SKILLETS dinners are price fixed bistro inspired menus that you see prepared in front of you while the chef narrates the step by step procedures. All ingredients are fresh, organic, natural and seasonal. Recipes are great for everyday dinners that are suitable for company, too! Each price fixed menu includes a starter, entree, cheese coarse or salad, and dessert.

Menu 2-8, 2-15
Baked crab & ginger salad stuffed piquillo pepper on
black beans with pepita pesto creme fraiche
Salt cocoa rubbed pork shoulder; avocado tomatillo salsa, Chilaquiles rice
Warm Camembert & citrus mint salsa
AZEZ pineapple pie with toasted coconut brittle

Menu 2-23, 2-29
Iceberg lettuce wedge with Point Reyes Bleu cheese dressing,
Antipasti, too
Buttermilk fried chicken breast and thighs; Creamy whipped potatoes;
Sautéed green beans; Apple fennel slaw
Lemon olive oil cakes with lemon curd & meringue with
Whipped Crème fraiche

Menu 3-7, 3-8 Savor Week
Cannellini bean primavera with asparagus, red bell, zucchini
Pork braise in the Basque style, cabbage slaw,
cornbread muffins with honey butter
Rogue River Bleu with olive tapenade crostini
AZ-EZ lemon pie with whipped creme fraiche

Menu 3/14
Smoked salmon goat cheese blintz, frisée salad hard cooked eggs,
fried capers, red onion, cornichons
Pastured beef braised shortribs with miso & garlic, served with mint gremolata; honey, wine cooked salsify (oyster plant),
roasted asparagus, and creamy gorganzola polenta
with roasted spring onion garni
Gingersnap cookie cake with lemon curd & pistachios

Menu 3-21
Roasted beet & potato & hen egg salad with Frisee & grape mustard vinaigrette
Grass raised beef tenderloin in stroganoff  sauce with peperonata
on Bob’s pappardelle noodle
Brulee banana split with vanilla ice cream & strawberry sorbet; warm chocolate ganache, salted peanut brittle

Menu 3-28
Romaine, watercress, roasted beet salad, pickled onions with
crisp pork belly, & crumbled egg yolk
Smoked pan seared rib eye of beef, grilled baby leek gremolata; wild honey herb butter fingerling potato coins, sauted rapini,
Gingerbread pudding with lemon sorbet & creme fraiche cream

Be sure to arrive in time to select your wine from our shelves to go along with your dinner. Chef suggestion are available.  You may cork and take home any wine left in the bottle. 

All recipes are found in our website cookbook.

To book call
1-877-436-EVOO (3866) and speak with an EVOO representative.

All reservations require payment in full at time of booking and all sales are final.

Frequently Asked Questions