Stonebridge Inn

Toasted almonds, orange marmalade, and apples. Served with a grilled baguette and crackers.

Panko-sesame drumsticks, sesame noodles, sweet chili sauce.

Two Spanish artichoke flowers, sesame aioli.

Four baked, panko-encrusted jalapeño and cream cheese bites with poblano vinaigrette.

Spicy chorizo broth with grilled baguette.

With bacon, onion, brown sugar, sweet chili sauce, julienned green apples, and pistachios.

Two pan-seared scallops with arugula, mandarin oranges, julienned vegetables, Parmesan, citrus vinaigrette, and pomegranate sauce.

Tender chicken, sautéed mushrooms, onions, red bell pepper, and cilantro folded into Heather’s signature flaky pastry crust. Served with asada sauce and sour cream.

Boursin cheese, sautéed celery, onion, mushrooms, toasted pecans, house breadcrumbs, Parmesan, parsley, paprika.

Gnocchi in Parmesan cream with cremini mushrooms, fresh spinach, and a touch of truffle oil.

Saku tuna, soy, mayo, sriracha, green onion, capers. Served with tortilla chips.

Shiitake and soy protein blend, tomato, beans, corn, serrano, red pepper, cumin. Optional: sour cream & cheddar.

Wild, button, and cremini mushrooms, beef stock, onion, cream, sherry.

Romaine, grated Parmesan, house-made croutons, Caesar dressing.

Mixed greens, cherry tomatoes, cucumber, basil vinaigrette.

Arugula blend, cucumber, bell pepper, red onion, olives, farro, roasted pepper, macadamias, feta, Greek dressing.

Kale and roasted beet salad with maple balsamic dressing, pecans, and crumbled goat cheese.

Served with bacon blue cheese slaw, fried potato cake, and red wine demi-glace.

8 oz grass-fed beef patty on a toasted brioche bun with lettuce, tomato, onion, and choice of cheese (blue, Swiss, or American).

Pan-fried chicken cutlets in a creamy mushroom wine reduction with capers and fresh thyme. Served over pappardelle with sautéed spinach and cherry tomatoes.

Shiitake and soy protein patty, Gruyère, arugula, lemon aioli on a toasted brioche bun. Served with house salad.

Scottish salmon with five spice, ginger, gluten-free soy, and sesame sauce. Served over wild rice and seasonal vegetables.

With shrimp, vodka sauce, spinach, and cherry tomatoes.

Served with savory tomato bread pudding and baby tri-colored carrots.

Bucatini with pancetta, broccolini, garlic, olive oil, red pepper flakes, Parmesan, and toasted panko.

Braised chuck roast with root vegetables, red wine au jus, horseradish cream sauce, and mashed potatoes.

Four pan-seared scallops with arugula, mandarin oranges, citrus vinaigrette, julienned vegetables, Parmesan, and pomegranate sauce.

Stuffed with asparagus and Gruyère, served over wild mushroom risotto with apricot demi-glace.

Egg noodles in a cream sauce with braised short rib, fresh mushrooms, green onion, and Parmesan cheese.

Herb-roasted chicken and vegetables in a flaky crust. Served with homemade cranberry sauce.

Ground lamb, eggplant, tomato, onion, pecorino Romano, mashed potatoes.

Slow-roasted pulled pork, corn masa, tomatillo salsa. Topped with sour cream and salsa asada.

Flank steak, black beans, roasted pepper, tomato, olives, lime, Southwest spices. Cheddar biscuit topping.

Eggplant, peppers, squash, zucchini, spinach, sweet potato, ricotta, mozzarella, egg, and marinara. Cheddar biscuit topping.

Jack and cheddar cheese grilled in a flour tortilla. Served with sour cream.

Choice of salmon or chicken with pappardelle pasta and broccolini.

Four chicken tenders served with BBQ sauce, ketchup, or ranch.

Choice of marinara sauce or butter with Parmesan cheese.