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FEATURES 8/30-9/5

August 30, 2018

FRIED NARDELLO PEPPERS - sour fig dressing. 7(v)(gf)

SUMMER SALAD - blackberries, blueberries, pear tomatoes, rocky ford melon, pmr melon, buttercrunch lettuce and chocolate balsamic vinaigrette. 11(v)(gf)

GRILLED TOY BOK CHOY - oyster mushrooms, teriyaki glaze, popcorn shoots. 9(v)(gf)

ROASTED BUTTERNUT SQUASH - seasoned ground “beef”, pimiento peppers, peppered mushroom sauce, micro mustard and porcini dust. Served with saffron rice and lavash flatbread. 16(v)

Add 7 ounces Maple Leaf Farms duck breast to any dish 8
Add 5 ounces Chilean sea bass to any dish 10

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:

YVONNE'S FARM - Tomatillo, Butternut squash, PMR delicious melon and Rocky Ford melon, Nardello peppers

EL PASO VERDE FARMS - Popcorn shoots, Micro Mustard, Micro cilantro, Italian basil, Toy Bok Choy, Mint, Buttercrunch heads

LA SEMILLA COMMUNITY FARMS - Oyster 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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