Stonehurst Manor

Served with home fried potatoesand a choice of two sides.

A three-egg omelette stuffed with spinach, tomato, mushroom and feta cheese served with home fried potatoes and a choice of two sides.

Two poached eggs served atop a grilled English muffin with Canadian bacon, freshly made hollandaise sauce and home fried potatoes.

Two eggs any style served atop a bed of Manor-made Hunter's Hash served with home fried potatoes and your choice of artisan toast or English muffin.

Grilled flour tortilla loaded with scrambled eggs, pepper-jack cheese, scallions, and your choice of bacon, ham or pork sausage topped with freshly made salsa and side of sour cream.

Three thick slices of French toasttopped with a warm apple cinnamon compote or plain if you'd like served with one side.

Two pancakes accompanied with two eggs any style and choice of one side.

Belgian style waffle topped with fresh seasonal fruit, a Manor-made strawberry glaze, and whipped cream served with a choice of one side.

North Atlantic Smoked Salmon on a toasted bagel with cream cheese, capers and red onion. Served with home fried potatoes.

Your choice of two of the following items .... two eggs any style * warm oatmeal * Manor-made granola and milk * Greek yogurt * artisan toast * bagel with cream cheese * gluten free bagel * daily muffin * fresh seasonal fruit

bacon * ham * pork sausage * artisan toast (white, wheat or marbled rye) * bagel with cream cheese * gluten free bagel * daily muffin * fresh seasonal fruit

Hunter's hash * North Atlantic salmon * Additional eggs

Champagne flute of Orange Juice and sparkling wine

The Classic - Our own spicy blend with Ice Pik Vodka

A cup of hot or iced coffee with a shot of Bailey's Irish Cream.

popularized during the prohibition era when gin was readily available, as it did not require aging. we'll make it with your choice of gin or vodka and dry vermouth. add a dash of orange bitters if you'd like to try the original recipe

originated in the 1870s. made with your choice of whiskey or bourbon, sweet vermouth and a dash of angostura bitters

a refreshing summertime cocktail. developed in england in the 1800?s. pimm's liquer, fresh squeezed lemon and sprite

a twist on a classic. fresh mint, lime, bacardi limon rum, dekuyper pucker sour apple, pineapple juice and soda water

fresh cucumber, ginger, bacardi limon rum, lemon-lime soda and garnished with sechuan buttons

a south american beauty. pisco brandy, fresh lemon, raw egg white and angostura bitters

a brazilian tradition. the unique flavor of cachaca 51 rum and muddled limes

from the fish house club in philadelphia, where it is believed george washington may have enjoyed this cocktail. dark rum, brandy, fresh lemon and lime juices with a touch of sweetness. it's not as harmless as the name may sound drink with caution!

absolut mango, passion fruit liquer and pineapple juice, with a blue citrus sheen and pixie dust

hendrick's gin, st. elder elderflower liquer and fresh grapefruit juice

absolut kurant, cruzan coconut and creme de cassis

basil infused vodka, pineapple juice, fresh lemon juice with a dash or two of peychaud bitters

tangueray rangpur gin, hpnotiq liquer, pineapple juice and grand marnier

absolut mango, malibu banana rum, coconut cream and pineapple juice

absolut, pomegranate liquer and pineapple juice with a grand marnier floater

van gogh acai-blueberry vodka, pama pomegranate liqueur and fresh orange juice

key lime martini with vanilla vodka, midori, pineapple and fresh lime juice

a new twist on the "lola martini" , mandarin vodka, st. elder elderflower liqueur, fresh lime juice

from the brewers of guinness

dry and light, yet spirited

deep smoke and peat

made fresh in house from wine, seasonal fresh fruit and liquor. ask your server about our current recipe

The balanced, broad palate is layered with flavors of ripe apricot, lemon drop and cantaloupe, wit Monterey's classic mineral undertones of wet riverstone.

A soft, pale, brilliant pink with bluish tints developing over time towards more orangey nuances. The bouquet releases aromas of summer fruits, cassis and red currant.

Clean and refreshing with hints of linden and honey. floral and citrus aromas

Typical characteristics of grassy and tropical fruit aromas. On the palate, it's juicy and tart, with notes of white peach and soft melon.

Brilliant aromatics of passion fruit, wet slate and lemon zest. Flavors of lime, kiwi and subtle minerality intermingle perfectly on the palate creating a crisp and lively mouthfeel.

Refreshing, clean and shows lemon citrus with a slight sweetness. Faint lemon grass and mineral aromas.

Crisp, tangy coastal acidity brings balancing freshness to the rich, ripe flavors of nectarines and peaches.

Juicy and aromatic. Medium body and long finish

A spectrum of fruit flavors ranging from mango to Meyer lemon, and a rich texture framed by refreshing natural acidity.

sparkling and light. fruity, yet dry

Very round tannins and fresh berries aromas, with some floral and spicy flavors.

Fresh bright flavors of strawberry, rhubarb with flecks of red raspberries.

Notes of vanilla from aging in French and American oak add complexity to the intense black cherry aromas and flavors.

Bold tannins frame a powerful mid-palate layered with mouth-filling flavors of ripe blackberry, black currant and chocolate covered cherry, as well as subtle hints of baking spice.

This complex wine is characterized by cherry and violet notes with delicate hints of tobacco, white pepper, and a touch of flint.

Notes of black plum, black cherry and blueberry with a hint of dried sage.

It is a hugely characterful red wine, filled with layer upon layer of damson and mordello cherry flavors

Deep, dense fruit flavors like black currant and black cherry, layers of fine tannins, hints of dark chocolate and espresso.

Medium bodied with flavours of dark cherry and spiced fruit cake.

Aromatics of raspberry, dark cherry, the briar from a brand new pipe and root beer.

Very ripe dark berries, a touch of black pepper and spicy fragrances. Well integrated delicate ripe tannins and complex finish with hints of coffee, vanilla and toast.

Ripe red and black cherry, and black currant fruit joined by vanilla and cinnamon spice notes.

Raspberry, blackberry, black cherries and mint invite the vanilla and shortbread note on the finish

This wine shows great red fruit concentration with hints of flowers, forest floor, and shale in the mid palate.

Dark ruby in color, with aromas of Bing cherries and cassis. Flavors of menthol, spice and oak with round firm tannins lead to a soft, silky, lingering finish.

A compelling perfume of dried roses, fragrant herbs and dusty earth over a core of crushed plums and blackberries with a waft of tobacco.

dry and light

Medium, softly nutty

rich & sweet

four 2 oz. tastes

three 1 oz. tastes. Bourbons: Booker's, Baker's, Basil Hayden Scotch: Glenlivet, Auchentoshan, Talisker 10 yr Irish Whisky: Bushmills, Tullamore Dew, Jameson, West Cork

fresh lime, mint and soda water

Jumbo tiger shrimp gently poached and served with spicy cocktail sauce and lemon.

Crispy bacon-wrapped sea scallops glazed with maple, served over apple-braised cabbage.

Lightly fried served with remoulade and truffle lemon-dressed greens.

Creamy apple cider pumpkin bisque.

Crisp romaine, Romano and wood-fired croutons dressed in our house-made dressing.

Roasted with apple and sage stuffing with classic turkey gravy.

Brined with creole seasoning and deep fried in peanut oil served with roasted apples and sage dressing and classic turkey gravy.

The Ultimate! Aged and slow roasted for eighteen hours. Choice of starch and vegetable.

A half rack of Australian lamb with red wine demi glace. Choice of starch and vegetable.

Pan seared Farro Island salmon served with citrus ginger crema. Choice of starch and vegetable.

Shrimp, scallops, lobster and lump crabmeat, served with a garlic-basil parmesan cream sauce and tossed in Manor-made tomato rose fettuccine.

Pan seared butternut squash filet served over julienne vegetables, rice pilaf and a sherry shallot vinaigrette.

Served with rum caramel sauce.

Served with vanilla bean ice cream.

Bourbon creme anglaise with fresh berries.

Served with fresh berry compote with mint.

Crispy bacon wrapped local sea scallops, Thai pickled carrot, little leaf greens and maple drizzle.

Five pink Gulf shrimp served with spicy cocktail sauce with lemon.

Two cold water crab cakes served with sherry truffle dressed greens and creole remoulade.

Brie cheese with a fig and apple jam wrapped in a pastry crust and baked. Served with smoked cheddar crostinis.

Crisp romaine, Parmesan and garlic herb croutons dressed in our house-made dressing.

Roasted with apple and sage stuffing with classic turkey gravy. Choice of starch and vegetable.

The Ultimate! Aged and slow roasted for eighteen hours. Served with au jus and creamy horseradish sauce.

Shrimp, scallops, lobster and crabmeat served with a gsrlic basil Parmesan cream sauce and tossed with Manor-made tomato rose fettuccine.

A half rack of pasture fed Australian lamb with red wine Port demi glace. Choice of starch and vegetable.

Local Maine cod simmered in white wine and Vermont butter topped with a lobster cream sauce. Choice of starch and vegetable.

Crispy half roasted duck with a port red cherry demi glace.

Fire roasted salmon fillet served with a citrus ginger crema. Choice of starch and vegetable.

Pan seared butternut squash fillet served over julienne vegetables, rice pilaf and a sherry shallot vinaigrette.

Crispy bacon-wrapped local sea scallops served on Thai pickled carrot, little leaf greens and maple drizzle.

Five pink Gulf shrimp served with spicy cocktail sauce with lemon.

Two cold water crab cakes served with sherry truffle dressed greens and creole remoulade.

Mushroom pot sticker with Napa slaw and ginger ponzu dipping sauce.

Silky smooth sherry and lobster cream with fresh lobster and Jonah crabmeat.

Crisp romaine, Parmesan and garlic herb croutons dressed in our housemade dressing.

The Ultimate! Aged and slow roasted for eighteen hours. Also available grilled.

Manor-made ravioli stuffed with lobster and ricotta cheese. Served with roasted tomato, spinach, shallots and basil lobster cream sauce.

Local Maine cod simmered in white wine and Vermont butter topped with a lobster cream sauce.

A 12 ounce grilled Sterling Silver Sirloin served with a forest mushroom ragout Cabernet glace. Topped with Maitre d butter melt

Crispy half roasted duck with a port red cherry demi glace.

Shrimp, scallops, lobster and Jonah crabmeat served in a garlic basil Parmesan cream sauce and tossed with Manor-made tomato rose fettuccine.

A half rack of pasture fed Australian lamb with red wine Port demi glace.

Served passed or family style with Shrimp Cocktail, Sweet Chili Meatballs, Scallops Wrapped in Bacon, and Vegetable Egg Rolls

The Classic! Crisp romaine, Parmesan and garlic herb croutons dressed in our housemade dressing.

The Ultimate! Smoked and slow-roasted with oak wood for eighteen hours.

Local Maine cod simmered in white wine and Vermont butter topped with a lobster cream sauce.

Herb brined Coleman Farms chicken breast with lemon & rosemary glaze. Served over rice pilaf with market vegetables.

Shrimp, scallops, lobster and crabmeat tossed in a garlic basil Parmesan cream sauce with Manor-made tomato rose fettuccine.

Fire roasted salmon fillet served with a citrus ginger crema.

Pan seared butternut squash fillet served over julienne vegetables, rice pilaf and a sherry shallot vinaigrette.

topped with crushed peppermint and chocolate crispearls.

Coffee, Tea, or Brewed Decaffeinated Coffee

Add Chicken for $12. or Add Tuna for $14.

Four Jumbo Shrimp served with our house-made cocktail sauce

Beer battered cod, hand cut chips and pineapple-coconut cole slaw.

A generous pile of crisp fries, truffle salt and parmesan cheese. served with roasted garlic aoili.

A delicious blend of Gruyere and Emmentaler Swiss Cheese with White Wine, Garlic and a hint of Kirsch. Add $16.00 for each additional person

Bacon wrapped sea scallops, glazed with ample, over apple braised cabbage.