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Elizabeth's

601 Gallier St Bywater


Sample Menu

APPETIZERS, SALADS AND SMALL PLATES

 
  • OLD FASHIONED CALLAS
     
    5.5
    with Louisiana Cane Syrup
  • FRIED GREEN TOMATO W/ SHRIMP REMOULADE
     
    10
     
  • FRIED GREEN TOMATOES W/ REMOULADE
     
    6
     
  • PRALINE BACON
     
    8
     
  • FRIED GRIT CAKES
     
    5.5
    with Tasso Gravy
  • FRIED CHICKEN LIVERS
     
    8
    with Elizabeth’s Pepper Jelly
  • BISCUIT AND GRAVY
     
    6
     
  • FRESH FRUIT
     
    5
     
  • FRIED BOUDIN BALLS
     
    7
    with Creole Mustard Sauce
 

ENTREES

 

Entrees with an *asterisk* served with choice of Cheese Grits or Hash Browns.
 
  • EGGS ELIZABETH*
     
    14
    Grilled French Bread topped with Ham, Poached Eggs & Hollandaise 
  • DUCK WAFFLE
     
    15
    Sweet Potato and Duck Hash on top of a Corn Bread Waffle with Pepper Jelly
  • FRENCH TOAST BURRITO
     
    13.5
    Scrambled Eggs, Bacon & Sausage inside a French Toast Battered Tortilla with Powdered Sugar & Syrup Drizzled on top
  • EGGS FLORENTINE
     
    20
    Creamed Spinach and Fried Oysters over Potatoes, Topped with Poached Eggs and Hollandaise
  • BANANA’S FOSTER FRENCH TOAST
     
    12
    Classic French Bread Grilled and Stuffed with Banana’s Foster Cream Cheese
  • RED NECK EGGS*
     
    15
    Fried Green Tomatoes with Poached Eggs and Hollandaise
  • CAMPFIRE STEAK AND EGGS*
     
    24
    Cold-Smoked Rib Eye topped with Hollandaise & Two Eggs any style
  • CHICKEN & WAFFLE
     
    14
    Fried Chicken Strips on a Corn Bread Waffle with Cane Syrup 
  • COUNTRY BREAKFAST*
     
    15
    Smoked Pork Chops Covered with Country Gravy, 2 Eggs any style
  • BAYOU BREAKFAST*
     
    16
    Fried Catfish Strips & 2 Eggs Any Style
  • SMOKED SALMON AND BRIE GRILLED CHEESE*
     
    16.5
    Smoked Salmon with Brie on Rye topped with 2 Fried Eggs
 

A LA CARTE & TRADITIONAL FARE

 
  • WAFFLE WITH HOUSEMADE WHIPPED CREAM & STRAWBERRIES
     
    11
     
  • PLAIN WAFFLE
     
    8
     
  • BASIC BREAKFAST
     
    7.5
    2 Eggs Any Style, Hash Browns or Grits, Choice of Biscuit or Toast 
  • BISCUIT, WHEAT OR RYE TOAST
     
    2.5
     
  • HASH BROWNS OR CHEESE GRITS
     
    4
     
  • TWO EGGS (ANY STYLE)
     
    4
     
  • SIDE OF AVOCADO
     
    2.5
     
  • GRILLED HAM, BACON, ITALIAN, BREAKFAST OR CHICKEN SAUSAGE
     
    4
     

MENU


About (from their website)

OUR STORY

 
 

Our mission is to make everything from scratch. This means bringing in great product and treating it with the most care and creativity that it deserves. From our burgers to our finest sea food dishes and hand crafted cocktails, we strive for excellent techniques and great personal service.

 

CHEF BRYON

 
 

Chef Bryon Peck Grew up in Southern California and began working in “Roach Coaches” (those funky food trucks at construction sites) at the age of 13. Although a California native, his roots are firmly grounded in Louisiana food and culture. Bryon was introduced to the cooking of the region by a Louisiana Native (and dear friend of the family) at an early age. It was then that Bryon developed a taste for Louisiana seafood, Game and all of it’s other amazing resources. A Graduate of The California Culinary Institute, Bryon employs classic French techniques to refine traditional fare at Elizabeth’s.