BlueStone

Name: BlueStone
Address: 11 W. Aylesbury Rd., 21093, MD, 21093
Telephone: 410-561-1100

11 W. Aylesbury Rd., Timonium, MD 21093, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 11:30AM-11:00PM •Sunday: 11:30AM-9:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH MENU

SOUPS AND LUNCH SALADS

Maryland Crab

A tad spicy.

Shrimp and Corn Chowder

Bluestone Salad

Mixed greens tossed with warm brown sugar bacon, toasted pecans and grape tomatoes in honey mustard vinaigrette.

Pacific Chicken Salad

Greens tossed with confetti peppers, mandarin oranges and scallions in sesame-ginger dressing, topped with marinated, grilled chicken strips and sprinkled with chow mein noodles & sesame seeds.

Italian Chopped Salad

Proscuittini ham, Genoa salami, provolone, fresh mozzarella, tomatoes, red onions and Kalamata olives tossed with mixed greens in our own creamy Italian dressing, dusted with grated Parmesan.

Tomato and Feta Salad

Grape tomatoes, red onions, fresh basil and imported Mt. Vikos barrel aged feta tossed in extra virgin olive oil, drizzled with our house recipe balsamic vinaigrette and plated on a bed of field greens.

Caesar Salad

Crisp romaine tossed in our Caesar dressing with croutons and Parmesan.

APPETIZERS

“Stone” Shrimp

Jumbo shrimp pan seared in a Spanish garlic cream sauce with sherry, fresh mushrooms and scallions, nestled in a toasted bread cup.

Ahi Tuna

Seared rare with Cajun spice, drizzled with cucumber-wasabi sauce and served with sweet cucumber salad & pickled ginger.

Fried Green Tomatoes

Pan fried green tomato slices topped with jumbo lump crab meat and laced with lemon beurre blanc.

Thai Calamari

Dredged in seasoned flour, flash fried, sprinkled with sesame oil and served with sweet Thai dipping sauce.

BURGERS

Half Pound Burger

Seasoned with McCormick’s Montreal Steak Seasoning prior to grilling.

Mushroom and Swiss Burger

Bacon Bleu Cheese Burger

with gorgonzola and black pepper

Philly

Sauteed onions & peppers, Provolone

Cajun

Cajun Seasoning, red onions, pepper jack, spicy mayo

SANDWICHES AND MAINS

Fresh Fish of the Day

Selection and preparation changes daily, depending on weather conditions and the chef’s disposition.

Crisfield Seafood Stew

Fresh fish, mussels and shrimp simmered in a zesty tomatovegetable broth. A meal in itself. | Sandwiches served with choice of french fries, warm chips, vegetable of the day or Asian slaw unless otherwise noted.

Turkey Caprese

Oven roasted turkey breast, fresh mozzarella, tomato, basil leaves, red onion, balsamic reduction and extra virgin olive oil on foccacia bread.

Chesapeake Shrimp Wrap

House shrimp salad wrapped in an Old Bay tortilla with lettuce and tomato.

Smoked Salmon Powerhouse

Smoked Norwegian salmon, horseradish-chive cream cheese, red onions, leaf lettuce, tomatoes and sprouts on toasted pumpernickel bread.

Seared Tuna Wrap

Seared rare with Cajun spice and wrapped in a tomato tortilla with roasted onions, sweet peppers, rice and lemon-basil mayo.

California Chicken Sandwich

Marinated and grilled chicken on toasted sunflower bread with melted Havarti, fresh avocado, lettuce, tomato, mayo and sprouts.

Jumbo Lump Crab Cake

5 oz. cake broiled and served with water crackers or on a Kaiser with lettuce, tomato and mayo.

Chimichurri Beef Dip

Shaved oven roasted eye round, melted Swiss cheese and grilled onions topped with chimichurri sauce and served on toasted French bread. Served with a side of au jus for dipping.

Oven Roasted Chicken Salad Sandwich

Rosemary roasted chicken in a light lemon scented mayo with celery, onion, and minced carrot on a wheat roll with lettuce and tomato.

Ahi Tuna Salad

House roasted Ahi tuna salad on pumpernickel with lettuce, tomato & onion.

Fish & Chips

Beer battered tilapia fillet quick fried and drizzled with a sweet malt vinegar reduction, served with warm chips and Asian slaw.

Grilled Salmon BLT

Grilled Atlantic salmon fillet on a Kaiser with bacon, lettuce, tomato and lemon-pesto mayo.

Seafood Club

A 5 oz. jumbo lump crab cake and our shrimp salad stacked on white toast with lettuce, tomato and bacon. Be hungry.

DINNER

TONIGHT‘S FISH MARKET

Halibut

The largest of all flatfish, halibut is abundant in both northern Atlantic and Pacific waters. The meat is low in fat, white, firm, very mild and sweet tasting. Broiled; cider dill vinaigrette.

Atlantic Salmon

Farm raised in salt water, Atlantic salmon is lighter in color and milder in flavor than its wild cousin. Grilled, drizzled with horseradish vinaigrette and garnished with frizzled leeks.

Chilean Sea Bass

Dense texture, snow white meat. Pan seared and oven finished; draped with a plum tomato/shrimp essence cream sauce.

Opah

Also called moonfish and generally caught in Hawaiian waters as a by-catch of long line boats. Large grain flesh, rich and fatty, full flavored and fine textured. Grilled; smoked tomato ragu.

Swordfish

Firm and meaty, moderate fat content, very flavorful flesh. Stuffed with crab meat & fresh mozzarella; bathed with tomato-chive beurre blanc.

Mahi Mahi

Also called dolphinfish and dorado, mahi mahi is found in warm waters throughout the world. Prepared Acqua Pazza- braised in white wine and water with fennel, carrots, onions, capers, tomatoes and Kalamata olives. Served over rice.

Ahi Tuna

Sushi grade, crusted with Cajun spice and sesame seeds, pan seared rare and drizzled with cucumber-wasabi sauce and sesame ginger glaze.

New Zealand Groper

Caught in the cool water of the East Cape. New Zealand. White flesh, medium-firm texture, mild flavor. Pan sauteed; tomato chive beurre blanc.

Soft Shell Crabs

Two softies dredged in seasoned flour and pan fried in olive oil and butter. Bathed in lemon beurre blanc and served with roasted reds and fresh vegetable.

SOUP & SALAD

Maryland Crab Soup

Shrimp and Corn Chowder

Bluestone Salad

Mixed greens tossed with warm brown sugar bacon, toasted pecans and grape tomatoes in honey mustard vinaigrette.

Tomato and Feta

Classic Caesar

Crisp romaine tossed in house-made creamy Caesar dressing with croutons and Parmesan.

APPETIZERS

Fresh Shucked Oysters

Your server will inform you of today’s selection. Served with mignonette and house recipe cocktail sauce.

Thai Calamari

Rhode Island calamari dusted with seasoned flour, flash fried, flavored with sesame oil and served with Sweet Thai Dipping Sauce.

“Stone” Shrimp

Jumbo shrimp pan seared in a Spanish garlic cream sauce with sherry, fresh mushrooms and scallions, nestled in a toasted bread cup.

Ahi Tuna

Lightly coated with Cajun spice, pan seared rare, drizzled with cooling cucumber-wasabi sauce and garnished with sweet vinegar cucumber salad & pickled ginger.

Fried Green Tomatoes

Jumbo lump crab meat lightly sauteed in lemon butter sauce with shallots, garlic and fresh chives, served atop Italian fried green tomato slices.

Pan Roasted Mussels

Prince Edward Island cultivated mussels roasted in a seasoned tomato/chicken broth, garnished with chives and served with a grilled bread tower.

Fried Oysters

Dredged in seasoned flour and quick fried, served over daikon slaw dressed with an Asian scented aioli and garnished with plate paint of fresh basil oil & Sirachi hot pepper sauce.

Pesto Clams

One dozen littleneck clams steamed with white wine, butter, shallots and pesto. Served with grilled bread.

MAINS

Chimichurri Filet

8 oz. cut Ridgefield Farms premium Hereford South Dakota raised filet mignon grilled and topped with chimichurri sauce (a Latin American parsley pesto), garnished with port wine caramelized onions and served with mashed potatoes & fresh vegetable.

Jumbo Sea Scallops

Cornmeal crusted and pan seared, draped with a bacon/dill/horseradish beurre blanc and plated with roasted potatoes and vegetable.

Caribbean Shrimp

Nine jumbo shrimp basted with a spicy marinade and grilled. Crowned with fresh pineapple salsa and served with rice, fresh vegetable and extra marinade for dipping.

Cranberry Mustard Chicken

Boneless breasts pan sauteed and finished in a cranberry-grainy Dijon pan sauce. Served with roasted potatoes and fresh vegetable.

Twin Lump Crab Cakes

Two 5 oz. broiled jumbo lump cakes served with roasted potatoes and vegetable.

New York Strip

A 14 oz. Ridgefield Farms premium Hereford beef strip brushed with olive oil and dusted with black pepper, grilled to preference and finished with a squeeze of fresh lemon. Served with mashed potatoes and fresh vegetable.

Crisfield Seafood Stew

Shrimp, jumbo sea scallops, fresh fish and P.E.I. mussels simmered in a zesty tomato-vegetable broth, served with a thick slice of rustic Italian bread.

Blackberry Pork Chop

A 12 oz. frenched chop grilled and oven finished, plated with a sweet & peppery blackberry reduction. Served with roasted potatoes & fresh vegetable and garnished with a colossal onion ring.