Stone Balloon Winehouse

Hot Sauce laced crispy chicken topped deviled egg with bleu cheese drizzle.

Beer battered pickle spears served with Cuban mustard aioli.

A sampling of buffalo, crab imperial, and chicken fried deviled eggs.

Wonton chips served with sesame sambal, Stone Balloon boom sauce, and General Tsao's dipping sauces.

Stone Balloon favorite. Crispy fried hard-boiled egg whites, filled with sriracha yolk mousse and garnished with fresh chives.

New. Creamy white bean hummus drizzled with extra virgin olive oil and garnished with mozzarella and cherry tomato caprese with honey balsamic reduction, served with grilled piadina.

Award winning. Housemade soup with fresh corn, hot sauce laced chicken, and root vegetables. Finished with cream and topped with blue cheese crumbles and chives.

Fried cauliflower, cheddar, jalapeños, and bacon with dynamite sauce.

Meatloaf wrapped in bacon and brushed with tomato Dijon brown sugar sauce.

Fresh ravioli filled with Kennett Square wild mushrooms, baked in a Portobello brandy cream sauce, topped with Parmesan cheese and bread crumbs.

Stone Balloon favorite. Artisanal pasta tossed with braised short rib in a bourbon beer onion sauce, finished with sour cream and crispy fried onions.

Pumpernickel encrusted salmon with braised red cabbage, pickled mustard seed, and tomato relish aioli.

Sauteed chicken, pecan smoked ham, onion, and crushed red pepper in a dijon sauce over pasta with white cheddar cheese.

Stone Balloon favorite, gluten-free. Sautéed gulf shrimp tightly seasoned with salt and pepper, served over horseradish and fresh corn polenta. Garnished with a bacon and arugula salad.

Award winning. Shrimp, arugula, and tomatoes in a lemon toasted garlic butter sauce over hand rolled herb cavatelli, garnished with garlic bread crumble. The scampi that beat bobby flay!

Old Dominion root beer and chipotle glazed "fall apart" pork ribs. Served with fresh honey carrot dill salad.

Brined and fried chicken thighs served over buttermilk mashed potatoes with brussels sprouts slaw.

Sambal chicken tenders, sesame and Stone Balloon boom sauce served with fries.

Crispy chicken thighs, togarashi chili, dynamite sauce and Stone Balloon boom sauce served with fries.

Field greens generously topped with marinated grilled chicken, carrots, crispy onions, avocado, cherry tomatoes, cucumbers, bleu cheese crumbles, croutons, bacon, and hardboiled egg. Served with creamy horseradish ranch dressing.

Thyme roasted red pears, gorgonzola crumbles, cucumber, and "everything" croutons over field greens with Vidalia poppy seed dressing.

Spinach, shredded carrot, edamame, cucumber, and chow mein noodles tossed in Yum Yum dressing.

Pan-roasted salmon served over arugula, cherry tomatoes, and cherrywood smoked bacon. Served with honey cracked pepper balsamic vinaigrette.

Field greens, cherry tomatoes, cucumbers, and carrots dressed in our stout mustard vinaigrette.

Crisp romaine lettuce, grated Parmesan, and garlic croutons, dressed in our housemade creamy caesar dressing.

Ground short rib patty topped with sharp cheddar, lettuce, tomato, and dill pickle slices. All sandwiches served with hand cut fries or salad.

Vegetarian. Housemade black bean burger topped with avocado, lettuce, tomato, and charred orange Thai chili aioli. All sandwiches served with hand cut fries or salad.

Choice of Tacos or Sandwich. Cherry wood smoked pulled pork from Limestone BBQ and Bourbon in our tangy Carolina Sauce. All sandwiches served with hand cut fries or salad.

Grilled chicken topped with bacon, mozzarella, lettuce, tomato, and Dijon honey mustard. All sandwiches served with hand cut fries or salad.

Stone Balloon favorite. Sautéed gulf shrimp served with crispy bacon, arugula, and creamy horseradish ranch dressing. All sandwiches served with hand cut fries or salad.

Pecan smoked pork shoulder bacon, mozzarella, and cheddar cheese griddle up old school on a pretzel bun. All sandwiches served with hand cut fries or salad.

Crispy fried chicken on a grilled bun with Old Bay ranch, lettuce, tomato, and pickle slices. All sandwiches served with hand cut fries or salad.

Brown ale braised short rib with caramelized onions, dijonnaise, and beer cheese fondue. All sandwiches served with hand cut fries or salad.

Grilled pecan-smoked pork shoulder bacon, mozzarella, and cheddar cheese served on a pretzel bun.

Toffee pretzel bread pudding served with warm strawberry preserves, whipped cream cheese, and pretzel vanilla ice cream.

Rich flourless chocolate cake topped with the house made butter toffee crumbles and drizzled with dark chocolate ganache.

Crispy fried churros filled with Bavarian cream and served with chocolate ganache for dipping.

Espresso-soaked ladyfingers layered with salted caramel mascarpone cream topped off with a dusting of cinnamon sugar.

molasses marshmallo

bone marrow toast, halloumi

seasonal veggies, local apples, vinaigrette

haricot vert, bitter greens, hazelnuts, bleu cheese dressing

romaine, polenta croutons, parmesan creme fraiche, anchovy soffritto

fingerlings, french bean creme, pickled shallot, parsley, veal reduction

butternut squash risotto, caramelized fennel, hazelnuts, sage brown butter

house ground half pound burger, truffl; e duxelle, smoked gouda, bacon, charred apple marmalade, fingerling fries

sambuca stewed tomatoes, salsify pudding, smashed potato

sauerbraten, heirloom squash dumplings, braised cabbage

roasted seasonal vegetables, lady apples, bacon emulsion, apple mustard

32 oz. bone-in ribeye, seasonal vegetables, fingerlings, parsley salad, pan drippings

chefs creation inspired by local & seasonal ingredients

market selection, local & seasonal ingredient

traditional, black pepper & garlic

hot, spicy, red pepper

smoked, fennel

dry-cured iberico pork loin

french dry-cured sausage

dry-cured duck breast

chefs choice of five cured meats & accompaniments

half dozen on the halfshell, mignonett

chefs creation, inspired by local & seasonal ingredients

short rib marmalade, parsley, pickled shallot, grilled bread

kennett square mushroom risotto, fried horseradish, parmesan foam

white sweet potato, bleu cheese creamed spinach, red onion jam

duck cornbread stuffing, duck prosciutto, frissee, duck fat chimichurri

chorizo, garlic confit, saffron mustard nage

cured meats, cheese, pickled peppers, olives, vegetables

chefs inspired fondue, fruit, veggies, pinxtos, grilled brea

inspired by local & seasonal ingredient

with smoked tomato ketchup

(cypress grove, arcata, california) goats milk, firm, dense, brown butter & caramel notes

(valle de roncal, spain) sheeps milk, firm, nutty & olive like flavor

(auvergne, france) cows milk, soft crumbly bleu, creamy & mild flavor

(doe run dairy, coatsville, pennsylvania) cows milk, firm, aged from two to eighteen months, sweet & savory notes

(valtaleggio, italy) cows milk, semi-soft, oozy, very aromatic, tangy & meaty notes, fruity finish

(cypress grove, arcata, california) sheeps milk, semi-firm, sweet notes, very rich & buttery

(piedmonte, italy) cow & sheeps milk blend, soft, creamy, sweet & salty notes

(king island, tasmania, austrailia) cows milk, soft, creamy, full bodied bleu, sweet honey flavor, great aftertaste

five cheeses & accompaniments