THE STONEHOUSE MENU
Executive Chef John Trotta

APPETIZERS

Baby Greens and Pear Salad
Point Reyes Blue Cheese, Marcona Almonds, Pear Vinaigrette

Grilled Asparagus and Warm Mushroom Salad
Frisée, Parmesan ~ Reggiano, Ranch Grown Meyer Lemon Vinaigrette

Duck Confit and Arugula Salad
Goat Cheese, Dried Cranberries, Candied Pecans, Passion Fruit Vinaigrette

Ahi Poke Martini
Avocado, Seaweed Salad, Daikon Sprouts, Yuzu Ginger Sauce

Dungeness and Jumbo Lump Crab Cake
Watercress, Fennel, Three Chili Aioli, Mango Relish

Pan Seared Foie Gras
Cinnamon Brioche Toast, Baby Mache, Stone Fruit Chutney

ENTREES

Butter Braised Maine Lobster
Purple Whipped Potatoes, Fava Bean Succotash, Champagne Beurre Blanc

Pan Seared Scottish Salmon
Artichoke Whipped Potatoes, Sun Dried Tomato Sauce

Parmesan Crusted Halibut
Gnocchetti, Asparagus, Kalamata Olives, Oven Dried Tomato Sauté, Basil Butter Sauce

Roasted Colorado Rack of Lamb
Rosemary, Goat Cheese Smashed Potatoes, Olive Lamb Jus

Prime Filet of Beef
Black Truffle Gratin, Baby Vegetables, Port Demi Glace

Juniper Dusted Venison Loin
Sweet Potato Mash, Cabernet Braised Red Cabbage, Huckleberry Sauce