“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                                      

 

ALL PURPLE SWEET POTATO

finger lime crème, black garlic, cassava crisp

 

SUNCHOKE SOUP

smoked D’Anjou pear, parsley root, crispy shiitake mushrooms, micro arugula

 

GREEN APPLE JICAMA SALAD

poached beets, hibiscus pomegranate glaze, blood orange crème, celery sabayon

 

COLD PRESSED BOK CHOY HEART

red cabbage sausage, chili ancho, adobo sauce

 

DRIED WHITE CORN

Pacari chocolate, cinnamon sorbet, macadamia

 

SALT CURED BABY TURNIPS

sous vide artichoke, porcini powder, black truffle vegetable demi-glace sauce

 

BLACK MISSION FIG ICE CREAM

whipped ‘cream’, almond milk liqueur, balsamic pearls, blue cheese tuile, eucalyptus olive oil aroma

 

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
Hours of operation: 5pm-12am