News

FEATURES 9/6 - 9/12

September 6, 2018

BURRATA INSALATA - Buttercrunch lettuce, pear tomatoes, opal basil, extra virgin olive oil, balsamic-cinnamon-reduction, crostini. 11(gf)

BUTTERNUT SQUASH WRAP - whole grain brown rice, black beans, poblano peppers, salsa verde, spinach flatbread and choice of side. 15(v)(gf)

TUNA TATAKI - ginger rubbed Ahi Tuna, jalapeño, teriyaki sauce, sesame oil, nasturtium leaves. 11(gf)

PASTA D'AUTUNNO - choice of protein, cavatappi pasta, oyster mushrooms, haricot vert, Mexican grey squash, chocolate bell pepper, micro radish, coconut cream sauce. 17(v)

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 - Chocolate bell pepper, Mini poblano, Butternut Squash, Mexican Grey squash

EL PASO VERDE FARMS - Microcilantro, MicroRadish, Sunflower Shoots, Green Buttercrunch, Red Buttercrunch, Choc./Spearmint Mint, Stevia

LA SEMILLA COMMUNITY FARMS - oyster mushrooms, yellow pear tomatoes, nasturtium leaves, opal basil

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

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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