The Stonehouse Restaurant Menu

Starters

• Japanese Yellowtail Crudo: Delicate Pixie Tangerines and Purple Sango Radish with Petite Seagrass and a Shiro Dashi Vinaigrette accented by Piment d'Espelette.
• Pan Seared Santa Barbara Abalone: Served with house-made squid ink capellini, haricots verts, pea shoots, shaved bottarga, Parmesan, and a Meyer Lemon Emulsion offering luxurious coastal flavors.
• Hawaiian Big Eye Tuna Tartare: Fresh Carpinteria avocado with sesame ginger dressing, curry oil, furikake, and crispy nori chips.
• Grilled Spanish Octopus: Tender octopus complemented by pickled onion, Castelvetrano olives, chorizo, tangerine, arugula, grilled Meyer lemon, and Romesco sauce.
• Royal Ossetra Caviar: Served with buckwheat blinis, egg whites and yolks, chives, and crème fraîche for an indulgent start.
• Sweet Potato Mezzaluna: Filled with prosciutto di Parma, sage brown butter, toasted pecans, and goat cheese fondue for a rich, comforting flavor.
• Half Dozen Oysters on the Half Shell: Fresh oysters served with celery leaf and cucumber mignonette, showcasing the finest local catch.
• Crispy Calamari: Tender calamari with arugula, garden herbs, radicchio, grilled Meyer lemon, and a smoky chipotle aioli.
• Maple Glazed Delicata Squash Salad: A colorful salad with Caveman Blue cheese, Frog Hollow Farm pears, pomegranate, petite purple watercress, hazelnuts, and a port syrup grain mustard vinaigrette.
• Babe Farms Little Gem Lettuces: With pink lady apples, toasted walnuts, pickled onion, high plains cheddar crostini, Cara Cara oranges, and a sherry vinaigrette.
• Organic Baby Iceberg Wedge: Crisp wedge with applewood smoked bacon, cucumber, heirloom tomatoes, and point reyes blue cheese dressing.
• Local Strawberry Gazpacho: A refreshing blend with petite basil, piment d’Espelette, Alaskan snow crab, cucumber, ciabatta crouton, and Meyer lemon oil.
• SYR Seafood Tower: An impressive selection featuring Santa Barbara lobster tail, poached white prawns, Alaskan snow crab claws, oysters, Santa Barbara uni, with cocktail sauce and mignonette.

Mains

• Steak Diane: Tableside flambéed to perfection, served with creamy mashed potatoes, haricots verts, and a rich brandied cremini mushroom sauce.
• Pan Roasted Striped Bass: Flavored with fennel, olives, and tomato, finished with a luscious chive butter sauce that celebrates coastal freshness.

Desserts