“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 night and we will be exceptionally open on Saturday, May 19

Elizabeth

Elizabeth

Creator

Francisco

Francisco

Executive Chef

 

Friday Night Raw Menu | May 2018

TASTING MENU

 

Charcoal Blood Oranges

whipped cream & smoked balsamic pearls

Jicama Soup

Puerto Rican jam, chile de arbol, almond milk, cured baby silver queen corn, black trumpet mushrooms,

sweet fava beans

Pablano Pepper Flan

maple glazed carrots, kiwi vinaigrette, lemon gel, spiced chorizo oil, strawberry foam

Truffle Purple Potatoes

finger lime cream quenelle, aromatic herb pesto, Allison flower

Snowbelt Cyser Granita

passion fruit

Sous Vide Indian Eggplant

Cashew mozzarella, yellow tomato sauce, crispy sage squash blossom

Goat Cheese Cake

torched African blue basil meringue, lime powder, strawberry brunoise

 

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

 

Book a Table at Elizabeth’s Gone Raw Today!

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Our Story

Elizabeth’s Gone Raw is a Friday 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 5pm – 9:30pm
Hours of operation: 5pm-12am