Dinner Menu
Artisan Cheese Plate
We offer several choices of cheese. They are priced by the piece and include condiments. Select as many cheeses.
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 apple and local radish.
Housemade Pork o Rama
House made sausage, slow roast black pig pork belly, my city aged ham on smoochie bear ham, rutabaga & oyster mushroom with our stove sauce
The Visiting Fish
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
Flat Iron
Grilled and served on pan roast variegated fingerlings, japanese turnip and tomato with our d-lish sauce
U-10 Scallop
Big dry pack scallops seared with a pan sauce of fennel, local hubbard squash and basil creme topped with reduced tomatoes
The Dumbwaiter ?ole Classic Spicy Etouffee
Jumbo shrimp and my house made smoochie bear ham with the holy trinity and tomato on jalapeño sticky rice
Smoked Beef Tenderloin
Grilled beef tenderloin on a pan roast of visiting squash and creamer b's with a blue compound butter and sponge battered pork belly
Sockeye Salmon
Is runningon a griddle grit cake with holy trinity, capers and goat cheese sauce
Pono Risotto
My salt cured ham and local visiting crowers, short grain rice, smoked tomato, milk-veggie stock topped with salt & pepper goat cheese
Veggie Dish Selections
Veggie #1
Sue sues' mushroom melange-miatake, oyster and shiitake mushrooms, tomato, fennel and basil over creamy grits with tomato water and veggie broth
Veggie #2
A pan roast of visiting autumn squash, scallion and creamer potato with a veggie stock sauce and seasonal peas with a sponged and fried sweet onion ring
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
Sauteed beet, turnip, oyster mushrooms and smoked tomato with griddled girt cake and our house made smoked sea salt and pepper goat cheese
Veggie #5
Local peas, short grain rice, smoked tomato, milk-veggie stock topped with my sponge dipped and fried bread sponged local apples
Starting Course
Salad of Local Mixed Lettuces
With a mustard vinaigrette from france and easter egg radishes
Hubbard Squash Bisque Finished
With pickled pink lady apples and a savory vegetable stock
A Plate of Neo-Southern Pimento Cheese
With crackers, my smoochie bear ham and hamburger pickle relish
Brunch Course
American Toast
With butternut squash, tart cherries and vanilla bean butter, sorghum syrup, soft scramble eggs with potato salad and apple wood smoked bacon
The Pork o Rama
A biscuit with syd's city cured ham, fried eggs & pimento cheese topped with my house made sausage gravy sided with potato salad
Local Granny Apples & Blue Berry Pancakes
With local sorghum syrup, sausage patty, creamy grits & soft scrambled eggs
The Pig Out
Smoochie bear ham potato hash and my city ham pimento cheese omelet with sausage gravy topped with smoked apple wood bacon & a sausage patty
Brunch Open Face Sandwich
Pork loin grillades and smoked bacon with sunny side up fried eggs topped with sausage gravy on top of toasted brioche that's made right here with creamy grits
The Pork Pie Hat
A savory tart made of pork sausage, belly bacon and smoochie bear ham with cured lardo and ham gelee in a delicious secret dough served with sweet potato hash topped with peppered fried eggs
Ham & Eggs
My city cured and aged ham, year old now and local peas, milk rice and smoked tomato with bacon topped with a sunny side up fried egg and fruit o rama
Lunch Course
Good Ole Spicy Etouffee
With real large shrimps & smoochie bear ham on sticky rice with crisp apple wood bacon
Biloxi Shrimps & Grits
A lovely dish of tomato, southern holy trinity, my sausage and pimento cheese on stone ground grits, basil & spices
Smoked Pork Loin
With my smoked tomatoes, mushrooms pan roast with savory apple sauce and a local arugula salad
Veggie Pan Roast of Crowder Peas
Tomato and shiitake mushrooms on sticky rice topped with salt and pepper goat
Steelhead Salmon on Creamy Grits
Topped with a jumbo shrimp caper sauce
Pan Fried Barramundi on Creamy Grit
Topped with a gold beet, tomato and jumbo shrimp sauce
Pan Seared Jumbo Scallops on Tomato
Fennel and our sausage in a pan roast on sticky rice
First o Season Shad Roe
Eggs & Bacon
First o Season Shad Roe
Eggs & bacon shad roe, fried chicken eggs and pork belly on an heirloom cornmeal griddle cake with a smoked tomato pan gravy
Menu for Stove, the restaurant is provided by findrestaurantmenu.com
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