Mr. Stox

Name: Mr. Stox
Address: 1105 E. Katella Ave., 92805, CA, 92805
Telephone: 714-634-2994

1105 E. Katella Ave., Anaheim, CA 92805, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 5:30PM-10:00PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

APPETIZERS

Soup of the day

French onion soup

Puree of black bean soup

with sour cream web and salsa

Blue cheese & garlic bread

Mr. Stox made onion rings

with blue cheese dip

Seasonal green salad

with choice of dressing

Wilted spinach, mushroom & egg salad

with warm bacon dressing

Caesar salad

Lobster bisque

with glazed cream

Chilled black tiger shrimp

with greens, avocado and dill mustard dressing

Seared sesame seed rare Ahi on carrot jicama slaw

with cucumber gazpacho

SALADS AND SANDWICHES

Club sandwich

served on two pieces of homemade sourdough bread, with sliced turkey breast, bacon, avocado and tomatoes

Cobb salad

finely chopped lettuce with diced turkey, egg, tomato, avocado, bacon bits and blue cheese crumbles with choice of dressing

Ahi nicoise salad, including rare sliced ahi, French beans, fingerling pota

with basil vinaigrette and pine nuts

Grilled prime sirloin on top of Romaine hearts, grilled onions, tomatoes

with a seeded mustard dressing, croutons and Roquefort cheese

Grilled chicken, Heirloom apples, red endive and Medjool dates

with a citrus vinaigrette

Grilled salmon, marinated mushrooms and yellow tomatoes

with greens, avocado and roasted garlic vinaigrette

Grilled swordfish atop of a Baja style salad

with cilantro vinaigrette

PASTA

Sautéed filet sliced on spinach linguini and sun dried tomatoes

with Kalamata olive tapanade

Tenderloin of chicken, Kalamata olives, artichokes

tossed with penne pasta in olive oil and garlic

Risotto

with sweet corn, proscuitto wrapped prawns and pesto infused olive oil

SEAFOOD

Grilled salmon

with minted pea veloute, apple smoked bacon and Louisiana crayfish

Grilled swordfish

with spinach, Yukon potato and saffron caper cream

Sesame seeded Ahi seared rare

with vegetable Kimchi and scallion pancakes

Maryland lump crab cakes on a Dijon sauce

with spicy peanut slaw and sliced Yukon potato

Sautéed Northern halibut

with grilled tomatoes, green curry cream and lime confit

MEAT

Bacon wrapped meatloaf

with braised vegetables and potato gnocchi in sweet vermouth reduction

Grilled chicken breast

with morrels, asparagus and Peewee potatoes on thyme reduction

Filet of beef cabernet poached Cipollini onions and rosemary potato gratin

Grilled pork chop

with sour cherry confit

Roast Angus prime rib of beef

with garlic mashed potato, au jus and creamy horseradish

Prime New York steak

with horseradish mashed potatoes and vegetables

SWEETS

Crème Brulee; Lemon Meringue; Cheesecake; Berry Tart

Sorbet; Ice Cream

Chocolate Gateau

Soufflés

| *Please allow thirty minutes

DINNER

SPRING STARTERS

AHI SASHIMI

Seared sesame seeded rare ahi on carrot jicama slaw with Tobikko and cucumber gazpacho

RAVIOLI

A delicate combination of roasted eggplant and pesto filled pasta on a roasted yellow pepper coulis.

PACIFIC SHRIMP COCKTAIL

Large Spanish shrimp with avocado, greens and a dill mustard vinaigrette

PORTABELLO

Herb roasted Portabello mushroom with grilled vegetables, Fontina cheese and smoky paprika sauce

SCALLOP

Grilled day boat scallops with roasted carrot puree, pickled red onions and micro greens

LOBSTER BISQUE

Warm and silky lobster bisque topped with glazed cream

MARYLAND CRAB CAKE

Sauteed Maryland lump crab cake with spicy peanut slaw and tartar sauce

ONION RINGS

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

GARDEN GREENS

Blue cheese, walnuts and heirloom tomatoes on assorted garden greens tossed with a plum red wine vinaigrette

CAESAR SALAD

Caesar salad of crisp Romaine Lettuce, homemade croutons and a zesty lemon anchovy vinaigrette

GOATS CHEESE SPINACH SALAD

Hazelnut crusted goats cheese, grilled red onion and wilted spinach tossed in balsamic vinaigrette with roasted fennel ribbons

DISHES TO SHARE FOR TWO OR THREE

SPRING ENTREES

SALMON

Grilled wild Alaskan King salmon with sweet pea veloute, peppered Yukon potato and pickled saffron fennel salad

SEAFOOD LINGUINI

Scampi, scallops and crab claws tossed with spinach linguini in olive oil, garlic, tomatoes and Parmesan cheese

AHI

Sesame seeded ahi seared rare with vegetable kimchi and scallion pancakes

HALIBUT

Sauteed local halibut on a medley of petit green beans and fingerling potatoes on a saffron caper cream.

LOBSTER and RISOTTO

Lobster tail nestled on spinach risotto with asparagus, baby carrots and a dill cream sauce

MARYLAND CRAB CAKES

Sautéed jumbo lump blue crab cakes on a Dijon sauce with spicy peanut slaw, asparagus and Yukon gold potato

FILET OF BEEF

Filet of beef tenderloin, topped with Roquefort cheese, cipollini onion reduction and potato gratin.

OSSO BUCO

Braised veal shank in a sweet vermouth reduction with rustic vegetables and potato gnocchi

LAMB

Sliced rack of Colorado lamb mesquite grilled vegetables, pesto risotto and a thyme reduction

CHICKEN

Mesquite grilled breast of chicken on Forbidden black rice and Thai red curry sauce topped with a cucumber cabbage slaw

NEW YORK STEAK

USDA Prime New York steak with roasted Peewee potatoes, broccollini and roasted shallot butter.

DUCK

Mesquite grilled duck breast and confit of leg on green vegetable ragout and crusty herb polenta

PRIME RIB

Slow roasted aged Angus Prime Rib of beef au jus with garlic mashed potatoes and vegetables.

DIVINE DESSERTS

CREME BRULEE

With a medley of berries under a candied lid

LEMON MERINGUE

Layers of lemon Chello cake and lemon curd enrobed in a fluffy Italian meringue

VELVET CHEESECAKE

Rich and creamy with a fresh strawberry compote

BERRY TART

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

SOUFFLÉS

Bonny Doon “Framboise” raspberry, Scharffen Berger chocolate, or Grand Marnier Please allow thirty minutes

WARM PEACH AND BLUEBERRY TART

A rustic warm peach and blueberry tart with blueberry ice cream | Please allow thirty minutes

CHOCOLATE GATEAU

Rich flourless dark chocolate cake with a chocolate glaze on cocoa cream sauce

SORBET

In a glass flute with fresh berries

ICE CREAM

Assorted Ice Creams with a homemade cookie

ARTISAN CHEESES FOR TWO

A selection of four Artisan cheeses: Mt. Tam triple creme from Cowgirl Creamery, Manchego, a sheep's milk from Spain and from Cypress Grove Creamery a herbed goat's milk cheese and an aged blue veined called Humbolt Fog. Served with fig almond cake, fresh berries and walnuts.

CHILDREN’S MENU

Garden Green Salad

Onion Rings

Cheesy French Fries

Lobster Bisque

Spaghetti and Meatballs in Tomato Sauce

Linguini and Chicken Tenders in Tomato Sauce

Individual Pepperoni Cheese Pizza

Grilled Boneless Breast of Chicken in Dijon Sauce

with Vegetable and French Fries

Poached Salmon

with Vegetable and Mashed Potatoes

Sautéed Filet of Beef

with Vegetables and French Fries

Soft drink and lemonade

| Refills are complimentary for children.

VEGETARIAN MENU

APPETIZERS

RAVIOLI

Artichoke ravioli on sundried tomato cream

PORTABELLO

Portabello mushroom with grilled vegetables on pureed basil sauce, sprinkled with toasted pine nuts

SALADS

BUFFALO MILK MOZZARELLA

Warm layers of Buffalo milk Mozzarella and tomatoes nested on spinach tossed with basil vinaigrette with artichokes and toasted pine nuts

GRILLED VEGETABLES

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

ENTREES

LINGUINI PASTA

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

VEGGIE PLATE

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

PENNE PASTA

Tri-color penne pasta with Kalamata olives, Roma tomatoes and artichokes tossed in olive oil and garlic