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,   

tossed with a mustard vinaigrette, smoked tomato & local radish                         7\9

 

sydspacho

a delicious soup of summer peppers, cucumbers and tomatoes I

get from Judy Clarke at Clarke farm in Chesapeake on the river                             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                         14\27

 

the ‘pork o rama’ bbq

my house made sausage, black pig pork belly, my city aged ham and

my smoochie bear ham with baby potatoes, squash & our stove sauce         12\24

 

the visiting fish

I grab fish that is running at the time in our local waters and feature

it here.  my salestron will give you the details (lg. only)                                         mkt

 

the bubby gump

I love this dish so I decided to do two, the first one is still very popular so I just added a second one, you pick.  my grits are sourced only 30 minutes from my ole home in northern Mississippi.  she calls herself the original grits girl, she’s very lovely and has about 12 or

for shure a few farmers who grow heirloom corn for her, not that crappie Monsanto junk.  healthy food here from me & her!

 

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                 12\24

 

my mid-Atlantic shrimp and grits

a pan roast of shrimp and pork belly with beans, and chili peppers

finished with a touch of shrimp stock over stone ground grits                             13\25

  

please note, we don’t cook meat past medium, thank you.

 

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 (lg. only)                                  23

 

local Chesapeake bay crabs

jumbo lump and back fin crab cakes on local visiting bean with a

mango blue berry chutney                                                                                       12\25

 

wild caught barramundi

black bass sauté on beet root, jumbo shrimp and smoked tomato

on Mississippi creamy stone ground grits                                                             12\24

 

U-10 scallops

big ‘dry pack’ scallops seared with a pan roast of local squash,

basil and fennel topped with white corn sauce                                                     13\26

 

PoNo city ham and summer peas

my salt cured ham on local summer peas, short grain rice and smoked

tomato with a veggie stock base topped with salt & pepper goat cheese        10\22

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.