Stone Brewing World Bistro & Gardens - Liberty Station

a taste

13 KOREAN BABY BACK RIBS

Tender braised pork ribs tossed in spicy Korean BBQ sauce then sprinkled with scallions and toasted sesame seeds.


12.5 BABY BAY SCALLOP AND PRAWN CEVICHE

Citrus-marinated, wild-caught Mexican prawns and scallops tossed with diced red bell pepper, poblano chili, scallions & cilantro. Served with avocado salsa verde, micro cilantro and house-made tortilla chips and lime. Want some serrano on the side to kick it up? Just ask!


9.5 CHARRED BRUSSELS SPROUTS

Split Brussels sprouts fried with seasoned pancetta lardons. Gently tossed with Pedro Ximenez sweet & sour | vegetarian by request


10.5 SEASONAL HUMMUS

Made fresh daily and topped with extra virgin olive oil. Served with Stone barley cracker bread and fresh chilled crudites | vegan


13 STEAMED MUSSELS

Delectable black mussels sauteed with red Fresno chiles, scallions and cilantro, then steamed in coconut-lemongrass broth with kaffir lime. Accompanied by grilled crostini | gluten free by request


14.5 FRESH YELLOWFIN TUNA POKE TACOS

Diced raw tuna mixed with cilantro, green onion and spicy sesame-soy vinaigrette, topped with wakame, stuffed into four crispy wonton shells. Served atop zesty smashed avocado.


14.5 SPICY TEXAS QUAIL KNOTS

Four quail quarters fried then tossed in a spicy Sriracha-honey glaze. Served with a refreshing Asian slaw.


13.5 ASSORTED SAUSAGE PLATE

Three house-made sausages with red onion marmalade, sauerkraut, cornichons, Stone Cali-Belgique IPA stone-ground mustard, toasted ciabatta


10 STONE-STYLE HEMP SEED PRETZELS

Smoked sea-salted pretzels served warm with Stone Pale Ale 2.0-gruyere fondue and Stone Cali-Belgique IPA stone-ground mustard | vegetarian, vegan by request


8.5 FRIED SICILIAN OLIVES WITH MARCONA ALMONDS

Castelvetrano olives soaked in buttermilk then dusted with our special flour and spice blend, crispy-fried and served with roasted almonds and fresh rosemary | vegetarian


13 BEER-BATTERED FISH TACOS

Stone Pale Ale 2.0-battered, wild Alaskan cod loaded into four corn tortillas, topped with a refreshing broccoli & golden raising slaw with toasted almonds



Soups and farm greens

CUP 5 | BOWL 9 WHITE BEAN & KALE SOUP

House-made spicy fennel sausage and vegetables in rich broth topped with buttered bread crumbs & pistou | vegetarian


CUP 5 I BOWL 9 FENNEL LOVER’S ROASTED TOMATO-FENNEL SOUP

San Marzano tomatoes (considered by chefs to be the best plum tomatoes in the world), caramelized fennel, onions, carrot, basil and garlic gently simmered then pureed. Topped with basil-infused oil and house-made brioche croutons | gluten free and vegan by request


15.5 TUSCAN KALE AND SMOKED SALMON SALAD

Oak and beechwood smoked Nova lox, cherry tomato, avocado, cucumber and hardboiled egg atop organic baby kale tossed in caper-buttermilk dressing | gluten free, vegetarian by request


10.5 LIBERTY STATION RED HEAD ‘CAESAR’

Delicately tossed loose-leaf lolla rossa lettuce with pork belly 'croutons' and creamy Caesar dressing . Topped with Maytag blue cheese and chives | gluten free


9.5 ORGANIC GREENS SALAD

A variety of mixed greens tossed with sherry vinaigrette and served with roasted then chilled zucchini and cipollini onions. Rich and tangy goat cheese crostini on the side | add chicken 6 | add grilled salmon 7 | gluten free by request


11.5 THAI-INSPIRED GREEN PAPAYA & VEGETABLE SALAD

Julienned papaya, glass noodles, snap peas & carrots tossed with Thai basil, mint and cashews in spicy sesame soy vinaigrette. | vegan



sides

6 HOUSE-MADE KIMCHI


6 AVOCADO, BLACK BEAN & CORN SALAD

vegan, gluten free



entrées

18 STONE BARBEQUE DUCK TACOS

House-made duck confit with Stone BBQ sauce topped with green papaya-jicama cilantro slaw loaded into three fresh warm tortillas. Served with black bean-corn salad atop smashed avocado | gluten free by request


21.5 PONZU CHICKEN

Half of a roasted, succulent Jidori chicken served with baby bok choy and wasabi mashed potatoes. Finished with citrus soy butter sauce.


19.5 SPICY LAMB SAUSAGE RIGATONI

House-made spicy lamb sausage, chickpeas, and spicy Calabrian chilies sauteed then tossed with mint and baby wild arugula. Finished with house-made ricotta | vegetarian by request


21 PAN-SEARED MAHI MAHI

Tastefully seasoned Dorado, pan-seared and served with steamed Manila clams, olive oil-poached sliced potatoes & butternut squash, Spanish chorizo & parsley emulsion.


18.5 YAKISOBA BOWL

Asian inspired wok-tossed Jidori chicken, buckwheat soba noodles, cremini mushrooms, bok choy and carrots in garlic and sesame soy sauce. Finished with toasted cashews, pickled ginger and scallions | vegetarian by request


15.5 BANH MI

Tender pork belly tossed in hoisin glaze with cucumber kimchi, scallions, pickled coriander and micro cilantro in a French baguette. Served with our green papaya & vegetable salad.


24.5 SEAFOOD PAELLA

A delicately tossed medley of Manila clams, Mexican prawns, black mussels, Jidori chicken, Spanish chorizo and saffron rice | gluten free


26 RED WINE-BRAISED SHORT RIB

12 ounce short rib braised gently in red wine until very tender, topped with micro cilantro. Served with caramelized fennel, spring onions and fingerling potatoes atop carrot puree / gluten free


22 ROASTED PORK CHOP

A 12 oz., bone-in chop, sage-brined, seasoned then grilled. Served atop a roasted root vegetable hash with applewood-smoked bacon. Finished with Fuji apple-ginger puree and apple cider jus.