Stonewood Tavern & Grill
1080 Darrington Dr
Cary, NC 27513
Wake County
Phone: (919) 481-0174
Fax: (386) 677-9133
Website: Visit our website
Email: Send us an email
nightclub reviews Food Available (view food info)
live music Live Music Available
Nightclubs, Bars and Pubs Customer Photos Online (browse pictures)
happy hour Happy Hour Specials Available
Hours: Sunday 4 - 9 pm / Mon - Thurs 5 - 10 pm / Friday 5 - 11 pm / Saturday 4 - 11 pm
Stonewood Tavern & Grill - About Us
StoneWood Grill and Tavern have a classy but casual atmosphere. We consistently give their customers the highest quality dining experience possible. So if you and your friends like to get together relax, converse, eat and have drinks while listening to music then we have exactly what you are looking for. Stonewood is a warm, comfortable, inviting place where guests are provided an exceptional dining experience. The flavor of hand-cut steaks, market fresh seafood cooked over an oak burning grill further enhances the dining experience.
Website Description and Information
Nation’s Restaurant News recognized Stonewood as a “hot concept” award honoree for 2002. And you can find out why by logging onto our website where you will find the following information:

• Our Menu
• Fun For The Month
• Locations
• Careers
• News
• Casual Flavors
• Join Our Casual Flavors Mailing List
• Ask Chaf Mike
• Contact Information
• Send Your Comments
• Join Our Complimentary Mailing List
• Register to win a trip
• Read press coverage of Stonewood Grill & Tavern
Staff and Visitor Photos

Reviews

by Mary T. on
I absolutely LOVE this place!! I celebrated multiple birthdays here...weather its my own bday or friends..This place never gets OLD. Food is to die for...drinks are phenomenal...and theres EVEN a hot dance club/lounge area downstairs! Oh and SALSA DANCING UPSTAIRS!! WHAT CAN BEAT THAT!???! A MUST GO SPOT!HIGHLY RECOMMEND IT!
by Brent M. on
Great deep, sexy house music.   We went on Wed and I was happy to see Little Louie in residence.  Like others have said it's more of a place to listen to music and get your groove on than a singles joint.
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Drinks

WHITE WINES
LA TERRE CELLARS, WHITE ZINFANDEL, CALIFORNIA
LA TERRE CELLARS, PINOT GRIGIO, CALIFORNIA
LAKE SONOMA SAUVIGNON BLANC, DRY CREEK VALLEY
KING ESTATE PINOT GRIS, OREGON
COVEY RUN RIESLING, WASHINGTON
CONUNDRUM, CALIFORNIA
SANTA MARGHERITA PINOT GRIGIO, ALTO ADIGE ITALY
MERRYVALE “STARMONT” SAUVIGNON BLANC, NAPA
KING ESTATE DOMAINE PINOT GRIS RESERVE, OREGON
VALLEY OF THE MOON PINOT BLANC, SONOMA COUNTY
CHATEAU STE. MICHELLE “COLD CREEK” RIESLING, WASHINGTON

CHARDONNAY
LA TERRE CELLARS, CALIFORNIA
KENWOOD “SONOMA SERIES,” SONOMA
KENDALL JACKSON “VINTNERS RESERVE,” CALIFORNIA
BENZIGER “CARNEROS,” CARNEROS
CHATEAU STE. MICHELLE “INDIAN WELLS,” WASHINGTON
CAMBRIA “KATHERINE’S VINEYARD,” SANTA MARIA VALLEY
MURPHY-GOODE “ISLAND BLOCK,” ALEXANDER VALLEY
LAKE SONOMA, SONOMA
CHALK HILL, SONOMA

MERLOT
LA TERRE CELLARS, CALIFORNIA
KENWOOD “YULUPA,” CALIFORNIA
BLACKSTONE MERLOT, NAPA
STERLING, NAPA
FROGS LEAP, NAPA
CHATEAU STE. MICHELLE “CANOE RIDGE,” WASHINGTON
PINE RIDGE “CRIMSON CREEK,” NAPA
MERRYVALE RESERVE, NAPA

CABERNET SAUVIGNON
LA TERRE CELLARS, CALIFORNIA
LIBERTY SCHOOL “COASTAL OAKS,” CALIFORNIA
BENZIGER, SONOMA
MERRYVALE “STARMONT,” NAPA
RAYMOND “ESTATES,” NAPA
MURPHY-GOODE, ALEXANDER VALLEY
KENWOOD “JACK LONDON,” SONOMA
SILVERADO, NAPA
SEQUOIA GROVE, NAPA
LAKE SONOMA, SONOMA
SILVER OAK, ALEXANDER VALLEY…LIMITED AVAILABILITY
CAYMUS, NAPA…LIMITED AVAILABILITY

RED WINES
RAVENSWOOD “VINTNERS BLEND” ZINFANDEL, CALIFORNIA
GLORIA FERRER PINOT NOIR, SONOMA
ROSEMOUNT ESTATE “DIAMOND” SHIRAZ, AUSTRALIA
COLUMBIA SYRAH, COLUMBIA VALLEY, WASHINGTON
RAVENSWOOD ZINFANDEL, SONOMA
KING ESTATE PINOT NOIR, OREGON
MORGAN “TWELVE CLONES” PINOT NOIR, SANTA LUCIA HIGHLANDS
PENFOLDS “BIN 389” CABERNET-SHIRAZ, SOUTHEAST AUSTRALIA
BENZIGER PINOT NOIR, SONOMA
GUENOC VICTORIAN CLARET, NORTH COAST
FIFE “OLD VINES” ZINFANDEL, NAPA
KENWOOD “JACK LONDON” ZINFANDEL, SONOMA

Food

APPETIZERS
HERITAGE ONION SOUP
Topped with a toasted crouton and melted Swiss cheese

BRUSCHETTA
Fresh grilled garlic bread, topped with diced vine-ripe tomatoes, basil, infused
olive oil and aged parmesan cheese, served with our balsamic vinaigrette dressing

BAKED BRIE
French Brie, topped with fire roasted red peppers, fresh basil and infused olive oil,
served with seedless grapes and a fresh baked baguette

EMERALD BAY CRAB CAKES
Maryland style crab cakes, blended spices, pan seared, served with remoulade
sauce and homemade corn relish

SEARED AHI TUNA
Sushi grade tuna, seared rare, served with fresh mixed greens and our
sesame ginger dressing

HOUSE SMOKED SALMON
Glazed with whole grain mustard and dill, served with chive aioli and
crusty baguette slices

OAK GRILLED SHRIMP
Six large black tiger shrimp, herb basted on our Oak Grill, served with an
avocado basil dipping sauce and fresh garlic bread

FALCON’S FIRE WINGS
Mild or hot, with our fresh bleu cheese dressing, crisp celery and carrot sticks

OAK GRILLED QUESADILLAS
Fire roasted peppers and onions, colby and pepper jack cheese
with Oak Grilled chicken breast, tomato salsa and corn
with Oak Grilled steak and sautéed mushrooms

ENTRÉE SALADS & SANDWICH PLATTERS
STONEWOOD CAESAR
Crisp romaine lettuce, tossed with our signature eggless caesar
dressing, homemade croutons and fresh grated parmesan cheese
with an herb basted Oak Grilled chicken breast
with herb basted Oak Grilled black tiger shrimp, grilled or blackened mahi-mahi or salmon

OAK GRILLED STEAK SALAD
Oak Grilled tender choice steak, sliced thin, fresh field greens,
red peppers, grilled marinated portobello mushrooms and walnut pieces,
finished with bleu cheese crumbles and raspberry balsamic vinaigrette dressing

CLUBHOUSE SALAD
Oak Grilled chicken breast over fresh mixed greens, marinated artichoke
hearts, smoked bacon, tomato, egg, colby and pepper jack cheese

MEDITERRANEAN SALAD
A Mediterranean blend of kalamata olives, French beans, grape tomatoes, cucumbers,
mushrooms, pine nuts and feta cheese, served over a bed of fresh baby field greens
and spinach tossed with herb-vinaigrette
with an herb basted Oak Grilled chicken breast
with herb basted Oak Grilled black tiger shrimp, grilled or blackened mahi-mahi or salmon

GRILLED ASPARAGUS AND BRIE SALAD
Grilled asparagus, brie cheese and proscuitto ham served on a bed of
fresh field greens accented with grape tomatoes and finished with
our house vinaigrette dressing and flash fried, thinly sliced onion rings
with an herb basted Oak Grilled chicken breast
with herb basted Oak Grilled black tiger shrimp or mahi-mahi or salmon

CAPRESE SALAD
Vine ripe tomatoes and fresh mozzarella nestled in a bed of crisp
field greens drizzled with balsamic reduction

OAK GRILLED HAMBURGER
Fresh hand packed, choice ground chuck with American, Swiss, colby or bleu cheese

FROM THE OAK GRILL
Oak Grill entrées are served with house or caesar salad, creamed spinach or fresh steamed
seasonal vegetables and your choice of baked potato, French fries or garlic mashed potatoes.
Our steaks are aged, hand cut, corn-fed, mid-western beef

SIRLOIN
Thick, center cut, seasoned and seared. 10 oz.

FILET MIGNON
Closely trimmed, tender center cut. 9 oz.
6 oz.

NEW YORK STRIP
Aged for tenderness and flavor. 16 oz.
Oscar any steak with steamed asparagus, tender crab meat and fresh hollandaise

PORK CHOPS
Thick, center cut boneless pork chops marinated in a blend of citrus
infused olive oil, honey, soy and spices
Add herb basted shrimp to any entrée
Add sautéed button mushrooms to any entrée

MARKET FRESH SEAFOOD
A 9 oz. portion served with house or caesar salad, fresh steamed seasonal vegetables
and your choice of savory rice pilaf or red beans & rice. Any fish can be oak grilled or blackened

SALMON
Fresh, cold water Atlantic salmon

MAHI-MAHI
Tropical waters, mild flavor

TROUT
Boneless rainbow trout filet
Oscar any market fresh fish with steamed asparagus,
tender crab meat and fresh hollandaise
We are dedicated to serving the freshest fish available. Consequently during specific times
of the year certain species may not be available. Please ask your server for fresh fish
availability and nightly features.

FISH SPECIALTIES
A lighter, 6.5 oz. portion of market fresh fish
HERB ENCRUSTED GROUPER
Oven roasted, fresh black grouper glazed with balsamic vinaigrette and
dusted with herb bread crumbs. Served with savory rice pilaf, fresh
steamed asparagus and finished with a balsamic reduction

OAK GRILLED CITRUS SALMON
Fresh Atlantic salmon, marinated in a light caper citrus vinaigrette, served with a
sautéed medley of new potatoes, kalamata olives, French green beans, mushrooms
and grape tomatoes

MAHI & MUSSELS
Oak grilled mahi-mahi served on a bed of wilted spinach with a
crabmeat béchamel and garnished with Prince Edward Island mussels

SWORDFISH BRUSCHETTA
Fresh swordfish, Oak Grilled, served over a savory rice pilaf, topped with diced vine-ripe
tomatoes, basil, infused olive oil, parmesan cheese and a balsamic vinaigrette reduction
Add a house or caesar salad
Add a Grilled Asparagus and Brie, Mediterranean or Caprese Salad

CHEF’S FAVORITES
Chef’s favorite entrées are served with your choice of house or caesar salad

SADDLEBROOK CHICKEN
Sautéed breast of chicken, mushroom and shallot wine sauce, garlic mashed
potatoes and fresh steamed seasonal vegetables

PORK ADIRONDACK
Sautéed pork tenderloin, white wine mushroom and shallot sauce,
garlic mashed potatoes and fresh steamed seasonal vegetables

PACIFIC CLIFFS SALMON
Almond dusted salmon filet, brandied blueberry compote
served with rice pilaf and asparagus

HERB ENCRUSTED LAMB
French cut, slow roasted rack of lamb, whole grain mustard mint
sauce, garlic mashed potatoes and fresh steamed asparagus

HOUSE SELECTS
CHICKEN PANTELLERIA
A lightly sautéed chicken breast accented by a pan sauce of fresh shallots,
mushrooms and sun-dried tomatoes, finished with a delicious apricot flavored
Italian dessert wine. Served on garlic mashed potatoes and steamed broccolini

LEMON CHARDONNAY CHICKEN FLORENTINE
Tender breasts of chicken sautéed in a delicate citrus-caper chardonnay sauce
served over wilted spinach. Dusted with fresh grated mozzarella

BLACKENED CHICKEN PASTA
Bowtie pasta, fresh baby spinach, asparagus and sundried
tomatoes in a chardonnay cream

OAK GRILLED TENDERLOIN SKEWER
Beef tenderloin pieces skewered with Portobello mushrooms, zucchini wedges,
red and yellow bell peppers and Bermuda onions then marinated to accent
the flavors of the Oak Grill. Served over rice pilaf
Single skewer
Double skewer

CRESCENT CITY JAMBALAYA
Fresh chicken, shrimp and andouille sausage, sautéed with traditional
creole spices, served with classic red beans & rice

SCAMPI SHRIMP WITH SPINACH AND PASTA
Large black tiger shrimp, field fresh baby spinach, button mushrooms and
Bermuda onions, sautéed in a light scampi sauce, tossed with imported linguini

CHICKEN POT PIE
Tender white chicken, fresh carrots, onions, mushrooms and peas,
in a supreme sauce, topped with a baked puff pastry

POT ROAST PLATTER
Moist and tender pot roast with garlic mashed potatoes and
fresh steamed seasonal vegetables
Add a house or caesar salad
Add a Grilled Asparagus and Brie, Mediterranean or Caprese Salad
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