Silks at Stonehedge Inn

Name: Silks at Stonehedge Inn
Address: 160 Pawtucket Blvd., 01879, MA, 01879
Telephone: 978-649-4400

160 Pawtucket Blvd., Tyngsboro, MA 01879, US

• Monday: 7:00AM-9:00PM •Tuesday: 7:00AM-9:00PM •Wednesday: 7:00AM-9:00PM •Thursday: 7:00AM-9:00PM •Friday: 7:00AM-10:00PM •Saturday: 7:00AM-10:00PM •Sunday: 7:00AM-8:30PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

Place an Order

Appetizers

Creamed Sweet Corn Soup with Crabmeat and Corn Timbale

Seasonal Mushroom Tart with Warm Goat Cheese, Oak Leaf and Herb Vinaigrette

Panko Crusted Calamari with Tapenade, Homemade Salsa and Garlic-Lime Aioli

Peekytoe Crab Cake with Classic Tartar Sauce and Herb Salad

Classic Caesar Salad with Puff Pastry Grissini and White Anchovies

Jumbo Shrimp Three Ways:

| Traditional with Cocktail Sauce | Marinated with Avocado Salsa | Tempura with Sweet and Sour Sauce

Main Course

Butter Poached Maine Lobster with a Casserole of Peruvian Potatoes, Wild Mu

Grilled Angus Sirloin Truffle Mashed Potatoes, Purple Potatoes with Walnuts

Pan Seared Wild Tasmanian King Salmon with Lobster Risotto and Green Aspara

Pan Seared Angus Tenderloin with Potato Gratin and a Medley of Sugar Snap P

Oregano Marinated Rack of Lamb with Tomato Ragout and Herb Polenta Medallio

Appetizers

Alaskan King Crab Spring Roll with Savoy Slaw and Citrus Relish, Salad Bouq

Trio of Ahi Tuna Tartar*:

| Wasabi Infused | Soy Marinated | Citrus Infused

Poached Tomato with Sweet Pea Ragout, Goat Cheese and Extra Virgin Olive Oi

Tasting of Hudson Valley Duck:

| Foie Gras with Maple Reduction | Confit in Herbed Crepe with Raspberry Sauce | Chilled Breast with Cranberry Chutney

Caramelized Scallops with Pepper, Leek and Pearl Pasta Salad, Spring Sprout

Main Course

Grilled Tenderloin of Veal, Zucchini Flower Purse with Herb Risotto and Vea

Seared Halibut on Tomato Carpaccio with Eggplant Caviar, Lemon Cream Foam*

Roasted Maple Leaf Breast of Duck with Baby Turnips, Asparagus and Peas, Po

Grilled Swordfish with Kalamata Olives, Fennel and Yellow Tomatoes, Tarrago

Pan Fried Soft Shell Crabs with Shaved Fennel, Mango, Papaya and Cherry Tom

Five Course Wine Pairing Menu

Grilled Medallion of Monkfish with Zucchini Salad, Pumpkin Seed Vinaigrette

2004 Geyser Peak, California, Sauvignon Blanc 2003 Estancia, California, Pinot Grigio

Lobster Cappuccino

2005 Oyster Bay, New Zealand, Sauvignon Blanc 2003 Edna Valley, California, Chardonnay

Pan Seared Duck Breast with Roasted Wild Mushrooms and Potato Roesti, Natur

2003 Marques de Casa Concha. Chile, Cabernet Sauvignon 2004 Castle Rock, California, Pinot Noir