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Events @ Stone Park

FIRST COURSE

Please choose two of the following options:

∗ Frisée Salad – bacon lardons, Yukon gold potatoes, shiitake mushrooms, crispy poached egg
∗ Caprese Salad – tomatoes, fresh basil, red onion, Buffalo mozzarella
∗ Corn Soup – crème fraîche, smoked paprika oil
∗ Basil Risotto – seasonal mushrooms, Parmigiano Reggiano
∗ Swiss Chard Raviolini – mixed mushrooms, pine nuts, sage brown butter
∗ Grilled Octopus – Spanish chorizo, preserved lemon, crispy fingerling potatoes
∗ Scottish Salmon Tartare – avocado, scallion, sesame yuzu vinaigrette
∗ Organic Mixed Lettuces – crispy goat cheese, lemon olive oil vinaigrette

MAIN COURSE

Please choose two of the following options:

∗ Charcuterie & Cheese – locally sourced meats and cheeses with traditional garnish
∗ Bibb Lettuce Caesar – Giannone Farms organic chicken breast, poached egg in a hole
∗ Salad Niçoise – olive oil poached tuna, bibb lettuce, egg, haricot verts, confit potatoes, olives
∗ Swiss Chard Raviolini – mixed mushrooms, pine nuts, sage brown butter
∗ Ricotta Cavatelli – tasso ham, sugar snap peas, garlic, maitake mushrooms
∗ Squid Ink Tagliatelle – seared sea scallops, spicy sausage, broccoli rabe, saffron beurre
∗ Chicken Paillard – frisée lettuce, bacon lardons, roast garlic citrus vinaigrette
∗ Pan Seared Scottish Salmon – ginger quinoa, bok choy, cucumber jalapeño vinaigrette
∗ Pan Seared Chatham Cod – cauliflower purée, sautéed spinach, American caviar beurre
∗ Grilled Hanger Steak – truffle whipped potatoes, sautéed Swiss chard, red wine reduction

CAVIAR

Served with crème fraîche, blinis, and chopped egg whites, egg yolks, Spanish onion, and parsley

∗ California White Sturgeon, Petrossian Royal Transmontanus Caviar
Light gray to dark gray, medium-sized, farmed, mild, almost flowery, nutty, and smooth
• 4 3/8 ounces – serves 6 to 8 – $300
• 8 3/4 ounces – serves 12 to 16 – $600
• 13 1/4 ounces – serves 18 to 24 – $900
• 17 5/8 ounces – serves 24 to 32 – $1,200
• 35 1/4 ounces – serves 48 to 64 – $2,400

AMUSE BOUCHE
Tomato Bisque
truffle pecorino grilled cheese ‘sandwich’

APPETIZER
Foie Gras Torchon
balsamic pear jam, almond brioche French toast

FIRST COURSE
Pan Seared Maine Diver Sea Scallop
lobster risotto, spring onion emulsion

FISH COURSE
Pan Roasted Atlantic Halibut
cauliflower puree, Jersey asparagus, rock shrimp beurre

MEAT COURSE
Organic Colorado Lamb Chops
crispy fingerling potatoes, sautéed mini bok choy, ginger demi glace

OPTIONAL CHEESE COURSE
$10 supplement per person

DESSERT
Chocolate Mousse Cake
hazelnut tuilles, Frangelico whipped cream

ASSORTED PETIT FOURS

SECOND COURSE

Please choose two of the following options:

∗ Sourdough French Toast – berry compote, Vermont maple syrup
∗ Pan Seared Fish Cakes – poached farm fresh eggs, celery root remoulade
∗ Shortrib Hash and Eggs – poached farm fresh eggs, buttermilk biscuit
∗ Biscuits and Sausage Gravy – poached farm fresh eggs
∗ Spinach, Mushroom & Cheddar Quiche – mixed field greens, lemon olive oil vinaigrette
∗ Roasted Chicken Breast – truffled whipped potatoes, roasted vegetables, pan jus
∗ Pan Seared Dayboat Chatham Cod – cauliflower Purée, sautéed spinach, American caviar beurre
∗ Pan Seared Scottish Salmon – ginger red quinoa, baby bok choy, jalapeño cucumber vinaigrette
∗ House Smoked Salmon – capers, dill, horseradish cream, Bagel Hole bagel

Please choose eight of the following options:

∗ Vegetable Spring Rolls – cabbage, cilantro, sweet soy dipping sauce
∗ Scallop Ceviche – lime, cilantro, tomato
∗ Smoked Salmon – corn blinis, crème fraîche, American caviar
∗ Seasonal Bruschetta – fresh tomatoes, basil, garlic
∗ Mini Parmesan Meatball – basil tomato sauce
∗ Foie Gras Mousse – brioche, fig jam
∗ Scottish Salmon or Hamachi Tartare – avocado, scallion, sesame yuzu vinaigrette
∗ Corn Soup Shooters – crème fraîche, smoked paprika oil
∗ Steak Tartare – horseradish whipped cream, sourdough crostini
∗ Assorted Deviled Eggs – caviar, crumbled bacon, pickled onion
∗ Crudité Shots – seasonal vegetables, blue cheese vinaigrette
∗ Kobe Beef Pigs in a Blanket – purple mustard
∗ Mushroom Pizzettes – red wine onion marmalade, Parmigiano Reggiano
∗ Crispy Saffron Arancini – tomato sauce
∗ Mini Smoked Bluefish Cakes – caper aioli
∗ Asian BBQ Chicken Skewers
∗ Shrimp Thai Skewers

FIRST COURSE Please choose one of the following options:
∗ Mixed Lettuces – crispy goat cheese, lemon olive oil vinaigrette
∗ Arugula Salad – red onion, toasted pecans, blue cheese vinaigrette
∗ Heirloom Beet Salad – frisée lettuce, toasted hazelnuts, crème fraîche vinaigrette
∗ Frisée Salad – bacon lardons, Yukon gold potatoes, shiitake mushrooms, crispy poached egg
∗ Jumbo Shrimp Scampi – garlic crouton, lemon gremolata
∗ Scottish Salmon Tartare – avocado, scallion, sesame yuzu vinaigrette
∗ Grilled Octopus – Spanish chorizo, frisée, preserved lemon, olive oil poached fingerling potatoes
∗ Steak Tartare – horseradish whipped cream, sourdough crostini
∗ Corn Soup – crème fraîche, smoked paprika oil

THIRD COURSE Please choose one of the following options:
∗ Pan Seared Scottish Salmon – ginger quinoa, bok choy, cucumber jalapeño vinaigrette
∗ Pan Seared Chatham Cod – roasted cauliflower, sautéed spinach, American caviar beurre
∗ Grilled Hanger Steak – truffle whipped potatoes, sautéed Swiss chard, red wine reduction
∗ Grilled Heritage Pork Chop – potato rosti, baby carrots, red wine reduction
∗ Roasted Chicken Breast – rosemary polenta, seasonal greens, roasted garlic jus

FIRST COURSE Please choose two of the following options:
∗ Frisée Salad – bacon lardons, Yukon gold potatoes, shiitake mushrooms, crispy poached egg
∗ Heirloom Beet Salad – frisée lettuce, toasted hazelnuts, crème fraîche vinaigrette
∗ Scottish Salmon Tartare – avocado, scallion, sesame yuzu vinaigrette
∗ Jumbo Shrimp Scampi – garlic croutons, lemon gremolata
∗ Steak Tartare – horseradish whipped cream, sourdough crostini
∗ Grilled Octopus – preserved lemon, frisée, Spanish chorizo, olive oil poached fingerling potatoes
∗ Corn Soup – crème fraîche, smoked paprika oil

SECOND COURSE Please choose two of the following options:
∗ Swiss Chard Raviolini – mixed mushrooms, pine nuts, sage brown butter
∗ Ricotta Cavatelli – tasso ham, sugar snap peas, garlic, maitake mushrooms
∗ Squid Ink Tagliatelle – seared sea scallops, spicy sausage, broccoli rabe, saffron beurre
∗ Grilled Hanger Steak – truffle whipped potatoes, sautéed Swiss chard, red wine reduction
∗ Pan Seared Chatham Cod – roasted cauliflower, sautéed spinach, American caviar beurre
∗ Pan Seared Branzino – cous cous salad, haricot verts, tomato vinaigrette
∗ Cedar Plank Salmon – ginger quinoa, baby bok choy, cucumber-jalapeno vinaigrette
∗ Pan Seared Diver Sea Scallops – corn risotto, grilled asparagus, lobster demi glace
∗ Grilled Heritage Pork Chop – rosemary polenta, seasonal vegetables, red wine reduction

FULL BEVERAGE PACKAGE
$35 per person (prices include service)

Includes:

∗ Your Choice of Two Beers from our Offerings
∗ Your Choice of One White and One Red Wine from our Offerings
∗ A Full Premium Bar, Including Several Stone Park Signature Cocktails
∗ Stone Park Bloody Marys
∗ Mimosas, Bellinis, and Stone Park Blood Orange and Passion Fruit Champagne Cocktails
∗ Hot and Iced Kobrick’s Coffee
∗ A Selection of Twining’s Teas
∗ Fresh Brewed Harney & Sons Iced Tea ∗ Fresh Squeezed Orange Juice ∗ Fresh Squeezed Grapefruit Juice

Menus

Events @ Stone Park

Dinner Menu A

Dinner Menu B

BRUNCH & LUNCH BEVERAGE PACKAGES

FULL BEVERAGE PACKAGE

WINE & BEER BEVERAGE PACKAGE

Menus

Events @ Stone Park

Dinner Menu A

Dinner Menu B

BRUNCH & LUNCH BEVERAGE PACKAGES

FULL BEVERAGE PACKAGE

WINE & BEER BEVERAGE PACKAGE

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