Served with lemon beurre blanc, risotto cake and vegetable. Also available with chefs spicy suggestion

Pan-seared Halibut

Hand-cut with choice of red wine demi-glace, bearnaise sauce or a port wine demi-glace

8 oz. Filet Mignon*

Eggs, bacon, ham, peppers, onions, cheese, home fries, spinach, salsa & sour cream 368 Kcal 22 Protein 32 Fat 19 Cho

Evenroods Breakfast Scramble

Sesame crusted tuna with Thai peanut noodles

Ahi Tuna*

Chef varies seasonal ingredients (Add grilled chicken)

Evenrood's Risotto

Choice of Buffalo, BBQ, or Sweet Chili Soy

All Natural Chicken Wings

Lightly breaded chicken served with marinara and topped with mozzarella cheese

Chicken Parmesan

A coconut milk, jalapeno, and red curry broth

Evenrood's Spicy Mussels

Seasonal vegetables in a sherry Parmesan cream sauce over pasta. Served with garlic toast points

Vegetable Primavera

With garlic, white wine, and butter served over spaghetti

Shrimp Scampi

Served with beurre blanc, roasted red pepper and poblano coulis

Crab Cakes

Grilled or blackened served with dill creme fraiche

Atlantic Salmon*

Fresh all natural chicken. Served with rice, guacamole and sour cream

Evenroods Enchiladas

Pan-roasted and tossed with buffalo sauce, Gorgonzola cheese, and ranch dressing

Buffalo Cauliflower

Crusted in fine cornmeal and served with a spicy marinara or firecracker chili dipping sauce

Calamari

Spinach Artichoke Dip

Hand-cut Certified Angus Beef seasoned and slow roasted with garlic and herbs

Prime Rib* (Served Fri/Sat Only)

Buffalo Chicken Dip

Evenrood's Classic Mussels

Hand-cut Certified Angus Beef with choice of red wine demi-glace, bearnaise sauce or a port wine demi-glace

12 oz. New York Strip*

Romaine lettuce, house made Caesar dressing, parmesan cheese, house-made croutons

Caesar Salad

Pan-seared or Char-grilled Sea Scallops

Iceburg lettuce, bacon, tomato, red onion, blue cheese dressing

Wedge Salad

Pepper - seared with pickled ginger, wasabi, and sweet soy sauce

Pan-seared Tuna*

Season the halibut fillets with salt and black pepper.

Season Halibut

Heat olive oil in a skillet over medium-high heat.

Heat Skillet

Add the halibut fillets and sear for 4-5 minutes on each side until golden brown and cooked through.

Sear Halibut

Rest Halibut

In a saucepan, combine white wine and shallots. Bring to a boil and reduce until syrupy.

Reduce Wine and Shallots

Add heavy cream and lemon juice, then reduce again for 2-3 minutes.

Add Cream and Lemon Juice

Whisk in the cold butter cubes until emulsified. Keep warm.

Emulsify Butter

In a pot, heat the chicken or vegetable broth and keep warm.

Heat Broth

In another pot, toast the Arborio rice in olive oil for 2 minutes.

Toast Rice

Gradually add broth, stirring until absorbed. Repeat until rice is creamy and al dente.

Cook Rice

Remove from heat, stir in Parmesan cheese and egg. Let cool, then form into cakes.

Make Cakes

Coat cakes in breadcrumbs and pan-fry until golden brown.

Fry Cakes

Blanch asparagus in boiling water for 2 minutes, then shock in ice water.

Blanch Asparagus

Sauté asparagus and cherry tomatoes in olive oil for a few minutes until tender. Season with salt and pepper.

Sauté Vegetables

Halibut fillets

Salt

Black pepper

Olive oil

Butter

White wine

Shallots, finely chopped

Heavy cream

Lemon juice

Butter, cold and cubed

Arborio rice

Chicken or vegetable broth

Parmesan cheese, grated

Breadcrumbs

Asparagus, trimmed

Cherry tomatoes, halved

Salt and pepper

Season the filet mignon with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Prepare the Filet Mignon

Sear the filet mignon for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the skillet and let it rest.

Cook the Filet Mignon

In the same skillet, add shallots and sauté until translucent. Add red wine and beef stock, bring to a boil, then reduce heat and let simmer until reduced by half. Stir in butter until melted and smooth.

Make the Red Wine Demi-Glace

In a saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced. Whisk egg yolks in a bowl, then slowly whisk in the reduction. Place over a double boiler and whisk until it thickens. Slowly drizzle in melted butter while whisking until combined.

Prepare the Bearnaise Sauce (optional)

In the same way as the red wine demi-glace, substitute red wine with port wine and follow the same steps to create the demi-glace.

Make the Port Wine Demi-Glace (optional)

Slice the filet mignon and serve with your choice of sauce: red wine demi-glace, bearnaise sauce, or port wine demi-glace.

Serve

Filet Mignon

Black Pepper

Olive Oil

Red Wine (for demi-glace)

Beef Stock

Shallots

Tarragon (for bearnaise sauce)

Egg Yolks (for bearnaise sauce)

White Wine Vinegar (for bearnaise sauce)

Port (for port wine demi-glace)

In a large skillet over medium heat, cook the bacon slices until crispy. Remove from skillet and let drain on paper towels. Once cooled, crumble into pieces.

Cook the Bacon

In the same skillet, using the bacon drippings, add diced onions and bell peppers. Sauté for about 3-4 minutes until they are soft.

Sauté the Vegetables

Add the diced ham and spinach to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted.

Add Ham and Spinach

In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet with the vegetables and ham. Stir gently to scramble the eggs until they are cooked through.

Scramble the Eggs

Sprinkle the shredded cheese over the mixture and let it melt for a minute.

Add Cheese

Serve the breakfast scramble with home fries on the side. Top with salsa and a dollop of sour cream.

eggs

bacon

bell peppers

onion

cheese (cheddar or your choice)

home fries

spinach

salsa

sour cream

Cook the rice noodles according to package instructions. Drain and rinse under cold water.

Cook the Noodles

In a bowl, mix peanut butter, soy sauce, lime juice, minced garlic, and water until smooth. Adjust consistency with more water if needed.

Make the Peanut Sauce

Toss the cooked noodles with the peanut sauce, chopped cilantro, and red pepper flakes. Mix well until noodles are evenly coated.

Combine

Rice noodles

Peanut butter

Soy sauce

Lime juice

Garlic, minced

Cilantro, chopped

Red pepper flakes

Water

In a saucepan, bring the chicken broth to a simmer. Keep it warm on low heat.

Prepare the Broth

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.

Sauté Onions and Garlic

Add the Arborio rice to the skillet and stir well to coat the grains. Toast the rice for about 2-3 minutes until slightly translucent.

Toast the Rice

Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.

Add Broth Gradually

Once the rice is cooked, remove from heat and stir in the remaining butter, grated Parmesan cheese, salt, black pepper, and chopped parsley. Adjust seasoning to taste.

Finish the Risotto

Plate the risotto and top with slices of grilled chicken. Garnish with additional Parmesan and parsley if desired.

Serve with Grilled Chicken

Chicken breast, grilled and sliced

Chicken broth

Onion, finely chopped

Fresh parsley, chopped

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels.

Prepare the Chicken Wings

In a large bowl, toss the chicken wings with olive oil, salt, and black pepper until evenly coated.

Season the Wings

Place the wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until crispy and fully cooked.

Bake the Wings

While the wings are baking, choose your sauce. For Sweet Chili Soy: Mix sweet chili sauce with soy sauce and honey in a bowl.

Prepare the Sauce

Once the wings are done baking, remove them from the oven and let them cool for a few minutes. Toss the wings in your chosen sauce until well coated.

Toss the Wings

Serve the chicken wings hot with extra sauce on the side if desired.

Chicken wings

Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of bread crumbs and grated Parmesan cheese. Dip each chicken breast in flour, then in the egg, and finally in the bread crumb mixture, ensuring they are fully coated.

Bread the Chicken

Heat the olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown. Transfer the chicken to a baking dish.

Cook the Chicken

Pour marinara sauce over the chicken breasts, then sprinkle shredded mozzarella cheese on top.

Add Marinara and Cheese

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

Bake

If desired, garnish with chopped fresh basil before serving. Enjoy your Chicken Parmesan!

Garnish and Serve

Chicken breasts

All-purpose flour

Eggs

Bread crumbs

Marinara sauce

Mozzarella cheese, shredded

Fresh basil, chopped (optional)

Rinse the mussels under cold water, scrubbing the shells with a brush to remove any debris. Discard any mussels that are open and do not close when tapped.

Prepare the Mussels

In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic and grated ginger, cooking until fragrant, about 1 minute. Stir in the red curry paste and cook for another minute.

Make the Broth

Pour in the coconut milk and vegetable broth, stirring to combine. Chop the jalapeno (removing seeds for less heat) and add it to the pot along with the fish sauce. Simmer the broth for about 5 minutes to allow the flavors to meld.

Add Liquids

Add the cleaned mussels to the pot, cover, and increase the heat to medium-high. Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.

Cook the Mussels

Remove from heat, squeeze lime juice into the broth, and garnish with fresh chopped cilantro. Serve hot with crusty bread or over rice.