Stone Creek Inn Here are some examples from the menu (with prices). Lenny almost had a big 'O' after Bouillabaisse soup... And I am not kidding. He was the happiest man alive.
APPETIZERS
Spring Asparagus and Pea Soup with Potato Gnocchi 11
Jumbo Lump Crab Cake on a Bed of Warm French Beans and Asparagus Tossed with Lemon Thyme Dressing 12
Fricassée of Seasonal Wild Mushrooms with Black Truffles and Toasted Country Bread 11
Warm Lobster Salad with White Asparagus, Cherry Tomatoes Confit, Fresh Mint and Olive Oil 15
Terrine of Hudson Valley Foie Gras Served with Toasted Baguette and Rhubarb Chutney 16
Tiny Cheese Ravioli in a Mussels and Chive Broth Infused with White Truffle Oil 12
Charred Rare Yellow Fin Tuna with Mâche Salad, Ginger and Sweet Soy Reduction 13
ENTREES
Spring Market Vegetable Casserole with Couscous, Toasted Almonds and Raisins 22
Classic Marseille Style Bouillabaisse with Lobster, Mussels, Shrimp, Cod, Rouille and Croutons 31
Grilled Yellow Fin Tuna with Baby Bok Choy, White Beans, Artichokes and Aged Balsamic Reduction 28
Pan Seared Black Sea Bass with Ratatouille Provençale, Black Olives and Basil Oil 27
Rack of Lamb Roasted with Mediterranean Spices, Fingerling Potatoes, Braised Fennel and Sage Jus 31
Grilled Niman Ranch Rib Eye Steak with Crispy Potato Tart, Haricot Verts and Morel Mushrooms Sauce 32
Long Island Duck Two Ways with Asparagus and Fava Bean Ragout, Red Wine Peppercorn Sauce 27
Whole Braised Montauk Lobster with Spring Baby Vegetables and Basil Beurre Blanc 33
