“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 

 

Heirloom Tomato Consommé

aromatic greens & apricot stuffed cherry tomato

 

Parsnip, River Plum, & Brazil Nut Soup

marinated turnips, crème fraîche, mitsuba cress

 

Angel Hair Salad

calamansi cream, salty fingers, dehydrated pecans, fennel vinaigrette

 

Royal Trumpet Mushroom Crab Salad

heart of palm, fermented savoy cabbage, coconut bacon, red bell pepper sabayon

 

Açaí & Gum Drop Grape Sorbet

maldon flakes and cold pressed olive oil

 

Smoked Silver Dollar Mushrooms

air-dried tomato confit, white truffle, crispy cassava, kelp caviar

 

Passion Fruit Parfait

whipped warren pears, oat crisps, garden huckleberries

 

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 vegan tasting menu.

Elizabeth’s Gone Raw began in 2009 as an expression and experiment by founder & owner, Elizabeth Petty. During her experience with breast cancer she was introduced to plant-based 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-9:30pm