News

FEATURES 3/15-3/21

March 15, 2018

RADISH AND ENDIVE SALAD- Belgian endive, watermelon radish, purple radish, grapefruit, red onion, hazelnuts and champagne-vinaigrette 11(v)(gf)
CREAMY POTATOES AU GRATIN- scalloped potatoes with b├ęchamel sauce, green beans, chickpeas, pimiento and green onion. Topped with spicy seitan crumble 14 (v)
IMPOSSIBLE KIMCHI BURGER- plant-based Impossible burger, lettuce, cucumber, grilled onion, house kimchi and gochugaru aïoli on house bun. Served with choice of side 16 (v)
DUCK STEW- Maple Leaf Farms duck breast, bratwurst, purple radish, potatoes, melted onion and baby bok choy. Served with cornichon pickles and hot mustard 21

LOCAL INGREDIENTS:
MYERS: micro arugula, oyster mushrooms, pea tendrils, micro red vein sorrel and purple radish

WINES OF THE WORLD FEATURE THIS WEEK

CHATEAU PEGAU SETIER
2015 Cotes du Rhone with notes of cassis, licorice, balck cherry and intense fruit 14g 42b

SHULTHAUSER PINOT BLANCO
2015 Italy - notes of apricot, pear, ginger, stone 16g 48b

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

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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