Menu for Restaurant Eve

Sample Bistro Dinner
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Bistro Lunch
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The Tasting Room
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Sample Autumn
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The Lickity Split-Lounge Lunch
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Cocktails & Wine
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Daily waiter
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Dinner

Sample Bistro Dinner

Appetizers‍

17.50 Crisp Pork Head Cheese With fried poly face farm chicken egg & sauce gribiche

17.00 Sasishimi of Hamachi With green‍ apple ponzu, garlic chips & young coriander

16.50 Heirloom Potato Salad With radlish, celery & smoked mustard dressing

17.50 King Salmon Mousse With pickled shallots, creme fraiche & sea salt crackers

18.00 Roasted Lamb Belly With parsnip cream, confit of orange & pickled red onions

17.00 Pork Belly Rillette With harissa aioli & fried sweet potatoes

Entrees

40.00 Ribeye of Pine Ridge Beef With roasted hen o' the woods & parmesan dressed green beans

38.50 Crips Veal Sweetbreads With broccoli puree, braised kohlrabi & duck sauce glazed scalrlet turnips

36.00 Basque Style Stew

38.00 Whole Roasted Branzino With confit of fennel bulb, nicoise olives & saffron cream

37.50 Pan Fried Monkfish With creamed brussels sprouts, roasted salsify puree & pork reduction

39.00 Filet of Cheesepeake Rockfish With creamy polenta, wilted greens & maine lobster glace

38.00 Whole Roasted Beaver Creek Farm's Partridge With ragout of path valley beans & leg confit

37.50 Belly of Kurobuta pork With kimchi‍ turnips, red cabbage puree & pork fat fried rice

Sides‍

7.50 Creamy Risotto

7.50 Braised Purple Top Turnips

7.50 Roasted Hen of the Woods

Bistro Lunch

Appetizers‍

12.00 Soup of the Day

16.00 Sandwich of the Day

19.00 Salad of the Day

16.00 King Salmon Mousse With dill seed crackers & lemon vinegar emulsion

16.50 Pork Belly Rillette With toasted‍ baguette

17.50 Poached Maine Mussels With capers, garlic chives, smoked bacon broth & toasted ciabatta

17.50 Tartare of Pine Ridge Farm Beef With housemade rye bread

16.00 Papri Chaat

17.00 Diced Bigeye Tuna With chive blossoms, pickled shiitake vinaigrette & sea salt crackers

Entrees

20.00 Hawaiian Blue Prawn Sandwich With harissa aioli

25.00 Salad of Pine Ridge Farm Ribeye With cashel blue & guinness dressing

19.00 Chapel Hill Farm's Cow Head Burger

21.00 Basque Style Seafood Stew

19.00 Antelope Scrapple With hash brown & poached polyface farm chicken egg

18.00 Irish Bacon, Egg & Cheese Sandwich

24.00 Carolina Black Bass With maine lobster, asparagus, smoked bacon & sauce soubise

Sides‍

6.75 Creamy Risotto

6.75 Roasted Mushrooms & Spring Onions

6.75 Roasted Fingerling Potatoes With aioli

The Tasting Room

First Course - Creation‍

Sashimi of Steelhead Trout With smithwick's - navel orange broth, coriander oil & spring blossoms

California White Sturgeon Caviar With Virginia‍ asparagus chawanmushi & crisp smoked bacon Options: Substitute (+25.00)

La Belle Farm's Foie Gras Mousse With salted virginia peanut caramel & madras curry gastrique Options: Substitute (+10.00)

Confit of Golden Beets With wild ramp vinaigrette, French breakfast radish & red veined sorrel

Second Course

Poached Maine Lobster With smoked bacon broth, pickled crosnes & celery pearls Options: Substitute (+10.00)

Tortelloni of Jerusalem Artichokes With roasted olive puree, fennel bulb & nicoise crumble

Pan Roasted Pacific Halibut With crisp red garlic, caramelized shallots & brandade cream

Roulade of North Atlantic Skate Wing With pork head cheese, glazed green beans & sauce " bearnaise"

Third Course - Earth and Sky‍

Shenandoah Valeey Lamb With fresh garbanzo falafel, lemon yogurt & cumin scented lamb rib marmalade

Pan Fried Veal Sweetbreads With rye puree, sultans & saffron pearl onions

Grilled Oyster Root With lemon scented cous cous, oyster leaves & char-grilled oyster sauce

Beaver Creek Farm's Ssquab With fava bean shoot pesto, fried semolina & pine nut parmesan cream

Fourth Course - Age

Bayley Hazen Blue With housemade‍ worchestershire, pckled garlic coulis & crisp celery

Moses Sleeper With bagel crackers, everything crumble, caper puree & trout roe

Point Reyes Toma & Port City Optimal Wit Veloute With ciabatta crouton & pickled scallions

Hooligan With smoked dijon mustard & grain mustard cake

Fifth Course - Eden‍

Smoked Cinnamon Yogurt With blood orange, aleppo pepper, "cracklings" & kentucky colonel sorbet

Amano Chocolate & Hazelnut Gateau With dark chocolate sorbet & toasted cocoa marshmallow

Meyer Lemon Curd With toasted bergamot meringue, graham cracker & stoner apiaries honey

Irish Soda Bread Pudding With cashel blue ice cream, port coulis & walnut toffee

Sample Autumn

Bistro Desserts‍

12.00 Crisp Sicilian Pavlova With mascarpone cream & cabernet sauvignon raspberry coulis

12.00 Ginger Lemon-grass Creme Brulee With black‍ sesame tuile

12.00 Chocolate Bavarian Mousse Cake With amano chocololate ganache

12.00 French Apple Tart With cinnamon ice cream

12.00 Selection of Ice Cream & Sorbets

Cheese

Point Reyes Blue P.R. Cheese Co., Point Reyes, California Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Point Reyes Toma P.R. Cheese Co., Point Reyes, California Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Pleasant Ridge Reserve Uplands Cheese Co., Dodgeville, Wisconsin Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Bay Blue Chapel’s Country Creamery, Easton, Maryland Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Petit Frère Crave Brothers, Waterloo, Wisconsin Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Appalachian Meadow Creek Dairy, Galax, Virginia Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Grayson Meadow Creek Dairy, Galax, Virginia Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Nicasio Square Nicasio Cheese Co., Nicasio, California Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Prairie Breeze Milton Creamery,‍ Milton, Iowa Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Cashel Blue The Grubb Family, County Tipperary, Ireland Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

La Mancha Locust Grove Farm, Knoxville, Tennessee Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Ash Log Pipe Dreams Farm, Greencastle, Pennsylvania Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Demi-Sec Pipe Dreams Farm, Greencastle, Pennsylvania Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Goat Tomme Twig Farm, West Cornwall, Vermont Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Monocacy Silver Cherry Glen, Boyds, Maryland Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Julianna Capriole, Greenville, Indiana Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Humboldt Fog Mary Keehn, Humboldt Co., California Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Purple Haze Mary Keehn, Humboldt Co., California Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Old Kentucky Tomme Capriole Dairy, Greenville, Indiana Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

O’Banon Capriole, Greenville,‍ Indiana Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Vermont Shepherd Vermont Shepherd, Putney, Vermont Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Nettle Meadow Kunik Nettle Meadow, Thurman, New York Options: 3 (12.00) , 5 (19.00) , 7 (21.00)

Loose Leaf Tea‍

Herbal Tea

5.00 Rooibos South Africa

5.00 Carribean Sunset Oregon, USA

White Tea

5.00 Darjeelingsilver Tip • Darjeeling, India

Green Tea

5.00 Jasmine Pearls Fujian Province,‍ China

5.00 Genmaicha w/ Maicha Shizuoka, Japan

5.00 Spring Roses Jiangsu Province, China

5.00 Jasmine Fountain Fujian Province, China

Yellow Tea

5.00 Yellow Mountain Yellow Mountains, China

Oolong Tea

5.00 Five Dragon Mountain Wuyan Province, China

Black Tea

5.00 Lapsang Souchong Wuyi Mountains,‍ China

5.00 Assam Meleng Estate Assam, India

5.00 Earl Grey Sri Lanka

5.00 Pu Erh Yunan Province, China

The Lickity Split-Lounge Lunch

Selections‍

The Bittersweet Todd’s ‘Sweet Vermouth’, Cherry Bitters & Bombay Gin

Wrongo Dongo Monastrell 2008 (Spain)

Cousino - Macul Sauvignon Gris 2010 (Chile)

King Salmon Mousse With pickled shallots, crème fraîche & sea salt crackers

Terrine of Shaffer Farm’s Venison With red‍ eye gravy & toasted baguette

Soup Du Jour

Salad Du Jour

Sandwich Du Jour

Pork Belly Rillette With harissa aïoli & fried sweet potatoes

Randall Lineback Meatballs & Creamy Polenta

Creamy Risotto

Irish Bacon, Egg & Cheese Sandwich

“Birthday Cake”....Just Because

Ginger-Lemongrass Crème Brûlée With black sesame tuile

Cocktails & Wine

‘Edenesque Cocktails’‍

13.00 Saint Patrick's Whey Jameson’s Irish Whiskey, Pimm’s, Earl Grey, Minted Whey & Mint Bitters

13.00 A Pleasantly Bitter Beginning Grapefruit, Citrus‍ Vinegar, Ketel 1 Vodka, Grapefruit Bitters & Sauvignon Blanc

12.50 Gin and“Tonic” Housemade “Tonic” & Lemon Bitters w/ Citadelle Gin

13.00 The Sherlock Holmes Lapsong-Suchong, Lemon Balm, Lemon Bitters & Laphroaig

13.00 Dreaming of the Green Can Roasted Pineapple Juice, Hibiscus Bitters, Pimento Dram & Rhum Barbancourt 8 Year

13.00 The Last Cocktail w/ Ken's Name in It Ever at Restaurant Eve Rhubarb, Dewars Scotch, Grand Marnier, Ruby Port & Rhubarb Bitters

11.00 Eamonn's Cocktail Yuzu Juice, Nash’s Irish Red Lemonade John Powers & Son’s Irish Whisky & Yuzu Air

13.00 My Legs Hurt From Standing in One Pl Ace for Too Long Strawberries, Basil, Lillet Blanc, Lillet Rouge & 42 Below Vodka

Wines by the Glass

Sparkling

9.00 GRAHAM BECK Brut NV (South Africa)

18.00 THIBAUT JANNISSON Brut NV (Virginia)

19.00 MANUEL JANNISSON Brut Rosé NV (France)

Alsace Varietals-White

13.00 VENICA ‘JESERA’, Pinot Grigio 2009 (Italy)

13.00 PIKES Riesling 2009 (Australia)

Rhone Varietals - White

14.00 TABLAS CREEK VINEYARD Rhone Blend 2010 (California)

Bordeaux Varietals-White

11.00 COUSIÑO-MACUL Sauvignon Gris 2009 (Chile)

10.00 STAETE LANDT Sauvignon Blanc 2009 (New Zealand)

Burgundy Varietals-White

14.00 CHEHALEM ‘Inox’ Chardonnay 2008 (Oregon)

15.00 MACROSTIE ‘Sonoma Coast’, Chardonnay 2008 (California)

Picaresque Varietals - Red

10.00 F. LLI DEGANI Valpolicella Classico, Corvina / Rondinella 2009 (Italy)

12.00 SAUSAL Zinfandel 2008 (California)

12.00 SIERRA CANTABRIA Crianza Tempranillo 2006 (Spain)

Rhone Varietals-Red.

11.00 ATALAYA Monastrell 2008 (Spain)

13.00 MAYOL ‘Glop’, Rhone Blend 2008 (Spain)

Burgundy Varietals-Red

15.00 LA FOLLETTE Sonoma Coast, Pinot Noir 2009 (California)

16.00 MATROT Bourgogne, Pinot Noir 2009 (France)

18.00 ARGYLE ‘Nuthouse’, Pinot Noir 2008 (Newberg, Oregon)

Bordeaux Varietals-Red

13.00 VIÑA COBOS ‘Felino’, Malbec 2009 (Argentina)

15.00 CHATEAU SAINT-ANDRÉ CORBIN Merlot Blend 2006 (France)

18.00 RIDGE ‘Estate’, Cabernet Sauvignon 2008 (California)

Daily waiter

Appetizers‍

12.00 Soup of the Day

16.00 Sandwich of the Day

17.00 Salad of the Day

16.00 Pork Belly Rillette w/ Cornmeal Fried Pickles & Lemon Hot Aïoli

17.00 Tartare of Pine Ridge Farm Beef w/ Housemade Rye Bread

15.50 Salad of Wild Mushrooms w/ Smoked Mascarpone & Black Pepper Dressed Pea Shoots

14.50 Roasted Butternut Squash w/ Mountain View Farm’s Feta & Brown Sugar Vinaigrette

19.00 Autumn Greens w/ Honeyed Bacon, Shaved Fuji Apple, Lobster Knuckles & Harissa Dressing

16.50 Tempura of War Shore Oysters w/ Country Gravy

Entrees

21.00 Shrimp & Grits Sandwich

25.00 Salad of Pine Ridge Farm Ribeye w/ Parmesan Vinaigrette

19.00 Antelope Scrapple w/ Poached Chicken Egg & Hash Brown

21.00 Basque Style Stew

21.00 Randall Lineback Meatballs w/ Creamy Polenta

25.00 Filet of Arctic Char w/ Kohlrabi, Confit of Garlic, Watermelon Radish & Red Boat Vinaigrette

18.00 Irish Bacon, Egg & Cheese Sandwich

25.00 Chesapeake Rockfish w/ Creamy Polenta, Sautéed Swiss Chard & Maine Lobster Glaçe

Sides‍

6.75 Creamy Risotto

6.75 Crisp Potatoes

6.75 Black Pepper Turnips

Chef Owner Capital Armstrong

General Manager

Sommelier Todd Thrasher

Chef de Cuisine Jeremy Hoffman

Service Director

Sommelier Craig Erion C. S.

Floor Manager

Sommelier Guy Golan

Reservations Manager

Carly Prow

Dinner

Appetizers‍

16.00 Pork Belly Rillette w/ Cornmeal Fried Pickles & Lemon Hot Ai'oli

17.00 Tartare of Arctic Char w/ Buttermilk Mousse, Smoked Onion Jam & Golden Apple

15.00 Roasted Butternut Squash w/ Mountain View Farm's Feta & Brown Sugar Vinaigrette

15.50 Salad of Wild Mushrooms w/ Smoked Mascarpone & Black Pepper Dressed Pea Shoots

16.50 Tempura of War Shore Oysters w/ Country Gravy

18.00 Tartare of Pine Ridge Farm Beef w/ Housemade Rye Bread

17.50 Autumn Greens w/ Honeyed Bacon, Shaved Fuji Apple, Lobster Knuckles & Harissa Dressing

16.00 Path Valley Bean Soup w/ Honeycomb Tripe, Pickled Onions & Crispy Shallots

Entrees

40.00 Pine Ridge Farm Ribeye w/ Heirloom Potatoes, Pearl Onions, Crispy Garlic & Leek Puree

35.00 Agnolotti of Yukon Gold Potato w/ Onion Jam, Hedgehog Mushrooms & Sarvecchio Parmesan

36.00 Basque Style Stew

38.00 U Seared Albacore Tuna w/ Kohlrabi, Confit of Garlic, Watermelon Radish & Red Boat Vinaigrette

38.00 Chesapeake Rockfish w/ Creamy Polenta, Sauteed Swiss Chard & Maine Lobster Glace

38.50 Crisp Veal Sweetbreads w/ Sunchokes, Crispy Lentils, Lime Yogurt & Butternut Squash Coulis

Whole Roasted Squab w/ Grilled Beet Puree, Cipollinis & Rosemary Vinegar 35.00

Belly of Kurobuta Pork w/ Wild Mushrooms, Rutabaga Cream, Pea Tendrils & Sauce Gribiche 37.00

Sides‍

7.50 Creamy Risotto

7.50 Crisp Potatoes

7.50 Black Pepper Turnips

Menu for Restaurant Eve

Sample Bistro Dinner

Appetizers‍

Entrees

Sides‍

Bistro Lunch

Appetizers‍

Entrees

Sides‍

The Tasting Room

First Course - Creation‍

Second Course

Third Course - Earth and Sky‍

Fourth Course - Age

Fifth Course - Eden‍

Sample Autumn

Bistro Desserts‍

Cheese

Loose Leaf Tea‍

Herbal Tea

White Tea

Green Tea

Yellow Tea

Oolong Tea

Black Tea

The Lickity Split-Lounge Lunch

Selections‍

Cocktails & Wine

‘Edenesque Cocktails’‍

Wines by the Glass

Sparkling

Alsace Varietals-White

Rhone Varietals - White

Bordeaux Varietals-White

Burgundy Varietals-White

Picaresque Varietals - Red

Rhone Varietals-Red.

Burgundy Varietals-Red

Bordeaux Varietals-Red

Daily waiter

Appetizers‍

Entrees

Sides‍

Chef Owner Capital Armstrong

Dinner

Appetizers‍

Entrees

Sides‍

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