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FEATURES 1/17 - 1/23

January 17, 2019

ROASTED RADISH SALAD - house lettuce mix topped with charred baby radishes, red onions, cherry tomatoes, hazelnuts and lemon vinaigrette. 10(v)(gf)

NACHOS ADOBADO - corn tostadas, chili con “queso” topped with oyster-mushroom-adobado, “crema,” and micro arugula. 13(v)

TUNA TATAKI - ginger rubbed Ahi Tuna, jalapeño, teriyaki sauce, sesame oil, micro greens . 16(gf)

CAVATTAPI & QUESO - choice of protein, cavatappi pasta, long green chili con “queso” topped with fried Shishito Peppers. 17(v)

LOCAL INGREDIENTS:

El Paso Verde:
spearmint, wasabi arugula, sunflower sprouts, fluorescent arugula microgreens, rambo radish, cherry tomatoes, red tomatoes

Myers Mushrooms:
oyster mushrooms

REVOLVING WINES OF THE WORLD

ILLUMINATI RIPAROSSO,
Montepulciano d'Abruzzo, Italy
full bodied, ripe, with notes of dried cherry and a grippy finish,
great with savory winter dishes
9g 27b

DOM GUILLOTERIE SAUMUR BLANC "ELEGANCE"
Loire Valley, France
very energetic white, with notes of ripe white fruit, citrus, and flowers with a zippy acidic finish, wonderful example of chenin blanc.
13g 39b

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

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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