Evoo Restaurant menu

Marinated Olives and Spiced Pecans

Spring Dug Parsnip Soup

With caramelized beef sausage, wild leek salsa verde and garlicky croutons

Lettuce and Apples

With roasted beets, watermelon radishes, walnut granola, creamy goat cheese and sherry vinaigrette

Dark Roast Coffee Rubbed Roasted Carrots

With maitake mushrooms, orange gremolata and potato - creme fraiche puree

Country Pate

With pickled little carrots, blood orange marmalade, Whole grain mustard and grilled bread

Chips ‘n’ Dip

Creamy backroom smoked sockeye salmon dip with lots of potato chips

Braised Beef and Timberdoodle Casserole

With pete’s pickled peppers and bread crisps

Backroom Smoked Rabbit Confit

Wild greens, port soaked cherries and toasted pecans with vt cheddar and mustard-rosemary vinaigrette

French Fries

With alex’s tangy ketchup

Habanero

Cornbread coleslaw

White Chocolate Parsnip Cake

With sticky toffee and prunearmagnac ice cream

Warm Chocolate Truffle Cake

With toasted marshmallow cream

Apple Crisp with Almond

Oat topping and fredy’s salted caramel ice cream

Tequila Laced Minted Grapefruit Sorbet with Cashew

Coconut crumble

Baked Local Farmer’s Egg

Tekenink tomme, last summer’s raspberry jam, alex’s tangy ketchup and nh smokehouse bacon on raul’s sliced bread

Three Bean

Roasted vegetable burger with charred ramp olive oil mayonnaise and arugula on mark’s soft bun

Spicy Chicken Sausage

With vt cheddar, pete’s sweet pickled jalapenos and randy’s knee slapping good barbecue sauce on mark’s soft bun

Harissa Glazed Root Vegetable Brik

With dried fruit wheat berry tabbouleh, parsnip puree, mint and pistachios

Mark’s Rye Fettuccine

With braised spinach, english peas, roasted garlic cream, parmesan crunch and smoked lamb’s tongue

Chinese Box

Full of mustard glazed shrimp, hoisin braised beef, gingered vegetable - cashew salad and organic brown rice

Baked Grape Leaf Wrapped Amberjack

With toasted almonds and crushed olive roasted pepper compote