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Valentine Dinner
Tuesday, February 14, 2012
Seating available at
5:45 pm 7:00 pm 8:15 pm
Reservations Required
Menu
I. Champagne or Sparkling Cider Toast
II. Chef’s Taste
III. Starters
Lobster Bisque with Corn Relish and Red Pepper Oil
Crab Stuffed Shrimp with Jezebel Sauce
Roasted Beet Salad, Goat Cheese, Walnuts and Red Wine Reduction
IV. Entrée Choices
Pan Roasted Red Snapper, Buttered Leaks, and Crispy Won Tons
Slow Roasted Duck Breast, Wild Rice, Root Vegetables, and Red Pepper Jam
Boursin Stuffed Beef Filet, Cabernet Mashed Potatoes, and Huntsman Sauce
Sun-dried Tomato Pasta, House-made Sausage, Shrimp, and Spicy Cream Sauce
Fried Squash Lasagna
V. Dessert Choices
Red Velvet Waffle, Cream Cheese Ice Cream
Cabernet Chocolate Lava Cake
Homemade Ice Cream Sampler
Live Entertainment with Blues and Jazz
by Wil Jackson
$40 per person
Please contact Stone Table for
Reservation Information
704.225.7675 or
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Stone Table Monroe
2585 West Roosevelt Blvd.
Monroe, NC 28110
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Located in The Shopps at Nottingham Plaza
2585 West Roosevelt Blvd.
Monroe, NC 28110
704-225-7675
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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Stone Table's History
In 2001, Matthew Sganga began Stone Table as a small part-time catering service located on the corner of Windsor and Church St. in downtown Monroe, NC. In 2002, Matthew left the well-loved Santé Restaurant in Matthews where he was working as a chef de cuisine to cater full time. It was under the training of Adam Reed of Santé that Matthew refined his love for fine food and quality ingredients. Originally, Matthew operated Stone Table with his family and close friends, serving Wingate and Monroe, and eventually catering throughout Union County.
In 2005, the Stone Table crew moved to a space in the Shops at Nottingham Plaza, and began serving lunch, as well as expanding their catering company. That first day in August, the register was filled with an old cigar box of change, donated by Matthew's grandmother. The refrigerator held enough food to last a day or two.
From that humble beginning to the present, Union County has shown up to eat at Stone Table. Matthew, his family, and friends still run the business. Some of their pictures adorn one wall of the restaurant.
A little about the food...the Stone Table way
When we prepare our chicken salad, we roast off one or two pans of hens at a time, until the skin is crispy and golden. We then hand-pull the meat and mix it with a spiced mayonnaise, sliced green onions, fresh chopped cilantro, and serve it to you on country white bread.
Our fruit is peeled and sliced into chunks by hand daily; corn is still in the husks before it is cut. The tortilla chips that are brought out to each table are fried in small batches in a well-loved pressure cooker. We use fresh butter, olive oil, stone-ground grits, and whole bean coffee. It is our belief that to present you with a delicious meal, we must not cut any corners. We call this the Stone Table way.
At Stone Table, we take time to prepare your food the way that you would, if you had all day to be in the kitchen. Let us prepare a meal for you today.
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