food&wine RESTAURANT SCOUT

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"

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