APPETIZER

BLUE CRAB CHOWDER 12
Jumbo Lump Blue Crab Meat and Niman Ranch Smoked Pancetta

SATUR FARMS ORGANIC BABY LETTUCES 11
12 Year Old Balsamic Vinegar and Taggiasca Extra Virgin Olive Oil

TINY CHEESE RAVIOLI 12
Mussels and Chive Broth Infused with White Truffle Oil

STONE CREEK INN CRISPY CALAMARI AND FRISÉE SALAD 12
Spicy Ginger Vinaigrette

FRESH GOAT CHEESE AND BABY ARUGULA SALAD 12
Tossed with Cherry Tomatoes, Red and Golden Beets and Aged Red Wine Vinaigrette

TERRINE OF HUDSON VALLEY DUCK FOIE GRAS 18
Apple and Orange Chutney and Toasted Pecan Raisin Bread

CHANTERELLE AND ZUCCHINI BLOSSOM RISOTTO 14
Pecorino Romano and Parsley Oil

LOBSTER SALAD 18
Tomato Gelée, Japanese Cucumber, Upland Cress, Lemon Vinaigrette and Avocado

BLACK MISSION FIGS 15
18 Month Aged Prosciutto di Parma, Caramelized Pecans and Sicilian Olive Oil

SIDE DISHES

LOBSTER MASHED POTATOES 9

SAUTÉED SPRING VEGETABLES 8

SAUTÉED ASPARAGUS WITH SHAVED PARMESAN CHEESE 8

SAUTÉED SPINACH AND BROCCOLI RABE WITH GARLIC OIL 7

CHEESES

STONE CREEK INN ARTISANAL CHEESE TASTING 10/15
Choice of Three or Five Cheeses served with Quince Preserve

BROCCIU
Fresh Sheep’s Milk Cheese from Corsica, France with a Creamy Texture and Mild Flavor

FUMAISON
A Sheep’s Milk Cheese from the Auvergne Region of France that is Slightly Smoked and has a Deep, Complex Flavor of Hickory and Ashes

OCSC HUDSON VALLEY CAMEMBERT
This Creamy, Buttery, Soft-Ripened Cheese is made from Old Chatman’s Herd of Sheep Combined with Cow’s Milk from a Neighboring Farm

LANGRES
Creamy Cow’s Milk Cheese from the Champagne Region of France with a Dense Texture and Rich Flavor

VALDEON
Rich, Creamy, Intensely Flavored Semi-Hard Cow/Goat Milk Blue Cheese from Spain

ENTREES

CRISPY SCOTTISH SALMON 27
Whipped Potatoes, Baby Carrots, Tiger Shrimp and Lemon Beurre Blanc

TERRE BORMANE RUSTICI PASTA WITH LOCAL SEA SCALLOPS 28
Vine-Ripe Tomatoes, Basil and Agrumato Extra Virgin Olive Oil

OVEN ROASTED MAINE LOBSTER 38
Baby Spinach, Sautéed Organic Baby Beets, Fingerling Potatoes, Sicilian Olive Oil and Sauce Vierge

CLASSIC MARSEILLE STYLE BOUILLABAISSE 34
Lobster, Mussels, Shrimp, Chilean Sea Bass, Monkfish, Sea Bass and Anise with Rouille and Croutons

OVEN ROASTED FREE RANGE CHICKEN 28
Ratatouille Provençale, Whipped Potatoes and Savory Herb and Oregano Jus

AUSTRALIAN RACK OF LAMB ROASTED WITH MEDITERRANEAN SPICES* 37
Red Bliss Potato Tart, Haricot Vert and Sage Scented Jus

GRILLED ORGANIC WOLFE’S NECK BEEF SIRLOIN* 38
Pancetta Wrapped Asparagus, Caramelized Shallots, Black Truffle Mashed Potatoes with a Burgundy Reduction

PAN SEARED BLACK SEA BASS WITH KAFFIR LIME 30
Baby Spinach, Shitake Mushrooms and Artichokes with Coconut Lime Broth

GRILLED YELLOWFIN TUNA “BASQUAISE” 31
Fondue of Spring Onions, Piquillo Peppers and Wild Asparagus with Taggiasca Olive and Basil Tapenade

SPECIALS

APPETIZER

MOZZARELLA DI BUFFALO 14
Heirloom Tomatoes and Aged White Balsamic Vinegar

YELLOWFIN TUNA TARTARE 16
Marinated in Yuzu Juice, Extra Virgin Olive Oil and Chive and Topped with American Sevruga Caviar

FRESH HERB POTATO GNOCCHI 15
Fava Beans and Jumbo Lump Blue Crab Meat

ENTRÉE

CRISPY SOFT SHELL CRAB 29
Farro and Spring Vegetables Fricassèe Finished with Almond Caper Beurre Blanc

GRILLED NATURAL VEAL CHOP 39
Artichokes, Broccoli Rabe, Chanterelle Mushrooms and Lemon Thyme Jus

VEGETARIAN

SUMMER SUCCOTASH 23
Wild Asparagus, Fava Beans and Roasted Corn

**This menu item can be cooked to order or is being served raw. Consuming raw and undercooked meats, fish, shellfish and eggs may increase your risk of food-borne illness, especially if you have certain medical conditions