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Spirit Elephant’s pistachio-crusted tofu ($19) features sauteed broccolini, fig and quinoa salad and a citrus aioli. Photos by Michal Dwojak/22nd Century Media
The fig flatbread ($14) is one of Spirit Elephant’s shareables that includes cheese, confit tomato, arugula, pesto and fig balsamic.
The beet carpaccio ($14) features marinated beets, arugula, pickled beet stalks, braised beet greens, tartar dressing is one of the many salads on the menu.
Spirit Elephant’s bourguignon ($17) is one of four bowls and features baby carrots, mushrooms melange, cipollini, onion confit garlic, smashed potatoes.
The chocolate cake ($11) is a soft chocolate cake served with dark and white chocolate sauces, raspberry coulis and raspberries.
Erin Yarnall, Contributing Editor
5:00 am CDT March 15, 2020
Renan Lopes, the executive chef at Winnetka’s Spirit Elephant, wanted to change people’s perceptions of what plant-based eating could be.