“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



Click Here to make a reservation

Elizabeth

Elizabeth

Creator

Francisco

Francisco

Executive Chef

Phillip

Phillip

Sommelier

Breena

Breena

Reservations

Friday Night Raw Menu | January Menu 2018

TASTING MENU

Cauliflower Cappuccino sliced white truffle & parsley dust

Rainbow Acorn Squash Soup d’Anjou pear, coconut bacon, pepitas, tangerine oil

Celeriac Buttermilk Emulsion rose water, candied persimmon, crispy black walnuts, 
red sorrel, finger lime

Sous Vide Pink Lady Apple lavender, beetroot-hibiscus glaze, dragon fruit, macadamia ‘ricotta’, 
preserved lemon segments

Ruby Red Grapefruit & Green Tea Sorbet clove & green peppercorn oil

Cured Royal Trumpet Mushroom Snail whipped bleu ‘cheese butter’, lemongrass, orange bolero carrot purée, 
poached kombu, cured artichoke heart

Coffee & Banana Dulce de Leche Ice ‘Cream’ caramelized Queen Victoria pineapple, cream ‘cheese’ mousseline, 
rum espuma, piña colada crumbles

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!

Powered By:

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