News

FEATURES 8/23-8/29

August 23, 2018

MICRO RED KALE SALAD - black mission figs, pickled red onions, fried Nardello peppers, hazelnuts and chocolate-blackberry-vinaigrette 11(v)(gf)

MELON AL FRESCO - buttercrunch lettuce, pear tomato, cucumber, basil, rocky ford and pmr melon and tamarind vinaigrette 11(v)(gf)

ROASTED BUTTERNUT SQUASH - poblano-tomatillo-gelée, corn shoots, bourbon-maple-reduction, nasturtiums 12(v)(gf)

BAKED CHILEAN SEA BASS - kimchi-fried rice, haricot vert, toasted-sesame-ginger-reduction and micro broccoli 21(gf) add egg 2

DUCK BÀHN MÌ - 7 ounce Maple Leaf Farms duck breast, cucumbers, cilantro, pickled carrots, jalapeño, mung bean sprouts and garlic aïoli on a house batard. Served with choice of side. 17

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:

IVON'S FARM - Cucumber, Nardello sweet pepper, Mini poblanos, Tomatillo, Butternut squash, PMR melon, Rocky Ford melon

EL PASO VERDE FARMS - Micro Broccoli, Micro red kale, Living Baby Buttercrunch, Living Basil Plants, Mint Mix, watercress

DESIERTO VERDE FARMS - Yellow pear tomato, basil, golden corn shoots, nasturtium leaves

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

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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