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Thank You

October 29, 2014

After fourteen years in Tangletown Eva is closing. Thursday, October 30, will be our last dinner service. We’d like to thank you all for your support over the years, and we hope to see you again in the not too distant future.




Farmers Market Dinner

September 27, 2014

The weekend Farmer’s Market Menu returns for the 2014 season



Three Course Dinner from the University District Market

~our regular dinner menu is also available~

Every Saturday & Sunday night from May to October
chef Amy McCray will prepare a three course menu
featuring the produce of the University Farmers Market.


menu for September 27 & 28


Butternut Squash and Jonagold Apple Soup with Horseradish Gremolata and Apple Relish



Pork Tenderloin with Roasted Pink Lady Apples, Fingerling Potatoes, and a Maple–Aged Sherry Vinegar Gastric



Gingerbread Trifle with Applejack Brandy Custard and Bramley & Prairie Spy Apples


Three Courses, $36




Tonight’s menu features the following University Market
vendors and NW farmers & foragers

Merv Dykstra (squash)
Grouse Mountain Farm (jonagold apples)
Carlton Farms, Oregon (pork)
Noor Orchard (pink lady apples)
Olsen Farm (potatoes)
Booth Canyon Orchard (bramley & prairie spy apples)

New Summer Hours

July 17, 2014



So far this summer has been fabulous

(well, maybe a little too hot)

so we’ve decided to take a day off!

Beginning Monday, July 21

Eva will close on Monday nights.



Be sure not to miss one of our weekly farmers market dinners.

Saturday and Sunday nights through mid-October

~our regular dinner menu is also available~




Seattle Restaurant Week ~ April 2014

March 29, 2014

April 6 ~ 10 & 13 ~ 17
3 course dinner for $28


Tomato Soup with Tarragon Cream†
Marinated Squid Salad with Caper, Oregano, and Lemon†
Wild Gulf Prawns with Madras Sambal, Asparagus & Fingerling Potato, and Coriander Chutney†
Radicchio and Endive with Mint and Buttermilk Vinaigrette†


Pan–Roasted Chicken with Spiced Latke, Fenugreek Jungle Curry, and Raita
Potato Gnocchi Gratin with Walnuts and Gruyère
Grilled Carlton Farm Pork Loin with Asparagus & Cantal Cheese Bread Pudding and Hazelnut–Thyme Vinaigrette
Northwest Caught Fish with Dandelion–Walnut Pesto and Black–eyed Peas with Lemon & Oregano†


Rhubarb–Lime Mousse†
Chocolate Pound Cake with Peanut Butter Ice Cream
Prune and Armagnac Flan


choose one item from each course
†recipe prepared without gluten

Dine Around Seattle ~ March 2014

February 28, 2014


Sunday to Thursday in March

in addition to our regular dinner menu

enjoy a 3-course dinner for only $30


White Bean Soup
Applewood Smoked Bacon and Thyme

Totten Inlet Mussels
Steamed with Chile and Chinese Black Bean

Onion Tart
Cantal Cheese, Bacon, Herb Salad

Beet Salad
Endive, Toasted Orange Aïoli†


Braised Anderson Ranch Lamb
Roasted Tomato and Eggplant Ragu, Pappardelle

Pan Roasted Chicken
Lemon–Cumin Yogurt, Green Lentil Rice†

Washington Coast Ling Cod
Khmer Coconut Curry, Lemongrass, Ginger†

Carlton Farm Pork Belly
White Bean & Chorizo Stew, Early Spring Greens†


Spice Cake
Bitter Orange Butter, Mint Tea Ice Cream

Coconut Pot de Crème
Poached Apricot†, Almond Cookie

Chocolate Peanut Butter Cheesecake

†recipe prepared without gluten

Valentine’s Day ~ 2014

January 14, 2014

Make your reservations now for the Valentine’s Day weekend.

On Friday 2/14 and Saturday 2/15 we will be serving,

in addition to our regular dinner menu,

a prix fixe menu from chef Amy McCray.

Three courses ~ $45

w/ $5 going to the FamilyWorks food bank



Valentine’s Menu

Friday 2/14 and Saturday 2/15

our a la carte dinner menu will also be available



Fennel & Blood Orange Salad with Mint and Oil Cured Olives
Celery Root & Apple Soup with Bacon–Parsley Garni
Clams Steamed with Chorizo, Chiles, and Cilantro


Braised Pork Belly, Seared Crisp, with Sage Mustard and Cabbage with Apple & Pancetta
Albacore Tuna with Chile, Garlic, & Eggplant Salad and Chile Jam


Lemon Cake with Lemon Curd & Mascarpone
Chocolate–Caramel Mousse with Chocolate Cookies



Amy McCray, Chef/Owner
Tredic Leichner, Sous Chef





New Year’s Eva 2013

December 20, 2013

Make your reservations now for New Year’s Eve.

In addition to our á la carte menu we will be serving

a special prix fixe menu from chef Amy McCray.


Four courses ~ $55

w/ $5 going to the FamilyWorks food bank

a vegetarian option will also be available


Roasted Shallot and Pecorino Custard


Beet & Endive Salad with Goat Cheese and Pistachio Vinaigrette


Smoked Salmon Roulade


Dungeness Crab & Lemongrass Risotto


Duck Confit with Flageolet Bean Ragout


Beef Tenderloin with Stilton Rarebit and Yorkshire Pudding (supp. $5)


Chocolate Madeira Cake with Ganache and Chocolate Crème Anglaise


Orange Caramel Pot de Crème with Almond Florentine