I had dinner here last night because the conference dinner menu was southwest bbq and really thought that the resort could not pull off authentic bbq without a decent fire pit.   Went over to the Stonegrill, was seated immediately at a nice 2 top outside by the lawn and lagoon pool.   They had a decent by the glass wine list at reasonable prices considering the property. \n\nMy server Katie was knowledgeable attentive and made for a pleasant dining experience.   I started with the chili lime calamari with a cilantro crema dipping sauce.  The calamari was lightly coated tempura style and just kissed by the deep fryer so it was tender.  The bottom of the cast iron serving dish was lined with parchment paper which was oil laden and not a pleasant sight.  Glad that oil missed my tummy but it was off putting presentation. \n\nNext was a small farmers greens salad that looked beautiful and tasted wonderful.   A great recovery from the oily parchment paper.   It was lightly dressed with a jalape\u00f1o olive oil vinegarette.  Nice little spice kick.\n\nFor the main,  I had the braised short ribs with carrots on a bed of celeriac potato puree.   It was a good amount of meat and it was fork tender the way short ribs should be and succulent!  However there were only 3 tiny carrot slices (hhmm) and the puree barely peeked out from under the short rib.\n\nFor desert I had the apple crostada with a tres Leche sauce on the side.  I would say it was the best executed dish of the whole dinner.  \n\nOverall, for the price the presentation needs to be of a better quality and the side quantities need to be more generous however the dinner was tasty and would probably go back again when visiting this property.