Come eat, drink, and be merry at Elizabeth’s Restaurant today! Book your private events or party in our private room. Choose from one of our party packages below and call 504.944.9272, or fill out a contact form for more information.
• Minimum 15 people
• Two Hour Maximum
• Monday – Friday Only
• Two-Hour Open Bar – includes Bloody Mary, Mimosa, Beer, Wine & Well Drinks
• Appetizers for the tables – Praline Bacon & Boudin Balls
• $49 per person, plus tax and gratuity
• $200 deposit to hold the area
Guests have the option of the following Entrees:
• Eggs Elizabeth – Grilled French Bread topped with Grilled Ham,
Poached eggs & hollandaise with choice of grits or hashbrowns
• Shrimp & Grits – includes homemade biscuit
• Avocado Toast– Eggs, with pickled jalapenos & red onions- choice of grits or hashbrowns
• Duck Waffle – Cornbread Waffle topped with sweet potato duck hash and pepper jelly
• Country Breakfast – (Smoked Pork Chops) w/ Country Gravy –
2 eggs any style choice of grits or hashbrowns
This is a semi-private space upstairs; this room holds 32. There will be other guests at the bar and the other dining room upstairs. Call us at 504.944.9272 or fill out a contact form for more information.
• Minimum 25 people
• Two -Three Hours Maximum
• Any evening after 5:00 pm
• $39 per person
• Drink package $29 per person for 2 hours $39 per person for 3 hours
Menu:
• Passes Hors d’oeuvres – Praline Bacon, Crab Stuffed Mushrooms, Mini Boudin Balls
• Salad – Mixed green salad, Corn bread muffins
• Sides– Macaroni & Cheese, Sweet Potato Casserole, Jambalaya, Mixed Fresh Vegetables
• Mains- Fried Turkey Breast Mirliton Dressing and Gravy, Mahi Mahi Lemon Caper Butter, Roasted Beef Strip Loin
• Desserts – Bread Pudding Lemon Squares , Brownies
If you are interested in booking this package, please call us at 504.944.9272 or fill out a contact form for more information.
• Minimum 25 people
• Two -Three Hours Maximum
• Any evening after 5:00 pm
• $49 per person
• Drink package $29 per person for 2 hours $39 per person for 3 hours
Menu:
• Passes Hors d’oeuvres – Praline Bacon, Crab Stuffed Mushrooms, Mini Boudin Balls, Chicken Liver with Pepper Jelly, Pork Egg Roll, Butterfly Shrimp
• Salad – Mixed green salad, Corn bread muffins
• Sides- Pick of 3 – 35 ppl, pick 4 – 45 ppl, pick 5 – 55 ppl pick 6– Macaroni and Cheese, Mashed Potatoes, Sweet Potatoes, Corn Maque Choux, Lima Beans w/ Tasso and Shrimp, Red Beans and Rice, Sautéed Mixed Vegetables, Jambalaya, Chicken & Sausage Gumbo
• Mains- Pick of 3 – 35 ppl, pick 4 – 45 ppl, pick 5 – 55 ppl pick 6 -Smoked Turkey in Gravy, Mahi Mahi Lemon Caper Sauce, Roast Beef Loin with Horseradish, Demi Glaze, Shrimp Pasta Alfredo, Smoked Pork Loin Mushroom Sauce, Baked Chicken Tchoupitoulas, Fried Catfish with Remoulade, Chicken Tenders with Mac Sauce, Vegetarian Option – Chickpea Lentil Balsamic Rice, Fried Shallots & Garlic Chili Flakes, Penne Pasta Alfredo
• Desserts – Bread Pudding Lemon Squares , Brownies
If you are interested in booking this package, please call us at 504.944.9272 or fill out a contact form for more information.
• Minimum 25 people
• Two Hours Maximum
• $49 per person, this includes the open drink package.
• Drink package – Beer, Wine, Well mixed drinks
• Passed Hors d’oeuvres. – Praline Bacon, Mini Boudin Balls, Crab Stuffed Mushrooms
• Mini-buffet- Mini Muffaletta, Hot Wing Station – 2 Flavors, Charcuterie Cheeses & Fruit Crostini
If you are interested in booking this package, please call us at 504.944.9272 or fill out a contact form for more information.
“Out-of-towners longing for classic Southern and New Orleans fare will find a tempting slice of it here.”
“The thing to love about Elizabeth’s is that somebody there tried to make bacon better”.
“As good as the best Haute New Orleans chefs can offer.”
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, its 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.
