1Stone Bridge Restaurant: (570) 679-9500 / Inn: (570) 679-9200 www.stone-bridge-inn.com • e-mail: sbinn@nep.net

Bands Scheduled:

Gift Certificates available!

Visit our website: stone-bridge-inn.com

Experience Our Fall

“Get-Away”Package!

Now through December 13th

One night’s stay in a Queen Room with Fireplace

plus $50 dinner voucher!

All for $149 per couple!

Call for reservations.

Lobster Savannah Lobster pieces baked withSweet Peppers, Sherry and

Parmesan❦

Wine Selection❦

Chicken CannelloniTender Crepes filled withChicken, Mushrooms and

Roasted Garlic, topped withHollandaise and browned

until golden❦

Wine Selection❦

IntermezzoPineapple Sorbet

❦Roasted Beef Filet

Pepper SteakWhole Tenderloin of Beef

roasted rare then sliced toppedwith sautéed Peppers and VealGlaze over Wild Rice Pilaf with

baked Acorn Squash❦

Wine Selection❦

Almond Meringue TartAlmond Custard Tart toppedwith Lemon Meringue and

Crème Anglaise❦

Wine Selection❦

$59.95 per personTax and Gratuity not included.

Join Us for Our

“50’s Fine DiningTasting Dinner”

Friday, October 14th,6:30 p.m.

MENU

S B I N e w sO C T O B E R 2 0 1 1

T H E O F F I C I A L S T O N E B R I D G E I N N & R E S TAU R A N T N E W S L E T T E R

Stone Bridge Inn & Restaurantis a smoke-free establishment inaccordance with the PA CleanIndoor Air Act. Smoking is permit-ted outdoors only.

STONE BRIDGERESTAURANT

NEW FALL MENU

A P P E T I Z E R S

Grilled Shrimp and ProsciuttoPlump Gulf Shrimp wrapped in

Italian Prosciutto Ham and grilled,served with a Melon Relish.

❦Steamed Clams

Your choice of Guinness RoastedGarlic Broth or White Wine Garlic

Butter.

❦Wild Mushroom Ragout

Savory Mushrooms, Herbs and VealGlaze in a flaky Puff Pastry.

❦Scallop and Sundried Tomato

RisottoPan crisped Jumbo Scallops served

in a Sundried Tomato Risottowith Tarragon and fresh Spinach.

❦Ginger Glazed Mussels

New Zealand Green Shell Musselstopped with Ginger, Apricots,and Sweet Peppers, then oven

glazed.

❦Three Cheese Grilled Flatbread

Grilled Flatbread topped withProvolone, Romano, Goat Cheese

and Roasted Peppers.

❦

Continued on next page...

Sat., October 8th9 pm to 1 am

Bubba Quinn

Sun., October 9th7 to 11 pm

Mark Sillaman

T H E O F F I C I A L S T O N E B R I D G E I N N & R E S TA U R A N T N E W S L E T T E R

SBI NewsO C T O B E R 2 0 1 1

Stone Bridge Restaurant: (570) 679-9500 / Inn: (570) 679-9200 www.stone-bridge-inn.com • e-mail: sbinn@nep.net2

STONE BRIDGE RESTAURANT NEW FALL MENU (continued)

Crispy Fried CalamariFresh Calamari, lightly dusted

and fried crisp, accompanied byLemon Roasted Garlic

Remoulade.

❦

House Smoked SalmonLightly smoked Salmon, sliced thin

and served with PumpernickelCroutons and Roasted Beet and

Green Apple Salad.

❦

S O U P D U J O U R

Ask your server about our Chef’s selection.

Priced accordingly.

❦

S A L A D S

Roasted Garlic Caesar SaladIn a classic Caesar Dressing with

Toasted Croutons

❦

Mixed Baby Greens with Fresh Herbs

Tender Baby Greens and freshHerbs tossed with Tomato,Cucumber, and Red Onion

with a Balsamic Vinaigrette.

❦

Arugula, Spinach and Avocado Salad

Fresh baby Arugula and babySpinach tossed in an Orange

Lemon Vinaigrette topped withAvocado, Goat Cheese and toasted

Pumpkin Seeds.

E N T R É E S

Horseradish Crusted SalmonFresh Salmon baked with a

Horseradish Breadcrumb Crust,served over Brown Rice with Lentilsand a White Wine Scallion Sauce.

❦

Shrimp and Scallop FricasseePan seared Jumbo Shrimp and

Scallops with a fricassee ofPotatoes, Celeriac, Mushrooms

and Bacon drizzled with a ParsleyAlmond Pesto

❦

Lobster,Tilapia and ChorizoPaella

Maine Lobster pieces, Tilapiafilets and spicy Chorizo Sausage

stewed in a Savory Broth overSaffron Brown Rice.

❦

Crispy Roasted Long IslandDuck

Long Island Half Duck roastedcrispy in aSherry Golden RaisinSauce with a Sweet Corn Wild

Rice Pilaf.

❦

Grilled Veal T-Bone GremolataA 16-ounce Veal T-bone grilled to

order topped with sautéedPeppers and Lemon Parsley

Gremolata over Mashed Potatoes.

❦

New Zealand Rack of LambA pan roasted 14-ounce Rack nes-

tled in a Pumpkin Barley Pilafwith an Apricot Marsala Sauce.

Cooked to your preference.*

Chicken PaillardHouse breaded Cutlets pan

crisped and served with Capers,Artichokes and Lemon over

Vegetable Couscous.❦

Boneless Center Cut Pork Chop“Mojo”

A boneless 12-ounce Center CutChop served with a Citrus Cumin

Sauceaccompanied by HerbRoasted Potatoes.

Cooked to your preference.*

❦

Pan-Seared Filet of BeefAn 8-ounce Filet pan seared to

order in a Red Wine PeppercornSauce with Yukon Gold Scalloped

Potatoes.Cooked to your preference.*

❦

Grilled Beef Flank SteakA 14-ounce Beef Flank, grilled to

order, topped with a Red WineSyrup served over Cheddar

Mashed Potatoes.Cooked to your preference.*

❦

Crepes NapoliHomemade Crêpes stuffed withPortobello Mushrooms, Italian

Provolone, Basil Pesto and GarlicSpinach.

❦

Pasta Du JourAsk your server about our Chef's

featured Pasta.Priced Accordingly.

❦

Wild Game SelectionAsk your server about our Chef'sfeatured Wild Game Selection.*

Priced Accordingly.*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness,

especially if you have certain medical conditions.