Restaurant Eve
110 S. Pitt St.
Alexandria, VA 22314
www.restauranteve.com
DELIVERY:
No
TAKEOUT:
No Sample Menu Menu changes regularly; contact restaurant for updated specials. Appetizers Daily Lunch specials - your waiter will inform you. Soup of the Day $8.50 Sandwich of the Day $14.00 Salad of the Day $16.00 Seared Rare Escolar with Smoked Ham Hock Vinaigrette $11.00 Oysters on the Half Shell with Corriander Mignonette $18.00 "Bacon Egg and Cheese" $10.00 Butternut Squash Panna Cotta with Pepitas and Walnut Emulsion $11.50 Potato and Leek soup with House Smoked Pork Loin $9.00 Potato Bouchot Mussels in the Style of our Sister City $10.00 Davoncrest Farm Arugula Salad with Housemade Prosciutto and Parmesan $11.00 Entrees Fried Calamari Salad with Roasted Peppers, Scallions and Serrano Aioli $16.00 Maine Diver's Scallops with Crisp Polenta, Baby Turnips and Bacon Vinaigrette $21.00 Salad of Ruppusberger Dry Aged Beef Ribeye with Garlic Parmesan Vinaigrette $21.00 Confit of House Cured Pork Belly with Cranberry Beans, Tomatoes and Oregano $17.25 Fried Fish Sandwich with Tartar Sauce and French Fries $19.00 Bouillabaisse, Rich Saffron jus with Cod, Shellfish and Rouille $19.75 Hand Cut Fettucine with Braised Beef Shortribs and Wild Mushrooms $19.50 Irish "BLT" with Housemade Chips $17.75 Sides Risotto $5.00 Fingerling Potatoes $5.00 Sauteed Swiss Chard $5.00 Sample Menu Menu changes regularly; contact restaurant for updated specials. Sides Risotto $5.00 Fingerling Potatoes $5.00 Sauteed Swiss Chard $5.00 Appetizers Maryland Crab and Avocado Salad $17.50 Poached Bouchot Mussels "Mariniere" $14.00 House Smoked Ham and Salted Cod Brandade $13.00 Bacon, Egg and Cheese Salad $12.00 Marinated Hamachi with Lemon and Olive Oil $16.75 Housemade Charcuterie $16.00 Ruppersberger Co-Op Steak Tartare with Pumpernickel $14.50 Oysters on the Half Shell with Corriander Mignonette $18.00 Housemade Gnocchi with Arugula, Tomatoes and Basil $14.75 Entrees Pan Roasted Veal Sweetbreads with Porcinis, New Potatoes and Garlic Scapes $29.00 Wrapped Arctic Char with Pesto and Black Walnut Cream $30.00 Stuffed Saddle of Rabbit with Chantrelles and Garden Peas $31.00 Confit of House Cured Pork Belly with Fava Beans and Oregano $28.00 Sauteed Atlantic Sturgeon with New Point Hope Oysters and Osetra Caviar $31.50 Ruppersberger Co-Op Beef Ribeye with Peppered Cauliflower and Bordelaise $36.00 Softshell Crabs with Sungold Tomatoes and Avocado Emulsion $34.00 Bouillabaisse, Rich Saffron Jus with Cod, Clams and Rouille $27.00 Muscovy Duck Breast with Spring Vegetables and Bing Cherries $29.50 The Chef's Tasting Room - Dinner Menu 5 Course Prix Fixe $95 First Course - Creation House Cured Graved Lax with Osetra and Manni "Per Me" First Course - Creation Seared and Poached Foie Gras (Supplement $25) First Course - Creation Goose Egg and Eve's Garden Thyme Custard with Summer Truffles First Course - Creation House Smoked Chesapeake Elver with Beet Carpaccio and Goat's Cheese First Course - Creation House Made Boudin Noir with Sweet and Sour Apple and Cashel Blue First Course - Creation Marinated Hamachi with Lemon and "Per Mio Figlio" and Kuroshio Salt Second Course - Ocean Sauteed Softshell Crab with Chorizo and Soft Boiled Egg Cream Second Course - Ocean Quenelle of Fluke Mousse with Lobster and White Asparagus Second Course - Ocean Gnudi Fritti with Pomodoro and Parmesan Cream Second Course - Ocean Sauteed Rouget with Maryland Crab Agnolotti and Parsley Butter Third Course - Earth and Sky Loin of Shenandoah Valley Lamb with Summer Beans and Sungolds Third Course - Earth and Sky Roasted Oregon Porcini with Housemade Goat's Cheese and Opal Basil Third Course - Earth and Sky "Chicken Fried Tripe" Third Course - Earth and Sky "Bacon, Egg and Cheese" Third Course - Earth and Sky Gamebird Farm Quail with Foie Gras and Navarin of Spring Vegetables Cheese Course Colsten and Basset Stilton with Caramelized Onion Tartlett Cheese Course Cooneen with Warm Pineapple Bread Pudding Cheese Course Fivemile Town Creamery Ballybrie with Apricot Tart Cheese Course Garrotxa with Heirloom Beets and 100yr Old Balsamic Dessert Chocolate Cherry Napoleon Dessert Rhubarb Tart with Peppermint Sorbet Dessert Blackberry Cheesecake Dessert Banana Gateau Saint-Homore The Chef's Degustation Menu 9 Course $125 First Course "000" Second Course Marinated Hamachi with Lemon and "Per Mio Figlio" and Kuroshio Salt Third Course Gnudi Fritti with Pomodoro and Parmesan Cream or Seared and Poached Foie Gras (Supplement $25) Fourth Course Quenelle of Fluke Mousse with Lobster and White Asparagus Fifth Course Pan Roasted Veal Sweetbreads with Porcinis, New Potatoes and Garlic Scapes Six Course Polyface Farm Ribeye of Beef with Peas and Morels Seventh Course Stoneyman Farm Piedmont with Red Wine Poached Figs Eighth Course Raspberry Gratin Ninth Course "Ice Cream Sandwich"