Silver & Stone

Name: Silver & Stone
Address: 501 S. Austin Ave., 78626, TX, 78626
Telephone: 512-868-0565

501 S. Austin Ave., Georgetown, TX 78626, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 11:00AM-3:00PM •

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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 MENU

Starters

PAN SEARED DIVER SCALLOPS

With an Anise Marinated Cucumber Salad and Sesame Toast

SILVER & STONE CRABCAKES

Savory Jumbo Lump Crab Cakes with a Touch of Spice, and Served with a Dijon and Tarragon Aioli.

MEYER LEMON SHRIMP SCAMPI

Sun-dried Tomato, Meyer Lemons and a Rich Roasted Garlic Sauce Served in a Sourdough Bread Bowl

BLACK BEAN ALFREDO NACHOS

Topped with Pickled Banana Peppers, Red Onion, Queso Oaxaca, and Baby Cilantro

GOAT CHEESE AND SAFFRON CHEESE CAKE

Served with Grilled Pita, Roasted Red Bell Peppers, and a Sweet Onion/Apple Butter Marmalade

SAKE TEMPURA FRIED VEGGIES

Squash, Tomatoes, Chinese Eggplant and Onion with a Uzu Crème Fraîche

SURF AND TURF

Sliced Smoked Venison Sausage with a Rich Tomato Coulis and a Grilled Seafood Boudin with a Scallion Vinaigrette

Soup and Salad

SOUP DU JOUR

ACHIOTE SQUASH BISQUE

FRENCH ONION SOUP

MIXED MESCLUN SALAD

Roasted Corn, Cotija Cheese, Pumpkin Seeds

ALMOND BLUE CHEESE SALAD

Blue Cheese Dressing, Maytag Blue Cheese, Sugared Almonds, Red Onion

CAESAR SALAD

Hearts of Romaine, Roasted Red Bell Peppers, Shaved Parmesan, Smoked Anchovies

SALT ROASTED RUBY TROUT SALAD

Butter Lettuce, Scallions, Cilantro, Candied Orange Zest, Dijon Parmesan Vinaigrette

TOMATO MOZZARELLA SALAD

Diced Heirloom Tomato, Buffalo Mozzarella, Balsamic Vinaigrette

COBB SALAD

Maytag Bleu Cheese, Tomato, Homemade Bacon, Smoked Turkey, Egg, Avocado

Entrées

SMOKED TURKEY RANCH PANINI

Onions, Pickled Banana Peppers, Swiss Cheese, Mixed Greens

GRILLED CHEESE SANDWICH

Chef's Selection of Two Different Grilled Cheese Sandwiches served with a Southwest Tomato Soup

REUBEN SANDWICH

House Made Corned Beef Topped with a Zesty Thousand Island, Spiced Sauerkraut, Gruyere Cheese, and Rye Baguette

OPEN FACED ROAST BEEF SANDWICH

Topped with a Rich Mushroom Gravy over Rustic Potato Bread

FLAME GRILLED ANGUS BURGER

Served with Lettuce, Tomato, Onion, and Pencil Fries

GRILLED CHICKEN BOURSIN BURGER

Flame Grilled Chicken Breast topped with Boursin Cheese, Grilled Onion, Cucumber and Mixed Greens

STEAK FRITES

Grilled Flat Iron Steak, topped with a Roasted Shallot/Scallion Maître d' Hotel Butter and served with Pencil Fries

PAN FRIED RUBY TROUT FILLET

Cornmeal Crusted and Topped with a Sweet Tomatillo Sauce

GRILLED SALMON RISOTTO

Creamy Sun-dried Tomato and Lemon Risotto topped with Flame Grilled Salmon Fillet

DINNER MENU

1st Course

PAN SEARED DIVER SCALLOPS

Served with a Vadalia Onion Flan and Grapfruit/Citrus Gastrique

SILVER & STONE CRABCAKES

Savory Jumbo Lump Crab Cakes with a Touch of Spice, and Served with a Dijon and Tarragon Aioli.

MARAKESH GRILLED QUAIL

Served over Venison Sausage and Blackberry Spetzel

BLACK BEAN ALFREDO NACHOS

Topped with Pickled Banana Peppers, Red Onion, Queso Oaxaca, and Baby Cilantro

GRILLED ROASTED DUCK PIZZA

Topped with Shredded Manchego and Swiss, Scallion, Italian Sweet Sopressata, and A Creamy Roasted Pepper Tomato Sauce

GOAT CHEESE AND SAFFRON CHEESE CAKE

Served with Grilled Pita, Roasted Red Bell Peppers, and a Sweet Onion/Apple Butter Marmalade

LITTLENECK CLAM SAUTE

With Trumpet Mushrooms and Stone Fruit in a Rich Butter Sauce

MEYER LEMON SHRIMP SCAMPI

Sun-dried Tomato, Meyer Lemons and a Rich Roasted Garlic Sauce Served in a Sourdough Bread Bowl

Intermezzo

HUMBOLDT FOG

California

MANCHEGO

Spain

AMISH BLUE

Wisconsin

STILTON

Great Britain

SHROPSHIRE

United Kingdom

FROMAGER D’AFFINOIS

France

CAMBOZOLA

Germany

CAMEMBERT

France

CHEESE PLATE

Any 3 Selections of 2oz each

2nd Course

SOUP DU JOUR

CHAYOTE SQUASH BISQUE

MIXED MESCLUN SALAD

Roasted Corn, Cotija Cheese, Pumpkin Seeds

ALMOND BLUE CHEESE SALAD

Blue Cheese Dressing, Maytag Blue Cheese, Sugared Almonds, Red Onion

WARM DIVER SCALLOP SALAD

Baby Spinach, Orange Zest, Sundried Tomato Vinaigrette, Parmesan Crustini

TOMATO MOZZARELLA SALAD

Diced Heirloom Tomato, Buffalo Mozzarella, Balsamic Vinaigrette

CAESAR SALAD

Hearts of Romaine, Roasted Red Bell Peppers, Shaved Parmesan, Smoked Anchovies

3rd Course

CHOCOLATE STOUT CURED MUSCOVY DUCK BREAST

Oven Roasted placed over a Root Veggie Ragout

GRILLED VENISON MEDALLIONS

Grilled Atop a Red Wine Soaked Oak Stave and finished with a Brandy Peach Gastrique

FLAME GRILLED TENDERLOIN OF PORK

Herb Smoked and Marinated in Buckwheat Honey and Lemon Grass, Topped with a Dried Cherry Demi-glace

COQUILLE ST. JACQUES

Scallops, Shrimp and Whitefish Sauteed with a Rich Sauce Mornay

PECAN SMOKED PRIME RIB

Encrusted with Black Pepper and Coriander, and served with a natural Jus

PAN SEARED RACK OF LAMB

Incrusted with Fresh Herbs and Topped with a Dijon Infused Demi-Glace

PISTACHIO ENCRUSTED FILLET OF GULF FLOUNDER

with an Apple and Wild Mushroom Napoleon

PAN ROASTED FILET OF BEEF

Crusted with Herbs and Tellicherry Pepper, and served with a Truffled Fig and Port Sauce with Melted Manchego Cheese

STEAK FRITES

Grilled Ribeye Steak, topped with a Roasted Shallot/Scallion Maître d' Hotel Butter and served with Pencil Fries

SLOW BRAISED BREAST OF CHICKEN

with Beets and Plum Tomatoes in a Rich Veal Glace a buerre