“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. We will be closed on February 2, 2019 for a private event.

Elizabeth

Elizabeth

Creator

Francisco

Francisco

Executive Chef

 

TASTING MENU | SEASONAL VEGAN MENU                                    

 

PURPLE PASSION POTATO CONFIT

mint crème fraiche, sofrito saffron oil, black truffle, black truffle slice

 

PARSLEY & PARSNIP SOUP

kelp caviar, persimmon, silver sorrel leaves, D’Anjou pears, sea beans

 

BOLERO CARROT CARPACCIO

blood orange sabayon, ginger black bean oil, coconut bacon

 

ARTICHOKE VANILLA BEAN CUSTARD

cranberry-red pepper condiment, espellete gelée, dried seaweed, lingonberries, eucalyptus oil

 

DRIED WHITE CORN

Pacari chocolate, cinnamon sorbet, macadamia

 

CASSAVA PÂTÉ

smoked chanterelles, mushroom cream, baby eggplant, paprika ricotta, crispy bark

 

APPLE 4 

green apple gelato, cold pressed gold rush, crimson crisp espuma, pink lady caramel

 

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