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FEATURES 3/29-4/4

March 29, 2018

BREAKFAST SANDWICH- scrambled veganegg, seitan “bacon”, grilled tomatoes, arugula and house ranch on house biscuit 11(v)
GRILLED ENDIVE SALAD- clementines, walnuts, green onion, nutritional yeast, crispy red Russian kale, lemon vinaigrette 9(v)(gf)
POACHED ASPARAGUSPoached Asparagus - grapefruit, pimiento peppers, pistachios, kumquat syrup, Aleppo pepper infused olive oil, red vein sorrel 11(v)(gf)
IMPOSSIBLE BURGER- chestnut mushrooms, grilled green onions, jalapeño cream “cheese”, avocado, spicy micro greens mix 16(v)
CAULIFLOWER TIKKA MASALA- spiced curry made with coconut cream, cashew cream and spices served with choice of protein and choice of saffron basmati rice or whole grain brown rice 16(v)(gf)

LOCAL INGREDIENTS:

MYERS MUSHROOMS- red vein sorrel, arugula, chestnut mushrooms, oyster mushrooms, pea tendrils, red Russian kale , spicy micro greens
LA SEMILLA COMMUNITY FARMLa Semilla Community Farm - green asparagus, purple asparagus

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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