Stone River Dining - 613-446-9787
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Tossed in a brandy cream sauce served on a vol au vent.


Baked Stoneriver Oysters
Malpac Oysters, bacon, sweet crab, hand grated parmesan.


Poached Jumbo Prawns
Jumbo tiger prawns wrapped in prosciutto served with a spicy Thai chilli sauce.


Wild Mushroom en Croute
Portobello, oyster and coffee mushrooms in a rich and creamy sauce, wrapped in puff pastry drizzled with a balsamic reduction.


Beef Tenderloin Satay
Aged beef tenderloin strips tossed in basil and soy marinade served with a peanut sauce.



Stoneriver’s Signature Lobster Bisque


Soup of the Day
Chef's creation of the day.


Caesar Salad
Crispy romaine, maple bacon, homemade dressing.

Stoneriver Salad
Baby greens, mixed fresh berries, walnuts, crumbled goat cheese and citrus dressing.


Warm Salad
Oyster mushrooms, roasted sweet onions, bell peppers, goat cheese, and toasted almonds with a warm maple syrup dressing over baby greens.


With our commitment to quality and value we are proud to serve only Certified Angus Beef for our steaks. Recognized as the top cuts available to ensure a tremendous eating experience.

All steaks come with your choice of sauce...
• Creamy Peppercorn
• Tennessee Bourbon
• Balsamic
Certified Angus Beef

New York Striploin - 10oz


New York Striploin - 12oz


Rib Eye Steak - 12oz


Rib Eye Steak - 16oz


Filet Mignon - 8oz


Filet Mignon - 10oz


Steaks for 2 - Tomahawk Steak
36 oz long bone rib steak aged for 90 days, cut from the center rib.


Steaks for 2 - Châteaubriand
Soup of the day or Caesar Salad, Dessert, Coffee or Tea.


Make your steak a surf and turf! - Add a grilled lobster tail $21

Farm To Table

Rack of Lamb
Spiced mustard and basil marinated rack of lamb served with a rosemary burgundy sauce.

Corn Fed Chicken Supreme
Stuffed with Brie and arugula with a creamy red bell pepper sauce.

Thick Cut Frenched Pork Loin
Marinated and grilled served with a black mustard seed and maple glaze.

Linguini Primavera
Sautéed bell peppers, sweet red onion, mushrooms and broccoli over whole wheat spaghetti and garlic toast.

Pan seared salmon filet with mango relish and herbed couscous.

Blue Crab Ravioli
Open faced blue crab ravioli in a saffron cream and garlic toast.


Jumbo Shrimp Linguini
Linguini and jumbo shrimp tossed in a sweet basil pesto with garlic toast.


Coconut Curry Shrimp
Sautéed shrimp in coconut milk and roasted garlic.


Pan Seared Sea Scallops
Sweet basil pesto oil.


* Our dessert menu changes weekly.