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 BABY BAY SCALLOP AND PRAWN CEVICHE

Citrus-marinated, wild-caught Mexican prawns and scallops tossed with diced pineapple, cilantro, red onion, jalapeno and poblano chiles. Served with house-made tortilla chips and lime. Want some serrano on the side to kick it up? Just ask!


8 CHARRED BRUSSELS SPROUTS

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


10 SEASONAL HUMMUS

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


12 LEMON GRASS-STEAMED MUSSELS

Delectable black mussels sauteed with jalapenos, scallions and cilantro, then steamed in Stone Cali-Belgique IPA and lemon grass herb butter. Accompanied by grilled crostini.


14 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 SPICY TEXAS QUAIL KNOTS

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


13 ASSORTED SAUSAGE PLATE

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


9 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.


8 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.


14 LAMB KOFTA WITH SPICY HARISSA YOGURT SAUCE

Ground lamb meatballs skewered and roasted with vibrant Middle Eastern flavors of cumin and oregano with our local twist of SoCal sage. Served with grilled pita bread and tzatziki sauce.



Soups and farm greens

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 2.0 and smoked paprika


CUP 4 I BOWL 8 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.


15 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.


10 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.


9 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.


12 TRUFFLED GREENS AND BACON SALAD

Organic frisee and wild arugula tossed with cherrywood smoked bacon, couscous, shaved radish and scallions in a white truffle vinaigrette. Topped with a soft-poached egg, black pepper and minced chives.



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.


21 CHICKEN SCHNITZEL

Pan-fried, breaded Jidori chicken breast with sage spatzle, Stone Pale Ale 2.0 applewood smoked bacon-braised red cabbageand spicy mustard jus


19 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.


19 PAN-ROASTED ARCTIC CHAR

Fancy description not needed. This is just like it sounds, and it's awesome in its simplicity. Crispy skin char, pan-roasted and topped with pea tendrils and lemon vinaigrette. Served with sweet corn and spring pea risotto.


18 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.


15 GRILLED SALMON SANDWICH

Served on toasted ciabatta layered with black olive chimichurri, zesty peperonata and pea vines. Accompanied by a cool cucumber salad.


21 LOUISIANA CRAWFISH JAMBALAYA

A delicately simmered jambalaya medley of crawfish, Jidori chicken, Andouille sausage, bell peppers, roasted tomatoes and scallions combined with creole rice.


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 spoon-smeared carrot puree / gluten free


22 ASIAN-INSPIRED, ROASTED PORK LOIN

Tender Salmon Creek Farms, mirin-glazed pork loin, sliced then served with baby bok choy, shiitake and shimeji mushrooms simmered in a ginger-lemongrass broth, topped with scallions



sides

6 HOUSE-MADE KIMCHI


6 SAUTÉED GREEN BEANS & MAITAKE MUSHROOMS


6 AVOCADO, BLACK BEAN & CORN SALAD

vegan, gluten free


6 CHILLED GREEN BEAN & WAKAME SALAD

gluten free, vegan