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

CALAMARI
Panko crusted deep fried calamari with sweet and spicy broccoli slaw and sriracha aioli. 8.95
Chef wine pairing: Chardonnay

POACHED SHRIMP
Large black tiger shrimp poached in court boullion and chilled. Served with traditional cocktail sauce and remoulade. 11.95
Chef wine pairing: Pinot Grigio

BLUE CRAB MARTINI
Lump blue crab folded with tequila, jalapeño, cilantro and sour cream. Served with grilled whole grain flatbread. 11.95
Chef wine pairing: Semi-Dry Riesling

TENDERLOIN TIP FONDUE
Pan seared Black Angus tenderloin tips paired with buttermilk battered onion
chips, garlic bread and Gorgonzola ale fondue. 11.95
Chef wine pairing: Manitou

CHEESE BOARD FOR TWO
New York State cheeses selected by Executive Chef Marco Ballatori complimented with prosciutto, mortadella, date chutney, apples, candied pecans, grapes and imported dijon. 10.95
Chef wine pairing: Cabernet Franc

CLAM & ROASTED CORN CHOWDER
A rich and creamy broth laced with chopped clams, hickory smoked bacon, garden vegetables and fire roasted sweet corn.
Cup 4.95 • As Entrée in a baked bread bowl 9.95
Chef wine pairing: Pinot Grigio

CHEESEBURGER CHOWDER
House ground Black Angus beef tenderloin braised with onions, potatoes, extra sharp cheddar and all of the condiments that make a burger so special.
Cup 4.95 • As Entrée in a baked bread bowl 9.95
Chef wine pairing: Red

SALADS

FINGER LAKES CAESAR
Marinated grilled chicken with crisp romaine, shaved Italian hard cheeses, seedless grapes and semolina croutons. Finished with Concord grape and roasted onion vinaigrette. 11.95
Chef wine pairing: Chardonnay

CHOPPED CRAB SALAD
Shaved romaine complimented with Maryland blue crab, tomato, bacon, egg, avocado and onion. Drizzled with Chesapeake buttermilk dressing to finish. 13.95
Chef wine pairing: Golden Pheasant

STEAKHOUSE SALAD
Pan seared filet mignon medallions complimenting a chilled iceberg lettuce salad, garnished with pepperoncini, tomatoes, cucumber and onion. Finished with cracked peppercorn blue cheese dressing. 13.95
Chef wine pairing: Merlot

SALMON SALAD
Cold water Atlantic salmon fillet pan seared in sesame olive oil. Served over chopped romaine tossed with cucumber wasabi dressing, red onion, tomatoes, egg, pepperoncini and capers. 12.95
Chef wine pairing: Dry Rosé

GARDEN SALAD
A blend of sweet and bitter greens garnished with seasonal vegetables, sourdough croutons and choice of dressing. Side 4.95 • Entree .95 With Chicken, Tenderloin Tip Steak, Shrimp or Salmon 13.95

All salads are served with grilled whole grain flatbread

ENTRÉES

SHRIMP PO’ BOY
Ale battered shrimp on a toasted garlic hoagie roll with lettuce, tomato, onion and remoulade. 12.95
Chef wine pairing: Dry Riesling

THE NORTHEASTERN
Oven roasted turkey with double cream brie, wild Maine blueberry reduction, shaved romaine and a toasted onion roll. 9.95
Chef wine pairing: Gewurztraminer

JENNE LINDE
Grilled marinated chicken breast with pan seared pineapple, prosciutto, swiss cheese, hot pepper relish, mayonnaise, shaved romaine and served on a toasted Kaiser roll. 11.95
Chef wine pairing: Golden Pheasant

CUBAN
Roasted pork, smoked ham, swiss cheese, dill pickles and dijonaise, Grilled in rustic ciabatta bread. 10.95
Chef wine pairing: Carrie

BURGERS
Your choice of ground sirloin or ground turkey grilled and garnished with New York State extra sharp cheddar, lettuce, tomato, onion and mayonnaise. Served on a toasted Kaiser roll. 9.95
Chef wine pairing: Red

AUSTRIAN RIB SANDWICH
Shaved prime rib of beef topped with sautéed portabellas, provolone and toasted onions. Served on a hot pretzel roll brushed with Finger Lakes Ale mustard. 11.95
Chef wine pairing: Cabernet Sauvignon

MUFFULETTA PANINI
Mortadella, pepperoni, smoked ham, provolone, smoked mozzarella, olive relish, roasted red pepper and dijonnaise grilled in rustic ciabatta bread. 11.95
Chef wine pairing: Cabernet Franc

BLUE CRAB BLTA
Pan fried Maryland style blue crab cake with applewood smoked bacon, shaved lettuce, vine ripened tomatoes, avocado, mayonnaise and a toasted Kaiser roll. 13.95
Chef wine pairing: Chardonnay

ASPARAGUS PANINI
Poached asparagus spears, roasted red peppers, portabella mushrooms, smoked mozzarella and artichoke pesto grilled in rustic ciabatta bread. 9.95
Chef wine pairing: Merlot

PULLED PORK
Slow roasted free range pork complimented with smoky red wine barbeque sauce, New York State extra sharp cheddar and broccoli slaw. Served on a toasted onion roll. 9.95
Chef wine pairing: Dry Riesling

PENNE POLLO
Penne pasta tossed with grilled chicken, prosciutto, peas, diced tomato and Italian hard cheese cream sauce. Served with toasted garlic bread. 13.95
Chef wine pairing: Carrie

All sandwiches are served with maui onion kettle chips and a deep fried pickle Substitute french fries or buttermilk battered onion chips for 3.95

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}