grilled smoked beef tenderloin with crisp pork belly on a pan roast of sun
gold tomato, snap beans and fennel with stove bbq sauceWines for pairing
first course
d’arnberg ‘stump jump’ sauvignon blanc - australia
second course
armen alexander valley chardonnay - California
or
foris rouge valley pinot noir - Oregon
third course
Jefferson Vineyards ‘vin de trios’- Virginia
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Stove's PoNo Restaurant Week will begin the last full week of each month starting in February and running through November 2012 with actual dates listed at the right, join us for some good food.
3 COURSES FOR 35 DOLLARS
15 DOLLARS EXTRA FOR WINE PAIRED PER COURSE
reserve u'r self...757.397.0900
PoNo Restaurant Week
This is a sample from last season's menu
this menu is 35 dollars per person,
wine pared per course add 15 dollars
first course
autumn long island cheese pumpkin soup with
a sponged honey crisp apple wedge
or
fresh mixed local lettuce salad with my sea salt
goat cheese, easter egg radish and a regal dressing
second course
sauté local jumbo mahi on my last roma tomato, creamer b
potato and basil with pan roast miatake mushroom sauce
or
my house made sausage, darden ham and pork belly on cinderella pumpkin,
fennel and crowder peas with fresh apple sauce
third course
a bittersweet chocolate tart with a semi sweet & milk
chocolate ganache & sea salt sprinkle on a chocolate
vanilla sauce
or
lemon chess pie with a ginger snap crust, white
chocolate cured lemon ganache and sea salt
cured lemon with whipped cream
grilled smoked beef tenderloin with crisp pork belly on a pan roast of sun
gold tomato, snap beans and fennel with stove bbq saucePoNo Restaurant Week dates:
February 21st through 25th
March 27th through 31st
April 24th through 28th
May 22 through 26th
June 26th through 30th
July 24th through 28th
August 21st through 25th
September 25th through 29th
October 23rd through 27th
November 27th through December 1st
join us for some good fresh farmer and fisherman foods