Menus
| Downloadable Menus | Lunch | Dinner | Cheese and Charcuterie |
Evo Bistro proudly offers full service catered events right in your home or business. Custom menus are available to fit every need and wines can be paired to make the perfect meal. Whether you need a reception sit down dinner, or a buffet, Evo Bistro will help make your night an unforgettable event. For more details, Email Hakim@evobistro.com.
LUNCH
(weekdays 11:30 - 2:30)
| Evo Lunch Special (3 Courses) | 16. |
| 1st Course: Soup of the Day OR House Salad | |
| 2nd Course: Choice of Chef's Specials | |
| 3rd Course: Creme Brulee OR Flan | |
| TAPAS | |
| Soup du Jour | 5. |
| House Salad Endless Summer mixed greens with cherry tomatoes and white balsamic vinaigrette | 5. |
| Caprese Ripe red tomatoes, fresh mozzarella and basil vinaigrette | 5. |
| Beet Salad Red beets with Vermont goat cheese and vinaigrette | 5. |
| Piquillo Sweet pepper stuffed with mushrooms and goat cheese | 5. |
| Patatas Bravas Fried potatoes with cabrales cheese sauce | 5. |
| Tortilla Spanish onion and potatoes omelet | 5. |
| Ravioli Butternut squash ravioli with mushrooms and sage cream | 5. |
| Champinones Portobello mushrooms with Vermont goat cheese | 5. |
| Empanada* Seasoned black angus ground meat in a puff pastry | 5. |
| Chicken Kebab Grilled marinated chicken skewers with hummus | 5. |
| Merguez* Lamb sausage with harissa-olives salad | 5. |
| SANDWICHES | |
| All sandwiches are served with your choice of fries or side salad | |
| Tuna Sandwich* Seared Ahi Tuna, avocado, tomatoes, green oak lettuce and a boiled egg on a roll | 9. |
| Soft Shell Crab Sandwich Fresh soft shell crab with tri-color peppers, avocados, lamb lettuce, and mango-jalapeno aioli | 9. |
| Evo Burger* Black angus ground beef, imported Spanish chorizo and manchego cheese | 9. |
| Chicken Sandwich Grilled chicken breast, melted mozzarella cheese, serrano ham and basil pesto | 8. |
| SALADS AND ENTREES | |
| Evo Salad* Pistachio crusted goat cheese, chorizo, walnuts, mixed greens & balsamic vinaigrette | 8.5 |
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| Shrimp Salad Mixed greens, avocados, white asparagus, mangoes, tomatoes & white balsamic vinaigrette | 12.75 |
| Moroccan Tuna Salad* Moroccan spiced crusted tuna on a salad of Endless Summer greens, avocado, cucumber, cherry tomatoes, bermuda onions & fried leeks | 12.75 |
| Saumon Salad* Pan seared salmon fillet with baby spinach, radishes, cranberries and a raspberry vinaigrette | 13.75 |
| Paella (please allow 10 minutes) Scallops, chrimp, mussels, clams, rockfish, piquillos, green peas and saffron rice | 12. |
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2. |
| Moule Frites |
12.75 |
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| Seafood Crepe Rock shrimp, tilapia, calamari, mushrooms, green olives in a spinach crepe, served with bechamel sauce | 13.5 |
| Trout Pan fried with serrano ham, fingerling potates, asparagus, and caper lemon butter sauce | 13.75 |
| Zarzuella Spanish seafood stew in saffron lobster sauce | 11.5 |
| Steak Frites Grilled strip loin steak served with french fries, caramelized shallots and a red wine sauce | 13.75 |
Pan Seared Chilean Sea Bass with Chorizo, Fingerling Potatoes,
Asparagus, Pear Tomatoes and Artichoke Hearts
DINNER
SOUP, SALADS AND ENTREES
| Soup Of The Day | 6.5 |
| Ensalata Fresh mixed greens with cherry tomatoes & white balsamic vinaigrette | 6.5 |
| Caprese Yellow & red tomatoes, fresh mozzarella, basil, balsamic reduction & EVOO | 9. |
| Beet Salad Red beets with Vermont goat cheese and a fresh orange vinaigrette | 9. |
| Endive Salad Belgium endive salad with orange segments, bleu cheese, walnuts and sherry vinaigrette | 8.5 |
| Spinach Salad Baby spinach, balsamic vinaigrette and pistachio crusted Vermont goat cheese | 8.5 |
| Piquillos Rellenos Stuffed sweet Spanish peppers with mild mushrooms & goat cheese, pepper coulis | 8. |
| Champinones Portobellos with Vermont goat cheese | 8. |
| Patatas Bravas Fried potatoes with aioli and a spicy tomato sauce | 6.5 |
| Ravioli Butternut squash ravioli with mushrooms and sage cream | 9. |
| Alcachofa Fried arichoke hearts with aioli | 7. |
Blue point Oysters with Champagne Mignonette & Sturgeon Caviar
FISH AND SHELLFISH
| Boquerones Imported marinated Spanish anchovies with orange segments and jalapeno aioli | 8. |
| Les Moules Mussels with white wine, shallots & garlic butter | 9. |
| Calamari Frito Fried calamari rings with flavored aioli | 9. |
| Gambas Rich garlic shrimp in a white wine sauce | 8. |
| Moroccan Tuna* Served with avocado relish and crispy leeks | 12.5 |
| Lobster Ravioli House made lobster ravioli with a crabmeat sauce, Serrano ham & leeks | 12.5 |
| Almejas Clams with chorizo bites, shallots, garlic butter, white wine & cilantro | 8.75 |
| Saint Jaques Ravigote* Sauteed sea scallops with a caper vinaigrette | 9.5 |
| Saumon* Seared salmon fillet with corn relish and bell pepper sauce | 9. |
| Evo Crepe Spinach infused crepe stuffed with all lump jumbo crabmeat | 12.95 |
| Oysters Fried and served with caper aioli and crispy Serrano ham | 9. |
| Escargot Snails with wild mushrooms, garlic & truffle oil | 8.75 |
| Crab Cake Venezuelan crab meat cake with Piquillo sauce and chive oil | 9.00 |
Surf & Turf: Lobster Tail, Grilled Filet mignon, Potato Gratin, Braised Leeks,
Green Asparagus, Piquillo Sauce, Tellicherry peppercorn sauce
MEATS
| Merguez* Grilled lamb sausage with olives & harissa salsa | 8. |
| Croquetas de Jamon Y Pollo Chicken & Serrano ham croquettas served with jalapeno aioli | 8. |
| Empanada De Carne* Galician style turnover with ground Black Angus beef | 7.5 |
| Kefta Lamb meatballs with goat cheese and tomato-pepper sauce | 8.5 |
| Chicken Kebabs Grilled marinated chicken skewer served with Moroccan style humus | 8.5 |
| Charcuterie* Prosciutto Di Parma, Serrano ham & pistachio mortadella, and chorizo served with a heart of palm salad and green olives | 11. |
| Ghanmi* Minted lamb kebabs with couscous salad and mint yogurt | 9.95 |
| Buttifara Grilled Italian sausage with cannelloni bean stew | 7. |
| Lomo* Grilled marinated flank steak with piquillo sauce and a caper vinaigrette | 9.75 |
| Dajaj Chicken leg tagine with green olives & preserved lemon | 12. |
| Mashwi* Pistachio crusted lamb chops with lentil salad | 14. |
ENTREES
| PAELLAS | |
| Vegetable Paella Spring vegetables with saffron rice, piquillo peppers and imported white asparagus from Spain | 19. |
| Seafood Paella Scallops, shrimp, mussels, clams, piquillo peppers and saffron rice | 22.5 |
| Valenciana Paella Chicken, chorizo, scallops, shrimp, mussels, clams, piquillo peppers and saffron rice | 24.75 |
| RISOTTOS | |
| Mushroom Risotto Wild mushrooms with Arborio rice and truffle oil | 14.5 |
| Crabmeat Risotto* Arborio rice with jumbo all lump crabmeat and lobster reduction | 17.5 |
| Duck Confit Risotto Duck's leg confit, Arborio rice, parmesan cheese and truffle oil | 16.5 |
| Halibut Risotto Pan seared halibut filet with oyster mushrrom risotto, grilled green asparagus and white truffle oil | 19.5 |
| Tagine Moroccan influenced lamb shanks braised in tagine, served with couscous & vegetables | 21. |
| Beef Tenderloin Grilled beef tenderloin fillet with green asparagus, garlic mashed potatoes and dijon mustard sauce | 24.95 |
CHEESE PLATES
Try our extensive assortment with your favorite glass of wine!
Bijou (Vermont) - Goat Cheese with mild flavor, sour and sweet.
Suggested Wine Pairing - Sauvignon Blanc
Cremont (Vermont) - Cow and goats milk, cramy with hazelnuts and yeast.
Suggested Wine Pairing - Riesling
Bonne Bouche (Vermont) - An ash ripened goat cheese, cramy texture and reminiscent of a triple cream cheese
Suggested Wine Pairing - Chardonnay
Camembert (Vermont) - Jersey cows milk, pale yellow in color with a bloomy white mold rind
Suggested Wine Pairing - Sauvignon Blanc
Monocacy Ash (Maryland) - soft ripened two-layer cheese with an edible vegetable ash coating and an ash line through the center. More tangy and flavorful than most brie
Suggested Wine Pairing - Chardonnay
Talbot Reserve (Maryland) - Raw milk cheese from grass fed Jersey and Holstein cows. Cave aged for 12 months, medium itensity floavors and a uique bloomy rind.
Suggested Wine Pairing - Chardonnay
Chapelle's (Maryland) - All natural bloomy rind cheese from Jersery cow's milk. Mild earthy undertones.
Suggested Wine Pairing - Cabernet Sauvignon
Piedmont (Virginia) - Unpasteurized sheep's milk, aged up to 9 months. Firm texture with a sweet, nutty and sharp taste.
Suggested Wine Pairing - Pinot Noir
Mountaineer (Virginia) - Unpasteurized Jersey cow's milk, a concentrated flavor that is toasted, nutty and has a hint of butterscotch
Suggested Wine Pairing - Chardonnay
Thomasville Tomme (Georgia) - Straw colored with a mellow flavor and buttery texture
Suggested Wine Pairing - Riesling or Pinot Noir
Clothbound Cave Aged Cheddar (Vermont) - Cow's milk and a natural rind with earthy notes and sweet undertones
Suggested Wine Pairing - Zinfandel
San Joaquin Gold (California) - Deep rich flavor, a unique combination of cheddar and frana flavors and texture.
Suggested Wine Pairing - Cabernet Sauvignon
Serenita (California) - Semi-hard cheese, similar in texture to a gruyere, sweet and savory. Slightly tangy and aged 2-4 months.
Suggested Wine Pairing - Merlot
Ewe's Blue (New York) - Sheep's milk, creamy, tangy and a blue flavor
Suggested Wine Pairing - Sauternes or Port
St. Pete's Select Blue Cheese (Minnesota) - A creamy, clean tasting blue cheese with an attrative white firm body
Suggested Wine Pairing - Sauternes or Port
Manchego Cheese (Spain) - A firm and compact cosistency and a buttery texture, creamy with a slight piquancy.
Suggested Wine Pairing - Rioja
Cabrales Cheese (Spain) - Goat andsheep milk, with a stronger, spicier flavor.
Suggested Wine Pairing - Cabernet Sauvignon
Parmigiano - Reggiano (Italy) - Raw cow's milk that have to be fed only grass or hay, producing grass fed milk. Rich and complex in flavor.
Suggested Wine Pairing - Barolo
Roquefort (France) - White, tangy, crumbly and slightly moist. It has a sharp tang, is slightly mild, then waxes sweet to smoky and fades to a salty finish. An excellent cheese.
Suggested Wine Pairing - Sauternes or Port
PRICES AND ITEMS SUBJECT TO CHANGE
*Contains or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, fish or shellfish might increase your risk of food bourne illness.
