Stone Brewing World Bistro & Gardens - Liberty Station

a taste

12 BABY BACK RIBS

Braised pork ribs with Korean BBQ sauce, scallions and toasted sesame seeds


10 CEVICHE

Citrus marinated tilapia, tomato, jicama and cilantro with chili-lime tortilla chips


8 CHARRED BRUSSELS SPROUTS

Fried with pancetta lardons and Pedro Ximenez sweet & sour


10 SEASONAL HUMMUS

Made fresh daily with barley cracker bread | vegan gluten free: fresh crudites - 2


12 MUSSELS

Black Mussels, Stone Cali-Belgique IPA, Thai red chilies, scallions and garlic-lemongrass butter


13 POKE TACOS

Spicy yellowfin tuna, sesame-soy vinaigrette, wakame and smashed avocado


12 QUAIL KNOTS

Fried quail quarters with Sriracha-honey glaze and Asian slaw


18 THE REALLY STINKY CHEESE PLATE

Daily selection of intensly odoriferous artisan cheeses with seasonal fruit and spiced almonds | vegetarian


13 ASSORTED SAUSAGE PLATE

Pickled red onion, sauerkraut, cornichons, Stone Cali-Belgique IPA mustard, toasted ciabatta


9 HEMP SEED PRETZELS

Stone Pale Ale & Grueye fondue, Stone Cali-Belgique IPA mustard and smoked sea salt


13 Lettuce Cups

Marinated flat iron steak with sticky rice, scallions, red kimchi puree and sriracha



farm greens

10 LITTLE GEMS CAESAR SALAD

Whole leaf little gems with Grana Padano, focaccia croutons, caesar dressing and white anchovy


15 SMOKED SALMON COBB

Kale, lox, tomato, boiled egg, avocado, cucumber with caper-buttermilk dressing | gluten free


9 STONE FARMS GREENS

Roasted summer squash, cipollini onions, sherry vinaigrette and goat cheese crostini


7 Gold Beet Salad

Roasted beets with goat cheese puree, pistachios, micro greens, chives and sherry vinaigrette | vegetarian



housemade soups

CUP 4 | BOWL 8 CHEDDAR, GARLIC & STONE RUINATION IPA SOUP

AKA “The Pungent One.” Beautifully bitter soup made with roasted garlic, extra-sharp cheddar, Stone Ruination IPA and smoked paprika | vegetarian


7 Cauliflower Puree

Garnished with buttered bread crumbs, chives and honey balsamic reduction | vegetarian



entrées

18 DUCK TACOS

Duck confit with Stone Levitation Ale BBQ sauce, green papaya-jieama slaw, black bean-corn salad and avocado puree


21 CHICKEN SCHNITZEL

Pan-fried, breaded Jidori chicken breast with sage spatzle, Stone Pale Ale braised red cabbage, smoked bacon and spicy mustard jus


21 CHICKEN TIKKA MASALA

Jidori chicken cooked in spicy tikka masala sauce with green onion and Basmati rice | gluten free


19 SPICY LAMB SAUSAGE RIGATONI

House-made spicy lamb sausage, chickpeas, mint, wild arugula, spicy Calabrian chilies and goat ricotta | vegetarian on request


17 SPICY ALMOND-CRUSTED TILAPIA

Pan-roasted with couscous, preserved lemon, grape tomato-castelvetrano olive pan jus, green beans and maitake mushrooms


18 YAKISOBA

Jidori chicken, buckwheat soba noodles, mushrooms, scallions, cashews, sesame seeds and pickled ginger
Substitute Tofu on request


15 GRILLED SALMON SANDWICH

Served on ciabatta with tarragon remoulade, mustard greens, pickled red onion and gold beet-fennel slaw


21 PAN SEARED MAHI-MAHI

Seasoned Mahi-Mahi with brussels sprouts, gold potatoes, Bloomsdale spinach, pancetta and arugula-walnut pesto


26 Red Wine Braised Short Rib

Red wine braised short rib with root vegetable hash, celery root puree, and micro mirepoix greens


17 Wild Mushroom Cannelloni

Stuffed with Bellwether Farms ricotta, Pecorino-porcini broth and topped with breadcrumbs and mache


24 Roasted Pork Belly

Served with Manila clams, sweet potato puree, bacon dashi, scallions and micro wasabi



sides

6 FRIED CASTELVETRANO OLIVES & ALMONDS


6 HOUSE-MADE KIMCHI


6 SAUTÉED GREEN BEANS & MAITAKE MUSHROOMS


6 STONE FARMS BRAISED GREENS