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 and brother’s farm, no
tossed with a mustard vinaigrette, smoked tomato & local radish                                         7\9

house aged & smoked hereford tenderloin
a pan roast of local mix of mushrooms, potato, peas and french shallots
with a compound butter topped and grilled pork belly                                                     13\26

the ‘pork o rama’ bbq
my house made sausage, black pig pork belly and my smoochie bear ham
with baby potatoes with our stove sauce                                                                         11\24

U-10 scallops
big ‘dry pack’ scallops seared with a pan roast of winter squash, basil and
fennel topped with white corn sauce                                                                                13\26

local rock fish
sauté and sitting on short grain sticky rice with a spicy crawfish, tomato
and fennel creole sauce                                                                                                         27

syd’s PoNo shrimp and grits
local stone ground grits cooked slow and creamy topped with gulf jumbo
shrimp, tomato, pimento cheese, house sausage and fennel                                                12\24

wild caught barramundi
black bass sauté on beet root, jumbo shrimp and smoked tomato on
creamy local stone ground grits                                                                                         12\24

local jumbo flounder
dark side flounder sauté on a bed of our local visiting potato and hubbard
squash topped with a herb and shallot compound beurre                                                   12\25

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

Flat Iron Steak
grilled flat iron on fingerling potato, gold beet, jalapeño and thyme topped
with a slice of smoked moody blue cheese our house dry aged PoNo strip
we house age our strips and serve them only when ready my salestrons will let u know when their ready and that we are serving them. I cook them no more than medium and I prefer rare or rare medium, the meat is free of all water and blood and the enzymes do a great job of tenderizing them so you don't need done, however if you prefer done please order the beef tender loin or flat iron
steak, thanx sydney                                                      

our current veggie dish selections
                                                                                                                                           9\17
veggie #1
susan’s mushroom mélange-miatake, oyster and shiitake mushrooms, tomato, fennel
and basil over creamy grits with sponge battered onion rings and veggie broth

veggie #2
a pan roast of visiting squash and turnips with a veggie stock sauce and
seasonal beans/peas with a sponged and fried local fuji apple

veggie #3
a spicy vegetable etouffee of the holy trinity, smoked tomato and fennel with a spicy
tomato water veggie stock broth and fresh herbs over sticky rice

veggie #4
sautéed current root veggie, oyster mushrooms and tomato with griddled herb rice
thimble topped and our house made smoked sea salt and pepper goat cheese


We support local framers, fishermen and beef ranchers. If you would like info
on some of the guys I use go to my web site, www.stoverestaurant.com and
you can find their information. Thanx for supporting us too.