Dining has always been an integral part of the Old Stone Inn experience. For many years guests were served family-style at large lazy-susan tables. Now-a-days you will be seated at a private table and attended to by our experienced and knowledgeable staff. It's truly a dining experience not to be missed. A carefully chosen selection of fine wines and beers is available to compliment your dinner. Dinner is served Monday through Saturday nights; reservations are suggested.
Mother's Day is Sunday, May 11th. Make plans now to join us for our annual Mother's Day Luncheon. Reservations are required; seating is from 12:00 noon until 2:30. Cost per person is $40. Show Mom you care! (Scroll to the bottom of this page for our Luncheon Menu.)
APPETIZER / SALAD COURSE
Pecan Baked Brie
Mild French brie sprinkled with pecans and baked until it’s warm and creamy then drizzled with raspberry coulis. Served with crackers.
seven dollars
Petite Crabcakes
3 mini-crabcakes on a bed of spring greens. Served with remoulade sauce.
ten dollars
New Orleans Style Shrimp
5 Shrimp sautéed with Cajun spices, white wine and onions in a spicy tomato sauce.
eight dollars
Smoked Salmon
Thinly sliced hickory and grapevine smoked salmon with capers and diced red onion. Served with crackers.
eight dollars
Spring Greens Salad
Organic baby greens, hearts of palm, toasted pecans and dried cranberries tossed with our own white balsamic vinaigrette or blue cheese dressing.
six dollars
Chef’s Soup of the Day
Fresh soup homemade daily in our kitchen..
seven dollars
MAIN COURSE
Filet of Beef Au Poivre
Pan seared 8 oz. filet of beef cooked to your preference and served with a brandied peppercorn sauce.
twenty six dollars
Rack of Lamb
Herb encrusted rack of lamb with a red wine shallot sauce.
twenty six dollars
Pork Loin
Panko crusted pork loin medallions. Served with mango chutney.
twenty two dollars
Old Stone Inn Crabcakes
Two Lump Crabcakes, lightly seasoned, pan grilled and served with lemon remoulade.
twenty three dollars
Seared Atlantic Salmon
Salmon filet, pan seared then oven roasted with a maple bourbon glaze.
twenty two dollars
Crispy Butterflied Trout
Boneless butterflied trout dusted with flour and herbs then pan fried in olive oil and garnished with lemon remoulade and
fried capers.
twenty one dollars
Angel Hair Primavera
Angel hair pasta with tomatoes, zucchini, scallions and mushrooms in a tomato cream sauce topped with parmesan cheese.
eighteen dollars
DESSERT COURSE
White Chocolate Bread Pudding
Our own special recipe. Served with a warm Bananas Foster Sauce.
six dollars
Chocolate Molten Lava Cake
Warm, fudgy chocolate cake with a creamy chocolate center glazed with hot fudge. Served with a scoop of vanilla ice cream.
six dollars
Panna Cotta
Chilled cream custard with a mixed fruit compote.
six dollars
Chocolate Mousse
Served in an almond lace basket.
six dollars
MOTHER'S DAY LUNCHEON
Appetizer Course
Tomato canapes and rice & mozzarella croquettes
French petite pan rolls with whipped butter
Striped cheese ravioli with vodka cream sauce
Salad Course
Arugula and baby greens salad with herbed vinaigrette
Sorbet intermezzo
Main Course
Crispy roasted half chicken with tarragon and apricot glaze
-or-
Herb and garlic roasted prime rib au jus with horseradish sauce
Dessert Course
Panna cotta parfait with balsamic mixed fruit compote