News

FEATURES 10/4 - 10/10

October 4, 2018

BREADED ZUCCHINI - panko crusted zucchini spears, creamy chile negro dressing, cilantro, limes. 9(v)

EL GRECO SALAD - butter lettuce, frisée lettuce, heirloom tomato, artichoke hearts, kalamata olives, cucumber, pimiento pepper and lemon-oregano-dressing. 9(v)(gf)

KADAI MUSHROOM MASALA - choice of protein, cauliflower, garbanzo beans, oyster, shiitake, cremini and morel mushrooms. Served with choice of saffron basmati rice or whole grain brown rice. 16(v)(gf)

POACHED PEAR - D’anjou pears simmered in house chai and merlot wine. Topped with coffee-“Creme”-Anglaise, merlot-chai reduction, fresh berries and mint. 7(v)(gf)

MONTMORENCY CHOCOLATE CAKE - October is our Birthday Month- celebrate with this chcolate crumb cake with sour cherries baked in, ganache, berries and powdered sugar 3(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:

SOL Y TIERRA - Granny Smith apples, Cantaloupe, Cucumbers, Butternut Squash, heirloom tomatoes, pomegranates, d’anjou pears

EL PASO VERDE FARMS - Sweet Italian Basil, Thai Basil, Butter Lettuce, Microcilantro, MicroMustard, MicroKale, Micro speckled red amaranth, Micro Rambo Radish, mini romaine, frisée mustard

MYERS MUSHROOMS - Oyster Mushrooms

OG FARMS - chile negro, serrano, chile de arbol

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

AVAILABLE THESE DATES ONLY AND ARE LIMITED IN QUANTITY

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