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FEATURES 8/16-8/22

August 16, 2018

CHEF'S MEDI SALAD- buttercrunch lettuce, assorted tomatoes, red onion, cucumber, olives, artichoke hearts and peppercorn ranch 11(v)(gf) add feta 2

FLATBREAD PIZZA BITES- lavash flatbread crust, asadero cheese, oyster mushrooms, caramelized onions and pimiento peppers 14

CAVATTAPI AND QUESO- choice of protein, cavatappi pasta, long green chili and Chile con “queso” topped with fried Shishito Peppers 17(v)

IMPOSSIBLE "GRASSFED" BURGER- plant-based patty, watercress greens, sunflower shoots, micro pea shoots and popcorn shoots with wheatgrass aïoli on a house bun. Served with choice of side 16(v)

LOCAL INGREDIENTS:

EL PASO VERDE:
Micro Cilantro, Living Basil, Baby Green Rosette, Watercress Greens, MicroKale, Micromustard, Mixed Mint (Chocolate and Spearmint), Micro Pea Shoots, Popcorn Shoots, Red Buttercrunch lettuce

OG FARMS:
Oyster mushrooms, Long green chile, Yellow pear tomatoes, Nardello peppers

DESIERTO VERDE:
sunflower shoots, Baby Nasturtium leaves, amaranth sprouts, micro arugula

HOBSON'S FARM- shishito peppers, zucchini

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 Ingredients:

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