Dinner Prix Fixe Courtyard Lunch Brunch

~ "In a comfortable yet elegant setting, we had a incredible dinner Saturday night. One of the best I've ever had in WNY." - Don Z Elmwood Ave Buffalo, NY "Absolutely THE best meal I have had in a long time ,,,perfect menu featruing interesting pairings and a really delightful setting!  . I plan to bring visiting guests here this summer." -Jill S. - Amherst, NY

 

Dinner


appetizers

tomato basil bisque
san marzano tomatoes, fresh basil, smoked garlic oil
-6 -

moules frites
p.e.i. mussels, housemade chorizo, garlic, tomatoes, white wine, arugula, belgian fries
-11-

hand made potato gnocchi
forest mushrooms, arugula, house cured guanciale, truffle
-9 -

charcuterie board
chef’s daily selection of house cured meats & relishes
domestic and imported cheeses with accompaniments
-14 -

calamari
flash fried, sweet chili sauce
-13 -

shrimp cocktail
tiger shrimp, traditional cocktail sauce
-12 -

honey butter roasted pear salad
maytag blue cheese, field greens, candied walnuts, port wine vinaigrette
-8 -

frisée aux lardons
frisée, house smoked bacon, warm poached egg, sherry vinaigrette, fines herbs
-9 -

marinated beets
fresh goat cheese, beet dressing, pine nuts, baby beet greens
-8 -

caesar
romaine hearts, traditional dressing, roasted garlic crumble, white anchovies
-8 -

entrees

dr.pepper braised beef short rib
hand made potato gnocchi “tater tots”, pickled beets, braising jus
-22 -

sweet butter poached lobster tail
carnaroli risotto, winter vegetables, mascarpone, lemon zest, fresh chives
-36 -

filet mignon
mushroom-truffle & potato”hash”, haricots verts, confit shallot, port wine-veal glace
-28 -

coq au vin
red wine braised chicken, pearl onions, cremini mushrooms,
crisp house madebacon, hand cut egg noodles
-18 -

dayboat scallops
roasted sunchokes, cauliflower purée, candied red grapes, guanciale vinaigrette
-23 -

crisp seared duck breast
sweet potato-duck confit hash, garlic braised greens, duck-pear jus
-24 -

butter roasted atlantic cod
silky mashed potatoes, spar’s chorizo, lentils, madeira sauce
-22 -

veal osso buco
saffron risotto milanese, gremolata
-26 -

cassoulet
duck confit, house made garlic sausage, lardons, tarbais beans,
lamb “pops”
-21 -

grilled double cut porkchop
sweet potato purée, roasted brussel sprouts, caramelized apples, whole grain mustard
- 22 -

steak frites
12oz ny strip steak, shallot butter, belgian fries
-24 -

Executive Chef Bruce Wieszala
Sous Chef William Mroczka

 

***The Stillwater will not serve Chilean Sea Bass, Salmon,
Sword Fish, and Wild Blue Fin Tuna in support of Oceana, NRDC and
Sea Web’s educational efforts to speed the recovery of these endangered species.***

 

" The Stillwater… A restaurant where sophistication and beauty meet incredible food".