News

FEATURES 2/28 - 3/6

February 28, 2019

SLOPPY GARBANZO - spiced chickpea mash, house BBQ, onions, cornichons and house bun. Served with a choice of side. 15(v)

QUINOA BOWL - choice of protein, curried cauliflower, tomatoes, pimiento peppers, roasted beets. 15(v)(gf)

VEGETABLE FRIED RICE - choice of protein, whole grain brown rice, pasture raised egg, cauliflower, carrots, haricot vert, scallions, cremini mushrooms, bean sprouts. 15(gf)(can be made vegan without egg)

DUCK & POLENTA - 7 oz maple leaf farm duck breast, haricot vert, duck skin chicharron, fennel-soubise sauce. 19

LOCAL INGREDIENTS:

Desierto Verde:
pea shoots

El Paso Verde:
sunflower shoots, mint, arugula

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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