NEW DINNER MENU

Courses                                                                                                     small-large
artisan cheese plate
we offer several choices of cheese. they are priced by the piece
and include condiments. select as many cheeses as you wish.                         mkt

stove’s visiting green salad
different baby lettuces from the suffolk farms with our visiting
cheese tossed with a mustard vinaigrette & smoked tomato                             6\9

the visiting soup
our changing soup from peanut pumpkin to hubbard squash with no telling
what else we’ll info you of this evening’s selection                                             6\9

house aged & smoked hereford tenderloin
a pan roast of local oyster mushroom and creamer b potato with a                 compound butter of shallot and blue topped with grilled pork belly                  15\27

the visiting fish
I look for fish my guy bruce gets me to put together a nice dish
for you, we’ll inform u of the evenings dish                                                     mkt\mkt

stove—o—tarian
for those of you who may be vegetarian, vegan or just in the mood
for some good vegetables ask for our veggie menu offerings                           mkt\mkt

the ‘pork o rama’ bbq
my house made sausage, black pig pork belly, darden 's local cured ham
and my smoochie bear ham with baby potatoes & stove-b-que sauce             13\23

U-10 scallops
big fat and juicy, ‘dry pack’ scallops seared with a pan roast of
tomato, basil and french shallots topped with crème white corn                       15\27

jumbo shrimp & bacon
big 10\15 count shrimp and grilled pork belly bacon on a smoked
tomato mixed potato corn chowder with my garden basil                               13\24

local yellow fin
a local yellow fin tuna fish on a corn and crowder pea smoochie bear ham
pan sauté with a mixed color roasted bell pepper fennel sauce                       14\25

da bubby gump
my version of shrimp and grits, I use some stone ground grit
with pimento cheese, my sausage, smoked tomato and the holy
trinity with jumbo shrimp and seafood stock to finish                                     13\24

TheDumbwaiter ‘ole classic spicy etouffee
jumbo shrimp and my house made smoochie bear ham with the
holy trinity and tomato on jalapeño sticky rice                                               11/23

grilled berkshire pork loin
open field grass feed black pig with great marbling grilled and placed
on top local collard greens, crowder peas & turnips with a sage                     cranberry reduction                                                                                     13\24

CHEESE SELECTION:

TYPE AND ORIGIN

BLUE:
MT. TOP BLUE, FIRE FLY FARM, GOAT MARYLAND
BUTTERMILK BLUE, COW WISCONSIN
MAYTAG BLUE, COW IOWA
GORGONZOLA GRAN RISERVA, RAW COW ITALY

BRIE, DOUBLE & TRIPLE CREAM:
SAINT ANDRE TRIPLE CREAM, COW FRANCE
CAMBOZOLA BLUE CAMEMBERT, COW GERMANY
GREEN HILL CAMEMBERT, GRASS FEED JERSEY COW GEORGIA
BELLETOILE TRIPLE CRÈME, COW FRANCE

SYD’S HOUSE MADE CHEESES:
SYD'S NEO-PIMENTO CHEESE, WHITE & YELLOW CHEDDAR, COW PoNo
SYD'S CRUSHED PEPPER & SMOKED SEA SALT RUB, GOAT PoNo
SYD’S CHILI-HERB SPICE RUB, GOAT PoNo

SOFT, SEMI AND FIRM:
VERMONT CREAMERY, GOAT VERMONT
MERRY GOAT ROUND, GOAT VERMONT
BELAVATANO BLACK PEPPER, CHEDDAR-COW WISCONSIN
5 SPOKES TUMBLE WEED, CHEDDAR, GRASS FEED HOLSTEIN COWS NEW YORK
GRUYERE ‘SURCHOIX’ GRAN CRU, COW WISCONSIN

LOCAL VIRGINIA CHEESE FROM CAROMONT FARM:
ALL OF GAIL’S ANIMALS ARE GRASS FEED AND KISSED EACH DAY
CAROMONT BLOOMSBURY, COW ESMONT
RED ROW TOMME, RAW COW’S MILK-60 DAYS AGED ESMONT
ALBERENE ASH, GOAT WITH VEGGIE ASH ESMONT