News

FEATURES 3/22-3/28

March 22, 2018

BELGIAN ENDIVE- avocado, smoked parsnip, pistachios, lemon vinaigrette, Aleppo pepper oil 12 (v)(gf)
TOMATOES AND BURRATA- Burrata cheese, herb oil, caramelized onion emulsion, San Marzano and grape tomatoes, balsamic reduction 13 (gf)
KIMCHI BISCUITS AND GRAVY- house Napa Cabbage Kimchi, gochugaru gravy, scallions 12 (v)
IMPOSSIBLE PUB BURGER- plant-based Impossible burger, house blue “cheese”, caramelized onion, Dijon mustard and mushrooms on house bun. Served with choice of side 16 (v)
SMOKED DUCK CLEMENTINE- Maple Leaf Farms duck breast, poached clementine, parsnip, potatoes, melted onion, dill and au jus 21 (gf)

LOCAL INGREDIEANTS:
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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