Wine Descriptions |
| Cabernet Sauvignon |
| Aroma of fresh red cherries and sweet oak vanilla with a hint of varietal herbal tones. |
| Merlot |
| Aromas of ripe red cherries and plum with hints of tobacco, herbs and vanilla oak o the nose. |
| Pinot Grigio |
| Sweet aromas of pears, melon, and tropical fruits are accented with a pleasant flora note. |
| Mascato |
| Known for its surprising perfume-like fragrance, light-body, semi-sparkling and spritzy character. |
| White Zinfandel |
| Aromas of strawberries and watermelon; with light fruity flavors and a touch of cream. |
| Chardonnay |
| Displays fresh apple, pear and peach aromas enriched by toasty, buttery tones imparted by partial malolactic fermentation and wood aging. |
| House Cabernet | Mark West Pinot Noir |
| $7.00 Glass $30.00 Bottle | $8.25 Glass $35.00 Bottle |
| House Chardonnay | William Hill Chardonnay |
| $7.00 Glass $30.00 Bottle | $8.00 Glass $36.00 Bottle |
| House Merlot | Beringer White Zinfandel |
| $7.00 Glass $30.00 Bottle | Glass $6.00 Bottle $26.00 |
| House White Zinfandel | Castello Del Poggio Moscato |
| $7.00 Glass $30.00 Bottle | Glass $8.00 Bottle $34.00 |
| House Pinot Grigio | Fetzer Moscato |
| $7.00 Glass $30.00 Bottle | Glass $6.50 Bottle $28.00 |
| Chateau St. Michelle Riesling | |
| Glass$8.00 Bottle $35.00 |
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APPETIZERS |
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| MEDITERRANEAN NACHOS 15 | BRUCHETTA FLAT BREAD 13 |
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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 |
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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 |
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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 |
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| 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 |
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| FRENCH ONION AU GRATIN or HOMEMADE CHICKEN NOODLE | |
| Cup 4 Bowl 6 | |
SALADS |
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| 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 |
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| 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. |
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AGED BEEF PROGRAM |
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| 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. |
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5OZ FILET MIGNON 32 |
12 OZ STRIP 27 |
| 12 OZ RIBEYE 30 | |
STEAK ADD-ONS |
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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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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.