Stove's Dinner Menu

Our Menu Courses: we serve some of the courses as small and large which are like app. & entree in other restaurants.  The ladies enjoy two smalls where the gentlemen seem to enjoy a small and a large but you can enjoy them anyway you wish.  We also do additions to the menu each week as well.  Prices range from $8 to $30 with small course from 8 to 15 and large from 23 to 30


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. here are some examples of cheeses i offer, my pimento cheese, my picant cheese, salt & pepper goat, vermont cherve, bellavitano black pepper cheddar with parma strain, bon bouche, blue jay with juniper berries and roquefort strain, cambozola, taleggio, cave aged with cumin seed, morbier, tumbleweed cheddar and many others.  we offer at least 12 cheeses each evening.  i usually always add my hamber relish, cumin crackers which i also will make different flavored cracker and other condiments, it's almost a meal in itself

soup o rama
it's cool weather now and i love my big ole pumpkins and squash, i vary the soup depending on what available so we'll info you when you arrive

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 other condiments

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

gulf coast shrimp
jumbo (browns) gulf shrimp dipped in my 15 year old bread sponge batter deep fried light brown sided with my awarded D-Lish sauce

yellow fin
local wild caught yellow fin seasoned with olive oil & smoked sea salt grilled medium rare with rice grits, herbs, smoked tomato and scallions with a compound butter of multi herb, corn & goat cheese

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 and because of the out come we cook it to medium rare, you'll love it

Smoked beef tenderloin
grilled and served on pan roast of local shiitake, variegated baby potato, and tomato with our d-lish sauce, 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 jalapeno sticky rice     (if you don't eat spicy foods normally, don't order this)                                        

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.  (fish that are running this season off and on are soft shell crabs, wreck fish, barrel fish, red fish, jumbo flounder, jumbo stripper bass-rock fish, ect.)

nice fat cold water fish from england, the country up to iceland and over to the north coast of canada, saute with a jumbo shrimp tomato and basil sauce over winter root vegetables, dam tasty fish

we also have veggie dishes which change with farm's 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.  below is one of the past menus which changes


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
my PoNo city cured ham with a multi mixed cheese omelet topped with smoked tomato gravy, georgeanna's grits and a fresh fruit salad

honey crisp 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 bread fruit of the season bread pudding french toast griddle 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 (I've been known to add to this dish a slice of my pork pie or savory pimento cheesecake)

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 barrel fish on sticky jalapeno rice with a smoked tomato creole sauce & topped with a fried duck egg drizzled with my pepper sauce


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)
beef tenderloin steak on a pan roast of oyster & shiitake mushrooms, try-color fingerling potato and rutabaga topped with compound mix cheese butter
loin's mane, shiitake & oyster mushroom melange with a pan roast of local root veggies, veggie stock, sticky rice and topped with salt & pepper goat cheese
saute barrel fish on rutabaga and turnip with a shiitake, oyster and loin's mane mushroom creme
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

my really wacky weird dish o rama

pan fried sweetbreads on a purple potato hubbard squash hash with grilled pork belly then topped with a slice of country  ham topped with foie gras gravy sided with pig brains and eggs, jus dam good i'll tell ya!


the salty dog, a bittersweet chocolate ganache tart with a semi sweet chocolate ganche on top sitting on a sweet chocolate sauce sprinkled with smoked sea salt

la petite cobbler, small indivigual cobblers filled with different fruits depending on fruits of the season tossed in a lemon butter slurry drizzeled with a lemon fondant and a caramel sauce

the tunnel toll tart, in celebration the wonderful toll fee for the new tunnel i make a great chocolate pie with hubs peanuts topped with a white chocolate peanut ganache then topped with a dark chocolate ganache sitting on a sweet chocolate sauce and garnished with stovetilly cream

the 'not fruit cake', a delicious way to eat a fruit cake without doing it, a creme fraiche custard with pecans and dry cherries and a touch of coconut with a vanilla bean caramel sauce

i make all kinds of desserts which change but this will give you a good idea of some of our desserts, see you soon.



Our next PoNo Restaurant Week will be April 19th - April 22nd,

3  courses 35 dollars, call 757.397.0900 for reservations

below was our March menu

1st Course

baby lettuces with a regal dressing and pickled daikon,

smokedtomato and blue crumble


PoNo ham, turnip and trinity on rice grits topped with

a fried local duck egg


                                                                                       2nd course                                                                                            

grilled lamb sausage and pork belly on root veggie pan

roast with a pimento cream


flounder on collard green, black radish sauté topped with 

a tomato elephant garlic reduction sauce


3rd course

the salty dog, a mega chocolate dessert with a touch of smoked

sea salt and a chocolate sauce


coconut custard with a caramel sauce & stovetilly crème