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Eat

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— DINNER —

Mediterranean style shared plates for family style dining 

 

—flatbread & spreads—
marinated peppers, spicy feta,
truffled white bean
$14

—french fries—
rosemary, garlic, parmesan
$8

—olives & almonds—
$8

—grilled flatbread—
$8

—whipped goat cheese & marinated peppers—
with crostini
$8

—chickpea fritters—
with labneh
$7

—truffle-mushroom
white bean hummus—
with house crackers
$6

—tahini yogurt &
almond arugula pesto—
with house crackers
$8

—whipped ricotta &
hot honey—
with crostini
$8

—crispy cauliflower—
whipped ricotta, caper raisin vinaigrette, herbs
$22

—crispy trout—
pickled fresnos, haricot verts, tamarind sauce
$18

—Eva’s fried chicken—
miso rice congee, lime-herb purée
$21

—grilled ny steak—
fingerling potatoes, mushrooms, soy
$26

—lobster ravioli—
wild mushroom, shrimp, lobster sauce
$23

—pan-roasted steelhead trout—
bok choy, snap peas, sauce gribiche
$21

—grilled marinated pork chop—
carrot puree, heirloom carrots, crispy brussels sprouts
$22

—spinach & potato gnocci—
white wine cream, peas, mushrooms,
parmesan, truffle oil
$20

—eva’s pie—
parmesan, gruyére, mozzarella, arugula salad
$14
add pepperoni $3

—fig & pig pizza—
arugula pesto, mozzarella, proscuitto, fig jam
$16

—wild mushroom pizza—
fontina, fried sage, truffle oil
$17

-french pie-
brie, pear, toasted walnuts, arugula, lemon vinaigrette
$14

—chopped kale salad—
farro, apple, pepitas, golden raisins, smoked blue cheese, honey-poppy vinaigrette
$13

—watermelon salad—
stone fruit, arugula, feta, mint, balsamic, evoo
$13

—sauteed brussels sprouts—
toasted hazelnuts, browned
butter, cider vinegar
$9

—harissa carrots—
tahini yogurt, dukkah, mint
$12

—charred beets—
whipped goat cheese, mint, pistachio, citrus oil
$13

—spanish meatballs—
grilled bread, manchego butter, rioja sauce
$15

— grilled asparagus—
jalapeno aioli, prosciutto, romano, poached egg
$14

—harissa-glazed ribs—
arugula, marcona almonds
$14

—summer succotash—
corn, squash, onions, tomatoes, herb butter
$11

—panzanella greek salad—
garlic croutons, tomatoes, olives, cucumber, peppers, feta, red wine vinaigrette
$13

 

Executive Chef Charlie Perry

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harissa carrots with tahini, mint,
& black sesame dukkha

—BREAKFAST AND LUNCH—-

Please visit our sister restaurant, Eva’s Bakery, located 2 blocks north at 155 South Main St. for delicious breakfast, lunch and brunch offerings.
https://www.evasbakeryslc.com/

— DESSERT —

Handmade daily, exclusively in-house

 —warm chocolate cake—
malt ice cream, hot fudge
$12

—sticky date pudding—
caramel, whipped cream
$12

—loukamades—
candied apricot glaze, pistachio ice cream
$11

—house made ice cream—
$6

— FORTIFIED & SWEET —

—dow late bottled vintage port—
porto, 2017
$11

— lustau dry amontillado sherry—
jerez 
$11

— quady essensia orange muscat—
california, 2016
$11