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 six 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.

Gift Cards

We offer gift cards to Elizabeth’s Gone Raw. If interested, please call (202) 347 – 8349 or email reservations@elizabethsgoneraw.com and we will gladly assist you.

Book a Table at Elizabeth’s Gone Raw Today!

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Vegan Tasting Menu | Seasonal Menu

 

BUTTON MUSHROOM PATÉ

 cherry confit espuma, pink peppercorn

 

SMOKED WATERMELON GAZPACHO

cold-pressed teardrop tomatoes, lime cream, pistachio, tarragon

black cardamom oil

 

BABY CORN SALAD

finger lime cashew crème fraîche, cara cara oranges 

verbena green oil, coconut bacon

 

GREEN ENGLISH PEA FLAN

parmesan sabayon, crispy squash blossom

candied Marcona almonds

 

RASPBERRY SORBET

merlot sea salt

 

SOFT TATUME SQUASH

chorizo mixed vegetable stuffing, heirloom tomato marinara

ancho pepper sauce

 

BLACK RASPBERRY ICE CREAM

poached apricots, coconut charcoal

celery root coconut chamomile milk, garbanzo cracker

 

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

*Please note there is a 20% service fee added to your check.