As in Stock’s more cooler weather dinner menus, their summer menu allows you to travel the culinary globe all in one night, and sometimes forget where you’re going. Start your journey with an urbanized Louisiana-style Turkey Creole Soup featuring many small rounds of spicy andouille sausage ($3) sized perfectly for your spoon. Stock’s adds a crunchy coating to an ultimately creamy and smooth cornmeal interior in their version of the Italian-staple, Grilled Polenta ($6), topped with sliced portobello mushrooms and flavored with tarragon cream crab sauce with a red pepper coulis - a personal favorite appetizer here. No need to leave Italy to enjoy Japan with the chef’s take on Carpaccio ($6), that classic Venetian treat of slivered raw beef drizzled with a subtle sauce or topped with shaved cheese. Plus, Chef Fertal sure does fusion right, featuring Hosomaki of beef tenderloin carpaccio with sliced red onions and a wasabi cream cheese that does not overwhelm. As wasabi (Japanese horseradish) is nearly always served with raw fish at sushi bars - ingenuity with the fresh beef works uncannily here. Try some steamed Littleneck Clam "Stockings" ($8), as the tiny, flavorful clams are found hiding in the seaweed garnish extending from the netting encasement. When you dip these briny babies into the roasted Pablano pesto, it will be difficult to think of going back to butter. Likewise, bread with butter doesn’t stand a chance against Stock’s house-made walnut French bread with white bean spread and sun-dried tomato focaccia with raspberry infused olive oil.

Take a break between courses with one of the bartender’s acclaimed 90’s-style martinis or have a nice wine by the glass (there is enough turnover at Stock’s that you are all but guaranteed a recently opened bottle). Sit back in that comfortable dining chair and watch the chef and sous chefs conduct their high-style production in their open kitchen which glows with stainless steel. There is so much finesse in their procedures and motions that one would think they acted together in summer stock - not merely worked together this summer at Stock’s! Even the ubiquitous wait staff is refined as they do not hover, keep no one waiting and join forces at serving time.

Entrees at Stock’s are sincere and fun at the same time - take the Cowboy Steak ($20). The taste of the grilled Frenched Prime Rib rivals its presentation, as the huge clean bone would make a great handle for any Texan panhandler who would want to go utensil-free, and it is certainly true that the meat is more tender by the bone. The accompanying black bean watermelon salsa and fried spinach tortilla triggers a flavor in this Cowboy Steak that Roy Rogers unfortunately never had a chance to try. Stock’s debuts a Chilean Sea Bass ($18) with caramelized fennel burgundy beurre blanc, tomato confit and Italian parsley jus. Those liking a subtle yet sweet tasting filet will come back for this extremely white and firm-textured fish time and time again as it is an absolutely delightful dish. The Yellowfin Tuna ($17) is sheathed in sesame seeds and served atop a three pepper and crab relish, wilted arugula and served the only way Stock’s sashimi-grade yellowfin should be served - quickly seared and rare, the deep ruby colored flesh all but melting in your mouth. If you dare shell out $27 for lobster, it had better be a whole South American Lobster served out of it’s shell and presented for a king. And, that it is as Stock’s kitchen sends out a carefully reassembled poached lobster served with squid ink pasta and asparagus jus, agreeing with the sabarite, i.e., lover of luxury, in all of us. A trufficulteur searching for black truffles in Harrisburg will find that essence in Stock’s equally extravagant Roasted Veal Crepinette ($24) with sausage, bell peppers and basil, abetted with a black truffle demi glace giving the dish a rich, woodsy character. Mashed potatoes serve as the foundation for many of the main dishes and their illustrious presentations, and vegetarians are not left out at this establishment as a unique and discriminating entree is featured daily.

Location:
Major Intersection

Parking:
Self-serve

Handicapped Access:
Entrance

Exterior Appearance:
Impeccable

Initial Interior:
Double Foyer Door

Reservations Necessary:
Weekends

Preferred Dining Attire:
Neat and Clean

Wait (to be seated):
None

Wait (for service):
None

Lighting:
Subtle

Decor:
Elegant-Modern

Dining Area Appearance
Looked Brand New

Meal-time Music:
Easy Listening

Dining Area Appearance:
Looked Brand New

Noise:
Light Chatter

Climate:
Fine

Tables:
Cloth Covers

Chairs:
Comfy

Booths:
Moveable Table

Table Setting:
Full Service

Your Meal:
Entree

Automatically Served:
Loaf of Bread

Appetizers:
Very Creative

Cocktails:
Exotic

Soups:
Du Jour

Main Course:
Seafood

Desserts:
Made in-house

Coffees:
House Specialty

Staff Attitude:
Friendly

Staff Appearance:
Neat & Clean

Hospitality:
Felt at Home

Cleanliness:
Cleaner than Average

Wash Rooms:
Exceptional

Crowd (Qty):
Packed

Crowd (Attitude):
Casual/Laughter

Food (portions):
Satisfied

Food (prices):
Fair

Overall Service:
Attentive