The food

Each season our Head Chef creates a menu that is fresh and innovative, and his highly qualified team are ready to share their commitment for great food with you. Check out the full menu at http://www.evesontheriver.com/menus.html
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Grilled Haloumi :: Roasted Field Mushrooms, Spinach & Poached Eggs on toasted sour dough :: #breakfast http://www.evesontheriver.com/menus.html

Grilled Haloumi :: Roasted Field Mushrooms, Spinach & Poached Eggs on toasted sour dough :: #breakfast http://www.evesontheriver.com/menus.html

Beetroot Tian w eggplant & celeriac mousse finished w hazelnut dust. Delicious! (Autumn 2012 menu) http://www.evesontheriver.com/menus.html #food #starter #entree

Beetroot Tian w eggplant & celeriac mousse finished w hazelnut dust. Delicious! (Autumn 2012 menu) http://www.evesontheriver.com/menus.html #food #starter #entree

Braised pork belly with crumbled black pudding, radicchio and truffle butter :: (Summer 2014 menu) #finedining http://www.evesontheriver.com/menus/lunch-dinner

Braised pork belly with crumbled black pudding, radicchio and truffle butter :: (Summer 2014 menu) #finedining http://www.evesontheriver.com/menus/lunch-dinner

Squid ink linguini with chilli slipper lobster, snow peas, lime & shallots. :: (Summer 2013 menu) http://www.evesontheriver.com/menus.html #finedining

Squid ink linguini with chilli slipper lobster, snow peas, lime & shallots. :: (Summer 2013 menu) http://www.evesontheriver.com/menus.html #finedining

Crisp Skin Duck Breast w vanilla bean & celerisac puree, snow peas & blueberry jus :: (Summer 2013 menu) http://www.evesontheriver.com/menus.html #finedining

Crisp Skin Duck Breast w vanilla bean & celerisac puree, snow peas & blueberry jus :: (Summer 2013 menu) http://www.evesontheriver.com/menus.html #finedining

Seafood Bouillabaisse w mussels, prawns, fresh fish, truffle oil, crispy leek & soft herbs. (Autumn 2012 menu) #seafood #finedining http://www.evesontheriver.com/menus.html

Seafood Bouillabaisse w mussels, prawns, fresh fish, truffle oil, crispy leek & soft herbs. (Autumn 2012 menu) #seafood #finedining http://www.evesontheriver.com/menus.html

Eggs Benedict - Poached free range eggs on sourdough with spinach & shaved ham & hollandaise :: Also available with smoked salmon :: #breakfast http://www.evesontheriver.com/menus/breakfast

Eggs Benedict - Poached free range eggs on sourdough with spinach & shaved ham & hollandaise :: Also available with smoked salmon :: #breakfast http://www.evesontheriver.com/menus/breakfast

Baked Greenlip Mussels with chilli, garlic & parsley :: (Autumn 2013 menu) #finedining http://www.evesontheriver.com/menus.html

Baked Greenlip Mussels with chilli, garlic & parsley :: (Autumn 2013 menu) #finedining http://www.evesontheriver.com/menus.html

Dine with us any Monday, Wednesday or Thursday night this month and enjoy a free bottle of wine. #finedining http://www.evesontheriver.com/

Dine with us any Monday, Wednesday or Thursday night this month and enjoy a free bottle of wine. #finedining http://www.evesontheriver.com/

Succotash :: beans, tomato, bacon, corn, poached eggs, truffle oil & turkish toast :: A hearty breakfast :: http://www.evesontheriver.com/menus.html

Succotash :: beans, tomato, bacon, corn, poached eggs, truffle oil & turkish toast :: A hearty breakfast :: http://www.evesontheriver.com/menus.html


More ideas
Beetroot Tian w eggplant & celeriac mousse finished w hazelnut dust. Delicious! (Autumn 2012 menu) http://www.evesontheriver.com/menus.html #food #starter #entree

Beetroot Tian w eggplant & celeriac mousse finished w hazelnut dust. Delicious! (Autumn 2012 menu) http://www.evesontheriver.com/menus.html #food #starter #entree

Chocolate Brownie w ganache, caramelised cauliflower & cocoa ice cream.   http://www.evesontheriver.com/menus.html #brownie #chocolate #dessert

Chocolate Brownie w ganache, caramelised cauliflower & cocoa ice cream. http://www.evesontheriver.com/menus.html #brownie #chocolate #dessert

Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs

Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs

Asparagus, Goat Cheese & Herb Fritatta - Cooling creme fraiche and fragrant spring herbs freshen up this vegetarian frittata, a convenient one-pot brunch dish - EF

Rabbit loin and rack served with fresh vegetables...#food #HealdsburgRestaurant #finedining

Rabbit loin and rack served with fresh vegetables...#food #HealdsburgRestaurant #finedining

Smoky Pulled Pork Chili [RECIPE]  Fall Recipes : theBERRY

Who is ready for some FALL recipes? (20 photos + recipes)

Crispy Avocado Wedges with Crab Salad | FamilyFreshCooking.com

Crispy Avocado Wedges with Crab Salad | FamilyFreshCooking.com

Braised Oxtail for Halloween? • Taste With The Eyes • where the image is meant to titillate and inspire the cook

Braised Oxtail for Halloween? • Taste With The Eyes • where the image is meant to titillate and inspire the cook

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