Stoney River Steakhouse and Grill Menu

Sugar-cured bacon, homemade pickle relish.

Ahi, avocado, mango, Sriracha aïoli and sesame wontons.

Dijon beurre blanc sauce.

Served with spicy ranch.

Pan-seared, fresh mango-jalapeño, and Dijon mustard sauce.

Sherry garnish.

Rustic croutons, hard-boiled egg, cucumbers, hickory-smoked bacon, vine-ripened tomatoes and cheddar.

Iceberg, bacon, tomatoes, blue cheese.

Parmesan cheese and rustic croutons.

Roasted peanuts, crispy wontons, honey-lime vinaigrette, peanut sauce.

Crispy chicken, roasted pecans, avocado, diced tomatoes, hickory smoked bacon, buttermilk ranch.

Seared rare, artisan greens, avocado, mango, Asian vinaigrette.

Seared filet, avocado, bleu cheese, vine-ripened tomatoes, bacon, Dijon vinaigrette.

Aged and slow roasted.

Extra Cut.

Center Cut.

Bleu Cheese Encrusted, Au Poivre and Béarnaise.

South Carolina low country recipe.

Panko-crusted, parmesan cheese, lemon caper sauce with garlic whipped potatoes and broccoli.

Two seared patties, pickles, onions and cheese.

Made in-house, topped with Monterey Jack and served with parmesan fries.

Thinly sliced, toasted baguette with horseradish.

Gruyère, caramelized onions, Thousand Island dressing.

Gruyère, arugula, tomato, lemon aïoli.

Pan-seared with soy ginger sauce and sauteéd spinach.

Seasoned jumbo gulf shrimp with mango salsa, Southern rice and seasonal daily vegetable.

With vanilla ice cream and hot fudge.

Rich, creamy vanilla bean custard with a caramelized sugar crust and berries.

Serves 4 people. Wild mushroom meatloaf (3 lbs). Served with wild mushroom Madeira sauce, broccoli garlic whipped potatoes.