The Really Stinky Cheese Plate
A selection of intensely odiferous cheeses, fruit and marmalade with barley cracker-bread.
Garlic Glazed Sticky Knots
Four quail quarters fried and tossed in honey garlic glaze, red chili flakes and chives.
Stone-Style Hemp Seed Pretzels
Soft pretzels served warm with roasted poblano jalapeño cheese sauce and stone-ground mustard
Slow-Roasted Baby Back Ribs
Hop rubbed all-natural baby back ribs with housemade Stone beer glaze
Pork Belly "Char Siu"
Slow braised all-natural pork belly with a sweet-spicy glaze tucked into a steamed bun with cilantro, cabbage and carrots with a tangy dressing
South American Ceviche
Tiger shrimp marinated in fresh lemon & lime juice mixed with red onion, cilantro and aji amarillo served with chile-dusted tortilla chips
Venus clams steamed in tomato broth with shallots, roasted garlic, jalapeños and pork chorizo, served with garlic crostini
Crispy Brussels sprouts with a sweet and sour twist and fried pancetta lardons. Pair with: Stone Pale Ale 2.0
Castlevetrano olives soaked in buttermilk tossed in seasoned flour then fried until crispy and served with whole almonds
Farm Greens and Housemade Soup
Locally grown organic baby salad mix tossed with cucumbers, carrots, cherry tomatoes, sunflower seeds, dried cherries, Shaft's blue cheese and hop vinaigrette.
Toasted Barley & Spinach Salad
Fresh organic spinach, toasted barley, cucumber, grape tomato, feta cheese and toasted almonds withe turmeric vinaigrette.
Kale to Caesar
Organic lacinato kale, housemade Caesar dressing, crispy garlic croutons and Parmesan cheese.
Cheddar, Garlic & Stone Ruination Double IPA 2.0 Soup
AKA "The Pungent One." Beautifully bitter soup with roasted garlic, extra-sharp white cheddar cheese, Stone Ruination Double IPA 2.0 and smoked paprika
Braised Short Rib
Slow braised all-natural short rib with Yukon Gold horseradish mash and red wine reduction
Jamon Serrano-Wrapped Trout
Serrano ham-wrapped trout on a bed of malt vinegar salted potatoes and wilted arugula with a "tarter sauce" beurre blanc
10oz mojo brined pork chop over cheesy polenta with a bacon gastrique,cilantro gremolata and jalapeno pickles
Shrimp & Grits
Tiger shrimp, andouille sausage, Cajun-roasted grape tomatoes and creamy grits with jalapeño crema.
Jidori half-chicken marinated in Peruvian spices, grilled and served on a bed of aji-amarillo potatoes and wilted kale, garnished with jalapeño crema.
Pan-seared salmon with crispy skin served over sushi rice, carrots, bean sprouts, green onions with Don sauce.
Mediterranean Veggie Loaf
Mixture of garbanzo beans and spices formed into a loaf, sliced and seared with couscous topped with marinara and tahini sauce served with seasonal vegetable
Xian Lamb Fun
Rice noodles with spicy lamb, Xian oil, chiles, bean sprouts, cilantro, onions and double black soy sauce.
Duck Tinga Tacos
Slow-braised duck in tomato, garlic and onion topped with cilantro, pickled onions, cabbage and crema served with a quinoa, black bean, rice salad tossed in avocado cilantro dressing. Pair with: Stone Smoked Porter
Seasonal Harvest Pasta
Linguini, roasted mushrooms, fennel and kale with a butternut squash white wine cream sauce with toasted pepitas
(11 AM - 3PM only) Applewood-smoked bacon, organic tomato bruschetta, arugula, aioli and Stone Cali-Belgique IPA stone-ground mustard on Ciabatta, served with garlic pepper potato chips. Vegetarian by request.
Fig & Anise Grilled Cheese
(11am-3pm only). Grilled fennel,blackberry jam with provolone and Purple Haze goat cheese, served with a winter squash and kale slaw with creamy sage dressing
Pork Chile Verde Torta
(11 AM - 3PM only) Braised all-natural pork shoulder in chile verde with black-bean bacon puree, pickled red onion slaw and jalapeño crema on a bolillo bun, served with chile-dusted corn chips. Pair with: Stone IPA
Stone "Anti High-Fructose Corn Syrup" Soda
Spicy Cola, Low Impact, Lemon Lime, Strawberry Vanilla Cream & Root Beer
Red Rooster Iced Tea
Mac 'n Cheese w/ Broccoli or Pancetta
Creamy cheese sauce made with Gouda, Swiss and garlic, with crispy pancetta or broccoli and topped with Parmesan bread crumbs
Organic Seasonal Vegetables
Quinoa Black Bean Rice Salad
Served with a avocado-cilantro vinaigrette