Stonecutter's Menu

Stonecutter's logo

The enchanting Belhurst Castle takes you away to a place filled with history,beauty and breathtaking views.

The foundation of Stonecutters is builtabove a shallow ravine, containing the stone fragments meticulously chipped from the thousands of tons of Medina stone used to build the Belhurst Castle. Displayed in the hallway leading to the Castle are the framed blueprints used by craftsmen who constructed Belhurst in 1885. The hand cut grist wheel at the lobby entrance and the watering trough in our main lobby once stood at White Springs Manor.

APPETIZERS

BURRATA
Creamy Italian fresh mozzarella finished with basil oil and strawberry white balsamic suspension. Served with toasted baguette crostini. 11

PRETZEL BITES
Castle-made soft pretzel nuggets served with a spicy brown mustard and warm Ithaca Ale-cheddar sauce. 12

CALAMARI FRITTI
Tender breaded calamari tentacles and rings tossed with fresh tomato relish, Kalamata olives and pepperoncini rings. Finished with a roasted garlic aioli and shredded asiago cheese. 13

FONDUE
Artichoke, spinach and smoked gouda fondue served with marinated beef tenderloin tips, marble potatoes, fried onion petals, sliced apples and Naan bread. 16

PRAWN TEMPURA
Lightly battered prawns served with horseradish scented orange marmalade and cornichon-caper tartar sauce. 13

CHEESE BOARD
Selection of cured meats accompanied with cheeses, hummus, dried fruits and pickled vegetables. 13

Soup Du Jour - Created fresh daily
Cup 5 • Bowl 9

SALADS

STRAWBERRY & SPINACH
Tender baby spinach topped with fresh strawberries, avocados, bacon, candied pecans, crumbled Gorgonzola and red onion. Dressed in a raspberry and white balsamic vinaigrette. 12
add chicken 7 ▪ add salmon 8 ▪ add marinated beef tenderloin medallions 11

WALDROF
Butter bibb and romaine lettuce topped with a blend of herb roasted chicken, celery, walnuts, red onions and grapes in a creamy poppy seed dressing. Served with toasted baguette crostini. 14

STEAK CHOP SALAD
Ancho-citrus honey marinated beef tenderloin medallions over a chop salad of romaine, radicchio, corn, black beans, diced tomatoes, red onions and blue tortilla tossed in a chipotle ranch dressing. Finished with a drizzle of sweet mango puree. 16

CAESAR
Blend of arugula and romaine lettuce with white anchovies, shaved parmesan cheese, grape tomatoes, garlic-herb croutons and creamy Caesar dressing. 12
add chicken 7 ▪ add salmon 8 ▪ add marinated beef tenderloin medallions 11

SALMON SALAD
Pan seared Atlantic salmon atop mixed field greens, artichokes, olives, grape tomatoes, cucumbers and feta cheese with a Grecian vinaigrette. 15

CASTLE GARDEN
Mixed field greens, romaine, grape tomatoes, red onion, cucumbers, grapes and carrots. 9
add chicken 7 ▪ add salmon 8 ▪ add marinated beef medallions 11

SANDWICHES & ENTRÉES

*All sandwiches served with a crisp fried dill pickle spear and your choice of sweet onion kettle chips or balsamic dressed field greens.
Upgrade to fried potato medley for $3 Upgrade to fried onion petals for $3

 FISH TACOS
Fried sriracha battered cod bites, blend of red and green cabbage, avocado, grilled onions with a cumn and coriander crème fraiche inside warm tortillas. 13

PASTRAMI
Smoked pastrami with pickles, grilled onions, brown mustard and Havarti cheese on pumpernickel bread. 14

VEGGIE BURGER
Vegan/gluten free black bean patty with roasted red pepper hummus, avocado, sliced cucumber, tomatoes and spinach on a toasted gluten free bun. 13

BASIC STANDARD
Choice of Angus steak burger, grilled chicken breast or turkey burger on a Kaiser roll with lettuce, tomato, red onion and mayonnaise. 12
add bacon 2 ▪ add an over easy egg 2 ▪ add avocado 1

Roast Turkey
Slow roasted turkey breast on herbed focaccia bread with melted Swiss cheese, cucumbers, shiitake mushrooms and chipotle ranch dressing. 13

CASTLE CHEESE STEAK
Shaved ribeye with shiitake mushrooms, grilled onions, and roasted red peppers on a soft hoagie roll topped with Ithaca Apricot Wheat Ale-cheddar cheese. 13

NEPTUNE BURGER
Angus steak burger with sharp white cheddar, fried panko crusted crab cake, sweet cucumber, carrot and cabbage slaw with cornichon tartar sauce, lettuce and tomato on a brioche bun. 15

FALAFEL
Castle-made falafel wrapped in a warn Nann bread with romaine lettuce, cucumbers, tomatoes, feta cheese and tzatziki sauce. 13 

BAKED MAC N CHEESE
Cavatappi tossed with peas, grape tomatoes and prosciutto in a First Light Farm & Creamery chevre béchamel topped with Gorgonzola and panko crust. 12
add lobster claw and knuckle meat 6

DESSERT TRAY

BEVERAGES

Authentic Italian Cappuccinos & Espresso

House Speciality
Kelly’s Raspberry Lemonade
Bacardi Limon, Sour Mix and Splash of Sierra Mist all topped off with a Floater of Raspberry Liqueur. This is a truly Amazing Cocktail! 6.00

Beer by the Bottle
Coors Light | Michelob Ultra | Amstel Light
Stella Artois | Heineken | Labatt Blue Light
Corona (Low Gluten) | Guinness | Boddington’s
Redbridge (Gluten Free) | Ithaca Apricot Wheat
Bud Light | Saranac Pale Ale | Brooklyn Brown
Great Lakes Edmund Fitzgerald Porter
Sam Adams Boston Lager

Ask your server about our seasonal selection

We carry Pepsi Cola products as well as Saranac Root Beer, Saratoga Sparkling Water and Lemonade

Join Us For Belhurst’s Famous Weekend Brunch
11 am - 2 pm Sat | 11 am - 1:45 pm Sun
Served Every Saturday & Sunday
{reservations encouraged}

Gourmet breakfast served À la carte in Edgar’s everday 8-10 Amazing lunch buffet served in Edgar’s Monday-Friday 11-2