News

FEATURES 5/3 - 5/9

May 3, 2018

ASPARAGUS FRIES - panko-breaded asparagus, smoked tomato Romesco sauce, spicy micro greens and lime wedges. 11(v)

NIÇOISE SALAD - seared ahi tuna, fingerling potatoes, haricot verts, local greens, tomatoes, hard-boiled egg, niçoise olives, extra virgin olive oil, lemon wedges. 15(gf)

GREEN GODDESS GRILLED CHEESE - asadero, gruyere, local greens, avocado, asparagus, cucumber and green goddess dressing on house focaccia. Served with choice of side. 14

IMPOSSIBLE STUFFED PORTOBELLO MUSHROOM - chive purée, Impossible chorizo, potato, haricot vert and pimiento peppers smothered in “queso” with pea tendrils. Served with local greens salad. 16(v)

BBQ LAMB RIBLETS - hickory-smoked-Colorado-Lamb-bone-in breast, house bbq, parsnip purée, Napa Cabbage coleslaw, popped cranberries, local greens salad and house roll. 17(gf)

WINES OF THE WORLD

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

VALLOBERA CRIANZA RIOJA- Spain 2015 earthy, hints of vanilla and dark cherry 9g 27b

Local restaurant ingredients:

Myers - oyster mushrooms, spicy micro greens, purple daikon radish, pea tendrils, red russian kale, romaine, leafy green lettuce

Fun Guy Shroomery - shiitake mushrooms

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

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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