• California
  • Escondido
  • Stone Brewing Company

Stone Brewing Company

(760) 294-7899
  • 1999 Citracado Parkway, Escondido, CA 92029
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(760) 294-7899
  • Menu
  • Stone Brewing Menu
    • Dry Pot Cauliflower $7.5

      Traditional Chinese dish with wok-seared cauliflower, Szechuan peppercorn, red chili, pancetta, scallion

    • Jidori Wings $12

      Jidori chicken wings, sriracha and local honey sauce, Point Reyes Farmstead blue cheese cream

    • Chinese Sticky Ribs $14

      Soy, garlic and ginger glazed pork ribs

    • Stone Brewing Medianoche $15

      Yucutan style braised and pulled pork, sliced ham, Stone IPA whole grain mustard, homemade pickles, Emmental cheese, pressed potato-brioche bread. Served with a side of plantain chips.

    • Little Gem Caesar $12.5

      Baby gem lettuce, brioche croutons, Parmigiano-Reggiano shavings, homemade Caesar dressing, white anchovy

    • Stone Stout Bavarian Pretzel $9.5

      All natural artisan hand rolled jumbo pretzel made with Stone Totalitarian Stout served with IPA mustard and beer cheese.

    • Socal Superfood $13.5

      Avocado, kale, frisee, baby spinach, shredded brussels sprouts, avocado-kefir dressing, quinoa, cherry tomato, roasted sweet potato, pickled red onion, chia and flaxseed crunch

    • The Burger $15.5

      Two organic 4 oz patties, house spread, crisp butter lettuce, tomato, pickles, grilled onions, white American, seeded brioche-potato bun. We use 28 day dry-aged, 100% organic, grass-fed Belcampo beef ground fresh daily in house.

    • Fruity Goat $14

      Seasonal fruits, shredded fillo-wrapped goat cheese drizzled in local honey, mixed baby greens in a lemon vinaigrette, homemade spiced nuts

    • True Craft Burger $16.5

      1-2 lb organic beef patty, miso-maple bacon, rich homemade steak sauce, caramelized onions, Hook's cheddar, mustard aioli, seeded brioche-potato bun. We use 28 day dry-aged, 100% organic, grass-fed Belcampo beef ground fresh daily in house.

    • Charred Brussel Sprouts $9.5

      Split Brussels sprouts fried with crispy panchetta lardons. Tossed with Pedro Ximenez sweet and sour sauce.

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