Dinner Menu

These are some ideas of the wines pared with the menu and of course each menu the wines will change to pare with each dish.

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 2001 Port, Portugal

 

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Restaurant Week in Portsmouth

Stove's PoNo Restaurant Week will begin the last full week of March, June, September and our final one of the year in November

March menu will be posted in a few weeks

3 courses for 45 dollars and if you want for 25 dollars more a different pared wine per course

I will be doing a menu of more rare fish and meats with the season's best vegetables from my local farmers and wines paired will also be pared with each dish for a perfect dinner.  it will be a truly special meal, don't miss out, xo sydney

 

 

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.  There are a host of other farms as well and we will even be tasting some of my bounty from my La Petite Ferme just across the street from Stove

 

 

 

 

an idea of the menus to come, actual menu will be posted a week before the date.

first course

black pacific sea bass and Mississippi gulf jumbo shrimp stew with purple potato, fennel, heirloom tomato and cushaw squash on Carolina gold rice

 

 

second course

sauté quail with a pan roast of brothers farm 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 pecan flourless torte 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:

March 24th through the 28th

June 23rd through 27th

August 25th through 29th

and our last PoNo Week will be October 27th through 31st

the 31st being our 9th anniversary, a very special menu for that date will be done.

join us for some good fresh farmer and fisherman foods