small plates & drinks

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Eat

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— DINNER —

Shared plates for family style dining 

 

—sautéed brussels sprouts—
toasted hazelnuts, cider vinegar
$6

—harissa carrots—
tahini, mint, black sesame dukkha
$9

—cheese board & crostini—
bleu d’auvergne, d’affinois, local cheddar, dates, membrillo,
fig almond cake
$12

—chopped salad—
kale, apples, farro, pumpkin seeds, smoked blue cheese, golden raisins, honey-poppy seed vinaigrette
$9

—slow-roasted tri-tip bruschetta—
lemon, parmesan, aioli, radicchio
$12

—spinach & potato gnocchi—
white wine cream sauce, peas, mushroom, parmesan, truffle oil
$12

—crispy trout—
braised greens, apricot jus, fennel salad
$13

—fig & pig pizza—
arugula pesto, mozzarella, house pancetta, fig jam
$12

—eva’s bakery bread—
house compound butter
$3

—glazed pork ribs—
house rib sauce, arugula, marcona almonds
$9

—baked greek mac & cheese—
three-cheese macaroni, wrapped in phyllo,
topped with PLT salad
$12

—charred beets—
whipped goat cheese, mint, pistachio, citrus oil
$9

—crispy calamari—
seasonal vegetables, pepperoncini aioli, herbs
$10

—grilled asparagus—
jalapeño aioli, house pancetta, romano, poached egg
$9

—succotash—
zucchini, squash, white beans, corn, poached egg,
chili-lime crema
$9

—braised meatballs—
smoked garlic whipped ricotta, roasted tomato sauce
$11

—oink oink oink—
pork belly, pork loin, bacon-wrapped garlic,
celery-apple salad, mustard vinaigrette, cambozola
$10

—eva's steak—
chili-roasted fingerlings, soy glaze
$15

—vegan pizza—
butternut squash purée, arugula, spicy red onions,
piquillo peppers, balsamic reduction
$11

—shaved broccoli—
white bean tonnato, pecorino, herbs
$7

—greek salad—
tomatoes, cucumber, feta, kalamata olives, yogurt
$9

—spanakopita—
whipped feta, arugula, agro dolce
$8

—fried cauliflower—
whipped ricotta, caper-raisin vinaigrette
$9

—french fries—
parmesan, garlic, rosemary
$5

—flatbread—
truffled white bean, arugula pesto, spicy feta, olive tapenade
$10

—melon salad—
queso fresco, mint, toasted sunflower seeds, herbed vinaigrette
$12

—shrimp & grits—
feta, mushrooms, 6 minute egg, arugula
$12

—togarashi fried chicken—
miso congee, lime-herb purée, peanuts
$14

—eva's pizza—
parmesan, gruyére, mozzarella, arugula salad
$10
add chorizo $3

—wild mushroom pizza—
fontina, fried sage, truffle oil
$13

—warm olives & chorizo—
$8
hold the meat $6

—grilled lamb t-bone—
cucumber, yogurt, dill, mint
$11

 

 

 

Executive Chef Jennifer West

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harissa carrots with tahini, mint,
& black sesame dukkha


— LUNCH —

Monday—Friday, 11:30—2
(v) = vegan, (gf) = gluten free

 —meatball sub—
meatballs, tomato sauce, smoked ricotta, shaved fennel, hoagie bun
with salad or fries
$12

—fried chicken sandwich—
brussels sprouts slaw, miso ranch, soft bun
with salad or fries
$12

—roasted cauliflower sandwich (v)
hummus, pickled vegetables, harissa, greens, ciabatta
with salad or fries
$10

—blt—
bacon, lettuce, tomato, herb aioli, ciabatta
with salad or fries
$10

—slow-roasted steak sandwich—
spicy feta, arugula, parmesan cheese
with salad or fries
$10

—baked greek mac & cheese—
three-cheese macaroni, wrapped in phyllo,
topped with PLT salad
$11

—spinach and potato gnocchi—
white wine cream sauce, peas, mushrooms, parmesan, truffle oil
$12

—wild mushroom pizza—
fontina, fried sage, truffle oil
$12

—eva’s pizza—
mozzarella, parmesan, gruyère, arugula salad
$9
add chorizo $3

—vegan pizza (v)
butternut squash purée, arugula, spicy red onions,
piquillo peppers, balsamic reduction
$11

Sides

—green salad (v) (gf)
mesclun mix, champagne vinaigrette
$5

—soup of the day—
cup/bowl with Eva’s Bakery baguette
$4/6

—Eva’s Bakery demi baguette—
with butter
$3

Small Plates

—sautéed brussels sprouts (gf)
toasted hazelnuts, cider vinegar
$5

—french fries (gf)
parmesan, garlic, rosemary
$4

—harissa carrots—
tahini, mint, black sesame duhkka
$7

—grilled asparagus (gf)
jalapeno aioli, romano, house pancetta, poached egg
$9

—charred beets (gf)
whipped goat cheese, mint, pistachio, citrus oil
$9

—shaved broccoli—
white bean tonnato, pecorini, herbs
$7

—spanakopita—
whipped feta, arugula, agro dolce
$7

Salads

—greek salad (gf)
tomatoes, cucumbers, feta, kalamata olives, yogurt
add Clifford Farms hard-boiled egg $1.50
add roasted chicken breast $3

$9

—chopped salad—
kale, farro, pumpkin seeds, smoked blue cheese, golden raisins, apples, honey-poppy seed vinaigrette
add Clifford Farms hard-boiled egg $1.50
add roasted chicken breast $3

$9

—melon salad (gf)
queso fresco, herbed vinaigrette, toasted sunflower seeds
add Clifford Farms hard-boiled egg $1.50
add roasted chicken breast $3

$9

—grain bowl (v) (gf)
3 beans, carrots, brown rice, romesco, tahini, pickled vegetables, greens
add Clifford Farms hard-boiled egg $1.50
add roasted chicken breast $3

$10

— DESSERT —

Handmade daily, exclusively in-house

 —warm chocolate cake—
malt ice cream, hot fudge
$9

—cardamom spiced cheesecake—
semolina shortbread crust, seasonal fruit
$8

—sticky date pudding—
caramel, whipped cream
$9

—banana sundae—
salted caramel ice cream, caramel, whipped cream, peanuts
$8

—chocolate pot de créme—
graham crumble, toasted marshmallow
$9

—Normal™ ice cream & sorbet—
local SLC ice cream
$4

— FORTIFIED & SWEET —

—dow late bottled vintage port—
porto, 2017
$9

— lustau dry oloroso sherry—
jerez 
$9

— quady essensia orange muscat—
california, 2016
$8

— rhine hall la normande apple cider brandy—
california, 2014
$9