream, tossed in Manor-made tomato rose fettuccine.

Topped with cinnamon whipped cream.

Served with vanilla ice cream.

Topped with vanilla ice cream.

Served with bourbon-caramel sauce

Seasoned and roasted turkey, roast apple and sage stuffing with giblet gravy.

Brined with creole seasoning and deep fried in peanut oil. Served over andouille-corn bread stuffing and bourbon-infused gravy.

House smoked turkey, and apple-sage stuffing and cider jack gravy.

Penne pasta with creamy Alfredo sauce.

Served with mashed potato and vegetable.

Accompanied by cinnamon creme anglaise and whipped cream.

Served with a generous scoop of Vanilla Ice Cream.

Add Chicken for $12. or Add Tuna for $14.

5 Jumbo Shrimp served with our housemade cocktail sauce

A sampling of domestic and imported cheeses, Balsamic reduction and fresh fruit.

Salami, Sopprasetta, Prosciutto and aged parmesan cheese served with our Signature Wood-fired sourdough bread, cornichons, and whole grain mustard.

A generous pile of Crisp Fries, Truffle salt and Parmesan served with Roasted Garlic Aoili, Whole Grain Dijonnaise and Truffled Ketchup.

A delicious blend of Gruyere and Emmentaler Swiss Cheese with White Wine, Garlic and a hint of Kirsch. Add $16.00 for each additional person

Served over house made sourdough with horseradish cream and roasted red peppers.

Baby spinach, sliced strawberries, toasted pine nuts, gorgonzola and a cherry vinaigrette.

The Ultimate! Smoked and slow-roasted with oak wood for eighteen hours.

Pan seared with pomegranate molasses puree, pickled grapefruit, shaved celery and toasted pomegranate seeds.

A five ounce petite beef tenderloin topped with lobster, tarragon and cucumber salad. Drizzled with port wine syrup.

Served with whipped cream and fresh strawberries.

The Queen of Pizza. Pomodoro, Manor-made Mozzarella, and Fresh Basil.

Taleggio, Manor-made mozzarella, aged Parmesan and goat cheese. Drizzled with garlic oil and a pinch of red chili flakes.

A Stonehurst favorite! Maine smoked Cheddar, Vermont Maple Syrup and Sausage, Roasted Apples topped with Scallions

Our signature sourdough crust with your choice of four toppings. Cheese: Fresh Mozzarella, Aged Parmesan, Goat Cheese or Brie; Meats: Pepperoni, MapleSausage, Prosciutto and Salami; Toppings: Caramelized Onion, Kalamata Olives, Mushroom, Roasted Red Peppers, Tomato, Spinach and Basil

house wine. by the glass

house wine. by the glass

house wine. by the glass

by the bottle

house wine. by the glass

Served passed or family style with Shrimp Cocktail, Beef and Mushroom Crostini, Scallops Wrapped in Bacon, and Vegetable Egg Rolls

The Classic! Crisp romaine, romano and wood-fired croutons dressed in our house made dressing.

The Ultimate! Aged and slow roasted for eighteen hours.

Shrimp, scallops, lobster and lump crabmeat served in a mornay sauce and tossed with Manor-made tomato rose fettuccine.

Pan seared beef tenderloin over a crispy polenta cake with balsamic glazed tomatoes.

Grilled fresh Atlantic swordfish with roasted tomatoes, braised spinach and pesto cream sauce.

Oven roasted statler chicken with sage, cranberry au jus, candied pecans and mixed greens.

Oven roasted half duckling topped with Asian Pear relish.

Assorted seasonal vegetables, grilled and served over creamy polenta and topped with a balsamic reduction.

served with vanilla ice cream.

Coffee, Tea, or Brewed Decaffeinated Coffee

Crispy bacon-wrapped sea scallops, glazed with maple, over apple-braised cabbage.

Tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Herb roasted beef tenderloin on garlic focaccia with horseradish cream, roasted peppers and scallion.

Topped with Parmesan cheese and served with grilled flatbread.

Smoked clams, oysters and mussels in creamy broth with potato and fresh dill.

Assorted greens, fresh apple, chevre, candied pecans and cranberry vinaigrette and orange zest.

Brined with pure maple syrup and roasted. Served with dried fruit and andouille stuffing and giblet gravy.

The Ultimate! Aged and slow roasted for eighteen hours. Served with au jus and creamy horseradish sauce.

Shrimp, scallops, lobster and lump crabmeat served with a mornay sauce and tossed with Manor-made fettuccine.

Pan seared beef tenderloin served with a crispy polenta cake, balsamic glazed tomatoes, demi-glace and watercress.

Brown sugar mustard glazed ham. Served with butternut squash and mashed potatoes.

Cognac, brown butter and sage cream, with fresh kale and cranberries.

Crispy half duckling with Chinese five spice and Asian pear relish.

North Atlantic salmon wrapped in potato with red wine beurre blanc and a red onion rose.

Served with vegetable and potato

Served with marinara sauce.

Served with vegetable and potato.

Served with vegetable and potato.

Kiddie Sundae.

House cured salmon on toast points, dill cream, chopped egg, red onions and capers.

Jumbo tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Beef tenderloin wrapped in puff pastry with mushroom duxelle and demi-glace.

Wild mushrooms sauteed with shallots, rosemary and asiago cheese served over a grilled baguette.

Silky smooth sherry and lobster cream with fresh lobster and lump crabmeat.

Mixed greens tossed in champagne-pomegranate vinaigrette with cherries, pickled grapes, pine nuts and chevre.

The Ultimate! Aged and slow roasted for eighteen hours. Also available grilled.

Pan blackened ahi tuna with wasabi, pickled ginger and Asian slaw.

Lobster and ricotta stuffed ravioli in tarragon, shallot and lobster cream with roasted tomatoes and braised spinach.

Pan seared beef tenderloin with a crispy polenta cake, balsamic glazed tomatoes, demi-glace and watercress.

Served over barley risotto with roasted root vegetables and fine herb au jus.

Shrimp, scallops, lobster and lump crabmeat served in a mornay sauce and tossed with Manor-made tomato rose fettucine.

A half rack of grilled New Zealand lamb with cream fennel corn and smoked red onion marmalade.

Four jumbo shrimp served with our homemade cocktail sauce.

Loaded with lump crab, served with remoulade and lemon-dressed greens.

A daily selection of select meats, cheeses, olives and peppers. Served with grilled flatbread and rosemary-garlic extra virgin olive oil.

Smoked prime rib, fire roasted peppers, red onion and smoked provolone rangoons. Topped with pork belly roasted garlic aioli.

Crispy bacon-wrapped sea scallops, glazed with maple, over apple-braised cabbage.

An eight inch sampler pie of any one of our signature wood-fired pizzas, or build-your-own specialty!!.

Pan seared ahi tuna served with Asian slaw, Kimchi aioli, wasabi peas and garnished with toasted nori.

Crispy hot fries tossed with blend of black & white truffle, grated parmesan and assorted dips.

Grilled brie round served with an apricot and peach caramelized onion jam with Manor-made focaccia and fresh rosemary.

Beer battered cod, hand cut chips and pineapple-coconut cole slaw.

Loaded with four kinds of onions and sherry wine. Topped with a crouton and gruyere cheese then baked in our wood-fired oven.

The Classic! Crisp romaine, Romano & wood-fired croutons dressed in our housemade dressing.

Tender baby spinach tossed in grilled onion vinaigrette with dried apricots, currants, raisins, toasted pine nuts and chevre.

Mixed greens tossed in cranberry-orange vinaigrette topped with fresh apple, candied pecans, hearts of palm and crispy bacon.

Baby arugula, heirloom tomatoes, fresh mozzarella and basil micro greens tossed with honey-balsamic vinaigrette.

The queen of pizza. Pomodoro, Manor-made fresh mozzarella, and fresh basil.

Taleggio, Manor-made fresh mozzarella, aged Parmesan and goat cheese. Drizzled with garlic oil and a pinch of red chili flake.

A Stonehurst Favorite! Maine smoked cheddar, New Hampshire maple syrup, sausage, and roasted apples topped with scallions.

Build your own specialty pizza by using up to four of the Toppings listed below. Add... Cheeses: Fresh Mozzarella, Aged Parmesan, Goat Cheese, Smoked Cheddar or Brie. Meats: Pepperoni, Maple Sausage, Prosciutto, Andouille Sausage and Salami. Toppings: Caramelized Onion, Kalamata Olives, Mushroom, Roasted Red Peppers, Tomato, Spinach and Basil.

Any two appetizers of your choice accompanied by your choice of any of our salads.

Any of our salads with your choice of grilled salmon, beef tenderloin, shrimp or chicken breast.

The Ultimate! Aged and slow roasted for eighteen hours. Also available grilled.

A pan seared 7 ounce tenderloin over a crispy scallion-Parmesan polenta cake. Served with smoked tomato demi-glace and sweet onion braised baby spinach.

A half rack of herb encrusted New Zealand Lamb over creamed fennel corn finished with smoked red onion marmalade.

A 12 ounce, herb marinated sirloin topped with a stilton-roasted pepper compound butter, grilled asparagus and choice of starch.

Fresh North Atlantic salmon pan seared with red wine beurre rouge, a red onion rose and balsamic reduction. With choice of starch.

Pan seared scallops served over polenta with grilled onion-fennel slaw and rose harissa.

Oven roasted statler chicken breast served over saffron rice with roasted root vegetables, fines herb au jus and micro green salad.

Pan blackened North Atlantic cod with charred orange butter and cranberry-orange compote. With choice of starch.

Shrimp, scallops, lobster and lump crabmeat, served with a mornay sauce and tossed with Manor-made tomato rose fettuccine.

Manor-made ravioli stuffed with lobster and ricotta cheese. Served with roasted tomato, spinach, shallots and tarragon lobster cream sauce.

Your choice of shrimp or chicken served over Manor-made lemon-pepper fettuccine with asparagus and citrus tomato sauce.

Assorted fresh vegetables sauteed with garlic and scallion, tossed with Manor-made egg noodles and oyster sauce. Topped with two grilled hanger steak teriyaki.

Served with home fried potatoes, choice of artisan bread and choice of breakfasts meats: Crisp Bacon, Grilled Ham, or Sausage (egg whites available upon request)

Stuffed with spinach, tomato, mushroom and feta cheese. Accompanied by home fried potatoes, choice of artisan bread and choice of Bacon, Ham, or Sausage.

Two poached eggs served on open-faced griddled English Muffin, with Canadian Bacon, Hollandaise Sauce, and home fried potatoes. Also available Florentine style with spinach, upon request.

Two eggs any style accompanied by Manor made Boston baked beans, sausage, griddled English muffin, roasted tomatoes and home fried potatoes.

Two eggs any style accompanied by griddled tortilla sandwich loaded with pepper jack cheese, bacon, scallion and accompanied by fresh tomato salsa and sour cream.

Thick slices of French toast served over rustic apple compote with toasted pecans. Served with real maple syrup and your choice of Bacon, Ham, or Sausage. (Also available as plain French toast upon request)

Four fluffy silver dollar pancakes, two eggs any style accompanied by your choice of Bacon, Ham, or Sausage. Served with real maple syrup.

Belgian style waffle topped with fresh sliced strawberries, blueberries and whipped cream. Served with real maple syrup and your choice of Bacon, Ham, or Sausage.

Manor made hash, made from our smoked prime rib and topped by two eggs any style. Accompanied by home fried potatoes and your choice of artisan bread.

Pan fried cornmeal crusted boneless rainbow trout with lemon-caper butter, two eggs any style, Manor made Boston baked beans, home fried potatoes and choice of artisan bread.

Your chice of warm Oatmeal or Manor made Granola with milk, fresh fruit cup with berries, choice of Greek yogurt and choice of artisan bread.

The Classic - Our own spicy blend with Absolut Vodka

Champagne flute of Orange Juice and sparkling wine

popularized during the prohibition era when gin was readily available, as it did not require aging. we'll make it with your choice of gin or vodka and dry vermouth. add a dash of orange bitters if you'd like to try the original recipe

originated in the 1870s. made with your choice of whiskey or bourbon, sweet vermouth and a dash of angostura bitters

a refreshing summertime cocktail. developed in england in the 1800?s. pimm's liquer, fresh squeezed lemon and sprite

a twist on a classic. fresh mint, lime, bacardi limon rum, dekuyper pucker sour apple, pineapple juice and soda water

fresh cucumber, ginger, bacardi limon rum, lemon-lime soda and garnished with sechuan buttons

a south american beauty. pisco brandy, fresh lemon, raw egg white and angostura bitters

a brazilian tradition. the unique flavor of cachaca 51 rum and muddled limes

from the fish house club in philadelphia, where it is believed george washington may have enjoyed this cocktail. dark rum, brandy, fresh lemon and lime juices with a touch of sweetness. it's not as harmless as the name may sound drink with caution!

absolut mango, passion fruit liquer and pineapple juice, with a blue citrus sheen and pixie dust

hendrick's gin, st. elder elderflower liquer and fresh grapefruit juice

absolut kurant, cruzan coconut and creme de cassis

basil infused vodka, pineapple juice, fresh lemon juice with a dash or two of peychaud bitters

tangueray rangpur gin, hpnotiq liquer, pineapple juice and grand marnier

absolut mango, malibu banana rum, coconut cream and pineapple juice

absolut, pomegranate liquer and pineapple juice with a grand marnier floater

van gogh acai-blueberry vodka, pama pomegranate liqueur and fresh orange juice

key lime martini with vanilla vodka, midori, pineapple and fresh lime juice

a new twist on the "lola martini", mandarin vodka, st. elder elderflower liqueur, fresh lime juice

from the brewers of guinness

dry and light, yet spirited

deep smoke and peat

made fresh in house from wine, seasonal fresh fruit and liquor. ask your server about our current recipe

The balanced, broad palate is layered with flavors of ripe apricot, lemon drop and cantaloupe, wit Monterey's classic mineral undertones of wet riverstone.

A soft, pale, brilliant pink with bluish tints developing over time towards more orangey nuances. The bouquet releases aromas of summer fruits, cassis and red currant.

Clean and refreshing with hints of linden and honey. floral and citrus aromas

Typical characteristics of grassy and tropical fruit aromas. On the palate, it's juicy and tart, with notes of white peach and soft melon.

Brilliant aromatics of passion fruit, wet slate and lemon zest. Flavors of lime, kiwi and subtle minerality intermingle perfectly on the palate creating a crisp and lively mouthfeel.

Refreshing, clean and shows lemon citrus with a slight sweetness. Faint lemon grass and mineral aromas.

Crisp, tangy coastal acidity brings balancing freshness to the rich, ripe flavors of nectarines and peaches.

Juicy and aromatic. Medium body and long finish

A spectrum of fruit flavors ranging from mango to Meyer lemon, and a rich texture framed by refreshing natural acidity.

sparkling and light. fruity, yet dry

Very round tannins and fresh berries aromas, with some floral and spicy flavors.

Fresh bright flavors of strawberry, rhubarb with flecks of red raspberries.

Notes of vanilla from aging in French and American oak add complexity to the intense black cherry aromas and flavors.

Bold tannins frame a powerful mid-palate layered with mouth-filling flavors of ripe blackberry, black currant and chocolate covered cherry, as well as subtle hints of baking spice.

This complex wine is characterized by cherry and violet notes with delicate hints of tobacco, white pepper, and a touch of flint.

Notes of black plum, black cherry and blueberry with a hint of dried sage.

It is a hugely characterful red wine, filled with layer upon layer of damson and mordello cherry flavors

Full bodied, wild blueberry and spice are succulently layered

Medium bodied with flavours of dark cherry and spiced fruit cake.

Aromatics of raspberry, dark cherry, the briar from a brand new pipe and root beer.

Very ripe dark berries, a touch of black pepper and spicy fragrances. Well integrated delicate ripe tannins and complex finish with hints of coffee, vanilla and toast.

Ripe red and black cherry, and black currant fruit joined by vanilla and cinnamon spice notes.

Raspberry, blackberry, black cherries and mint invite the vanilla and shortbread note on the finish

This wine shows great red fruit concentration with hints of flowers, forest floor, and shale in the mid palate.

Dark ruby in color, with aromas of Bing cherries and cassis. Flavors of menthol, spice and oak with round firm tannins lead to a soft, silky, lingering finish.

dry and light

Medium, softly nutty

rich & sweet

four 2 oz. tastes

three 1 oz. tastes. Bourbons: Booker's, Baker's, Basil Hayden Scotch: Glenlivet, Auchentoshan, Talisker 10 yr Irish Whisky: Bushmills, Tullamore Dew, Jameson, West Cork

fresh lime, mint and soda water

Jumbo tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Crispy bacon-wrapped scallops, glazed with maple, served over apple-braised cabbage.

Stuffed crepe filled with beef tenderloin, wild mushrooms and Asiago cheese.

Creamy butternut puree with chilled cranberry-apple relish.

Crisp romaine, romano and wood-fired croutons bound in our house made dressing.

Seasoned and roasted turkey, apple and sage stuffing with giblet gravy.

Brined with creole seasoning and deep fried in peanut oil. Served over andouille-corn bread stuffing and bourbon-infused gravy.

House smoked turkey with apple-sage stuffing and cider-jack gravy.

The Ultimate! Aged and slow roasted for eighteen hours.

Served with horseradish applesauce and fried kale.

Rosemary dijon crusted lamb leg served with mint jelly.

North Atlantic Salmon wrapped in puff pastry, served with roasted tomatoes and saffron cream.

House smoked fresh ham served with butternut squash and mashed potatoes.

Assorted seasonal vegetables, grilled and served over creamy polenta and topped with a balsamic reduction.

Shrimp, scallops, lobster and lump crab in a fresh herb cream, tossed in Manor-made tomato rose fettuccine.

Topped with cinnamon whipped cream.

Served with vanilla ice cream.

Topped with vanilla ice cream.

Served with bourbon-caramel sauce

Seasoned and roasted turkey, roast apple and sage stuffing with giblet gravy.

Brined with creole seasoning and deep fried in peanut oil. Served over andouille-corn bread stuffing and bourbon-infused gravy.

House smoked turkey, and apple-sage stuffing and cider jack gravy.

Penne pasta with creamy Alfredo sauce.

Served with mashed potato and vegetable.

Accompanied by cinnamon creme anglaise and whipped cream.

Served with a generous scoop of Vanilla Ice Cream.

Add Chicken for $12. or Add Tuna for $14.

5 Jumbo Shrimp served with our housemade cocktail sauce

A sampling of domestic and imported cheeses, Balsamic reduction and fresh fruit.

Salami, Sopprasetta, Prosciutto and aged parmesan cheese served with our Signature Wood-fired sourdough bread, cornichons, and whole grain mustard.

A generous pile of Crisp Fries, Truffle salt and Parmesan served with Roasted Garlic Aoili, Whole Grain Dijonnaise and Truffled Ketchup.

A delicious blend of Gruyere and Emmentaler Swiss Cheese with White Wine, Garlic and a hint of Kirsch. Add $16.00 for each additional person

Served over house made sourdough with horseradish cream and roasted red peppers.

Baby spinach, sliced strawberries, toasted pine nuts, gorgonzola and a cherry vinaigrette.

The Ultimate! Smoked and slow-roasted with oak wood for eighteen hours.

Pan seared with pomegranate molasses puree, pickled grapefruit, shaved celery and toasted pomegranate seeds.

A five ounce petite beef tenderloin topped with lobster, tarragon and cucumber salad. Drizzled with port wine syrup.

Served with whipped cream and fresh strawberries.