APPETIZERS
Pan Caramelized New Jersey Day Boat Diver Scallops 14 gf
Served over Roasted Beet Risotto Garnished with Micro Greens

Colossal Crab Meat, Giant Gulf Prawn and Maine Lobster Cocktail with Citrus
Vodka Sorbet 23 gf

Martha’s Vineyard Oysters on the Half Shell with Citrus Herb Mignonette
3 Oysters 9 e 6 Oysters 16 gf

Stone Barn Smoked Sampler: A Daily Selection of Seafood, Game, Fowl and Mushrooms
Smoked In-House with Plum Wood by our Master Smoker Chef Ed
Served with Apple Chutney and Grilled Crostinis 16

Chef Ray’s Daily Selection of Local and Imported Artisan Cheeses Garnished with
Fresh Berries, Grain Mustard, Swarmbustin’ Honey, Dried Fruit and Flatbread Crackers 14


SOUPS
Atlantic Seafood Stew
Clams, Blue Crab, Scallops, and Shrimp
Finished with a Light Saffron Tomato Broth Garnished with Pesto Crostini 12

Kennett Square Exotic Mushroom Soup Served in Roasted Acorn Squash with Jarlsberg 7


SALADS

Poached Glen Willow Bosc Pear Salad Served with Early Winter Baby Spinach
Tossed with Gorgonzola Cheese, Candied Pecans and Port Wine Vinaigrette 12 gf

Foxfire Salad of Baby Romaine Heart Wedge Drizzled with Cracked Black Pepper
Parmesan Reggiano Dressing, Roasted Grape Tomatoes and Grilled Garlic Flat Bread 10

Crisp Greens Tossed with Herb Sherry Vinaigrette and Feta Cheese
Garnished with Roasted Beets, Baby Carrots, Turnips, and Radishes 12 gf

Yellowfin Tuna Salad of Sesame Seared Tuna Drizzled with Toasted Sesame
Dressing, Jersey Mache, Micro Wasabi and Pickled Lemon Plums 16

ENTREES
Classic Lobster Thermidor 28
Maine Lobster Stuffed with Lobster Meat, Sea Scallops, Jumbo Lump Blue Crab,
and Gulf Shrimp Topped with Brandy Lobster Sauce and Baked

Jumbo Black Sea Bass 26
Pan Seared Black Sea Bass with Ginger, Green Onion
and Sesame Broth and Served with Jasmine Rice

Filet of Beef Wellington 34
Grilled Local Grain Fed Angus Filet Topped with Mushroom Duxelle
Wrapped with Puff Pastry and Baked Golden Brown,
Served with Roasted Bliss Potatoes and Bearnaise Sauce

Eggplant Lasagna 18 gf
Grilled Eggplant Layered with Swiss Chard, Jersey Broccoli Rabe, Roasted Plum
Tomatoes, and Fire Roasted Red Peppers Finished with Ricotta and Aged Provolone

Lamb Shank 29
Herb Braised and Slow Roasted Lamb Shank Served over Garlic Whipped Potatoes,
Rosemary Herb Merlot Reduction and Sauteed Baby Arugula

Maryland Pheasant 26
Roasted Farm Raised Pheasant Stuffed with Venison Blueberry Sausage
Wrapped with Apple Wood Smoked Bacon Served with Parisienne Vegetables
and Sweet Potato Nest over Bourbon Wild Berry Demi Glace

Jumbo Lump Chesapeake Crab Cakes 26 gf
Jumbo Lump Crab Bound with Scallop Mousse
Served with Roasted Bliss Potatoes, Haricots Verts and Citrus Beurre Blanc

Amish Chicken 19 gf
Swarmbustin’ Honey Thyme Roasted Amish Free Range Chicken Breast
with Haricots Verts, Yukon Fingerling Potatoes, and Brandy au Jus

Angus Ribeye 29
Grilled Grass Fed Angus Ribeye Served with Roasted Garlic Smashed Potatoes
and Grilled Asparagus over Cabernet Wild Mushroom Demi Glace

gf denotes gluten free as prepared