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NOTL "Hi-Five" for Stone Road Grill


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NOTL "Hi-Five" for Stone Road Grill

sixelagogo | Jul 18, 2008 06:18 AM

During a food and drink excursion to the penninsula, 3 of us stopped in at the stone road grill for some amazing eats. We loved the food, the creativity, and the chef's riffs on classics;
The 4 of us shared our starters:

Native Cheese plate: Fabulous assortment of 5 local cheeses and cranberry bread (the quebecois french was out of this world)

Charcuterie plate: Never before have we tasted such amazing chicken liver pate, as it was more akin to fois gras and butter than any chix. liver i've ever Also included bresola, a personal fav. and house pickeled stuff (loved it)

Oysters: We got an assortment from out east and it made me an east coast convert..very sweet, nice salinity, and NO creaminess (an ick factor for me)...served with fresh grated horseradish and a very different mingnette...loved it

Pan seared trout in broth atop fava, shrooms, and wild rice- perfectly cooked and seasoned. Excellent shrooms.

Steak and frites: Huge beef Tenderloin (perfect med. rare) with green beans, bernaise (yum) and stellar french fries (served in flower pot)

Lamb 3 ways: excellent sausage, loin, and chop

3 little piggies..pork belly done the way pork belly needs to be done...need i say more?????

sorbet sampler: very good
maple cotton candy: i made little kids jealous as i ate this guilty pleasure...great for sharing..

Reservations were absolutely necessary, as the place was wall to wall packed (on a mondy) Will go back when i return to the area and jealous of those who live near by...this is a destination restaurant.

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