Diced sushi grade ahi, cucumber, and avocado tower with wasabi soy vinaigrette.
Artichoke ravioli in a garlic, tomato, olive oil sauce with toasted pine nuts. As an entree.
English stilton fondue with duck confit, grilled chopped onions and sourdough toast.
Buffalo milk mozzarella, tomatoes, basil and kalamata olives on a thin charred flat bread.
Vegetable spring rolls with papaya relish.
Served with cajun shrimp and crispy polenta.
Grilled day boat scallops with smoked mozzarella stuffed eggplant with a tomato basil sauces.
Warm and silky lobster bisque topped with glazed cream.
Jumbo shrimp with avocado, greens and dill mustard vinaigrette.
Dipped in buttermilk, with our own bread crumbs, parmesan cheese and green onions cooked to a golden crisp. Served with a blue cheese dipping sauce.
Caesar salad of crisp romaine lettuce, homemade croutons and a zesty lemon anchovy vinaigrette.
Goat's cheese, toasted walnuts, blueberries, and field greens tossed in a balsamic vinaigrette.
Lump crab on warm cornmeal crusted tomato, basil vinaigrette, micro greens, and savory pine nuts.
Lobster tail medallions, spanish shrimp, dungeness crab fingers, sliced sesame coated rare ahi and smoked salmon with cucumber, sour cream and sevruga caviar.
Maryland jumbo lump crab cake, spicy vegetable spring roll and shrimp sauteed in garlic butter.
Pan seared, cracked black pepper shetland island salmon with roasted sweet mashed potatoes and broccoli in a pomegranate sauce.
Sesame seeded ahi seared rare with sugar snap peas, papaya relish and vegetable spring roll.
Pan seared diver scallops with spinach and lemon pepper linguini in a white wine sauce topped with corn, tomato and zucchini relish.
South australian lobster tail nestled on spinach risotto with asparagus, baby carrots and a lemon butter sauce.
Sauteed jumbo lump blue crab cakes on a yukon potato, with dijon sauce, and a spicy peanut slaw.
Mesquite grilled duck breast and confit leg served with navy white beans and grilled vegetables ragout in a rosemary reduction.
Mesquite grilled breast of chicken with forbidden black rice and thai curry sauce topped with cucumber slaw.
Filet of beef tenderloin, glazed with roquefort cheese, on a black current reduction with truffled creamy potatoes.
Braised veal shank in a sweet vermouth reduction with rustic vegetables and parmesan risotto.
Slow roasted aged angus prime rib of beef au jus with garlic mashed potatoes and vegetables. English cut - two slices.
Usda prime new york steak with roquefort yukon potatoes, asparagus and red onion marmalade.
Sliced rack of colorado lamb, mesquite grilled vegetables, pesto risotto and a thyme reduction. Two lamb chops.
With a medley of berries under a candied lid.
Layers of lemon chello cake and lemon curd enrobed in a fluffy italian meringue.
Rich and creamy with a fresh strawberry compote.
Fresh raspberries and blackberries over a vanilla bean pastry cream tart on a pool of strawberry sauce.
Bonny doon framboise raspberry, scharffen berger chocolate, or grand marnier.
A medley of raspberries, blueberries and blackberries baked under a savory crisp topping and served with a white chocolate raspberry cream.
Walnuts, hazel nuts, pistachios and peanuts in a rich caramel covered with peanut butter, chocolate mousse and dark belgian chocolate.
In a glass flute with fresh berries.
Assorted ice creams with a homemade cookie.
Our signature coffee drink is made with galliano, tia maria, a touch of creme de cassis and topped with fresh whipped cream. Available with regular or decaffeinated coffee.
Artichoke ravioli on sundried tomato cream.
Portabello mushroom with grilled vegetables on pureed basil sauce, sprinkled with toasted pine nuts. As an entree.
Warm layers of buffalo milk mozzarella and tomatoes nested on spinach tossed with basil vinaigrette with artichokes and toasted pine nuts.
Mesquite grilled vegetables, browned goat's cheese and field greens on a blackberry vinaigrette.
Fresh vegetables tossed with linguini in olive oil, tomatoes and garlic.
Fresh vegetables surrounding roasted garlic mashed potatoes on a pureed basil sauce topped with onion rings.
Tri-color penne pasta with kalamata olives, roma tomatoes and artichokes tossed in olive oil and garlic.
With glazed cream.
With blue cheese dip.
With choice of dressing.
Mushroom & egg salad with warm bacon dressing.
Avocado with a dill mustard vinaigrette.
With black sesame seed vinaigrette and seaweed salad, and edamame puree.
Served on two pieces of homemade sourdough bread, with sliced turkey breast, bacon, avocado and tomatoes.
Finely chopped lettuce with diced turkey, egg, tomato, avocado, bacon bits and blue cheese crumbles with choice of dressing.
Including rare sliced ahi, french beans, fingerling potatoes olives, egg, onion with basil vinaigrette and pine nuts.
On top of romaine hearts, grilled onions, tomatoes with a seeded mustard dressing, croutons and roquefort cheese.
Grilled breast of chicken, asparagus, artichokes, field greens and tomatoes in a whole grain mustard vinaigrette.
With mesquite grilled swordfish, corn, tomatoes, avocado and field greens in a cilantro vinaigrette.
Kalamata olives and artichokes tossed with penne pasta in olive oil and garlic.
On lemon angel hair pasta tossed with asparagus and vodka cream sauce.
With broccoli puree and sauteed artichokes on a buerre rouge sauce.
With green bamboo rice, papaya relish and vegetable spring roll.
On a yukon potato, with dijon sauce with spicy peanut slaw.
With creamy horseradish sauce and heirloom tomatoes with a cucumber napa cabbage slaw.
With grilled vegetables on field greens tossed in blackberry vinaigrette.
With braised vegetables and pearl couscous in sweet vermouth reduction.
On forbidden black rice, thai red curry sauce and cucumber slaw.
With goats cheese, asparagus and truffled potatoes.
With mustard grits and grilled vegetables.
With garlic mashed potatoes, au jus and creamy horseradish.
With roquefort yukon potatoes, asparagus and red onion marmalade.
With a medley of berries under a candied lid.
With fresh raspberries and blackberries over a vanilla bean pastry cream tart on a pool of berry sauce.
Layers of lemon zest cake and lemon curd enrobed in a fluffy Italian meringue.
Rich and creamy with a fresh strawberry sauce compote.
Made with four nuts in a rich caramel covered with peanut butter, chocolate mousse and dark belgian chocolate.
Blackberries and blueberries baked under a crisp topping and served with blueberry ice cream.
Menu for Mr. Stox provided by Allmenus.com
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