We are proud to serve fresh, delicious food by Chef Gary at Stone Crow Gourmet (@stonecrowgourmet)

CURRENT EVENING MENU

SMOKED SALMON CROSTINIS $18 – (4) Smoked salmon, whipped lemon cream cheese, capers, red onion, dill

HAWAIIAN SPAM CROSTINIS $18 – (4) Fried spam, toasted cheddar, grilled pineapple, Stone Crow sauce, pickled cucumber

BRUSCHETTA BAGUETTES $18 – (4) Mozzarella, tomatoa, basil, balsamic glaze, prosciutto garnish

BRIE & APPLE BLISS $18 – (4) Grilled brie, roasted cinnamon Granny Smith apples, raw honey, balsamic glaze

GREEK HUMMUS BAGUETTES $18 – (4) Homemade hummus, red onion, hot chili oil, pumpkin seeds, Greek olives, lemon zest

LEMON LAVENDER PIE $12

BLACKBERRY CHOCOLATE MOUSSE $12

Join us for Brunch! Every Sunday from 11am–3pm.
Call us with questions: 575-652-3414

 

Brunch Menu

FRENCH TOAST $16
– Two thick slices of southern French toast with a homemade bourbon syrup

TOAST 3 WAYS: ONE FOR $8, TWO FOR $16 – MIX & MATCH
– Avocado Medley – avocado, lime, tomato spread
– Salmon Crostini – smoked salmon, tangy lemon cheese spread
– Brie and Apple Bliss – whipped brie, granny smith apples, raw honey
– Greek Hummus Baguettes – hummus, red onions, hot chili oil, pumpkin seed, greek olives, lemon zest
– Bruschetta Baguettes – mozzarella, tomato, basil, balsamic glaze, prosciutto

SIDES
– Add an egg $1
– Add bacon $3

BEVERAGES
Mimosa Tray $35
1 bottle of Gruet, 4 juices (orange, grapefruit, pineapple, cranberry), fresh fruit

Mimosa $8
orange, grapefruit, pineapple or cranberry

Bloody Mary $10
Choice of vodka, bloody mary mix, salt rim, pickle olive garnish

French 75 $9
Monsoon Gin, lavender, fresh lemon juice, Gruet

Morning Cartoons $9
Mesa Vodka, House-made Lemoncello, coffee liqueur, honey, espresso

ABOUT CHEF GARY

“I’ve always been an artist. Music, painting, sculpture, building, etc. Food is one of my favorite mediums to embellish. Cooking and serving people brings me the most joy out of all the forms of art I’ve explored.

Food is life. It brings everyone together and is a true healer. It’s a peace maker.

I’ve been cooking since I was 15, working in several different restaurants over the years. I’m grateful for everything I’ve experienced and learned from every place. However, it was just my time to do this on my own and showcase what I love most, and that’s bringing joy and happiness to my customers and loved ones with my cuisine.”