PLATES TO SHARE
A Daily Selection of Seafood, Game, Fowl and Mushrooms 16 ß
smoked in-house with Plum Wood by our Master Smoker Chef Ed,
served with Apple Chutney and Grilled Crostinis

Chef Ray’s Daily Selection of Local and Imported Artisan Cheeses 14 ß
with Fresh Berries, Grain Mustard, Swarmbustin’ Honey,
Dried Fruit and Flatbread Crackers

STARTERS - COLD
Stone Barn Spring House Salad 10
Baby Arugula, Watercress, Strawberries, and Gogonzola Cheese
tossed with a Honey Rhubarb Vinaigrette

Foxfire Salad 10 ß
Baby Romaine Heart Wedge Drizzled with Cracked Black Pepper Parmesan Reggiano
Dressing, Roasted Grape Tomatoes and Grilled Garlic Flat Bread 8

Asparagus Salad 10 gf
Smoked Sea Salt Roasted Jumbo Asparagus topped with Feta Cheese, Crispy Prosciutto,
Micro Greens Salad and Roasted Blueberries

Jersey Scallops 14
Jersey Diver Scallops pan seared finished with Kennett Square Exotic Mushrooms Grits
and Herb Brandy Sauce

Maine Lobster and Asparagus Bisque 9
Stone Barn Garden's Asparagus served with Maine Lobster Meat

Kennett Square Exotic Mushroom Soup 7
Served in Roasted Acorn Squash with Jarlsberg

ENTREES
Atlantic Sword Fish 24 gf
Line Caught Atlantic Sword Loin Citrus Marinated and Grilled finished with Florida Citrus and Shrimp Ceviche over Watercress Salad

New York Strip Steak 32 gf
Grilled Pennsylvania Grass fed Angus Strip Steak topped with Gorgonzola Cheese served with Sauteed Spring Vegetables, Fingerling Potatoes and Burgundy Herb Demi Glace

Zuccini Linguini 18 gf
Zuccini Linquini sauteed with Carmalized Garlic, Roasted Grape Tomatoes, Brocoli Rabe,
Kennett Mushrooms, finished with Olive Oil and White Wine Roasted Tomatoes

Jumbo Lump Chesapeake Crab Cakes 26 ß
Jumbo Lump Crab bound with Scallop Mousse,
served with Roasted Bliss Potatoes, Haricots Verts and Citrus Beurre Blanc

King Salmon 29 gf
Northern Atlantic Wild King Salmon grilled served over English Sweet Pea Risotto and
Blackberry Citrus Beurre Blanc

Smoked Berkshire Pork Chop 24 gf
House Plumwood Smoked Center Cut Chop topped with Apple Chutney,
Whipped Sweet Potato and Caramelized Red Cabbage

Lancaster Free Range Chicken 19 gf
Oven Roasted Free Range Breast of Chicken with Swarmbustin’ Honey and Thyme
finished with Fingerling Potatoes, Braised Brussels Sprouts, and Red Grapes

Lamb Rack Chop 32 gf
Grilled Lancaster County Lamb Rack Chop served with Garlic Smashed Potatoes,
Grilled Asparagus, and Port Wine Mint Demi Glace

gf Designates menu item is Gluten Free as prepared

ß Designates Menu Item is easily altered to be Gluten Free