small plates & drinks



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Shared plates for family style dining 


—sautéed brussels sprouts—
toasted hazelnuts, cider vinegar

—harissa carrots—
tahini, mint, black sesame dukkha

—cheese board & crostini—
bleu d’auvergne, d’affinois, local cheddar, dates, membrillo,
fig almond cake

—chopped salad—
kale, apples, farro, pumpkin seeds, smoked blue cheese, golden raisins, honey-poppy seed vinaigrette

—slow-roasted tri-tip bruschetta—
lemon, parmesan, aioli, radicchio

—spinach & potato gnocchi—
white wine cream sauce, peas, mushroom, parmesan, truffle oil

—crispy trout—
braised greens, apricot jus, fennel salad

—fig & pig pizza—
arugula pesto, mozzarella, house pancetta, fig jam

—eva’s bakery bread—
house compound butter

—glazed pork ribs—
house rib sauce, arugula, marcona almonds

—baked greek mac & cheese—
three-cheese macaroni, wrapped in phyllo,
topped with PLT salad

—charred beets—
whipped goat cheese, mint, pistachio, citrus oil

—crispy calamari—
seasonal vegetables, pepperoncini aioli, herbs

—grilled asparagus—
jalapeño aioli, house pancetta, romano, poached egg

zucchini, squash, white beans, corn, poached egg,
chili-lime crema

—braised meatballs—
smoked garlic whipped ricotta, roasted tomato sauce

—oink oink oink—
pork belly, pork loin, bacon-wrapped garlic,
celery-apple salad, mustard vinaigrette, cambozola

—eva's steak—
chili-roasted fingerlings, soy glaze

—vegan pizza—
butternut squash purée, arugula, spicy red onions,
piquillo peppers, balsamic reduction

—shaved broccoli—
white bean tonnato, pecorino, herbs

—greek salad—
tomatoes, cucumber, feta, kalamata olives, yogurt

whipped feta, arugula, agro dolce

—fried cauliflower—
whipped ricotta, caper-raisin vinaigrette

—french fries—
parmesan, garlic, rosemary

truffled white bean, arugula pesto, spicy feta, olive tapenade

—melon salad—
queso fresco, mint, toasted sunflower seeds, herbed vinaigrette

—shrimp & grits—
feta, mushrooms, 6 minute egg, arugula

—togarashi fried chicken—
miso congee, lime-herb purée, peanuts

—eva's pizza—
parmesan, gruyére, mozzarella, arugula salad
add chorizo $3

—wild mushroom pizza—
fontina, fried sage, truffle oil

—warm olives & chorizo—
hold the meat $6

—grilled lamb t-bone—
cucumber, yogurt, dill, mint




Executive Chef Jennifer West


harissa carrots with tahini, mint,
& black sesame dukkha


October 11, 2019 will be the last day we are serving lunch, thanks to all who dined with us.
Apologies for any inconvenience, please come and see us during dinner hours—


Handmade daily, exclusively in-house

 —warm chocolate cake—
malt ice cream, hot fudge

—cardamom spiced cheesecake—
semolina shortbread crust, seasonal fruit

—sticky date pudding—
caramel, whipped cream

—banana sundae—
salted caramel ice cream, caramel, whipped cream, peanuts

—chocolate pot de créme—
graham crumble, toasted marshmallow

—Normal™ ice cream & sorbet—
local SLC ice cream


—dow late bottled vintage port—
porto, 2017

— lustau dry oloroso sherry—

— quady essensia orange muscat—
california, 2016

— rhine hall la normande apple cider brandy—
california, 2014