@ Spiro's Table

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As you most likely know Evenfall has an eclectic wine list that features frequent additions as we sell through various wines and replace them with new variety.

This week I have added two distinctive red blends to the list.

First an introduction to a little known wine that arrives with a smooth sophistication and delivers an affordable knockout wine that is easy to drink with or without food. Known as Valdueza, it is named after the famous Valdueza family from Spain who are known for their role in the discovery of America and the forging of modern European city states. A blend of Cabernet, Syrah, and Merlot. I believe you will find it extremely enjoyable and a great Value.

Valdueza

The second addition really requires little introduction, it is a well known blend of Syrah, Grenache, and Alicante Bouschet from Joseph Phelps, known as Le Mistral it delivers a great red wine blend in the style of those from the Rhone Valley. A darling of wine critics and aficionados of this style.

Join us at Evenfall this year to celebrate Valentine’s Day in style. Not only do we consistently offer the area’s best dining experience from food, to drink, to service, but we never raise our prices for special occasions.

Our Valentine’s Day Weekend menu will be served Fri-Sat-Sun and features many new items, it is a la carte so you can order as many or as few courses as you like.

See the menu here (MENU) , and reservations are definitely required to guarantee your table.

Thank You

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Rare Sesame Seared Saku Tuna ~ cardamom-carrot puree, arugula, carrot vinaigrette, bluegrass soy pudding, wasabi pea brittle…

Rare Sesame Seared Saku tuna ~ Cardamom-Carrot puree, arugula, carrot vinaigrette, bluegrass soy pudding, wasabi pea brittle…

Yeah it tastes as good as it looks!

Appetizers:
Creamy Brox Farm Pumpkin Bisque, porcini crème fraiche, fresh maine lobster

Crispy Duck Confit, NH maple syrup glazed chestnuts, pickled golden raisins, cider-port jus

Soy Caramel Glazed Fresh Pork Belly, roasted king mushrooms, Aleppo pepper vinaigrette, baby arugula, fresh maine crab

Half Dozen Oysters, three on the half shell with wasabi-champagne gelee, three buttermilk fried with yuzu aioli

Flash Fried Calamari ~ harissa aioli & citrus chili sauce

Crispy Baby Back Ribs ~ soy orange glaze, house crafted kimchi

Crispy Vegetable Spring Rolls ~ asian slaw, house made duck sauce & orange ponzu

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

Organic Baby Greens ~ Belgian endive, sherry plumped sun dried cranberries, salted walnuts, banyuls vinaigrette

Rare Sesame Seared Saku Tuna ~ yuzu kosho mashed carrots, bonito-dashi broth, organic bluegrass soy pudding

Entrees:

Kobe New York Sirloin, tempura blue cheese dates with braised short rib marmalade, black truffle mashed potatoes, brussel sprout salad with apple vinaigrette

Grilled Marinated Venison, house crafted ricotta – walnut raviolis, carmelized figs, kobe oxtail jus

Organic Australian King Fish (yellowtail), crab – jalapeno poppers, wasabi pea brittle, baby spinach, ginger vinaigrette, yuzu kosho whipped sweet potatoes

Pan Seared Jumbo Scallops, creamy saffron verjus sauce, Brox farm celery root puree, chive oil, broccoli puree

Honey Lacquered Poussin, chesnut stuffed whole and semi boneless, duck confit hash, sunny side quail egg on top, crispy chive salted butternut frites

One Pound Steak & Frites ~ An Evenfall Favorite, garlic & herb house cut fries, arugula + organic tomato relish salad

Grass Fed Rib-Eye ~ bourbon smoked salt and pepper crusted, applewood smoked bacon + potato gratin, shallot wilted baby spinach, horseradish cream, rosemary demi

Organic Salmon, balsamic glazed red pearl onions, Brox farm cumin carrot puree, purple potatoes, warm smoked maine tomato and laughing bird shrimp vinaigrette

Once a year you gather your group for a special meal to commemorate the passing of another year. It is a special gesture for those who are important in our lives, and those who make our business run, we understand that at Evenfall. That is why it is with special care and consideration that we tailor your evening around your desires.

Evenfall has risen to prominence in the dinner party and private dining field, by aiming to never downgrade the Evenfall experience based on how many guests need to be served at once.

It would be my pleasure to design an evening’s format, menu, and finishing touches that represent you, your family, or organization.

Sample Menus: Menus

Please feel free to contact me at this address: Spiro @ evenfallrestaurant.com

Thanks for your interest.

www.evenfallrestaurant.com

Blue Hubbard Squash

Meet the blue hubbard squash. Kind of strange looking huh? Despite their chalky exterior, the blue hubbards are yellow-orange inside and can be used like other squash to make soups, pies, and other baked squashy dishes. For some quality literature on this squash’s origins, take a look at “Blue Hubbard Squash: the Mystery Unveiled.” Apparently the best way to crack it open is to put it in a plastic bag and drop it on the ground, kind of like a bag of ice in the summer.

One of the best things about our mid week specials (two entrees each $18) that change every week, is that we get to use funky ingredients that are uncommon, but no less delicious. This week we are using locally grown blue hubbard squash on one of the dishes:

Pan seared Mahi Mahi ~ Brox farm mashed blue hubbard squash, garlic wilted swiss chard, pea shoot – radish salad, ginger vinaigrette

To follow our mid week specials each week visit their very own blog: http://www.evenfallrestaurant.com/weeklyspecialsblog/

An Eagle Tribune picture from the March of Dimes Fundraiser…

Our fall menu features a new dipping sauce for our flash fried calamari: Harissa Aioli. So what is Harissa?

Harissa is a condiment from North Africa and the Middle East, it is a paste, which is called a Tabal in those regions. Made from chiles, oil, garlic, and cilantro, pounded with cumin or ground coriander and sometimes dried mint or verbena leaves. Traditionally it is diluted with a little stock and added to soups, cous-cous, or served as a table condiment.

At Evenfall we add it to our homemade aioli and serve it with the calamari. It also finds its way into various specials once in a while.

So next time you see it, you will know, and when you try it, you will love it.