“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 exceptionally closed on February 8, 2020 for a special event. To celebrate Valentine’s weekend, Elizabeth’s Gone Raw will feature a special and alluring menu priced at $100 per person in addition to a 20% service fee and 10% tax.

Elizabeth

Elizabeth

Creator

Francisco

Francisco

Executive Chef

 

Valentine’s Special Tasting Menu

SOUS VIDE WATERMELON RADISH

avocado stuffed cucumber & green grape roe

KHOLRABI SOUP & DUMPLING TRIO

fermented caraway, finger lime luxardo, crème fraiche & culantro leaves

D’ANJOU PEAR WRAPPED WHITE ASPARAGUS

coconut bacon, tarragon hollandaise, tomato confit, basil-thyme garden

PINK OYSTER TARTARE

dill pesto, black kelp caviar, pickled mustard seeds, timut dust

PICKLED CUCUMBER GRANITA

yuzu pearls & dill espuma

VEGETABLE RISOTTO

white truffle butter, delicata squash, smoked cauliflower mushroom,

crispy garlic cream

PINEAPPLE CHAMPAGNE GELATO

limetta curd & pomelo supreme, Pacari chocolate-reaspberry cake

Any reference to conventional food is for context. The entire menu is plant based.

Prix Fixe Menu $100 | 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 vegan tasting menu. Elizabeth’s Gone Raw began in 2009 as an expression and experiment by founder & owner, Elizabeth Petty. During her experience with breast cancer she was introduced to plant-based 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-9:30pm