Cragsmoor’s newest restaurant comes with a serving of local history that stretches back so far that a patch of the Shawangunk Ridge was once dubbed Manceville for the same Mance family that runs the eatery today.

On the Rocks, on Route 52 just east of Cragsmoor Road and the former site of Sammy Brown’s and, before that, Stony Brae restaurant, is run by Adam and Darcy Mance, whose family traces its way back to an older generation who picked blueberries in the summer months. The Mances, who now call themselves Walker Valley people, are connected to the Cruver clan, another family with blueberry-picking in its background.

They were all part of a way of life from the late 19th to the mid-20th centuries, when families harvested the fruit by hand on the Shawangunk Ridge, sending the pick of the crop to restaurants in New York, where many of the children ended an idyllic summer by returning to Brooklyn schools.

For now, On the Rocks is open for breakfast and lunch, awaiting the arrival of liquor license so they can open for dinner as well. That application included submitting their fingerprints to the New York State Liquor Authority.

“Once that is done, and we were told by our expeditor that it takes between 10 and 12 weeks, we will go forward with the dinner menu and open up for those hours,” Darcy Mance said in an interview this week. A soft opening last weekend left them “pretty slammed,” said Amanda Mance, Darcy’s sister-in-law, known as Maitresse D.

The menu is straight-up American cuisine on the comfortable side. Breakfast features everything you’d expect, plus a breakfast burrito and – of course – blueberry pancakes. Coffee, tea and hot chocolate clock in at $2 a cup, typical diner pricing.

For lunch, appetizers include Bavarian pretzel sticks with beer cheese sauce and among the hefty sandwiches are the Ridgerunner or short ribs with grilled cheese. They also offer a Bourguignon burger featuring homemade sauce. Other offerings include chicken and waffles, fried cheese curds, French onion soup and a Green Earth salad with spring greens, beets, chickpeas and champagne vinaigrette dressing.

On the Rocks also has an alternate menu with items for vegans and the gluten-sensitive. Unlike many restaurants, it doesn’t use peanut oil. Seafood is prepared separately, not fried in the same oil used for other foods. The farmhouse rolls are vegan. For more information, visit ontherocksdining.com.