EVOO 118 Beacon Street Somerville, MA 02143 • 617-661-3866

Cuisine
Contemporary American

Neighborhood
Somerville

Cross Street
Washington Street

Ambiance
Up-Scale Casual

Dress Code
Business Casual

Features
Bar Dining
Full Bar
Takeout Available
Wheelchair Access

Reservations
Suggested

Parking
Private Lot

Payment Methods
AMEX
Discover
Mastercard
Visa

Private Rooms
please call

Hours
Dinner
Monday - Thursday
5:30pm - 10:00pm

Friday & Saturday
5:30pm - 11:00pm

 

SAMPLE DINNER MENU
Menu is subject to change

Appetizers

Cornmeal Fried Oysters with Goat Cheese Fondue and Apple-Bacon Salsa 10.00

Three Different Spring Rolls, Two Different Dipping Sauces 10.50

Pat's Wellfleet Littleneck Clams Steamed with House Cured Tasso Ham, Sweet Summer Corn, Fennel, Shallot, Basil and Corn Broth 11.00

EVOO's Country Pate with Rhubarb Jam, Randy's Dill Pickles, Whole Grain Mustard and Grilled Bread 11.00

House Cured Hudson Valley Duck Prosciutto with Black Mission Figs, Equinox Farm's Baby Arugula, Parmigiano Reggiano and EVOO 12.00

Soups & Salads

Various Local Farmers' Tomatoes and Kimball Farm's Netarines with Great Hill Blue Cheese, Toasted Pine Nuts, Basil, Sea Salt and EVOO 9.50

Smoked Rabbit Confit, Eva's Organic Wild Greens, Port Soaked Cherries and Toasted Pecan Salad with Shaved Vermont Cheddar and Grain Mustard - Rosemary Vinaigrette 11.50

Verrill Farm's Celery Root - Honey Crisp Apple Soup with Wilted Leeks and Oregon Chanterelles 9.00

Verrill Farm's Beet, Bartlett Pear and Goat Cheese Salad with Toasted Hazelnuts, Parsley and Creamy Buttermilk Dressing 9.00

Entrees

Sake Kasu Marinated Roast Maine Salmon Fillet with Spicy Cabbage, Apple - Seaweed Salad, Shiitake Tempura and Miso Vinaigrette 24.00

"Duck, Duck, Goose" - Duck Confit, Seared Duck Foie Gras, Slices of Goose Breast, Lentils, Verrill Farm's String Beans, Swiss Chard and Sherry - Ginger Sauce 27.00

Seared Rhode Island Wild Striped Bass Fillet with Local Farmer's Potato Salad, Purposely Overcooked String Beans, Pete's Pickled Peppers and Runny Black Olive Tapenade 25.00

Chinese Box Full of Mustard Glazed Shrimp, Sesame - Hoisin Braised Beef, Gingered Vegetable-Cashew Salad and Jasmine Rice 25.00

Crisp Fried Verrill Farm's Eggplant Napoleon with Creamed Corn, Tomato, Zucchini, Raspberries and Chili - Cumin Spiced Popcorn 20.00

Seared New Bedford Day Boat Sea Scallops with Porcini Mushroom Flan, Oyster Mushroom - Toasted Shallot Ragout, Mache and Italian White Truffle Oil 26.00

Parsley and Garlic Studded Beef Tenderloin with Sour Cream Whipped Potatoes, Portabello Mushrooms, Grilled Sweet Onions and Orange Bearnaise 32.00

Roast Misty Knoll Farm's Chicken Breast and Homemade Chicken - Basil Sausage with Creamy Polenta, Shaved Fennel, Verrill Farm's Peaches, Parmigiano Reggiano and Garlicky Chicken Jus 23.00

Dessert

Last Fall's Apple Butter Sorbet with Vanilla Bourbon Sugar Cookies 8.00

Organic Greek Sheeps' Milk Yogurt Creme Brulee with Dry Fig Puree and Crushed Pistachio Biscotti8.00

Raspberry and Lemon Curd Tart 8.00

Warm Chocolate Truffle Cake with Toasted Marshmallow Cream 8.00

Bourbon Pecan Pie 8.00

Chocolate - Banana Bread Pudding with Warm Buttermilk Custard 8.00

Blue Ledge Farm's Lake's Edge Goat Cheese with Last Fall's Apple Butter and Grilled Bread 9.50