Mr. Stox Menu and Prices

$15.95

Diced sushi grade ahi, cucumber, and avocado tower with wasabi soy vinaigrette.

$9.95 - $18.95

Artichoke ravioli in a garlic, tomato, olive oil sauce with toasted pine nuts. As an entree.

$14.95

English stilton fondue with duck confit, grilled chopped onions and sourdough toast.

$12.95

Buffalo milk mozzarella, tomatoes, basil and kalamata olives on a thin charred flat bread.

$10.95

Vegetable spring rolls with papaya relish.

$8.95

Served with cajun shrimp and crispy polenta.

$15.95

Grilled day boat scallops with smoked mozzarella stuffed eggplant with a tomato basil sauces.

$8.25

Warm and silky lobster bisque topped with glazed cream.

$14.95

Jumbo shrimp with avocado, greens and dill mustard vinaigrette.

$7.95

Dipped in buttermilk, with our own bread crumbs, parmesan cheese and green onions cooked to a golden crisp. Served with a blue cheese dipping sauce.

$8.25

Caesar salad of crisp romaine lettuce, homemade croutons and a zesty lemon anchovy vinaigrette.

$8.25

Goat's cheese, toasted walnuts, blueberries, and field greens tossed in a balsamic vinaigrette.

$15.95

Lump crab on warm cornmeal crusted tomato, basil vinaigrette, micro greens, and savory pine nuts.

$39.95

Lobster tail medallions, spanish shrimp, dungeness crab fingers, sliced sesame coated rare ahi and smoked salmon with cucumber, sour cream and sevruga caviar.

$35.00

Maryland jumbo lump crab cake, spicy vegetable spring roll and shrimp sauteed in garlic butter.

$31.95

Pan seared, cracked black pepper shetland island salmon with roasted sweet mashed potatoes and broccoli in a pomegranate sauce.

$32.95

Sesame seeded ahi seared rare with sugar snap peas, papaya relish and vegetable spring roll.

$29.95

Pan seared diver scallops with spinach and lemon pepper linguini in a white wine sauce topped with corn, tomato and zucchini relish.

$49.50

South australian lobster tail nestled on spinach risotto with asparagus, baby carrots and a lemon butter sauce.

$34.95

Sauteed jumbo lump blue crab cakes on a yukon potato, with dijon sauce, and a spicy peanut slaw.

$32.95

Mesquite grilled duck breast and confit leg served with navy white beans and grilled vegetables ragout in a rosemary reduction.

$19.95

Mesquite grilled breast of chicken with forbidden black rice and thai curry sauce topped with cucumber slaw.

$41.95

Filet of beef tenderloin, glazed with roquefort cheese, on a black current reduction with truffled creamy potatoes.

$32.95

Braised veal shank in a sweet vermouth reduction with rustic vegetables and parmesan risotto.

$32.95 - $24.95

Slow roasted aged angus prime rib of beef au jus with garlic mashed potatoes and vegetables. English cut - two slices.

$44.95

Usda prime new york steak with roquefort yukon potatoes, asparagus and red onion marmalade.

$46.95 - $32.95

Sliced rack of colorado lamb, mesquite grilled vegetables, pesto risotto and a thyme reduction. Two lamb chops.

$8.25

With a medley of berries under a candied lid.

$8.25

Layers of lemon chello cake and lemon curd enrobed in a fluffy italian meringue.

$8.25

Rich and creamy with a fresh strawberry compote.

$8.25

Fresh raspberries and blackberries over a vanilla bean pastry cream tart on a pool of strawberry sauce.

$9.25

Bonny doon framboise raspberry, scharffen berger chocolate, or grand marnier.

$8.25

A medley of raspberries, blueberries and blackberries baked under a savory crisp topping and served with a white chocolate raspberry cream.

$8.25

Walnuts, hazel nuts, pistachios and peanuts in a rich caramel covered with peanut butter, chocolate mousse and dark belgian chocolate.

$5.75

In a glass flute with fresh berries.

$5.75

Assorted ice creams with a homemade cookie.

$7.95

Our signature coffee drink is made with galliano, tia maria, a touch of creme de cassis and topped with fresh whipped cream. Available with regular or decaffeinated coffee.

$3.25

$9.95

Artichoke ravioli on sundried tomato cream.

$8.95 - $16.95

Portabello mushroom with grilled vegetables on pureed basil sauce, sprinkled with toasted pine nuts. As an entree.

$12.95

Warm layers of buffalo milk mozzarella and tomatoes nested on spinach tossed with basil vinaigrette with artichokes and toasted pine nuts.

$13.95

Mesquite grilled vegetables, browned goat’s cheese and field greens on a blackberry vinaigrette.

$15.95

Fresh vegetables tossed with linguini in olive oil, tomatoes and garlic.

$16.95

Fresh vegetables surrounding roasted garlic mashed potatoes on a pureed basil sauce topped with onion rings.

$15.95

Tri-color penne pasta with kalamata olives, roma tomatoes and artichokes tossed in olive oil and garlic.