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

 

JERUSALEM ARTICHOKE CRISP

chestnut butter & rose powder

 

YELLOW ESCAMILLO PEPPER SOUP

vanilla bean cashew yogurt, charcoal crumbles, crispy parsley leaves

 

PERSIMMON BERGAMOT FROMAGE CONES

hibiscus beetroot gel, dill-cumin cream, strawberry pearls, fennel bronze

 

SEA SCENTED PUMPKIN SALAD

Espelette and carrot reduction, pink grapefruit, potato wafer, hydro arugula

 

TUMERIC-MEYER LEMON SORBET

moon drop juice

 

PORCINI MUSHROOM RAVIOLI

shallot demi-glace, gooseberry and bay leaf oil, crème of celery root

 

LONG ISLAND CHEESE SQUASH

crème brûlée, pink pepper corn dust, black sesame wafer, smoked cranberries

 

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