Growing up Restaurant January's latest edition!!!

Growing up Restaurant

 

January

 

As I prepared to head back to Maine for my second season in Oqunquit there was one problem, no cash. We had made good progress the previous year but the season is only 10 weeks long and the restaurant had been bankrupt and was a gay destination and as I indicated in an earlier writing. I didn’t know how to pull off a gay Italian restaurant or I might have tried. I had worked the winter in my Mothers Restaurant and was ready to get back to Maine.

 

I was trying to raise some cash to get back open and a good friend and customer of my mother’s reached into his pocket and handed me 5,000 in cash. Doesn’t seem like much in the scope of what I just went through these last two years at Bove but it was going to get me open.

 

BUT?

 

That wasn’t the end of it. I had everything packed up in the truck and was on my way to Maine. As I traveled from Rutland over Killington Mountain and onto Maine I decided to make one more stop for one last Vermont cocktail. I stopped at a legendary watering hole with one of the top bartenders on the mountain tending. The Back Behind Saloon a great spot and very popular with locals and tourist alike. There was a bartender there by the name of JD. As I enjoyed my beverage and chatted with JD one thing led to another and JD left his shift that night, we went to his house and he told his wife he was my new partner and we were heading to Maine…that night! She was ok with it and a new era began. I sent the money back to the other guy said thanks but no thanks and off we went. Of course there was no paperwork just a hand shake, the good old days!

 

JD was struck by the beauty of the spot when we arrived about a 3 hour drive from his house in Killington. We opened and we were the hot spot, we were just crushing it we had to hire police just to maintain decorum in our parking lot, we had valet parking and lord have mercy let the party begin. We served basically Italian food and turned into a disco at 10 PM. Customers were hanging from the rafters and we were open until the wee hours of the morning and would watch the sunrise many a morning like vampires.

 

Still sitting at the corner booth as they were my whole first year were the gang from Boston with no shortage of dubious credit cards to close their bills with. JD was none too sure about these guys and they were pretty clear about just dealing with me, they didn’t much care for new people. JD tolerated it because they spent so much money.

 

It was an incredible summer 10 weeks only so nobody got rich but I was young and it was all about the journey in those days. We worked all night into the wee hours slept until late morning and went out to eat as much lobster as we could every day at lunch. One of our favorite places when not eating lobster was the Shack and their famous Junk Burger with everything on it except the kitchen sink. A famous customer was George W Bush Senior Vice President at the time. He would come to the shack via his beautiful Crist Craft wooden boat. They would make their way on a calm day from his home in Kennebunkport Me just up the water a piece. There would be 4 or 5 of the exact same boats so you didn’t know which boat George was on. Rumor had it he had a thing for those junk burgers!

 

We would spend one more summer in Maine but my wife Linda was pregnant with my first son Peter and the decision to not return was made. We decided to settle down at my mother’s restaurant and not go back. Peter JR was born at the end of August my third year in Maine and another chapter would unfold.

 

We had been home for about six months when I approached my mother about expanding the restaurant for the hundredth time. We were only 55 seats and were turning away more business than we were doing. My mother liked to control me so she gave me just enough cash to pay my mortgage and tried to provide all our other needs, car, food and alike so she stayed in total control. Linda worked a few nights waiting on table really just to get out of the house; she was great at it and made pretty good money.

 

It finally came to pass that I had to threaten to leave before my mother would take the restaurant expansion seriously. I had a child now, another one coming and couldn’t live like my mother on nothing. This would bring about a day I will never forget as long as I live. Sitting at the back room table my mother finally broke and said ok to the expansion. The restaurant was our home a duplex home and the expansion would basically consist of opening the wall from the main dining room and this would double the size of the restaurant to 100 plus seats. Nobody used these rooms and there was 11 bedrooms on the second two floors.

 

My mother had always acted as though she didn’t have a nickel never spent 5 cents on herself. The property was paid for so there was no debt and my mother had never borrowed a dime in her life. She didn’t trust banks, lawyers, doctors or much of anybody for that matter she was sure that if we purchased our cheese graded that the vendors would cut it with something we didn’t want to know about. She always made me grate it by hand 40 lb wheels. She didn’t like the way the machine did it!

 

As we sat at the table and I laid out my plans for the expansion she reluctantly listened and with a shiver in her voice said” I HAVE SOME MONEY PUT AWAY FOR YOU AND YOUR SISTER FOR WHEN I DIE, I WILL GIVE YOU YOURS NOW TO DO WITH WHAT YOU WANT”. She was always playing the it’s my time card with me! Italian mothers wrote the book on guilt especially for their sons.

 

My chin was hanging open as she indicated that she was going to GET the money upstairs. By the way this was 1980-81 the peanut farmer was in the white house and the banks were paying 16% on CD’S. However my mother’s life savings from 35 years working on the stove was in her closet. Unfortunately was  is the key word! I will never forget the sound she made!

 

 

God rest her soul she and we were never the same again.

 

Be well, eat well, live well and we look forward to your next visit to Bove.

 

Kindest Regards,

 

 

Peter

 

Restaurants in Pawleys Island, South Carolina

Fine Dining in Pawleys Island, South Carolina

 

News from Bove

Bove Restaurant & Bar 11359 Ocean Hwy., Pawleys Island 843-237-7200 www.bovesc.com January, 2011 Now that the Holidays are over and the New Year has begun, its time to plan another exciting year here at Bove.  We thank all of our loyal guests for a great 2010 and look forward to seeing you and many new friends in 2011.    Here's what's happening:   Happy Hour at the Bove  Bar everyday 5 - 7.   Monday, Tuesday & Thursday enjoy any of our appetizers at 1/2 price at the Bove Bar during Happy Hour.    Thirsty Thursdays: any wine by the glass or choose your favorite bottle from our "40 and Under" wine list for 1/2 price.  Take this opportunity to try something new!   Prime Rib special on Thursdays and Fried Seafood Platter special on Fridays.   Just 6 more 1/2 price Locals Wednesdays left before our new Locals Card program begins.  Ask your server for details.     NEW AT BOVE: Starting Monday February 7 at 5:00 MONDAY MINGLE AND MUSIC Featuring the music of Greg Everhart Sit down with Greg Everhart and you'll know this guy was born to entertain. Multitalented and gregarious, he's full of surprises on and off stage! Everhart sings it all:  Folk, Rock, R&B and Jazz We'll also have 1/2 price appetizers, drink specials, $3 martinis... And The Bove $1.50 "Tasting Cups"  Great Finger Food combos: Fried Oyster & House-Cut Fries Calamari & House-Cut Fries Fried Shrimp & Oyster Fried Scallop with Mascarpone Croquette Fried House-made Meatball & Sausage Growing Up Restaurant If you recall from a few months ago, I left off the telling of my culinary-focused life story having just survived our first year at my new restaurant in Perkins Cove in Maine... As I prepared to head back to Maine for my second season in Ogunquit, there was one problem - no cash. We had made good progress the previous year but the season is only 10 weeks long and when I bought it, the restaurant had been a bankrupt gay destination establishment. I didn't know how to pull off a gay Italian restaurant or I might have tried. I worked that winter in my mother's restaurant in Rutland and was ready to get back to Maine.   I was trying to raise some cash to open back up when a good friend and customer of my mother's reached into his pocket and handed me $5,000 in cash. Doesn't seem like much in the scope of what I have just gone through these last two years at Bove, but it was going to get me open.   However, that wasn't the end of it, my life is never that simple! I had everything packed up in the truck and was on my way to Maine. As I traveled from Rutland over Killington Mountain and into Maine, I decided to make a stop for one last Vermont cocktail. I stopped at a legendary watering hole with one of the top bartenders on the mountain. The Back Behind Saloon was a great spot and very popular with locals and tourist alike. There was a bartender there by the name of JD.  As I enjoyed my beverage and chatted with JD, one thing led to another, and JD left his shift that night to go home and tell his wife he was my new partner and we were heading to Maine...that night! She was ok with it and a new era began. I sent the money back to the other guy, said thanks but no thanks, and off we went. Of course there was no paperwork, just a handshake, the good old days!   JD was struck by the beauty of the spot when we arrived after a 3 hour drive from his house in Killington. When we opened, we were THE hot spot, we were just crushing it, we had to hire police just to maintain decorum in our parking lot, we had valet parking and Lord have Mercy!... let the party begin! We served mostly Italian food for dinner then turned into a disco at 10 p.m. Customers were hanging from the rafters until the wee hours of the morning and we would watch the sunrise many a morning like vampires.   Still sitting at the corner booth, as they were my whole first year, was the gang from Boston with no shortage of dubious credit cards and "ask no questions" looks. JD was none too sure about these guys and they were pretty clear about wanting to deal just with me - they didn't much care for new people. JD tolerated it because they spent so much money.   It was an incredible summer:  only 10 short weeks so nobody got rich, but we were young and it was all about the journey in those days. We worked all night, slept until late morning, and went out to eat as much lobster as we possibly could every day at lunch. One of our favorite places, when not eating lobster, was The Shack and their famous Junk Burger with everything on it except the kitchen sink. A famous customer was George H.W. Bush, then Vice President of the United States. He would come to The Shack via his beautiful Chris Craft wooden boat, making his way from his home in Kennebunkport just up the water a piece. There would usually be 4 or 5 of the exact same boats tied up at the dock so you never knew which boat was George's. Rumor had it he had a thing for those Junk burgers!   We would spend another summer in Maine before my wife, Linda, became pregnant with my first son, Peter. The decision was then made to not return to Maine but to settle down at my mother's restaurant in Vermont. Peter, Jr. was born at the end of our third August in Maine and another chapter began to unfold.   We had been home for about six months when I approached my mother, for the hundredth time, about expanding the restaurant. We were only 55 seats and were turning away more business than we were accepting. My mother liked to control me so she paid me just enough cash to pay my mortgage and she tried to provide for all our other needs - car, food, etc. Linda worked a few nights waiting on tables, really just to get out of the house; she was great at it and made pretty good money.   It finally came to pass that I had to threaten to leave before my mother would take the restaurant expansion seriously. I had one child already, another one coming, and couldn't live on "nothing" like my mother could. This tension would bring about a day I will never forget as long as I live. Sitting at the back room table, my mother finally broke and said ok to the expansion. The restaurant was our home, a duplex home, and the expansion would basically consist of opening the wall from the main dining room which would double the size of the restaurant to 100 plus seats. Nobody used these rooms anyway and there were 11 bedrooms on the upper two floors.   My mother had always lived as though she didn't have a nickel, never spent 5 cents on herself. The property was paid for so there was no debt, and my mother had never borrowed a dime in her life. She didn't trust banks, lawyers, doctors or much of anybody for that matter. She was sure that if we purchased cheese pre-grated, it would be cut with something we didn't want to know about. She always made me grate it by hand - 40 lb. wheels!  She just didn't like the way the machine did it!   As we sat at the table and I laid out my plans for the expansion, she reluctantly listened, and with a shiver in her voice said, "I have some money put away for you and your sister for when I die.  I will give you yours now to do what you want".  She was always playing the "It's my time" card with me! Italian mothers wrote the book on guilt, especially for their sons.   My mouth hung open when she indicated she was going to GO GET THE MONEY UPSTAIRS! By the way, this was 1980-81, the peanut farmer was in the White House and the banks were paying 16% on CD'S. However my mother's life savings from 35 years of literally working over a hot stove WAS IN HER CLOSET!!  Unfortunately "was" is the key word here.  I will never forget the sound she made from that upstairs closet!   God rest her soul.   She, and we, were never the same again.   More next time...   Remember Angi & I and the whole staff are here to make your dining experience at Bove the most enjoyable possible.   Eat well, be well, Peter In This Issue Growing Up Restaurant Locals Card David Brittain LOCALS CARD Starting March 1st, Bove will be upgrading our "locals' night" to a new level by adding additional services. We will be selling "Locals" Cards to continue the great discounts and specials offered to our valued guests.   Here are some highlights of our new program:   The card entitles you and one guest to:   Special discounts six nights a week   10% off your food bill nightly when you're seated before 6:30.   One year of our Wednesday night ½ price entrees    Thursday night wine tasting - receive our featured glass of wine of the night with the purchase of an entrée   Plus other cardholder exclusive specials and offers throughout the year!   The card is only $100 and is good for one year from date of purchase.   This card may not be used in conjunction with any other promotion or holiday events. This card is not transferable. REST IN PEACE DAVID BRITTAIN   It seems we can't get through a newsletter lately without the mention of an untimely passing. Myrtle Beach and the restaurant community has been deeply saddened by the untimely passing of David Brittain.  David was only 54.   Along with the numerous business ventures he and his family were involved with, David sat at the helm of Myrtle Beach's number one restaurant address, The Sea Captains House, a family business and Myrtle Beach institiution for over 40 years.   All of us at Bove offer our deepest sympathies and kindest regards to the Brittain Family. You are all in our prayers. Keep in Touch Keep in touch with your employees, members, neighbors, friends, family with a customized newsletter delivered directly to their e-mail.  Contact GPW Services @ 770.355.1376 orgpwalker1021@hotmail.com

Bove Restaurant | 11359 Ocean Hwy | Pawleys Island | SC | 29585

Restaurants In Pawleys Island, SC

Monday Mingle and Music at BOVE

New at Bove!!!!

 

Monday Mingle and Music

 

Starting Monday February 7th at 5pm

 

The Music of Greg Everhart

Sit down with Greg Everhart and you can tell, this guy was born to entertain. Multitalented and gregarious, he is full of surprises on and off stage.

 

Everhart sings it all folk rock R&B and Jazz

 

1/2 PRICE APPETIZERS

DRINK SPECIALS $3 MARTINI'S

THE BOVE TASTING CUPS $1.50

THEY COME IN ALL SORTS OF COMBINATIONS SUCH AS AND ARE FINGER FOODS:

FRIED OYSTER AND HOUSE CUT FRIES

CALAMARI AND HOUSE CUT FRIES

FRIED SHRIMP AND

FRIED OYSTER

FRIED SCALLOP/ MASCARPONE CROQUETTE

FRIED HOUSE MADE MEATBALLS AND SAUSAGE

Dining in Pawleys Island, South Carolina

 

Growing up Restaurant January

Lets see where were we, y’all still there?

 

It seems that it was time to hightail it out of Aspen before we got to comfortable with the skullduggeries that permeated the lifestyle of the rich and famous. Its 1975 Kung Fu and Star Trek had become all the rage and was beginning to experience a bit of a cult following inAspen. The whole place was an addiction it didn’t matter what the genera, it was all about excess there in the seventies.

 

So I packed my car along with the lady I was after in the first place and her furry wonderful dog and we set out of Aspen after getting in one last day of incredible skiing. Little did I know, skiing that had been so important to me for so long would become a thing of the past? 

I made a brief stop in New York City, I moved into the then chic and shabby west Village of lower Manhattan and began working as a captain at one of the hottest restaurants in NYC, Maxwell’s Plum located at the corner of 1^st and 64^th. I remember there were 64 chefs that worked around the clock and the restaurant was grossing over 10 million a year, unbelievable sales for those days and pretty respectable for today as well. We were smack dab in the throes of the 3 martini lunch(how did they do it) and not only did we do a tremendous food business but it was the hot after work bar in the center of mid-town Manhattan’s social pick up scene, the bar was 6 deep day and night. 

My dear friend John Sutcliff (the brother in-law of Pierce Cullinton chef at Franks) was the front of the house manager there. We had worked together at the Fan Club in Maine a few years prior to my going to Aspen. Maxwell’s Plum was the brainchild of Warner Leroy and it was the epitome of opulence and gaudy-glitter but New Yorkers were eating it up in 1975. Warner’s family fortune was heavily impacted by the rights afforded him from his father’s production rights to the Wizard of Oz. The restaurant featured a million dollar (1975 dollars) tiffany stained glass ceiling in what was referred to as the back room. The place was total stain glass with 15 inch brass statues of naked characters adorning the railings around the bar and up and down the stair rails. It was something to see, I believe it was the start of restaurant design theatre.

The layout was interesting with a large square bar in the center, tables along the windows on first avenue and again down 64^th, the much requested window tables framed the bar on two sides and the back room finished the job on the other two sides. I was intimidated as all get out by the whole setting and experience after all I was just a boy from the hills. Those feelings were only made more intense when John introduced me to my bus boy who didn’t speak any English. He looked quite weathered and it seemed as though life had thrown a curve ball or two his way. Turns out he had been the Mexican light weight champion in his day and I was cautioned to be careful how I spoke to him. Lord have mercy!

The money was off the charts there were guys making 60-70 thousand tax free in 1974. There was very little credit card use and tracking tips by the IRS was something they were just catching onto. There was a General Manager that reminded me of Mr. French he got weekly manicures and always looked as if his butler had just dressed him. He was as comfortable with his arrogance as any front of the house man I had ever met or have met since. I once saw him take offence to an outfit a woman was wearing because she had been seated at a table in the window on 1^st avenue and under his strict order those tables could only be sat with customers that fit the profile of the Plum’s desired customers. I remember it as if it were yesterday and admit there have been times over the years where I might have whispered to one of my hosts not to sit a certain person at a certain highly visible location in the restaurant because of their attire. Ah yes, what was she wearing, one of those very expensive jean outfits from the mid-seventies that had the silver studs up the legs and then again on the jacket. She was asked to move to another table and not given a reason.

 

I saw him move a table of people so Frank Sinatra’s body guard could have the table next to him where he would sit alone. He picked up the tab for those he moved. Warner Leroy was responsible for the Russian Tea Room and Tavern on the Green he also opened another Maxwell’s Plum in Chicago that never reached the popularity of his New York restaurant. He opened Tavern while I was at Maxwell’s and his family just this year turned the property back to the City of New York the Landlord. The fate of Tavern on the Green seems a bit uncertain while Mr. Leroy operated Tavern it became the single largest grossing independent restaurant in the world. My friend John Sutcliff was its opening manager and Bove’s own Chef Ted was at the helm as the Executive Banquet Chef there in the early nineties just before he joined me again in the Carolinas.

Peter Sr.

Restaurants in Pawleys Island, South Carolina

 

Thanksgiving Cooking Class!!!

November 22nd cooking class THIS Monday at 6:00

*  Explore the secrets and treasures of the Thankgiving Table, with Master Chef Ted, Peter Sr. and special Guest Chef Steve Perrone at Bove Restaurant & Bar in Pawleys Island, South Carolina!!!

Tuscan White Bean and Collard Soup w Pancetta and Romano

A Turkey Breast w/ a Sausage, Fennel, Rice Stuffing

Our classic Corn Pudding

Perrone's Caribbean Yam Bake/ treat your turkey to a little fun in the sun

Caramelized Brussels Sprouts bacon brown sugar and toasted pecans

Turnip Gratin Napoleon

Cranberry Port Sauce / tradition doesn't have to come in a can

Fresh Pan Gravy

We are closed Thanksgiving day

New at Bove pick up your Holiday Cheesecakes baked at Bove

Get a 20% bonus Gifrt Certificate for every Holiday certificate over $50

BOVE'S HAPPY HOUR AND DAILY SPECIALS...LOOK FOR US ON FACEBOOK OR GIVE US A CALL!

Peter Ryan

Fine Dining in Pawleys Island

Growing up Restaurant November Edition

When last we spoke for those of you who seem to enjoy these stories I had just left the Fan Club on the coast of Maine. There will be more stories about this location as I would return and purchase the restaurant about 4-5 years later. It was 1974 and it became apparent that I would not return to Law School the plan when I graduated in 72. Instead my Journey into the world of restaurants would continue.

After that summer in Maine my friend PK and I would pack our cars and follow the snow out west. PK and I had been inseparable from little league through college, we attended the same college and drove home every weekend and taught skiing at Killington. We didn’t go to the same middle school but meet in a little league all-star game, probably about 1963. Turns out our mothers were friends and introduced us that day PK however was the opposing pitcher. Seems to me I hit a base clearing triple off him to win the game, but then again this is my story and my recollection, from that day forward we were we were tight as thieves.

Our journey out west landed us in separate places, me in Aspen Colorado and PK in Sun Valley Idaho. PK still lives out there and has stayed in the ski industry all these years. Well it is hard to even start a dialog about that year and half I spent in Aspen. The town was filled with the rich and famous, arrogant and opulent skullduggery was the town’s mindset and you couldn’t avoid it. I was fortunate to land a job at the newly remodeled Arya Restaurant located in the Aspen Inn at the foot of Ajax Mountain. 

The restaurant was the epitome of opulence seven private dining rooms each one lavishly decorated in the motif of the country depicted. Spain, France, England and the American room; where Clint Eastwood always insisted on sitting. The real money was spent on the Persian Room, imported mosaic tile fountains, and pillows from Persia and a cuisine all its own. The owners were Persian and it seems that one of the partners was an architect on the Superdome in New Orleans and that’s where the money came from at least that’s what we were told.

I was hired as a waiter there a coveted position at the time I was hired because I did a bold thing. When it was announced that the restaurant was hiring and taking applications on a certain day I showed up. No exaggeration there were 100 plus people standing in line going half way across the parking lot. Each person filled out an application and was standing in line like cattle waiting for sixty seconds with the single interview person Mahir. I thought to myself this guy won’t remember his own name at the end of this day. So I took my completed application and waltzed up to the front of line and handed to Mahir and simply said maybe you will remember me tomorrow the guy who wouldn’t stand in this line. 

He hired me and before the season ended I was Maitre’ d and breakfast manager 3 mornings a week. The restaurant catered to the who’s who that holidayed in Aspen. There was not a service staff at the restaurant but a service team. Each guest was served by a team of seven. It started with the Maitre’d and Sommelier followed by a separate waitress just for cocktails, a captain for each room, a front waiter and back waiter and bus person. You never wanted for a thing. The best job in the building however was the coat check girl who actually paid the restaurant to lease the space. Everybody had a fur and paid handsomely to have them taken care of like a valet with your new sports car. 

The guest list could be quite intimating the one person everybody ran and hid from was Lucille Ball a bitch on wheels, bless her heart! All Aspen waiters would keep a keen eye out for John Denver the town’s favorite son. John was the biggest tipper I have ever seen including Vinny (Steve Martin) from the movie My Blue Heaven. One thousand dollar tips when he was celebrating were legendary. Then there was Jill. 

Jill St John an Aspen local was at the time dating Rich Head our wine steward. Jill had a beautiful home on Red Mountain and for those of you reading this too  young to remember Jill she was a sultry sex symbol and rose to fame as Sean Connery’s love interest Tiffiany Case in Diamonds are Forever. Jill sat at our bar as a regular usually waiting for Rick, I remember she had one bad habit I helped break her of; eating the red dyed cherries by the handful and in those days it was common knowledge they put formaldehyde in them to preserve them.

Jill through a party up there on Red Mountain one that I will never forget I think I was 24 or so and had not ever seen anything like it. Her house sat at the top of a very steep hill so we were all bussed up the hill in four wheel drive vehicles. On entering the house my eyes were drawn to the massive hot tub in the center of her living room fitted with towels for her guests. At that moment I felt like a farmer from Vermont, lord have mercy I came to Aspen to follow the snow and to find the love of my life and I landed smack dab in the middle of Sodom and Gomorra at least that was my first impression. I adapted.  

Oh yeah, the other reason for going to Aspen other than the skiing and the reason I probably didn’t go with PK to Sun Valley was the woman who stole my heart and would become the mother of my children. I meet her while I was teaching skiing at Killington right after college. She will be the first to tell you that I was with PK and as all the women did back then she was focused on him but said I just wouldn’t shut up, it was in-fact love at first sight for me. I searched her out in Aspen we had not spoken or been in touch in any way since we had dated a year earlier. After some investigative work I found her. She was working as a 3 day off 3 day on maid and cook for Keith Hefner, Hugh’s brother. The guest at the house that week was none other than the widely popular Linda Lovelace…I rest my case.

Peter Ryan

Dining In Pawleys Island

Bove Newsletter and Updates

Bove News: We can't believe October has come and gone already!  Before you know it, we'll be preparing for large family meals and celebrations.    Here at Bove, we say "The more (around the table) the merrier"!  We hope to see you and your family here and will always go out of our way to be sure your special gatherings are memorable.  Talk with Angi next time you're in to discuss what we can do to make your celebrations great. Don't miss the special cooking class Monday the 8th at Bove.  We're cooking Braciole & Gnoochi:    Roasted butternut squash, gnoochi with sage, brown butter and a Southern Italian version of Braciole stuffed with proscuitto, golden raisins, toasted pine nuts and pecorino cheese. We hope you'll join us - check out the schedule of class menus below - we'll let you know about the Thanksgiving class menu soon.  Sign up with Angi next time you're here! New Tuesdays...  8 dollar half pound hamburger night...Bove's awesome house ground Angus beef with garlic mayo, all the toppings & our homemade hand-cut fries. Thirsty Thursdays...    1/2 price wines by the glass all night. Cindy and Mike continue to entertain on the Bove Baby Grand on Wednesdays, Fridays & Saturdays.  NEW MENU ITEMS FOR FALL  Bove Chop House Menu 14oz Prime Kansas City Strip  $32 12oz Veal Rib Chop  $32 14oz Delmonico Ribeye  $28 Center Cut Filet Mignon  $3 per oz cut to order 8oz minimum 16 oz Pork Porterhouse  $29 Blackened Domestic Lamb Chops  $30 with Vermont goat cheese and jalapeno jelly    Add a sauce to dress your steak  Bearnaise Hollandaise Mushroom Madiera Truffle Butter Bleu Cheese Butter House-made Steak Sauce   Your choice of two sides Arugula bleu cheese and tomato salad Tomato onion confit Broccolini Green beans Mashed potatoes Hand-cut fries Fried tobacco onions Fingerling potatoes Sautéed mushrooms Wanna pimp your steak? Fresh jumbo lump crab cake  $10 Fresh grilled jumbo shrimp  $10 Georges Bank jumbo scallops  $10 Fresh Jumbo lump crab  $10 Lobster Tail  $15   We've also added these new items to our regular menu: MIXED WILD MUSHROOMS  $8 with tuscan sausage, spinach three cheese fresh filling herbs FRESH LUMP CRAB  $12 w/artichoke dip baked in casserole with fresh crostini CLAMS CASINO  $8 ANTIPASTO MISTO  $12 Salumi, Giardiniera, cheeses JUMBO LUMP CRAB CAKE  $12 Southern slaw, sauce gribiche CLASSIC JUMBO SHRIMP COCKTAIL  $12 PASTA PINO  $16 Homemade small meatballs, mushrooms, peas, pesto, garganelle CAPELLINI PUTTANESCA  $22 Shrimp, anchovies, capers, black olives WILD MUSHROOM PANSOTTI  $16 Tomato spinach broth, walnuts, pecorinio romano CAROLINA BLACK GROUPER  $26 Grit cake, leeks, broccolini Cajun crawfish cream sauce BROWN BUTTER GEORGES BANK SCALLOPS  $26 Sweet potato puree, wilted arugula, toasted pine nuts, Proscuitto chips, mascarpone croquette   It's that special time of Year!! Bove loves to PARTY.  Ask us how we can help make your upcoming holiday parties something really special this year.  Talk to Angi or Peter next time you're here for dinner, or call us anytime to reserve your date for your large or small, formal or casual celebrations.

Dining in Pawleys Island