Food Menu
Classics, Reinvented
Harmonizing global influences on the plate to create vibrant, seasonal dishes using fine dining techniques.
Bites
Foie Gras Macarons, 10
raspberry compote, passionfruit
Chilled Oysters*, 11
lemon granita, herb oil, chili pearls
Deviled Eggs, 12
crab*, pancetta & truffle pearls
Jamon Croquettes, 10
saffron aioli, fresno chilies
Small Plates
Parker House Rolls, Three Butters, 12
fines herbes, aleppo honey, smoky olive, sea salt
Salmon Tartare*, 19
oyster mayo, dill, serrano, mustard seed, preserved lemon, everything lavash
Strawberry & Roquefort Salad, 18
summer greens, strawberries, pickled onion, spiced almonds, brûléed Roquefort, strawberry vinaigrette
Summer Squash Salad, 18
whipped ricotta, boquerones*, toasted bread, lemon caper vinaigrette
Ahi Tuna Crudo*, 23
yuzu ponzu, jalapeño, kumquat, thai basil, puffed rice
Bacon Wrapped Dates, 19
smoked chorizo, calabrian honey, hazelnut crumble
Basil Pesto & Burrata Toast, 23
prosciutto, charred grapes, sorrel, lemon oil, house grilled sourdough
Beef Carpaccio*, 20
tonnato, fried caper, lemon, brown butter crostini
Grocer’s Cheese & Charcuterie Board, 25
artisanal meats & cheeses, house nuts, pickles, lavash
Large Plates
Cumin Crusted Sturgeon*, 39
roasted salsa verde, three sisters, cilantro
Miso Marinated Black Cod*, 44
Swiss chard, burnt honey parsnips, miso fumet
Grilled Shawarma Spiced Chicken, 34
morrocan couscous, garlic yogurt, pickled fennel slaw, charred lemon
Dungeness Crab Spaghetti alla Chitarra, 39
olive oil, parmesan, calabrian chili, fennel pollen, salmon roe, breadcrumb
Basil Cavatelli , 30
sweet corn, zucchini, cherry tomato, ricotta, pine nuts
Berkshire Pork Tenderloin , 40
fresh corn grits, braised leeks, mulberry gastrique, fennel popcorn
Grilled Lamb Chops, 42
chermoula, dried cherry & farro risotto, asparagus, herb salad
Prime Flat Iron Steak*, 55
piquillo pepper purée, olive chimmichurri, wilted summer greens, shishito peppers
The Eloise Burger, MP
ever-changing, always delicious, ask your server
Sides
Salty Fries, 12
malt vinegar, bearnaise aioli
Charred Beets, 14
goat’s milk ricotta, orange, pistachio
Smoked Lion’s Mane Mushrooms, 14
sunchoke, sumac yogurt
Grilled Summer Squash, 12
tomato, basil vinaigrette, parmesan, breadcrumb
Desserts
Bananas Foster, 15
pecan prailine ice cream
Warm Flourless Chocolate Cake , 16
dulce de leche, buttermilk sea salt ice cream
Peach Olive Oil Cake , 16
mascarpone mousse, peach compote, cardamom meringue
Elderflower Honey Crème Brûlée, 15
elderflower-infused custard, toasted sugar, honeycomb
The Eloise Sundae, 16
buttermilk sea salt ice cream, amaretto strawberries, chocolate shell, olive oil chantilly, marcona almonds, chocolate cherry
— Digestifs —
Grasshopper, 16
crème de menthe, crème de cacao, cream
Pink Squirrel, 16
white crème de cacao, cream, crème de noyaux
Espresso Martini, 18
vodka, espresso, coffee liqueur, biscotti
Peanut Old Fashioned, 16
bourbon, Maleza peanut liquor, especias bitters
Ask about our Current Selection,
Amari, Port & Dessert Wines
* Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Eloise reserves the right to add a 20% gratuity charge to parties of 8 or more.
