BlackStones Steakhouse MenuSteakhouse | Norwalk Dinner Menu
grilled portobello mushroom cap topped with gorgonzola gratine
extra thick slices
aromatic garlic, shallot pernod butter
classic garnishes and condiments
pan seared with japanese crumbs and presented with a cucumber wasabi sauce
prepared with sushi grade ahi tuna
corn flour dusted and flash fried, offered with sauce fra-diavolo
offered with horseradish cream, cornichons, capers, minced red onions, and lemon
a quarter wedge of iceberg lettuce enhanced with diced tomatoes, bacon and feta cheese, in a creamy ranch dressing.
romaine hearts tossed with our own creamy caesar dressing, dark and light garlic and parmessano croutons. offered with or without anchovies.
sliced fresh mozzarella, beefsteak tomatoes, sliced bermuda onions, fresh basil leaves, drizzled with a fresh basil vinaigrette.
a delicious blend of chilled green beans, applewood smoked bacon, diced vine tomatoes, fresh mozzarella cheese, fired sweet roasted peppers tossed with aged red wine vinaigrette.
endive, arugula and radicchio, touch of mesclun, pitted calamata olives, vine tomatoes and shaved reggiano parmessano with a light balsamic vinaigrette.
tossed baby greens with a light balsamic vinaigrette, topped with a warm crusted goat cheese, tomatoes from the vine and garlic croutes.
n.y. strip steak sliced and topped with blue cheese gratine
n. y. strip steak over sauteed pimentos and onions
our signature chicken dish lightly egg battered and sauteed with parmessano cheese and lemon beurre blanc
sauteed boneless breast of chicken medallions in a delicious marsala brown sauce with shiitake mushrooms
pan fried with a light tomato sauce and fresh mozzarella
the most tender of all cuts, seared to perfection
offered steamed or broiled, presented with drawn butter
roasted with a pistachio crumb topping and citrus beurre blanc
pan seared with a japanese crumb topping, nestled over wilted spinach, offered with a cucumber wasabi sauce
sauteed with white wine and lemon pepper sauce, with rice
ahi tuna seared with a black and white sesame seed crust
pan seared with herbs and spices and paired with a caper and dill lemon beurre blanc
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