Dinner Menu

here are the wines for the $35 restaurant week menu  which is $15 dollars

first course
heinz eifel, kabinet, (riesling) - germany

second course
ponga sauvignon blanc, new zealand

or

bodega almansa 'laya' old vine syrah, spain


third course
chateau sahuc les tour sauternes - france, the country

 

and here are the wines for the $45 dollar restaurant week menu which is $25 dollars

first course                 Domaine Taille Aux Loups-Vouvray Les Caburoch, france

second course                Jeff Rinquist '1448' Napa Petite Syrah, California

third course                Warre's Late Bottled Vintage Port, Portugal

So as you can see it's going to be delicious so make a reservation and enjoy the bounty of fall, xo sydney



 

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Restaurant Week in Portsmouth

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.

October's menu is delish, i also with offer two ways to eat our restaurant week which is listed below, reserve u'rself

3 courses for 35 dollars and 15 dollars for pared wines

or

3 courses for 45 dollars and 25 dollars for pared wines

 

reserve u'r self...757.397.0900

PoNo Restaurant Week Menus

 

foods are sourced from my petite farm across the street to all farms from here to a little past Zuni and of course Clarke Farm.  Let me tell you that this month and next will be the best of produce and fruit coming from these farms so eat out often, xo sydney

 

 

Our $35 Menu

first course
local baby lettuces-red leaf, butter, arugula and green frizz leaf with a mustard dressing and local pickled diakon & honey crisp apples
or
a grilled house made sausage patty on hubbard squash and turnip saute
topped with our pork belly jam

second course
sauté speckle sea trout on a pan roast of local kohlrabi, okra and tomato with

my garden herbs and a goat cheese butter
or
flat iron steak on cushaw squash, purple potato and turnip pan sauté
with my soon to be bottled D-Lish sauce


third course
the nut coco nut - a delicious nut tart with toasted coconut & hub’s peanuts tossed in a custard of coconut milk & buttermilk sided with a caramel sauce
or
‘mid summer night's dream’- a dark chocolate milk tart topped with a semi sweet dark chocolate ganache and sweet chocolate sauce

 

 

 

 

Our $45 Menu

first course

barramundi and gulf jumbo shrimp stew with purple potato, fennel and

cushaw squash sided with toasted brioche

 

 

second course

sauté quail with a pan roast of green cabbage, kohlrabi, sage and honey crisp

apple with a fried duck egg and a sauce of sweet bread creme
 

 

third course

an intense bittersweet dark chocolate flourless torte with a pecan ganache

coated with a semi sweet dark chocolate ganache and finished

with a chocolate whiskey ice cream
 

grilled smoked beef tenderloin with crisp pork belly on a pan roast of sun gold tomato, snap beans and fennel with stove bbq sauce

PoNo Restaurant Week dates 2013:

January 21st through 25th

February 18th through 22nd

March 25th through 29th

April 22nd through 26th

May 27th through 31st

June 24th through 28th

July 22nd through 26th

August 26th through 30th

September 23rd through 27th

October 21st through 25th

November 25th through 29th

join us for some good fresh farmer and fisherman foods