Dinner Menu

this is an example of wine’s per course we do for PoNo Restaurant week and they change each menu.  add this to your menu for 15 dollars

first course
chatham vineyard merlot rose, e.shore virginia
crisp with some front fruit, nice and a touch dry with a little lingering acid on finish, delicious summah juice from jon

second course
longberry chard/viognier
nice semi dry with a citrus layer, earth tones and a mouth feel of fruit but finishing of acid, nice on the tongue wine followed by a soft finish, great food wine
or

chatham vineyard cabernet sauvignon, e.shore virginia
, reminds me of a french boredeaux with good fruit, a nice soft spice and a soft french oak finish, a good end with soft tannins

third course
chatham vineyard merlot ice wine, e.shore virginia
a delicious late harvest merlot from frosted grapes pressed a minimum of juice, very smooth and delicious, not at all to sweet

 

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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.

this is our menu for July 2014, reservations are highly recommended and of course both dinner & PoNo week menus are available

3 COURSES FOR 35 DOLLARS

15 DOLLARS EXTRA FOR WINE PAIRED PER COURSE

 

reserve u'r self...757.397.0900

PoNo Restaurant Week Menu

 

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

 

 

first course
local baby lettuces-red leaf, butter, arugula and green frizz leaf with a
mustard dressing and local pickled diakon & peaches
or
a chill veggie and tart peach tomato soup with a tomato
veggie stock and smoked tomato water



second course
barramundi on a pan roast of white eggplant, roasted elephant garlic
and kalamata olive with a oregano basil brown butter
or
smoked flat iron steak on butter bean, white corn
and scallion succotash with stove de-lish sauce



third course
chocolate stove cake - a delicious chocolate torte coated with a semi
sweet chocolate ganache sitting on a sweet chocolate sauce
or
‘lemon lime summer time’- a lemon and lime chess
pie with a lemon white chocolate ganache

 

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