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EVOO

Yeni Amerikan Restoranı ve Bistro$$$$

Kendall Square, Cambridge

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EVOO

7.2^/10

puanlama

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Lunch Menu 6Dessert Menu 3Dinner Menu 4

Lunch Menu

Small

Marinated Olives and Spiced Pecans

5.00

Oyster Mushroom Spring Roll

14.00

With Mushroom Mayo, Peanuts and Miso Dressed Grilled 'n' Chilled Green Bean Salad

Burratini

12.00

With Heirloom Tomatoes and Basil Pesto

Chips 'N' Dip

11.00

Cheesy Jalapeño-Corn-Tomato Dip with Lots of Potato Chips

Medium

Corn Bisque

12.00

With Roasted Peppers, Cilantro, Ancho Chili Butter and Crumbled Fritos

Smoked Rabbit Confit

13.00

Wild Greens, Port Soaked Cherries and Toasted Pecans with VT Cheddar and Mustard-Rosemary Vinaigrette

Littleneck Clams

14.00

With Backroom Smoked Sausage, Braised Greens, Corn, Basil, Garlic and White Wine

Arugula

11.00

With Roasted Beets, Toasted Walnuts, Cloumage, Radishes and Sherry Vinaigrette

Sandwiches

Spicy Chicken Sausage

13.00

VT Cheddar, Pete's Sweet Pickled Jalapeños and Randy's Knee Slapping Good Barbecue Sauce on Mark's Soft Bun

Roasted Butternut Squash, Smoked Goat Cheese Panini

13.00

With Pickled Onions, Cilantro and Randy's Knee Slapping Good Barbecue Sauce on Raul's Sandwich Bread

Randy's Backroom Smoked Pastrami

15.00

With VT Swiss, Shaved Red Onion and Smoker Dripping Aioli on Mark's Focaccia

Abc

Sandwiches Served with French Fries, Habanero-Cornbread Coleslaw or Organic Lettuce

Abc

14.00

Tart Apple, Hardwood Smoked Bacon, Vermont Cheddar with Lettuce, Honey Mustard and Apple Butter on Raul's Bread

Large

Backroom Smoked Bluefish Fillet

18.00

With Corn Risotto, Grilled Zucchini and Little Tomato-Basil Relish

Roasted Squash-Caramelized Onion

17.00

Stuffed Batter Fried Chili Relleno with Corn Custard, Charred Broccoli, Cabbage-Jalapeño Salad and Adobo

Chinese Box

17.00

Full of Mustard Glazed Shrimp, Sesame-Hoisin Braised Beef, Gingered Vegetable-Cashew Salad and Organic Brown Rice

Mark's Fettucine

18.00

With Locally Foraged Mushrooms, Blistered Tomatoes, Caramelized Fennel, Sous Vide Egg and Smoked Almond Crunch

Sides

French Fries

5.00

With Alex's Tangy Ketchup

Roasted Winter Squash

8.00

With Dried Cranberries, Fried Sage and Cinnamon-Brown Sugar Sour Cream

Habanero-Cornbread Coleslaw

5.00

Butter Basted Brussels Sprouts

8.00

With Pumpkin Puree, Parsley, Chives and Onion Crunch

Dessert Menu

Desserts

Cinnamon-Pear Crisp

9.00

With Almond Oat Topping and Fredy's Boozy Cranberry Ice Cream

Spiced Parsnip Cake

9.00

With Boozy Orange-Prune Compote, Candied Pinenuts and Whipped Cream

Warm Chocolate Truffle Cake

9.00

With Toasted Marshmallow Cream

Gingered Laced Coconut-Pumpkin Sorbet

9.00

With Cashew-Coconut Crumble

Honey-Lavender Panna Cotta

9.00

With Sweet Pumpkin Purée and Carlos' Granola

Cheese

Vermont Creamery Bijou, Websterville, Vt (Goats' Milk)

12.00

With Carlisle Spring Blossom Honey, Grilled Bread and EVOO

Berkshire Blue, Dalton, Ma (Raw Cow's Milk)

12.00

With Carlisle Spring Blossom Honey, Grilled Bread and EVOO

Coffee & Tea

Fresh Brewed Coffee

2.75

Cappuccino and Latte

3.50

Loose Teas

3.50

Earl Grey, Decaffeinated Earl Grey, Keemun English Breakfast, Wild Mint, Sencha (Japanese Green) , Linden (Herbal) , Rooibos (Bergamot) and Rote Grutze (Rose Hip and Dry Fruit)

Shot of Love

10.00

Double shot of espresso with The Irishman Irish Cream

Espresso

2.75

Randiato

4.50

Four shots of espresso with foamed milk

Irish Coffee

11.50

Fresh brewed coffee, Kilbeggan Irish Whiskey, Whipped Cream

Dinner Menu

Small

Marinated Olives and Spiced Pecans

5.00

Chips 'N' Dip

11.00

Cheesy Jalapeño-Corn-Tomato Dip with Lots of Potato Chips

Burratini

12.00

With Little Tomatoes, Grilled Focaccia and Basil Pesto

Beef Tartare

14.00

With Pickled Green Tomatoes, Red Onion, Cilantro, Smoker Dripping Aioli and Cornbread Crunch

Medium

Coconut-Gypsy Mushroom Soup

12.00

With Tempura Vegetables

Backroom Smoked Rabbit Confit

14.00

Wild Greens, Port Soaked Cherries and Pecans with Vermont Cheddar and Rosemary Vinaigrette

Rabbit-Bacon Empanada

15.00

With Roasted Butternut Squash, Radish-Olive Salad and Randy's Knee Slapping Good Barbecue Sauce

Locally Farmed Shrimp

18.00

With Roasted Butternut Squash Polenta, Braised Greens, Ancho Chili Butter and Pickled Peppers

Arugula

11.00

Roasted Beets, Toasted Walnuts, Cloumage, Radishes and Sherry Vinaigrette

Littleneck Clams

16.00

With Backroom Smoked Kielbasa, Spinach, Corn, Basil, Garlic and White Wine

Anthony's Fettuccini

17.00

With Locally Foraged Mushrooms, Blistered Tomatoes, Caramelized Fennel, Sous Vide Egg and Smoked Almond Crumble

Chinese Box

18.00

Full of Mustard Glazed Shrimp, Hoisin Braised Beef, Gingered Vegetable-Cashew Salad and Organic Brown Rice

Large

Cornmeal Crusted Fried Louisiana Catfish

27.00

With Sweet Potato Puree, Smoked Pig's Skin-Soldier Bean Stew and Peppered Apple Salad

Grilled Garlic and Parsley Studded Beef Tenderloin

35.00

With Sweet Onions, Sour Cream Whipped Potatoes, Green Beans and Orange Béarnaise

Roasted Carnival Squash

24.00

With Fredy's Cavatelli, Roasted Roots, Tart Apples, Tekenink Tomme, Creamy Fennel Salad and Spiced Cider Reduction

Roasted Chicken Breast

26.00

With Crisp Fried Organic Grit Croquette, Glazed Little Carrots and Tomatillo-Pumpkin Seed Sauce

Backroom Smoked Bluefish Fillet

27.00

With Corn Risotto, Grilled Zucchini and Tomato-Basil Relish

Sides

Butter Basted Brussels Sprouts

8.00

With Pumpkin Puree and Onion Crunch

French Fries

6.00

With Alex's Tangy Ketchup

Roasted Winter Squash

8.00

With Dried Cranberries, Fried Sage and Cinnamon-Brown Sugar Sour Cream

Fried Baked Potato

10.00

Filled with Backroom Smoked Ham, Broccoli, VT Cheddar and Ham Bechamel

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EVOO

Lunch Menu

Dessert Menu

Dinner Menu

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