“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. 

Elizabeth

Elizabeth

Creator

Francisco

Francisco

Executive Chef

 

TASTING MENU | SEASONAL VEGAN MENU 

 

Crème Fraîche Espuma

balsamic reduction, caramelized shallots, kelp caviar, truffle peewee potato

 

Chilled Fava Bean Soup

coconut bacon crumbles, pine aroma salsify, lemon yogurt, cold pressed cucumber, tarragon

 

Golden Detroit Beets

alluring spring greens, garlic chips, yuzu gel, pistachio powder, passion fruit, cherry blossom vinaigrette

 

Button Mushroom Torchon

fig sphere, orange pressed golden raisins, smoked tuile, almond crackers

 

Muskmelon Sorbet

crispy basil leaf & lemongrass oil

 

Yellow Tomato Empanada

red wine candy onion, green papaya, poached asparagus, bay leaf sabayon

 

Strawberry Crème Tart

lychee ice cream, lemon meringue, blackberries, strawberry dust

 

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 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