artisan cheese plate
we offer several choices of cheese. they are priced by the piece
and include condiments which vary each night. select as many cheeses as you wish. 

stove’s visiting green salad
different baby lettuces from the suffolk farms, brother’s farm in n.c. and my la petite Ferme across street tossed with my regal dressing, pickled local radish and smoked tomato

house made ‘pork o rama’
my house made sausage, slow roast black pig pork belly, my city aged ham on smoochie bear ham, red turnip & oyster mushroom with our stove sauce and a touch of my pork belly jam

soup o rama
i have different winter squash and pumpkins so it varies each night, ideas of my bisque that i make are hubbard, cushaw, long island cheese pumpkin, warty and cinderella to name a few.

local lamb
lamb rack chops grilled with a pan roast of winter root vegetables sided with a fresh cranberry relish and herb goat cheese butter

syd’s PoNo shrimp and grits
Georgeanne 's stone ground grits cooked slow and creamy topped with gulf jumbo shrimp, tomato, pimento cheese, house sausage and fennel

PoNo Strip
Please note: we house age our strip loins. once ready we trim all fat and mold, etc. and you're left with a gorgeous piece of big ole meat.  when available we'll let you know. it’s a hereford beef strip aged at least 40 days, it’s delicious and flavorful

Flat Iron 
grilled and served on pan roast variegated fingerlings, Japanese turnip and tomato with our d-lish sauce and crisp smoked bacon with a touch of my pork belly jam

TheDumbwaiter ‘ole classic spicy etouffee’ 
jumbo shrimp and my house made smoochie bear ham with the
holy trinity and smoked tomato on jalapeño sticky rice    (on scale of 10 it’s a 8 to 11)                                        

visiting local fish
we have so many great fish running in our water from the rivers to the Chesapeake Bay, Atlantic Ocean and even dropping by once in a while from the west coast as well. i change the preparation each night so this one you'll get more info once your seated. 

PoNo risotto  
my salt cured ham and local visiting crowder peas, and the holy trinity for a crunch factor sitting on short grain rice, smoked tomato, milk-veggie stock topped with salt & pepper goat cheese 

barramundi
black sea bass on a griddle course ground black eye pea grit cake with a smoked tomato, caper and local goat cheese sauce and snipped green beans 

we also have veggie dishes which change often especially with the farms ever changing veggies. 

Stove's Brunch Menu    

 Our Brunch is always on the 1st Sunday of each month including July 4th weekend.  Prices range from $6 to $22

      
THE CHEESE PLATE - SELECT AS MANY AS U WANT FROM THE CHEESE  SELECTION.   THEY'RE PRICED BY THE PIECE.  THEY'LL COME WITH MY HAMBURGER RELISH AND CRACKERS CHECK OUT OUR CHEESE BOARD OR CHEESE SHEET FOR THE SELECTIONS OFFERED TODAY
 
STARTING COURSE
a delicious salad of local mixed baby lettuce, butter, arugula, and curly leaf with fresh picked diakon radish, garden tomato and mustard vinaigrette
 
hubbard and butternut squash bisque with granny smith apples served hot and in a bowl, delicious and we float a touch of my lemon creme fraiche
 
pimento, hamburger relish and cracker cheese plate with my PoNo ham, our country ham we make across the street at la Petite Ferme
 
  
BRUNCH COURSE
PoNo Pork Pie with a multi mixed cheese omelet topped with smoked tomato gravy, georgeanna's grits and our wally salad

border springs farm lamb meat loaf open face sandwich on brioche with my D'Lish sauce and topped with my down the street local chicken egg fried sunny side up with some crushed pepper on top that yolk and our fresh fruit

blue berry and granny smith apple pancakes with syd’s secret sorghum syrup and our house made sausage, delicious cooked to perfection scramble eggs and creamy Mississippi grits 

brioche & dinner fig apple bread pudding french toast griddled with sausage & smoked bacon, fresh fruit and my Miss. grits with scrambled eggs

The Platter: a PoNo ham biscuit with my pork belly jam, sausage, slow roast pork belly, potato smoochie bear ham pan roast  and fried duck eggs with fresh seasonal fruit 

PoNo city cured ham risotto with tomato, root veggies, reduced in milk and veggie stock topped with a peppered fried egg and salt & pepper goat cheese

“our superlative egg special o rama”,pan fried black sea bass on sticky jalapeno rice with a smoked tomato sauce & John's chicken eggs with pig brains and a brioche double cheddar grill cheese
  

LUNCH COURSE

Syd’s Shrimp & Grits, a delicious dish of sausage, pimento cheese, tomato water shrimp stock and the holy trinity of the deep south on Mississippi grits  (holy trinity is a deep south mirepoix but with the trinity bell pepper instead of carrots)
 
flat iron steak on a pan roast of oyster & shiitake mushrooms, try-color fingerling potato and sweet southern onion topped with compound mix cheese butter
 
king oyster mushroom melange with a pan roast of local root veggies, veggie stock, sticky rice and topped with salt & pepper goat cheese
 
cornmeal coated and pan fried barramundi on a tomato, fennel & snap bean relish with a caper basil and pepper compound butter
 
deep south shrimp and smoochie bear ham etouffee on jalapeño sticky rice with a dark roux, smoked tomato water and shrimp stock      (this is a spicy dish and i don't tone it down, it's an etouffee)  
 
an oyster pan roast with cucumber, fennel, cream-shrimp stock broth and scallions, basil and rice topped with pork belly

wild caught rock fish on a root veggie saute topped with a goat cheese herb compound butter

 
 
WE LOVE SUPPORTING LOCAL FARMERS, FISHERMAN AND WINERIES
WHENEVER POSSIBLE, IF U CAN PLEASE DO SO YOURSELF
 
 

The art o Syd

For as long as I been cooking, maybe longer, I been making art of some sort. Some peoples have tried to describe it only to talk themselves into a tizzy. One ole man from Norfolk said 'Nobody should do art and it doesn't belong in a restaurant'.  He was constipated for sure.  It's a little bit folk art, a little political, sometimes even the goofy religious cults get in there but generally irreverent in some ways (many ways probably).
When you come eat at stove you can see some of it up close and personal. Here be a tease. and of course you can purchase any or all of them.  just talk to your salestron or even me.  it really would look good over your soffa and if your color blind like me they all will blend perfectly,

Now that you've seen my art you are ready for some of my wisdom.  I'm leaving that from time to time as well as my poetry.  and just an important thing to always remember, 'a day without rain is like a day with sunshine'

that's it for now, stay tune.