Cocktails & Wine Program
We craft superb cocktails at Elizabeth’s Gone Raw.
We offer fresh pressed juice, make our own house sodas, tonics and syrups. We source small production, high quality, unique spirits and bitters, a large percentage of which are organic. Our ice is crystal clear and made in house with ionized water by one directional freezing. This ice tastes better, foams better, melts slower and simply makes a better drink.
The EGR wine program is comprised of mostly biodynamic, organic and sustainable small estate selections. An eclectic mix of fabulous wines designed to work with our food is stored in our temperature and humidity controlled wine room.
Allergies & Dietary Restrictions
As a plant-based raw-vegan restaurant we incorporate tree nuts into our food. We strongly urge you to contact us if you have a nut allergy as well as a specific vegetable or fruit allergy so we can offer our guidance as to whether this is the appropriate dining environment for you. We require 24 hours notice to accommodate special dietary requests.
Parties of 5 & Larger
Elizabeth’s Gone Raw is the perfect environment for large parties and special celebrations. For parties of five or larger we require a credit card on file and ask that you provide 48 hours notice in the event of cancellation. If the entire party cancels in less than 48 hours, we reserve the right to charge each individual $25.
We offer gift cards to Elizabeth’s Gone Raw. If interested, please call (202) 347 – 8349 or email email@example.com and we will gladly assist you.
Book a Table at Elizabeth’s Gone Raw Today!
Friday Night Raw Menu | May Menu 2017
Raspberry Tomato Gazpacho green grapes & coconut bacon
Cara Cara Orange & Green Strawberries fermented black beans, watermelon radish, cinnamon & lavender-honey rhubarb vinaigrette, spicy microgreens
Watermelon Tartare sweet red pepper yolk, fresh wasabi with garlic aioli, dried flaxseed espuma, yellow pepper jam, fennel flowers
Spring ‘Crab’ Salad black carrot twill, cucumber cream, radish flower, tiny carrots, avocado paper
Juniper Berry Kombucha Sorbet olive oil, sea salt
Stuffed Squash Blossom with Truffle Cashew Cheese zucchini & pickled cauliflower, vanilla beetroot yogurt
Green Apple-Celery Ice Cream rosemary tapioca pearls, papaya, almond coconut emulsion
Any reference to conventional food is for context. The entire menu is plant based.
Prix Fixe Menu $75 | Natural Wine Pairing $55 | 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