Soups &Appetizers FRENCH ONION SOUP
Aged Port wine, fresh Herbs, beef stock, caramelized onions and Provolone.
MAINE LOBSTER BISQUE
Puree of lobster, Basil and lobster stock finished with a touch of cream.
FIRECRACKER SHRIMP
Flash fried shrimp tossed in our sweet & spicy sauce.
BRUSCHETTA
Diced fresh tomatoes, marinated in EVOO, garlic, herbs, and capers served over crustiness.
MUSSELS JOSEPHINE (PEI)
Sautéed in white wine garlic and fresh herbs.
CRISPY CALAMARI
Flash fried finished with banana peppers and Reggiano Parmigiano with
Pomodoro sauce.
SHRIMP COCKTAIL
Three jumbo shrimp served with traditional cocktail sauce.
CRAB CAKES
Jumbo Lump crabmeat with a roasted corn salsa and Romoulade Sauce.
ESCARGOT
Pan sautéed with butter, garlic, shallots and heavy cream served over Angel Hair pasta.
SESAME SEARED AHI TUNA
Pan seared served with Lemon Ginger Soy Beurre Blanc, wasabi and pickled ginger.
OYSTERS ON THE HALF SHELL
A half dozen, served with classic cocktail sauce.
OYSTERS ROCKELLER
4 fresh oysters with baby spinach, Reggiano Parmigian, Pancetta, roasted shallots and Pernod.
Signature Salads
At Stoney’s all our entrees’ are served with a garden fresh salad, choice of potato and chefs vegetable. Substitute a Signature salad for $4
THE B.L.T.
Center cut iceberg with bacon, tomato and blue cheese dressing.
STEAK HOUSE CAESAR
Fresh Hearts of Romaine, Crisp Bacon, Parmesan cheese and Caesar Dressing.
SLICED TOMATO & MOZZARELLA
Sliced Beefsteak tomato fresh mozzarella, Basil and a sweet Balsamic drizzle.
Stoney’s Signature Steaks
At Stoney’s all our entrees’ are served with a garden fresh salad, choice of potato and chefs vegetable. Substitute a Signature salad for $4
FILET MIGNON 6 oz. 8 oz. 12 oz.
Cut from the center of the tenderloin.
PRIME NEW YORK STRIP STEAK 10oz. 14 oz. 18 oz.
A nicely marbled cut, grilled to perfection.
BONE IN COWBOY STEAK 24 oz.
The flavor comes from it’s fat. If you want a lean cut this is not it.
LAMB CHOPS
Two 8 oz. chops served with Demi – Glace mint jelly.
PORTERHOUSE 24 oz.
This steak offers both the tenderness of the filet and
flavor of the strip steak.
Potatoes & Accessories
BAKED POTATO
BAKED SWEET POTATO
LYONNAISE POTATO
CHEDDAR MASHED
SEASONED FRENCH FRIES
FRESH ASPARAGUS WITH HOLLANDAISE
CREAMED SPINACH
BROCCOLI AU GRATIN
CREAMED CORN
SAUTEED FOREST MUSHROOMS
SAUTEED VADALIA ONIONS
Chef’s compositions
All our entrees’ are served with a garden fresh salad, choice of potato and chefs vegetable. Substitute a Signature salad for $4
PORK CHOP 14 oz.
A large Rib Chop grilled and served with Apple Chutney.
HERB SEARED CHICKEN BREAST
Pan sautéed with Artichoke, Sun dried Tomatoes, Spinach, Kalamato Olives
and Goat cheese.
STONEYS MEATLOAF
Served with a tomato Glaze, fresh mashed potato and home made gravy.
WILD NORTH ATLANTIC SALMON
Stuffed with lump crabmeat, spinach and fresh herbs finished with lobster sauce.
GULF GROUPER
Pan seared fresh Key-Lime dusted Gulf Grouper with a Lemon Beurre Blanc.
GRILLED SWORDFISH
Fresh Atlantic swordfish grilled and served with Meyers lemon Shallot Chutney.
COLD WATER LOBSTER TAILS
Twin 7 oz. Lobster Tails broiled served with drawn butter.
FILET ALA KEVIN
Medallions of tenderloin grilled and served with fresh Maine lobster
meat, asparagus and béarnaise sauce.
LAND & SEA
Grilled 6 oz. filet and a broiled 7 oz. Cold Water Lobster Tail.
YELLOW TAIL SNAPPER
Sautéed with lemon, butter, fresh herbs and white wine.
BAKED STUFFED SHRIMP
Jumbo shrimp with crabmeat stuffing, finished with hollandaise sauce.
Sauces & Toppings
Green Pepper & Cognac Sauce Stilton Cream Sauce
Port Wine Demi Glace Béarnaise Sauce
Oscar Style: Lump crabmeat, asparagus and Béarnaise Sauce
Stilton cheese and horseradish encrusted
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please notify us of any food allergies.
