New Winter Menu for Stone Steakhouse
The Butcher’s Block Steakhouse in Stone has unveiled its new Winter menu for 2023 with a spectacular one-night-only special offer.
This season, the culinary destination owned and managed by Events Manager Adam Gray and Butcher Nick Griffin of Griffins of Stone, takes guests on an extraordinary journey into taste, with signature in-house, dry-aged steaks, flavoursome vegetarian dishes and gluten-free options.
The Butcher’s Block Steakhouse has been renowned for its commitment to the craft of butchery with their in-house, dry-aged steaks a testament to this dedication.
Each cut, meticulously tenderized and aged to perfection, delivers an unparalleled
taste and texture. From the classic Ribeye to the grandeur of a Côte de Boeuf, every steak on the menu promises an unforgettable dining experience.
For those looking to enjoy something a little different, the pan-roasted chicken
supreme served with chorizo, tomato, gnocchi and butterbeans and slow braised
lamb shoulder chop with dauphinoise potatoes, seasonal greens and finished with a rosemary and mint jus provide a symphony of seasonal tones and textures.
Vegetarian offerings have also been crafted to showcase the beauty of fresh, locally sourced ingredients. These dishes are designed to captivate the senses, from comforting wild mushrooms in a rich Gruyère sauce to harissa roasted root vegetable tartlet, flavour and presentation are top priorities for the skilled team of chefs who work tirelessly to impress with their new offerings.
The Butcher’s Block Steakhouse believes in providing culinary excellence for all, irrespective of dietary preferences, with their menu boasting an array of gluten-free
Co-owner Adam Gray of The Butcher’s Block, said: “The Butcher’s Block Steakhouse is more than just a dining venue; it’s a place where quality, culinary expertise, and warm hospitality combine to create an experience that is truly extraordinary.
“Our new menu is the result of hours of work. From sourcing the best local meats and
fresh produce, to staff tasting sessions and training so that our team can enhance our
guest’s experience with perfect wine pairings and dish recommendations.”
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