Mother's Day Brunch at Stone Acres Farm
May
12
10:00 AM10:00

Mother's Day Brunch at Stone Acres Farm

Celebrate Mom at the historic Stone Acres Farm for brunch and bubbly! Enjoy a pre fixed three course menu, with specialty cocktails and drinks available a la carte. Reservations are available between 10am and 1:30pm.

Create your own custom floral arrangement at our Bouquet Bar furnished with Stone Acres blooms, a kids craft to keep the little ones busy, and complimentary family portraits by professional photographer Idlewild Photo Co!

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May
12
7:00 AM07:00

Mother's Day at Grass & Bone

Mother’s Day at Grass & Bone

Brunch

  • Banana and Buttermilk Cornmeal Pancakes, Maple Syrup, Toasted Walnuts, Maple Butter

  • Eggs Florentine - Spinach, Garlic, Feta, Hollandaise, Griddled Country Loaf, Two Poached eggs

  • Seasonal Vegetable Frittata - Stone Acre Farm Spring Vegetable, Herb Goat Cheese, Griddled Focaccia Toast, Dressed Field Greens

  • Confit Garlic Rotisserie Prime Rib - Sautéed Swiss Chard, Home Fry Potatoes, Two Eggs Any Style, Hollandaise

Dinner

  • Confit Garlic Rotisserie Prime Rib - Sautéed Swiss Chard, Mashed Potato, Red Wine Jus

  • Seared Stonington Scallops - Polenta, Dressed Farm Greens, Beurre Blanc

  • Oyster Mushroom Ricotta Gnocchi - Kale Pesto, White Wine, Asparagus, Pine Nuts

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May
5
11:00 AM11:00

Cinco De Mayo at Grass & Bone

Cinco De Mayo at Grass & Bone!

Lunch

  • Scallop Aguachile - Citrus, Charred Shallots, Cilantro Oil, Pickled Radish, Fried Tortillas

  • Carnitas Backyard Tacos - Queso Blanco, Salsa, Cilantro, In a Fried Corn Tortilla

  • Breakfast Burrito - Black Beans, Mexican Chimichurri, Home Fry Potatoes, Scrambled Farm Egg, Seasoned Rotisserie Chicken, Pickled Red Onion, Cilantro, Fired Roasted Flour Tortilla

Dinner

  • Scallop Aguachile - Citrus, Charred Shallots, Cilantro Oil, Pickled Radish, Fried Tortillas

  • Carnitas Backyard Tacos - Queso Blanco, Salsa, Cilantro, In a Fried Corn Tortilla

  • Chili and Roasted Beet Salad - Farm Greens, Cacao Nibs, Salsa Macha, Ricotta, Citrus

  • Rotisserie New York Strip - Mole Negro, Roasted Oyster Mushrooms, Dressed Farm Greens

  • Chicken Tinga Stacked Enchiladas - Salsa, Queso Blanco, Corn Tortillas, Refried Black Beans

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Leave Room for Dessert with Katzie Guy Hamilton
May
3
6:30 PM18:30

Leave Room for Dessert with Katzie Guy Hamilton

Katzie Guy-Hamilton, author of Clean Enough, is a pastry chef, writer, and Director of the food and beverage program at Equinox Fitness. Her culinary philosophy is to keep food simple and clean and always "leave room for dessert". Having competed on Top Chef: Just Desserts, and certified health coach, Katzie is dedicated to inspiring others to embrace food as a means to thrive. In collaboration with the talented chefs at 85th Day Restaurant Group and inspired by Katzie's recent cookbook 'Clean Enough: Get Back to Basics and Leave Room for Dessert,' you will enjoy multiple small bite delicacies, a masterful dessert and a selection of drink pairings. 

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Forage, Harvest, Feast with Marie Viljoen on the Farm
Apr
26
6:30 PM18:30

Forage, Harvest, Feast with Marie Viljoen on the Farm

Join us for a feast celebrating the wild! Marie Viljoen is a writer, cook, kitchen gardener and New York City forager who is coming to Stone Acres Farm to co-host a dinner inspired by her book "Forage, Harvest, Feast." Cooking alongside Marie will be our chef James Wayman, avid forager who passionately studies wild plants and edibles. Enjoy multiple dishes and cocktail pairing around the Fire Beast, our outdoor hearth and grill, and go home with a copy of Marie's book, "Forage, Harvest, Feast."

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Easter on the Farm
Apr
21
10:00 AM10:00

Easter on the Farm

Join us at the historic Stone Acres Farm Manor House for Easter brunch and an Easter egg hunt! Following a classic brunch catered by our culinary team, enjoy tea & cookies in the formal gardens while the kiddos hunt for easter eggs! Specialty cocktails and drinks available a la carte.

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Panel Discussion / Women's Work: In the Field
Apr
2
6:00 PM18:00

Panel Discussion / Women's Work: In the Field

Join us as we celebrate and learn from remarkable women who are growing and producing food in our region. Enjoy a farm-inspired cocktail and sample tastes from the land and the sea from women growers and chefs. Rachel Black, Professor of Anthropology at Connecticut College, will moderate a conversation with chefs and farmers as they talk about their inspiration and the future of women in the field.

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Supper Series: Women's Work
Mar
31
6:30 PM18:30

Supper Series: Women's Work

Let’s take a moment, step back and honor the integral and remarkable role women play in what we do and how we do it. Please join us in celebrating the talented women in our restaurant family and the farmers, fisherwomen and artisans in our food community. We’re offering five courses with drink pairings furnished by our dynamic team of women chefs, mixologists, and service team.

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New England + Napa - Sinskey Wine Dinner at Stone Acres Farm
Feb
8
7:00 PM19:00

New England + Napa - Sinskey Wine Dinner at Stone Acres Farm

East Coast meets West Coast at Stone Acres Farm this winter for a collaboration dinner with two incredible chefs, James Wayman and Maria Sinskey! We're thrilled to collaborate with Chef Maria Sinskey of Robert Sinskey Vineyards at the farm for a second time, featuring a five course menu paired with Robert Sinskey Vineyard wines.

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Dec
31
4:00 PM16:00

New Year's Eve Chop House at Grass & Bone

New Year's Eve Chop House at Grass & Bone

Back by popular demand, Grass & Bone is hosting a classic Chop House dinner this New Year's Eve. 150 day dry aged steaks, prime grade New York strips, golden rotisserie chicken, classic sides and big bold reds sound good to you? We thought so.

Three hearty courses for $60 per person, with optional upgrades. Three seatings, limited space available. Call 860-245-4814 to reserve!

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Koji Builds Community Dinner
Dec
8
6:30 PM18:30

Koji Builds Community Dinner

Koji is the magic behind some of our favorite flavors, the friendly fungus that makes miso, soy sauce, and sake so delicious. Mechanical engineer and koji enthusiast Rich Shih joins chef James Wayman for a dinner exploring the incredible fermentation agent responsible for some of the most intense flavors we have come to know and love.

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1st Annual Oyster Feed
Oct
20
2:30 PM14:30

1st Annual Oyster Feed

OYSTERS OF ALL KINDS, LIVE BLUEGRASS, AND OPEN BAR! Chilly days and chilly coastal waters = perfect plump New England oysters, and this is a farm party to celebrate them in all their briny glory. We'll roast them, stew them, and eat them raw. Join us for an unfussy afternoon of food, open bar, live bluegrass music and the aggressive consumption of our favorite bivalve in its many forms, prepared by chefs James Wayman, Diego Moya, and Matt Wick!

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Mexican Barbacoa with Jake Rojas of Tallulah's Taqueria on the Farm!
Jul
21
7:00 PM19:00

Mexican Barbacoa with Jake Rojas of Tallulah's Taqueria on the Farm!

Join us for another spectacular supper on the farm with James Wayman and Jake Rojas of Tallulah's Taqueria in Providence! Enjoy a casual evening around the open fire grill, nibbling on three courses of Mexican inspired dishes and libations to match. Look forward to margaritas, mezcal, cervezas, farm to table meats and farm veggies, freshly made tortillas, authentic sauces, and more. Get fired up and fiesta with us under the summer stars!

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Viking Fire Dinner on the Farm
Jun
15
7:00 PM19:00

Viking Fire Dinner on the Farm

In conjunction with our friends at the Mystic Seaport, Oyster Club and Stone Acres Farm will host a Viking Fire Dinner to kick off the Viking Days celebration at the Mystic Seaport on June 16/17. The Friday night dinner will be traditional Viking food, all cooked outside over open wood fire, and paired with tasty drinks. Guests will enjoy multiple courses, while a traditional Viking story teller regales us under the Stonington stars.

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Appetite for Adventure
Apr
29
6:30 PM18:30

Appetite for Adventure

  • Cannon Square No 2 Stonington, CT, 06378 United States (map)
  • Google Calendar ICS

We like to shake off the winter blues with a little excitement...arrive with an open mind, your sense of adventure, and an appetite. We'll do the rest. Join us for a multi course mystery dinner with drink pairing.

LOCATION INFORMATION:

PLEASE MEET US AT CANNON SQUARE IN THE STONINGTON BOROUGH AT 6:30PM!

Dinner price is $85 plus tax and gratuity. 

Tickets include a multi course dinner with drink pairing, CT sales tax and gratuity. Eventbrite processing fee will be applied at check out.

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Once Upon a Time in Mexico
Mar
18
6:30 PM18:30

Once Upon a Time in Mexico

No travel plans for spring break? Join us for the next best thing...exotic flavors of smoke and spice that will transport you to Mexico. Explore chiles, mole, and mezcal with Chef James Wayman as he prepares a multi course dinner with drink pairing inspired by his travels in Oaxaca. 

Dinner price is $85 plus tax and gratuity. 

Tickets include a multi course dinner with drink pairing, CT sales tax and gratuity. Eventbrite processing fee will be applied at check out.

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7th Annual Pig & Oyster Dinner
Feb
25
6:30 PM18:30

7th Annual Pig & Oyster Dinner

Our most popular dinner celebrating all things oyster and pork returns for a seventh year! Join us for a multicourse dinner with carefully curated libations, featuring our namesake bivalve, and our favorite four legged friend! 

Dinner tickets are $85 plus tax and gratuity.

Tickets include a multicourse dinner with drink pairing, CT sales tax, and gratuity. Eventbrite processing fees will be added at check out.

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Dec
31
5:00 PM17:00

New Year's Eve Chop House Pop Up!

Grass & Bone celebrates it's first New Year with a Chop House Pop Up dinner! Join us from 5pm - 9:30pm for a proper steak house dinner with your choice of classic sides, dry-aged upgrades, and an expanded wine list! $52 per guest, exclusive of tax, tip and beverages. Call to reserve! 860-245-4814.

New Year's Eve Menu at Grass & Bone
Includes a first course, entree with your choice of two sides and sauces, optional dry-aged upgrades and dessert!

Firsts - choose one

  • classic Caesar salad with chicken fat croutons 
  • French onion soup with roasted beef bone broth 
  • prime grade beef tartare with fried capers, roasted garlic mayo, smoked soft boiled egg

  Center of the Plate - choose one

  • Good to the Bone golden rotisserie half chicken
  • roasted local mushroom polenta with Stone Acres Farm greens
  • slow roasted 6oz New York strip
  • slow roasted Wild Harmony Farm pork loin

Upgrades

  • 100 day dry aged organic pork chop + $20
  • 30 day dry aged beef tenderloin + $30
  • 30 day dry aged grass-fed New York strip + $23
  • 90 day dry aged beef ribeye + $25


Sauces - choose one

  • chili garlic blue cheese butter 
  • roasted garlic demi glace
  • fermented honey mustard butter and sauerkraut

Sides - choose two

  • creamy potato purée
  • chicken fat roasted potatoes
  • garlic kale
  • roasted mushrooms persillade
  • sweet potato gratin

Desserts - choose one

  • sticky ginger cake with apple compote and whipped cream
  • chocolate pot de creme
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Dec
22
7:30 PM19:30

The Butcher's Kitchen: Holiday Roast 101

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We're taking you back to school in The Butcher's Kitchen! Join Chef James Wayman and Frank the Butcher for Holiday Roast 101, a family-style holiday meal and cooking demonstration. 

Linger over a family style dinner with wine, as we show you how to butcher, tie, season, and cook the crown jewel of beef roasts...the standing rib roast. We'll go over our favorite holiday sides, sauces, and libations to complete your holiday feast! 

In order to create an intimate and comprehensive learning experience, seating is limited to 10 guests. 
Friday, December 22
7:30pm at Grass & Bone
$150 per person includes class and demo, dinner and wine. Exclusive of tax and gratuity.

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Holiday Feast with Jacques Pepin
Dec
17
5:30 PM17:30

Holiday Feast with Jacques Pepin

Join us for our most beloved annual tradition, a holiday feast with dear friend, Connecticut resident, and national treasure, Jacques Pepin at Stone Acres Farm! We are honored to host Jacques and his family for a third year to celebrate his birthday, and Christmas in Connecticut. Jacques and our Chef James Wayman will collaborate to prepare a traditional country holiday feast, featuring the bounty of rural New England. Expect classic festive cuisine, curated cocktail pairings, the sweet sounds of the Calvary Children's Choir, and merriment with friends at the historic Stone Acres mansion.

Dinner tickets are $275 plus gratuity. All profits from this event will support the Jacques Pepin Foundation, a 501c3 non-profit organization focusing on providing "enriched lives and stronger communities through the power of culinary education.”

SOLD OUT

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Dinner with Fox Farm Brewery
Nov
19
6:30 PM18:30

Dinner with Fox Farm Brewery

For Engine Room, the search for craft beer has become more of an obsession than a passion. Our mission is to bring you the rare, the revoultionary, and the radical brews that hop heads are perfecting all over the world. Often times our search leads us right into our own backyard, and in this case, to the small Connecticut town of Salem. Join us to for a multicourse dinner paired with stellar brews from Fox Farm Brewery. Meet the brewers and learn more about the process and the inspiration behind their beer.

Dinner is $85 plus tax and gratuity.

Tickets include a multi course dinner with drink pairing, CT sales tax, and gratuity. Eventbrite processing fee will be applied at check out.

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Harvest Dinner with Chef Matt Wick
Oct
29
6:30 PM18:30

Harvest Dinner with Chef Matt Wick

Long time friend and rising star chef Matt Wick, of the newly opened restaurant Osa, teams up with Oyster Club chef James Wayman at Stone Acres Farm to celebrate the autumn harvest! Join Matt and James around the outdoor stone oven as they prepare a multi course dinner over open fire. Sip carefully curated cocktails in the Stone Acres orchard before enjoying dinner in the historic main house, featuring ingredients sourced from Stone Acres' gardens!

Dinner tickets are $100 plus tax and gratuity.

Tickets include a multi course dinner with drink pairing, CT sales tax, and gratuity. Eventbrite processing fee will be applied at check out.

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