THINGS YOU MAY WANT TO EAT
BEFORE YOU EAT SOMETHING ELSE
The Soft & Stinky Cheese Plate 15 ½
A selection of four intensely odiferous cheeses, accompanied by seasonal fruit and nuts, our housemade Brewer's Barley Cracker Bread, and a little of this and a little of that.
14 ½
Mike's Beer Cheese makes classic mac 'n cheese classier. And more importantly, much tastier. Made with Mike's Stone Smoked Porter & Garlic Beer Cheese with sun dried tomatoes, and basil, along with Stone Smoked Porter Sausage from San Marcos' T&H Prime Meats & Sausage. Wow, it's good! You can make it vegetarian by omitting the sausage, or by substituting tofu or broccoli for the sausage. Wow, that's good too!
Housemade Hummus
10
Ask your server for today's flavor and have a healthy helping of our housemade hummus! Served with crostini.
Wild Boar Baby Back Ribs
12
All natural wild boar baby back ribs, first seasoned in Stone's special dry rub mix, then braised in Stone Smoked Porter before being grilled and slathered with Stone 13th Anniversary Red Imperial Ale Five Chili Agave glaze. Served with a side of our fresh Apple-Crispy Slaw as the perfect balancing element.
Artisanal Sausage Times 4
13 ½
An assortment of four diminutive yet tasty locally made artisanal sausages Arrogant Bastard Smoked Cheddar Bratwurst, Spicy Polish, Chicken Florentine, and Hot Italian with Provolone - temptingly served over braised cabbage, and with a side of Carlsbad Gourmet's Stone Pale Ale Open Seed Spicy Brown Mustard.
Mushroom Pillows
11
Forget everything you ever thought about stuffed mushrooms. These jalapeno and cream cheese stuffed mushrooms made by our friends at Crows Pass Farm in Temecula are little love-filled pillows that are pure heaven.
Spud Buds
7
Our Stone IPA organic garlicky mashed potatoes, balled up, and deep-fried in our Arrogant Bastard Ale batter. Served with a side of our Stone Smoked Porter BBQ sauce for dipping.
Stone-Style Soft Pretzels
8 ½
Seasoned with sea salt and served warm with our specially made Stone Pale Ale Open Seed Spicy Brown Mustard from Carlsbad Gourmet and a cheddar cheese sauce for dipping. Mmmmm.....
Tilapia Ceviche
11
Tilapia, tomatoes, onions, jalapenos, cucumbers and cilantro come together with Chef Alex's special Mazatlan seasoning. Served with our Chile-Lime Chips, Now all you need is the beach!
Pancetta and Clams
15
Local clams cooked Portuguese-style with Italian influences, including tomatoes, onions, garlic, and smoked paprika. Served with grilled crostini and lemon wedges.
Crab Cake
13
Pan-roasted Dungeness crab cake over a Thai-style green papaya salad with Sriracha aioli.
THINGS YOU MAY WANT TO EAT BEFORE
AND/OR AFTER OTHER THINGS
Stone Brewing World Bistro
& Gardens Garden Salad
small 7 / large 9
Local organic baby greens from Fallbrook's Peterson Specialty Produce, sunflower seeds, cucumbers, carrots, blue cheese, and a Columbus hop vinaigrette. The fresh greens and veggies sing with interplay of the smokey richness of the bleu and the dressing's bitter hop tang!
small 10 / large 14
Organic romaine accompanied by cherry tomatoes, Winchester's jalapeno gouda, and fresh cilantro, all topped with a drizzle of roasted bell pepper dressing, and served with blackened crostini made from Sadie Rose's freshbaked ciabatta. Yes, even Cleopatra swooned.
Citracado Parkway Salad
14
Local organic arugula tossed in cilantro-avocado vinaigrette and topped with candied pistachios, local citrus sections, soft boiled all natural local eggs, Purple Haze goat cheese from Cypress Grove, and bacon lardons.
Garlic Cheddar &
cup 5 ½ / bowl 7
Stone Ruination IPA Soup
A.K.A. The Pungent One. It's very bitter and we love it! Tons of roasted garlic, extra-sharp white cheddar cheese & more than a splash of Stone Ruination IPA for good measure. Served with broccoli tempura. The orange color comes not from the cheese, but from our fabulous smoked paprika! If this soup could talk, it would say "Not sure? Then have the other soup. Otherwise don't blame me if I'm too strong for you. I am what I am and you have been warned."
Soup du Jour
cup 5 ½ / bowl 7
- What's the soup du jour?
- It's the soup of the day....
- MMMM...That sounds good...I think I'll have that...
As of 01/20/2010
Philosophy on Food
At Stone Brewing World Bistro & Gardens, we use in-season, locally, regionally, and organically grown produce. We do this not just for the simple principles of freshness and sustainability, but also because fresh, local and organic tastes better. It’s also better for you and the world in which we live. It shouldn’t be surprising to hear that we also use 100% naturally raised meats. The same fresh/artisanal/natural standard goes for all our food. It does cost more, and our prices reflect some of that reality. However, we also feel it is the much, much better way to go.
THINGS YOU COULD EAT AFTER SOMETHING
ELSE OR MAYBE BY THEMSELVES
Tasty Tofu Stir-Fry 15
A spiced up marinated & baked tofu stir-fry with tamari sauce, Ramona's Eben-Haezer all natural eggs, lovely green vegetables, and brown rice. Leave out the eggs for a Vegan choice. Delicious enough to eat every day.
18
Chock full of spiced tempeh, carrots, zucchini, corn and onions, topped with mashed potatoes and cheddar cheese. Served with a side salad. Boy, those tempeh shepherds sure knew how to eat, and they liked it spicy! (Can be made Vegan on request.)
Yakisoba
22
Japanese noodles stir-fried with your choice of chicken or tofu, along with carrots, snap peas red onion and mushrooms, in a savory sauce of dark sesame oil, soy and pepper flakes, and garnished with cashews. Definitely something to wind your fork around. And around, and around...
Wild Mushrooms over Penne
18
A blend of five mushrooms stir-fried with leeks and finished with a cream sauce over penne pasta, cracked black pepper and shaved parmesan cheese...yeah, it's that good.
3 BBQ Duck Taco
21
With a Chile de Arbol-Stone Levitation Ale BBQ sauce, Esperanza's corn tortillas, micro greens, Vella asiago cheese, salsa fresca & pineapplehabanero* salsa. Served with Peruvian beans and Spanish style shortgrain brown rice. The combination of BBQ sweet, asiago tangy & salsa spicy sets the imagination on fire!
*Habaneros are hot!
Spicy Beef & Broccoli Stir-Fry
19 ½
Sirloin of beef sliced thin and stir-fried with broccoli, onions, and a spicy hoisin "concoction of amazing," all sitting on a cozy bed of brown rice. It's a veritable cornucopia of good! Thai chilies are available upon request if you feel you need a little something extra and can handle the heat, but beware... and don't say we didn't warn you!
Artisanal Sausage Platter
19
Two locally made sausages braised in our own Stone Smoked Porter, served with herb roasted potatoes, braised cabbage and a side of stone ground Stone Pale Ale mustard. Classic pub fare from our Stone point of view (that is, if it wasn't before, it is now!). Ask your server for today's artisanal sausages.
Chicken Schnitzel
23
We bread and season a free-range Jidori chicken breast after it has been pounded flat. Then we pan-fry it to a beautiful golden brown and serve it with our garlic mashed potatoes, local organic seasonal vegetables, and a lemon-caper cream sauce.
Chicken Tikka Masala
24
Spiced Jidori Chicken Breast is first grilled on skewers (hence tikka) and then sautéed with Onions, Peppers and Summer Squash. Topped with a flavorful Masala sauce and served alongside Basmati Rice. This will get those juices flowing!
Spicy Almond Crusted Tilapia
19
Tilapia filet rolled around in a mix of spicy lime flavored crushed almonds and pan-roasted. Served with a local organic honey butter sauce, green beans, and a comfy bed of toasted barley & quinoa tabouleh.
Grilled Loch Duart Salmon Tournedo
25
Grilled salmon over butternut squash risotto cake, Crows Pass blood orange beurre blanc, and garnished with roquette arugula from La Milpa Organica.
Pan-Roasted Scallops
26
Pan-roasted Mano de Leon scallops with white truffle pommes purée, Mushroom Meadows' wild mushroom ragout and cabernet demi. What exactly is a "Mano de Leon" scallop, you ask? Mano de Leon translates as "lion's paw" and refers to the size - these are indeed prodigious, but unlike lions they are clawless, so enjoy Mano de Leon with abandon!
Buffalo Ribeye Steak
31
All-natural 13 oz Buffalo ribeye grilled medium-rare and finished with chipotle butter, served with Cheswick aged white cheddar organic sweet mashed potato and La Milpa Organica's fresh, local and organic seasonal greens.
Australian Wagyu Top Sirloin Steak
27 ½
Grilled all natural (never any hormones, never any antibiotics) prime Greg Norman Australian Wagyu top sirloin steak, served with creamy Yukon Gold potatoes, smoked applewood bacon, baby carrots, haricot vert and a green peppercorn demi.
Rosemary-Crusted All Natural Pork Rack
25
Rosemary crusted all natural pork rack served over toasted barley, with green beans from Peterson Specialty Produce in Fallbrook, compote of diced apple and sweet onion, with a Port wine reduction.
