The Chef

Eve's at the Garden's menu changes with the seasons. A focus on fresh, seasonal ingredients is the inspiration for Executive Chef Timothy Labonte's cuisine. The current menu features a variety of light salads, seafood, meats daily soup of the sea and land and vegetarian options.

For breakfast, lunch, Happy Hour or dinner, we always offer free indoor valet parking.

We hope to see you soon.

A recent write-up by Down East's John Golden said our tuna tartare was "a triumph" and called our lollipop lamb chops "beautifully seasoned, tender and cooked perfectly pink."

In the news: NBC-TV WCSH 207 studio visit to make an easy summer pasta dish. Watch the clip and read the recipe here.

A visit to FOX TV's Good Day Maine, demonstrating the popular Green Goddess Dressing. Easy to make, great on salads, sandwiches and more, here is the recipe:

Green Goddess Dressing

1 cup mayonnaise
1 cup sour cream
1 cup roughly chopped scallions
1 cup fresh basil
1/4 c lemon juice
2 cloves of minced garlic (hint from Bill, lots of people think they can skip this step and just throw in the whole clove but it will never become fine enough to be evenly distributed)
1 tsp ground black pepper
2 tsp kosher salt
2 anchovy filets (optional, but they add great flavor)
Mix in a food processor and you're ready to go! The green color develops naturally in a few hours.