Place Category: American, Breakfast, Catering, Outside Dining, Private Dining, Southern, and Weekend BrunchPlace Tags: Chef Owned and Operated and Dog Friendly Patio
Award winning neighborhood restaurant featuring southern dishes, seafood, great brunch and famous for “praline bacon”. 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. We serve breakfast and lunch 7 days a week and our brunches rule!!!
Elizabeth's Restaurant Brunch Menu - New Orleans Updated 6/23/2023
Menu and prices subject to changeDAILY MENU
Served Thursday-Tuesday 8:00 AM – 2:30 PM
Saturday/Sunday Brunch is first come, first serve. We do not take reservations for brunch at this time.
Prices are subject to change at any time without notice.
APPETIZERS, SALADS AND SMALL PLATES
OLD FASHIONED CALLAS 7
with Louisiana Cane SyrupFRIED GREEN TOMATO W/ SHRIMP REMOULADE 12
FRIED GREEN TOMATOES W/ REMOULADE 8
PRALINE BACON 8
FRIED GRIT CAKES 7
with Tasso GravyFRIED CHICKEN LIVERS 9
with Elizabeth’s Pepper JellyBISCUIT AND GRAVY 7
FRESH FRUIT 6
FRIED BOUDIN BALLS 8
with Creole Mustard Sauce
ENTREES
Entrees with an *asterisk* served with choice of Cheese Grits or Hash Browns.AVOCADO TOAST W/ EGGS 15
THREE SEED MIX ON SOURDOUGH BNB JALAPENOS & PICKLED RED ONIONS
EGGS ELIZABETH* 15
Grilled French Bread topped with Ham, Poached Eggs & HollandaiseDUCK WAFFLE 17
Sweet Potato and Duck Hash on top of a Corn Bread Waffle with Pepper JellyFRENCH TOAST BURRITO 14
Scrambled Eggs, Bacon & Sausage inside a French Toast Battered Tortilla with Powdered Sugar & Syrup Drizzled on topEGGS FLORENTINE 25
Creamed Spinach and Fried Oysters over Potatoes, Topped with Poached Eggs and HollandaiseBANANA’S FOSTER FRENCH TOAST 17
Classic French Bread Grilled and Stuffed with Banana’s Foster infused Cream CheeseRED NECK EGGS* 17.50
Fried Green Tomatoes with Poached Eggs and HollandaiseCAMPFIRE STEAK AND EGGS* 27
Cold-Smoked Rib Eye topped with Hollandaise & Two Eggs any styleCHICKEN & WAFFLE 16
Fried Chicken Strips on a Corn Bread Waffle with Cane SyrupCOUNTRY BREAKFAST* 17
Smoked Pork Chops Covered with Country Gravy, 2 Eggs any styleBAYOU BREAKFAST* 19
Fried Catfish Strips & 2 Eggs Any StyleSMOKED SALMON AND BRIE GRILLED CHEESE* 18
Smoked Salmon with Brie on Rye topped with 2 Fried Eggs
A LA CARTE & TRADITIONAL FARE
DR BOB’S PLAIN WAFFLE 8.50
WAFFLE WITH HOUSEMADE WHIPPED CREAM & STRAWBERRIES 11.50
BASIC BREAKFAST 9.50
2 Eggs Any Style, Grits Or Hasbrowns, Biscuit Or ToastBISCUIT, WHEAT OR RYE TOAST 3
HASH BROWNS OR CHEESE GRITS 4
TWO EGGS (ANY STYLE) 5
SIDE OF AVOCADO 4
GRILLED HAM, BACON, ITALIAN, BREAKFAST OR CHICKEN SAUSAGE 5
PLAIN AVOCADO ON SOURDOUGH TOAST 9.50
HOUSE SALAD
HOUSE SALAD W/MIXED GREENS & LEMONGRASS VINAIGRETTE 7
Add Grilled Shrimp or Grilled Chicken $7
GUMBO
CHICKEN & SAUSAGE GUMBO (LARGE BOWL) 9
CHICKEN & SAUSAGE GUMBO (BOWL) 7
CHICKEN & SAUSAGE GUMBO (CUP) 5
DESSERTS
PECAN PIE 7
OOEY GOOEY CAKE 7
LEMON CHESS PIE 7
BREAD PUDDING 7
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.
We can accommodate up to 45 people for dinner parties or up to 75 people for cocktail parties in our private room upstairs.