Stonewalls Restaurant 967 Reeves Avenue Riverhead, NY (631) 506-0777 www.stonewalls-restaurant.com

Stonewalls Restaurant has provided fine dining and creative cuisine on the North Fork since 2003. The upscale restaurant, located at The Woods at Cherry Creek Golf Course, which sprawls across 140-acres and is 80-percent woodland, offers panoramic views. Owners Vincent Sasso and Charles Jurgens also own and operate the course and nearby The Links at Cherry Creek Golf Course. Executive chef Guy Peuch, formerly of The Water Club in Manhattan and The Inn on the Harbor in Cold Spring Harbor, is an industry veteran with more than 40 years of Continental and European experience. Peter Gianotti of Newsday declares Stonewalls “is easily the most impressive restaurant to open in Riverhead since potatoes began giving way to grapes!”

Stonewalls Restaurant focuses on new American cuisine with French flair. Appetizers range from $10 to $15 and include jumbo lump crab cakes with red pepper coulis; Mariner’s-style Prince Edward Island mussels with shallot, white wine and parsley in a light cream sauce; and baby arugula with roasted red pepper, avocado, goat cheese and basil vinaigrette. Entrées, ranging in price from $21 to $33, include veal escalopine forestiére with mushroom, shallot, and Madeira sauce; classic Long Island duck a l’orange with wild rice and haricots verts; rack of lamb with fresh herbs and mustard crust, au jus; chops of Venison with poivrade sauce, poached pear, marrons, wild rice and red cabbage flamande; and osso buco milanese braised with vegetables, saffron and tomatoes, and saffron risotto. Lunch entrées range from $15 to $30 and feature Morrocan-style penne with lamb sausage, white beans, goat cheese, tomato and basil; grilled ahi tuna with wild rice in plum wine sauce; and dry-aged sirloin steak au poivre with haricots verts and fingerling potatoes. Desserts, priced at $8, include dark chocolate and hazelnut (gianduja) mousse cake with chocolate sauce; crêpe Normande flambée Calvados filled with apples and served with an apple glaze; and vanilla-almond cheesecake with vanilla ice cream and red fruits compote.

Promotions include a three-course winter prix fixe menu for $25, a three-course lunch prix fixe menu for $18, and “Prime Rib Thursdays,” a three-course dinner for $30.