News

FEATURES 4/26 - 5/2

April 26, 2018

STUFFED MUSHROOMS - cremini mushrooms, gruyere cheese, crostini. 9(can be made vegan with cashew cheese)

SHIITAKOS AL PASTOR - Fun guy shiitake mushrooms, seitan, tomatillo-jalapeño salsa, pickled red onion, pineapple, cilantro and house salad. 14 (v)(gf)

SEARED SCALLOPS - braised rainbow chard, San Marzano tomato, crispy parsnip. 17

IMPOSSIBLE AZTEC BURGER - avocado, crispy tortilla strips, radish, spicy micro greens and creamy guajillo dressing on house bun. Served with choice of side. 16(v)

DUCK QUESADILLA - Maple Leaf Farms duck, lion’s mane mushrooms, caramelized onions, red Russian kale and corn tortillas. 19

WINES OF THE WORLD

MONT CAUME ROSÉ - French 2016 light rose-coloured,
fruity wine with fresh taste 9g 27b

MILCAMPOS TEMPRANILLO - Spain 2015 dark berry, cherry, and slight peppery aromas, balanced, soft finish with notes of mocha and oak 9g 427b

Local restaurant ingredients:

Myers - oyster mushrooms, lion’s mane mushrooms, spicy micro greens, red vein sorrel, purple daikon radish, pea tendrils, red Russian kale

Fun Guy Shroomery - shiitake mushrooms

Consford’s Farm - Rainbow Chard

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

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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