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Hours

Sunday 
10:00 am - 6 pm

Monday - Tuesday
CLOSED

Wednesday - Thursday
4:00- 9:00pm

Friday - Saturday
4:00- 10:00pm

 

APPETIZERS

MEDITERRANEAN NACHOS 15 BRUCHETTA FLAT BREAD 13

Fried tortilla chips topped with grilled tenderloin, chopped baby spinach, Feta cheese and drizzled with a sweet Balsamic reduction.

Roma tomatoes, roasted peppers, scallions & extra virgin olive oil served over crispy flat bread and topped with Drunken Goat Cheese.

THAI SHRIMP, CALAMARI & PEPPERS 15  STEAK TARTARE 15

Hand breaded calamari, shrimp and sliced bannana peppers, tossed in Thai Chili sauce.

Prime ground tenderloin blended with fresh ground pepper, worchestshire and Parmesan cheese.

BAKED BRIE 13 STUFFED PABLANO PEPPERS 12

Choose from Peach & Apricot Brie, Blackberry & Apple Brie (or) Carmalized Gorgonzola and Raspberries. Served with toast points.

Diced eggplant, hearts of palm, roasted peppers & baby spinach nestled inside a spicy Pablano pepper, topped with fresh Mozzarella cheese, served upon a thin layer of our house marinara.

 

APPETIZERS FOR TWO

AMISH CHEESE AND MEAT BOARD 15 CREAMY ARTICHOKE DIP & GREENS 14
Sharp Swiss, extra sharp Cheddar & Drunken Goat cheeses, served along side Amish Apple Wine Summer Sausage. Artichoke dip topped with sauteed garlic cloves, spinach, kale, peppers and mushrooms. Served with toasted points.
 

SOUPS

FRENCH ONION AU GRATIN or HOMEMADE CHICKEN NOODLE
Cup 4 Bowl 6
 

SALADS

All salads are served with dinner rolls.
 
AGED CHIMI SIRLOIN 15 STRATFORD BAR SALAD 13
Grilled to order and placed atop a bed of mixed greens & baby spinach, roasted peppers, grape tomatoes, English cucumbers, slivered almonds & Fontinella cheese.
Substitute: 5oz Filet for an additional $3.00
Grilled chicken breast strips tossed in spicy buffalo sauce over mixed greens, tomatoes, English cucumbers, carrots, red onions, Cheddar cheese and croutons.

BLENDED KALE COBB 16 CLASSIC CAESAR 6
Crisp kale lettuce blend, topped with grilled chicken, tomatoes, bacon, boiled egg, crumbled bleu cheese, candied pecans, dried cherries & Gorgonzola cheese. Crisp romaine and homemade croutons tossed in creamy Caesar dressing topped with Kalamata olives and Parmesan cheese.
CRAB APPLE PECAN 16 TOMATO & MOZZARELLA SALAD 12
Jumbo lump crab meat, green apple slices, tomatoes and English cucumbers over a bed of mixed greens topped with candied pecans & crumbled Feta cheese. A blend of sliced & grilled tomatoes and fresh Mozzarella cheese over a bed of Arugula and marinated artichokes.
GRILLED RADICCHIO WEDGE 13 SIDE SALAD 4
Crisp Radicchio brushed with extra virgin olive oil lightly grilled and topped with peppered bacon, grape tomatoes, egg, crumbled Bleu cheese, slivered almonds and fresh anchovies. Mixed greens topped with grape tomatoes, cucumbers, candied pecans, dried cherries and Fontinella cheese.

   
 SALAD ADDITIONS
SALAD DRESSINGS 
CHICKEN OR CAJUN CHICKEN 4
3 MAMMOTH SHRIMP 9
6OZ. SIRLOIN 5
Ranch, Bleu Cheese, French, Balsamic Vinaigrette,
Raspberry Vinaigrette, Caesar, Sweet & Sour
Crumbled Bleu Cheese $1.25
Extra Dressing $1.25
 

THE FARM

All Farm choices are grilled to your liking and served with grilled asparagus, fresh house salad and choice of (roasted sweet potatoes or baked potato). 
 
12OZ SIRLOIN 17 SWEETENED PRIME STRIP 20
12oz. top sirloin steak with Maitre d' hotel butter. 12oz. prime strip topped with caramelized artichoke hearts & sweet onions.
8OZ FILET MIGNON  20 5OZ PETITE FILET 17
STRATFORD STYLE - 8OZ FILET MIGNON 25 STRATFORD STYLE - 5OZ PETITE FILET
Our 8oz filet mignon wrapped in bacon then caramelized and topped with whole bean and Hollandaise sauce and crispy onion straws. Our 5oz petite filet wrapped in bacon then caramelized and topped with whole bean and Hollandaise sauce and crispy onion straws.
TELLS RIBEYE 20 OSSO BUCCO 22
Green apple slices sautéed with leeks in a Cajun butter layered over a 12oz. ribeye and caramelized with Gorgonzola cheese. Tender pork shank, slow roasted and served on mash potatoes.
DOMESTIC LAMB CHOPS 24 MRS. P’s CHICKEN MARSALA 17
Tender lamb chops aged with a ginger rub, char-grilled to your liking, then drizzled with local honey for a touch of sweetness. A classic favorite, tender chicken breast sautéed & simmered with Marsala, Brandy, wild mushrooms, sweet onions & house demi-glace.
ROTISSERIE DUCK 17  
Crispy ½ duck topped with your choice of blackberry or peach reduction.

 

 

AGED BEEF PROGRAM

All Aged Steaks are grilled to your liking and served with grilled asparagus, fresh house salad and choice of (roasted sweet potatoes or baked potato).
 

“Dry Aged Steak” is an acquired taste, if you have never experienced the flavor or texture of aged beef, please let your server know.
The process of aging beef creates a greater concentration of beef flavor and taste.
As the meat matures with the aging process, it produces a richer flavor which intensifies as the meat continues to age until the optimal aging has been reached. Only high quality cuts of beef are used in the dry aging process. The beef cuts must be cut thick enough with adequate marbling to handle the rigorous aging process and maintain enough body mass to produce a thick juicy steak.
Dry aged beef is not typically sold in supermarkets due to the time and expenses involved in the dry aging process. Dry aged beef is sometimes referred to as “Old World Style” because the process of dry aging meat goes back to around the 1950s when butchers discovered curing meat through the dry aging process created a more tender and tasty steak.


5OZ FILET MIGNON    32

12 OZ STRIP    27
12 OZ RIBEYE    30  
   
STEAK ADD-ONS
ADD-ONS $3.00 
SAUCES $2.00
Garlic Cloves & Mushrooms
Onions & Peppers
Gorgonzola cheese
Lump Crab Meat
Béarnaise Sauce
Horsey Cream Sauce
Spicy Blue
Roasted Garlic Aioli
 

THE BIG POND

All Big Pond items are served with a house salad.
 
SMOKIN MANGO SEA BASS  26 STUFFED SHRIMP OR STUFFED SALMON  20
Pan-seared sea bass basted with lemon, mango reduction and roasted jalapenos.
Served with risotto and garlic spinach.
Choose between our jumbo shrimp or wild ocean caught salmon stuffed with our house crab cake recipe. Served with white rice and grilled asparagus.
PAN ROASTED WALLEYE  25 STRATFORD CRAB CAKES 25
Fresh wild caught walleye, pan roasted with rosemary apple butter sauce. Served with herbed sweet potatoes and julienne vegetables. A blend of jumbo lump crab, white wine and spices together, make our unique crab cake recipe a Stratford Springs favorite. Topped with our own lobster sauce served with risotto and grilled asparagus.
SUSHI GRADE YELLOWFIN TUNA  22 STRATFORD SCALLOPS & SHRIMP 21
Char-grilled to your liking then topped with honey pecans. Served with curried risotto & julienne style vegetables.

Succulent jumbo shrimp served beside bacon wrapped jumbo sea scallops, caramelized with a sweet sugar blend and accented with a touch of whole bean Hollandaise. Served with risotto and julienne vegetables.
 

THE PANTRY

All Pantry choices are served with a house salad & bread sticks.
 
ROLLATINI 17 LOUISIANA LOVE R20
Fire roasted peppers & Shitake mushrooms rolled in homemade pasta, layered between a blend of cheeses and herbed cream sauce to make this delicious vegetarian masterpiece. A Créole lover's dream with jumbo shrimp, sea scallops & andouille sausage tossed in a tomato cream sauce and served over white rice.
BUCATINI & MEATBALLS 16 LOBSTER RAVIOLI & SHRIMP 15
This hearty Italian dish consists of hollow Bucatini spaghetti noodles with two generously sized meatballs, bathed in our homemade marinara sauce. *Add an extra meatball for an additional $3.00 Hand-pressed lobster ravioli tossed with plump jumbo shrimp, nestled on a bed of lobster cream sauce.

MAMMAS PIEROGIES 17  
Our homemade potato & cheese pierogies sautéed with red & yellow peppers, onions, sundried- tomatoes, topped with tender Cajun pulled pork.  
 

BURGERS & SANDWICHES

All Burgers & Sandwiches come with a choice of one side.
 
STRATFORD BURGER 13 APPLE BACON BLUE 14
Juicy ½ lb. burger, grilled to your liking, topped with sautéed onions, Swiss cheese and Russian dressing served on toasted rye bread. Juicy ½ lb. burger topped with caramelized apples peppered bacon and crusted with Gorgonzola cheese and a touch of tangy golden BBQ sauce served on a brioche bun.
VEGETABLE SUPREME 13 BLAZING SHRIMP 14
This vegetarian masterpiece starts with a marinated Portobello mushroom, grilled eggplant, julienne zucchini & squash, fresh tomato, onion, cucumber chips and topped with (carrot & parsnip vege fries) and fresh Mozzarella cheese. Served on a toasted Ciabatta roll. Flash fried lightly breaded shrimp, topped with siracha slaw and your choice of cheese. Served on Ciabatta bread.
FEISTY CUBAN 13 BUSTIN CHICKEN SANDWICH  12
Beware, this is one feisty sandwich! This explosion of spicy flavor starts with sliced Amish ham, Cajun pulled pork and Chipotle cheddar cheese served on a Cuban roll topped with fiery onion straws & spicy brown mustard. Grilled seasoned chicken breast topped with onion straws, fried avocado and finished with a pesto mayo on toasted rye bread.
MONTE CRISTO CROISSANT 12  
Roasted Turkey, tavern ham and creamy Swiss cheese tucked in a flacky croissant, lightly battered and fried to a golden brown. Served with spicy brown mustard.  
 

BREAD BOWLS

Stratford’s hearty handmade bread bowls are filled with Yukon mashed potatoes. All Bread bowls are served with a house salad.
 
CHARGRILLED CHICKEN BREAST 15 TENDERLOINT TIPS 18
Succulent char-grilled chicken breast and peppered bacon, topped with crispy onion straws & Cheddar Jack cheese. Delicious tenderloin tips, sautéed with onion & wild mushrooms drizzled with a red wine Demi-glace then topped with Fontinella cheese.
LOBSTER & SHRIMP  23 BROCCOLI & CHEESE 15
Scampi style Bay lobster and split jumbo shrimp topped with fried avocados and topped with aged Gruyere cheese. Tender broccoli florets and creamy cheese sauce topped with Stratford’s crispy onion straws and shredded Cheddar Jack cheese.
Add Grilled Chicken or Andouille Sausage to any Bread Bowl $3.00
 

HOME FAVORITES

All Home Favorite items are served with a house salad.
 
STRATFORD POT PIE 13 PRIME MEATLOAF 16
Savory chicken breast, onion, celery, carrots and peas smothered with pot pie gravy and tucked in a flaky puff pastry crust. Prepared in house from fresh ground tenderloin and strip steak meat, baked with peppered bacon and tangy red sauce then drizzled with a homemade demi-glace. Served with Yukon mashed potatoes.
GRILLED LIVER & ONIONS 14 BEEF TIPS & VEGGIES 16
Tender calf’s liver, lightly grilled and topped with caramelized onions. Served with Yukon mashed potatoes. Hand cut beef tips cooked to your liking tossed with a delicious fall vegetable mix finished with Au-Jus & Brandy wine served over a bed of Yukon mashed potatoes.
 

LIL BITS

Lil Bits are small portions of our favorite Stratford items; they include one side dish & side salad.
 
SINGLE CRAB CAKE 15   8OZ SIRLOIN 12 
A blend of jumbo lump crab, white wine and spices together, make our unique crab cake recipe a Stratford Springs favorite. Topped with our own lobster sauce.  8oz. top sirloin steak with Maitre d' hotel butter.
BUCATINI & MEATBALL 12 2 STUFFED SHRIMP 15 
Hollow Bucatini spaghetti noodles served with a meatball, bathed in our homemade marinara sauce.  2 Jumbo shrimp stuffed with our house crab cake recipe.
CRAB POT 15 GRILLED CHICKEN BREAST 15
Jumbo lump crab sautéed scampi style. Single 5oz chicken breast.
 

SIDES

All sides 3.00 
 
Baked Potato
Risotto
White Rice
Sautéed Spinach
House French Fries
Grilled Asparagus
Vege French Fries
Baked Sweet Potato
Roasted Sweet Potato’s
Gouda Mac & Cheese
Ginger Buttered Broccoli
Julienne Vegetables
Creamed Spinach & Mushrooms
   

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your chances of foodborne illness.