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