Wednesday, December 12, 2007

Take Home Holiday Dinners

Evenfall Restaurant

Holiday Take Home Dinner

Choice Center Cut Tenderloin of Beef

Pepper Crusted & Seared

Ready to Be Roasted to Your Liking

Accompanied by Black Truffle Roasted Fingerling Potatoes

And Winter Root Vegetables Consisting of Roasted Parsnips,

Baby Beets, and Celery Root

Our Red Wine Demi Glace is also Included

The Meal will be provided ready to be Roasted in your oven*,

with Chef Scott’s instructions for roasting it to perfection.

Each meal will be available in multiples of two priced at $19.95 per person. Orders must be placed by December 20th for pickup on December 24th, or by December 26th for pickup December 31st. Just in time for Christmas and New Years Eve!

Make a Reservation Online

I am glad to announce that Evenfall now accepts reservations online from our own website, www.evenfallrestaurant.com... it is so fast, and even easier. All you have to do is click the Make a reservation online button on our front page and select the time you want to come in. The rest is history.

Now if you need to know you have a reservation at 3 in the morning, you can!

-Spiro

Tuesday, December 4, 2007

New Year's Eve Menu

Evenfall Restaurant

New Year’s Eve Menu

December 31st, 2007

Appetizers

Kobe Duo: classic kobe tartare with potato chips, and kobe toasts with aged soy reduction 13

Basil Escargot Raviolis, house crafted pancetta, wild mushrooms, caramelized onion broth 11

Crispy Vegetable Spring Rolls and Lobster Rangoons, asian slaw, house made duck sauce & orange ponzu 10

Fried Halibut Cheeks, baby arugula, shaved fennel, oranges, pomegranate seeds, sterling caviar vinaigrette 12

Fork + Knife Caesar, parmesan crisp, focaccia crostini, roasted olives + tomatoes, white anchovies 9

Hot & Cold Oysters: 3 Chilled with pear-horseradish mignonette, 3 classic Rockefeller with lobster hollandaise 16

Seared Hudson Valley Foie Gras, bruleed brioche french toast, port roasted pears, vin santo gastrique 18

French Onion Soup ~ rich beef & port broth, gruyere cheese, duck confit 8

Entrees

Butter Poached 1 1/4lb Lazy Lobster, julienned vegetables, mashed organic purple potatoes, lobster nage 31

Applewood Bacon Wrapped Filet Medallions, fingerling potatoes, wild mushrooms, red wine demi, great hill blue cheese fondue 31

Pan Seared Jumbo Scallops, braised Wolfeneck Farm short rib raviolis, creamy parsnip pernod sauce, smoked bacon – apple salad 25

Lightly Tea Smoked Magret Duck Breast, burnt caramel glaze, port-licorice sauce, duck confit fried rice 26

Grilled One Pound Lamb Rack, rosemary & garlic marinated, roasted portobello, spinach & Greek feta sandwich, red flame grape + pine nut gremolata, rosemary demi 31

Roasted Berkshire Pork Rack, garlic herb crust, truffle mashed yukon golds, persimmon-golden raisin jam, bacon braised baby brussel sprouts 25

Kobe Beef hanger steak~ (wagyu cattle from snake river farm), smoked cheddar Yukon gold potato gratin, braised swiss chard, red wine demi 32

Golden Sea Bass ~ wild caught, pumpkin risotto, little neck clams, baby spinach, zippy pepitas, lobster salad with local bee pollen vinaigrette 26

Desserts

Classic Individual Fruit Tart, strawberry, blueberry, kiwi, persimmon, red flame grape, pear william eau-de-vie vanilla pudding, cranberry champagne granita 10

Peanut Butter S’more Dome, layered chocolate and peanut butter mousse, housemade marshmallow, graham cracker, crispy banana fritters 11

Carrot Cake Cheesecake, spiced cake, walnuts, chilled coconut tapioca shooter 11

Tiramisu, espresso chocolate biscotti, mascarpone mousse, lady fingers, kahlua, hazelnut ice cream 10

Warm Chocolate Molten Lava Cake, espresso crème anglaise, vanilla bean ice cream 9

Tahitian Vanilla Bean Crème Brulee, chilled custard, caramelized sugar topping, with cranberry chutney 9

Saturday, December 1, 2007

Open Holiday Party

As we enter December I wanted to invite you to a Holiday Party for all our customers and friends, Monday December 10th we will be providing Hors D'oeuvre and having fun starting at 6:30pm.

Please come and hang with us, just call and rsvp so we can make proper arrangements, 978.521.7550. Just let us know how many of you are coming.

-Spiro

Saturday, November 24, 2007

Haverhill High Reunion

This past Friday we were the host of the Haverhill High Class of 1997 ten year reunion, and it was great to see a hundred or so guests arrive and party the night away.

Thanks for coming and I am glad you had so much fun at Evenfall.

-Spiro

Saturday, November 17, 2007

New Years Eve @ Evenfall

It is that time of year again, and Scott and I will have the menu and plans for New Years eve available for the first week of December... we are going to do a few different things this year, the biggest change is that it will be an a la carte menu with some very tempting items, the details are coming soon.

A few weeks back we got the first reservation request for New Years Eve, which reminds us that we not only have to plan the myriad of Holiday parties that run the gamut from lunch yankee swaps for a group of cute grandmothers to five course extravaganzas for bustling aerospace companies.... but that we are going to be putting on a party to celebrate the coming new year, and the passing of one which saw new friends, new babies, and many good times... a lot of which came with you. Thanks for being a part of it all.

-Spiro

Wednesday, November 14, 2007

Holiday Parties

As the Holiday season draws ever closer, here are some example menus for Dinner Parties at Evenfall... remember we do parties at Lunch now as well. We will be closed on Thanksgiving and the following Friday for the Haverhill High reunion.

Dinner Party Menus

See you soon. -Spiro

Monday, November 12, 2007

New Wine Addition

Just Added:

2003 Louis M. Martini Cabernet Sauvignon from Sonoma county, both from the bottle and by the glass.

It is well reviewed and a great value...

Robert Parker says "The 2003 Cabernet Sauvignon Sonoma exhibits a dense ruby/purple-hued color as well as a pleasant nose of loamy soil, sandalwood, black currants, cherries, and tobacco leaf. The wine is soft, round, generous, and ideal for drinking over the next 7-10 years."

Glass $10
Bottle $40

Saturday, November 10, 2007

The Fall Menu Highlights 2007


foliageOur simple philosophy is to serve you only one quality, The Finest. This menu does not vary from that idea... first you have to start with the best beginnings:

Beef Shortribs from Wolfe's Neck farm in Freeport Maine, organic, antibiotic and hormone free, they grow on a vegetarian diet of corn, clover hay, barley and potatoes.

Organic Chicken from Giannone poultry company, is air chilled. While most chicken on the market is chilled in vats of cold water promoting bacteria contamination this air chilled chicken is also so much more flavorful as well. Giannone Poulty Website

Certified Organic Salmon is not fed antibiotics and dye like the run of the mill farmed salmon that you see everywhere.

Kobe Beef, the most luxurious variety of beef, we feature the authentic Wagyu Cattle from Snake River farms. Snake River Farms Website

Our menu also features Wild Caught Shrimp and Wild Caught Golden Sea Bass...

We take care to serve only the best, because you are worth it.

The Blog Has Landed.

My sister and I opened Evenfall 3 years and 7 months ago, and so much has happened since then. I decided to start this blog to highlight the developments that happen without much fanfare, but that mean a lot to us, and to those of you who like what we do.

At Evenfall it is really simple: we try to be authentic, honest, and unique. We start with the best raw ingredients, often times organic, heirloom, and homegrown. There is a passion for providing this to you, and doing it here, outside of the city and in the midst of so many chain restaurants. Hopefully this blog provides an insight into the process and gets you motivated to come be a part of it.