506 Whitfield St Guilford, CT 06437-3441
(203) 458-3700
Since reopening in April, 2000, The Stone House Restaurant has resumed its place as a fine dining establishment. Located mid – way between Boston and New York City, its contemporary cuisine featuring seafood and steak is appealing to both travelers and shoreline residents. The superior level of service combined with an exceptionally comfortable ambience makes The Stone House one of the more popular restaurants in the area.
The new owners, led by James P. Quinlivan, previously Executive Chef of the West 63rd Street Steakhouse and the Doral Time and Again Restaurant, both in New York City, envisioned the creation of cuisine made of quality ingredients, meticulously prepared and artfully presented, that would excite its customers with an extremely distinctive dining experience.
SOUPS AND SALADS
Soup Du Jour 6.00
New England Clam Chowder 6.00
Roasted Porcini and Crimini Soup with Hazelnut Gremolatta 7.00
Arugula, Radicchio and Endive with Blue Cheese-Butter Milk Dressing and Pumpkin Seeds 8.00
Danielle Prosciutto with Apricots, Toasted Pignolas, Spinach and Aged Balsamic Vinegar 8.00
Mixed Local Baby Organic Greens with Roasted Shallot Vinaigrette 6.50
California Freesia with Pears, Apples and Gorgonzola 8.00
Caesar Salad with Parmesan Crisp 8.00
MAIN COURSES
Seared Diver Sea Scallops with Herb Risotto and Asparagus 26.00
Grilled Skirt Steak with Chimmichurra and French Fries 23.00
Sesame Seared Tuna with Stir Fried Vegetables, Wasabi Mashed and Wakimi 24.00
Bouillabaisse of Clams, Mussels, Shrimp, Scallop and Red Snapper with Rouille 25.00
Seared Salmon, Polenta Fries and Smoked Tomato Guinness Sauce 23.00
Almond Dusted Swordfish, Roasted Beets and Pumpkin Sauce 27.00
Baked Crab Stuffed Sole, Vegetable Couscous and Lemon Fries 26.00
Pan Roasted Red Snapper, Spinach Gnocchi and Sicilian Tomato, Caper, Currant Sauce 26.00
Seared Shrimp and Angel Hair Pasta, Sun Dried Tomato Romanesco Sauce and White Truffle Oil 23.00
Grilled New York Sirloin with Roasted Garlic Butter and Salted Creamer Potatoes 27.00
Dijon Crusted Rack of New Zealand Lamb, Lentil Ragout and Roast Butternut Squash 26.00
Bacon Wrapped Pork Tenderloin, Cranberry Ginger Chutney, Mashed Sweet Potatoes 23.00
Panko Crusted French Cut Chicken Breast, Vegetable Orzo and Parmesan Cream 20.00
Seared Veal Medallions, Wild Mushroom Risotto and Roasted Cipollini Onions 26.00
All Fish Can Be Simply Grilled, Sautéed or Roasted 22.00
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