“Awesome meal. Great wine, beautiful room. Coltrane, Sarah, Bird, Ellington on the box. It’s like I have entered into some magical space. I am not religious, but if this is what heaven is like, I need to start going to church.” – Joe
Elizabeth’s Gone Raw is open every Friday and Saturday night. We will be closed for a special event Friday May 31st and Saturday June 1st.
TASTING MENU | SEASONAL VEGAN MENU
HAZELNUT ALMOND CRACKER
cucumber cream, finger lime cream, citrus powder dust
PARSNIP CHAMOMILE GAZPACHO
dijon bleu cheese, green grapes, brown cardamom tuile
grains of paradise pepper
GREEN STRAWBERRY SALAD
chia cone, exotic salad mix, tarragon cured field peas
orange marinated golden raisins, smoked lemon vinaigrette
SOUS VIDE LEEK HEART
celery root and vanilla bean crème, beer powder
shishito peppers, Szechuan pepper berries, sage oil
JUNIPER LIME CUCUMBER SORBET
indian tonic water espuma, merlot sea salt
BLACK TRUFFLE POTATO CAKE & CAULIFLOWER ZAATAR CAKE
curry green grape paste, black kelp caviar
cassava sand, toasted almond air
RASPBERRY COCONUT CHEESECAKE
macadamia almond crust, passion fruit curd,
crème brûlée tea anglaise, raspberry ice cream
Any reference to conventional food is for context. The entire menu is plant based.
Prix Fixe Menu $80 | Wine Pairing $60 (subject to change monthly)
Executive Chef, Francisco Hernandez
*We would like to inform you that beginning Friday, January 6, 2017 there will be a 20% service fee added to your check
Our Story
Elizabeth’s Gone Raw is a Friday and Saturday night only dining experience where our gorgeous venue is transformed into a fine-dining establishment offering a Seven Course Raw Foods Tasting Menu.
Elizabeth’s Gone Raw began in 2009 as an expression and an experiment by founder & owner, Elizabeth Petty. During her experience with breast cancer she was introduced to vegan and raw foods as an access to better health, vitality and peace of mind. It was only natural to use her expertise and reputation in the food industry to share her newfound passion.
Reservations available Friday evenings 5:30pm – 9:30pm and Saturday evenings 5pm-10pm