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LUNCH

June 30 - July 16, 2011

V= VEGETARIAN

VG = VEGAN

G= GLUTEN FREE *breads are not gluten free

L= LOCALLY GROWN

APPETIZERS

Organic House Salad with dried cherries, caramelized walnuts HALF $6.00

and our roasted garlic vinaigrette. VG/ G

Olivada

A puree of Kalamata olives and garden herbs served with fresh focaccia. VG/ G

Pub Plate Stonecat’s orange fennel sausage with sour cherry compote

and house aged chevre. Served with fresh focaccia.

SALADS

Tempura Shrimp over mixed organic greens with julienned carrots, cucumbers,

fresh mint and cashews. Finished with tangy lime vinaigrette.

Maple Cured Smoked Tofu served chilled over mixed organic greens

with julienned carrots, red peppers, cashews and ginger miso vinaigrette. VG/ G

SANDWICHES

Hector Pulled Pork Bbq Slow smoked for 8 hours with local grape and cherry wood,

then pulled and marinated in the chef’s own barbeque sauce. Served on a griddled

sesame bun with a side of fresh dill coleslaw. G

Cornmeal Crusted Catfish served with Hector Pepper Mayo and mixed organic

greens on a griddled sesame bun. Accompanied by fresh dill coleslaw. G

NYS Grass Fed Beef Burger (hormone and anti-biotic free)

Grilled to your specifications then served with melted sharp cheddar

and our smoked bacon on a sesame seed bun with mixed organic greens

and roasted garlic mayo. G

Stonecat Smoked Turkey on our whole wheat sourdough with organic greens,

sliced apple, sharp cheddar and roasted garlic mayo.

Served with chips and a pickle. G

Falafel Wrap Organic sprouted chickpeas make the base for our delicious falafel

served with mixed organic greens, julienned carrots and tomato pickle relish in

a spinach wrap with lemon-tahini dressing. Accompanied by chips and a pickle. VG/ G

DINNER

June 30 - July 16, 2011

APPETIZERS

Fresh Focaccia with extra virgin olive oil.V

Organic House Salad with dried cherries, caramelized walnuts HALF $6.00

and our roasted garlic vinaigrette. VG/ G

Olivada A puree of Kalamata olives and garden herbs served with fresh focaccia. VG/ G

Maple Cured Smoked Tofu served chilled over mixed organic greens

with julienned carrots, red peppers, cashews and ginger miso vinaigrette. VG/ G

Pub Plate Stonecat’s orange fennel sausage with sour cherry compote and house

aged chevre. Served with fresh focaccia.

PETITE PORTIONS

Tempura Shrimp over mixed organic greens with julienned carrots, cucumbers,

fresh mint and cashews. Finished with tangy lime vinaigrette.

Lamb Kafta seasoned with warm Moroccan spices and finished with mint-yogurt sauce.

Served with sauteed organic greens. G ADD TOASTED ALMOND QUINOA

ENTREES

Hector Pulled Pork Bbq Slow smoked for 8 hours with local grape and cherry wood,

then pulled and marinated in the chef’s own barbeque sauce. Served with cornbread,

fresh dill coleslaw and black-eyed peas. G

Cornmeal Crusted Catfish Pan fried and finished with smoked tomato coulis.

Served with fresh dill coleslaw and black-eyed peas. G

Organic Shiitake and Spinach RIsotto creamy and delicious with barley,

truffle oil and pecorino romano. V

Chicken Under a Brick (pasture raised, hormone and anti-biotic free)

A gently smoked chicken breast grilled under a brick to sear in tenderness.

Finished with rhubarbeque sauce then served with andouille cornbread stuffing

and sauteed organic vegetable.

Beef Cut of the Day

Served with rosemary mashed potatoes and sauteed organic vegetable.

WHOLE $9.00

$7.50

$11.00

$16.00

$14.00

$9.00

$9.50

$12.00

$9.50

$8.50

WHOLE $9.00

$7.50

$9.00

$11.00

$16.00

$21.00

$15.00

$17.00

$23.00

$26.00

market price

BRUNCH

Sundays 10:30- 3 pm LIVE MUSIC 11- 2 pm

APPETIZERS

Fresh Focaccia with extra virgin olive oil. V

Organic House Salad with dried cherries, caramelized walnuts HALF $6.00

and our roasted garlic vinaigrette.

Olivada

A puree of Kalamata olives and garden herbs served with fresh focaccia. VG/ G

Pub Plate Stonecat’s orange fennel sausage with sour cherry compote

and house aged chevre. Served with fresh focaccia.

SALADS

Tempura Shrimp over mixed organic greens with julienned carrots, cucumbers,

fresh mint and cashews. Finished with tangy lime vinaigrette.

Maple Cured Smoked Tofu served chilled over mixed organic greens

with julienned carrots, red peppers, cashews and ginger miso vinaigrette. VG/ G

SANDWICHES

French Toast French toasted focaccia with raspberry puree and NYS maple syrup.

Served with roasted potatoes. V

Organic Spinach Scramble 3 eggs scrambled with organic spinach and herbed cream cheese. Served with roasted potatoes. G/ V

Hector Pulled Pork Bbq Slow smoked for 8 hours with local grape and cherry wood,

then pulled and marinated in the chef’s own barbeque sauce. Served with cornbread and fresh dill coleslaw. G

Cornmeal Crusted Catfish Pan fried and finished with smoked tomato coulis.

Served with fresh dill coleslaw and roasted potatoes. G

Scooter’s Hash and Eggs 2 poached eggs over our corned beef hash

with Dijon-thyme cream sauce. G

Eggs Louisianne 2 poached eggs on griddled cornbread with andouille sausage

and hollandaise. Served with roasted potatoes.

Eggs Redmond 2 poached eggs on griddled focaccia with duck confit, scallions

and hollandiase. Served with roasted potatoes.

$2.50

WHOLE $9.00

$7.50

$11.00

$16.00

$12.50

$8.50

$10.50

$12.50

$14.50

$12.50

$16.00