Stonewood Grill

Butterflied and lightly fried shrimp drizzled with our mild buffalo sauce and bleu cheese dressing, and sprinkled with bleu cheese crumbles.

Crisp flatbread layered with fresh baby spinach, oak grilled chicken breast, roasted red peppers and feta cheese, finished with a balsamic reduction.

Oak Grilled sliced steak, caramelized onions and roasted red peppers on crisp flatbread, topped with bleu cheese dressing, bleu cheese crumbles and drizzled with a balsamic reduction.

Vine-ripe tomatoes, basil, infused olive oil and aged parmesan atop grilled garlic bread, served with balsamic vinaigrette.

Sushi grade ahi, rolled in sesame seeds and seared rare. Served with Asian slaw and sesame ginger dressing, garnished with pickled ginger and wasabi.

House-made red, white and blue potato chips drizzled with bleu cheese aioli, lightly baked and served with bleu cheese crumbles, then drizzled with a balsamic reduction.

A smoked fillet glazed with whole grain mustard and dill, served with chive aioli and crispy baguette slices.

Creamy New England style, with ocean clams and farm-fresh potatoes, served with oyster crackers.

Traditional and golden, ours is topped with a toasted crouton and melted imported Swiss.

Oak Grilled chicken breast atop fresh greens with diced cucumbers, grape tomatoes and avocado slices. Served with Caesar dressing, house-made croutons and fresh grated Parmesan.

Thick sliced tomatoes and fresh mozzarella on a bed of crisp greens, drizzled with balsamic reduction.

Asian-style marinated sliced chicken breast tossed with fresh mixed greens and sesame ginger dressing, layered with crispy wontons and chilled sesame noodles. Served with Asian slaw and a tangy ginger lime sauce.

An assortment of Mediterranean vegetables, pine nuts and feta cheese over the Chef's selection of fresh greens and spinach. Tossed with our house vinaigrette.

Sliced steak served warm atop a mound of crisp greens, grilled marinated portobello mushrooms and red bell peppers. Served with raspberry balsamic vinaigrette dressing, bleu cheese crumbles and walnut pieces.

Topped with peppercorn sauce.

Thick, center-cut boneless pork chops, marinated in a blend of citrus-infused olive oil, honey, soy and spices, and served with Granny Smith apple chutney.

Crabmeat, steamed asparagus, and fresh house made hollandaise.

A rich demi glace accented with cabernet sauvignon.

A rich peppercorn demi glace accented with cognac and fresh cream

A perfect pairing of wine, lemon juice, and creamy butter.

An 8-oz. fresh flame-grilled marinated asian-style Atlantic salmon on a bed of crisp vegetable slaw and lightly drizzled with a tangy ginger lime sauce.

An 8-oz. fresh line-caught black grouper dusted with herb bread crumbs, and oven roasted to perfection. Served with fresh steamed asparagus, savory rice pilaf and finished with a balsamic reduction.

Tasty skewers of herb-basted black tiger shrimp and cold water scallops lightly flame-grilled, served over our savory rice pilaf with a basil cream sauce and served with the chef's vegetable medley.

A succulent 6-oz. filet, oak grilled to perfection atop an onion frizzet mound, accompanied by three large portobello mushroom ravioli pillows and finished with a cabernet demi glace. Served with fresh steamed asparagus.

Rosemary and garlic-marinated lamb chops, grilled to your desire, served atop creamy garlic mashed potatoes, then finished with a cabernet demi glace. Served with fresh steamed asparagus.

Tender balsamic-marinated, oak grilled chicken breast layered with sliced button mushrooms, roasted garlic, artichoke hearts, sundried tomatoes, baby spinach and French green beans, topped with a lemon beurre blanc. Served with our rice pilaf.

Tender slices of beef in a hearty veloute with roasted baby carrots and pearl onions, served with garlic mashed potatoes and the Chef's vegetable medley.

Bowtie pasta tossed in a creamy white sauce with fresh baby spinach, asparagus and sun-dried tomatoes, topped with tender hand-pulled blackened chicken breast, and served with garlic toast.

A large bowl of tender white-meat chicken, fresh carrots, onions, mushrooms and peas in a creamy white sauce, topped with a delicate puff pastry.

A 10 oz. burger grilled to your liking, on a toasted Kaiser roll. Add American, imported Swiss, Colby or bleu cheese.

Topped with hardwood smoked bacon and melted bleu cheese.

Topped with a zesty avocado tomato salsa and fresh baby greens.

Marinated chicken breast topped with bellavitano cheese, our house-made bruschetta, served on a ciabatta bun with fresh baby greens.

A twist on the great classic ? cradled by a warm bourbon sauce then topped with haagen-dazs vanilla bean ice cream and a homemade cookie crisp.

Moist and rich chocolate cake with a perfect chocolate icing, served with a giant scoop of haagen-dazs vanilla bean ice cream, and finished with a chocolate drizzle.

Sweet selections of the season, topped with farm fresh whipped cream.

A Sunshine State must: layer cake flavored with fresh squeezed oranges, topped with dreamsicle icing.

A delicious deep dish pie with crisp granny Smith apples, walnuts and a light cinnamon crumb topping, drizzled with caramel.