News

FEATURES 10/25 - 10/31

October 25, 2018

AHI TUNA SANDWICH - 5 ounces sushi grade ahi tuna, lettuce, tomato, red onion, smoked guajillo dressing, house bun and choice of side. 16

CACIO E PEPE - baked cavatappi pasta with choice of protein, fresh ground black pepper, sea salt and fresh mozzarella. 17

CAULIFLOWER TIKKA MASALA - spiced curry made with coconut cream and spices. Served with choice of protein and choice of saffron basmati rice or whole grain brown rice. 16(v)(gf)

RIB CHOP NORTEÑO - peppered 10 ounce bone-in pork chop with chipotle cream sauce. Served with roasted fingerling potatoes and sautéed greens. 19

WINES OF THE WORLD

MONT CAUME ROSÉ - French 2016 light rose-coloured,
fruity wine with fresh taste 9g 27b

VALLOBERA CRIANZA RIOJA- Spain 2015 earthy, hints of vanilla and dark cherry 9g 27b

LOCAL INGREDIENTS:

EL PASO VERDE FARMS - microcilantro, Italian basil, thai basil, frizze mustard, red mini romaine, micro wasabi arugula, micro red veined sorrel
MYERS MUSHROOMS - Oyster Mushrooms

DESIERTO VERDE - Purple basil, Red veined sorrel, Golden corn shoots, sun shoots

(v)- dish is or can be made vegan
(gf)- gluten free

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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