Elizabeth Street Cafe New Orleans Menu

Cilantro, Bean Sprouts, Jalapeno, Lime-Zest

Vermicelli Noodles, Crispy Vegetables, Furikake, Mint, Fried Shallots

Vermicelli Noodles, Cilantro, Bean Sprouts, Jalapeño, Avocado, Lime Zest

Pork, Shrimp, Water Chestnuts, Herbs

Ginger Pork Sausage, Napa Cabbage, Lettuce & Herb Wraps

Onion, Jalapeño, Scallion, Cilantro

Sambal Mayonnaise, Cucumber, Jalapeño, Carrot & Daikon, Cilantro on House-Baked Baguette

Black Lime Mayonnaise, Jalapeño, Carrot & Daikon, Shredded Lettuce, Fish Caramel on House-Baked Baguette

Sambal Mayonnaise, Cucumber, Jalapeño, Carrot & Daikon, Shredded Lettuce, Hot Sauce, Cilantro on House-Baked Baguette

Fried Egg, Crispy Pork Belly, Avocado, Cilantro & Mint on House-Baked Baguette with Homemade Mayonnaise and Sambal

Pho Spices, Shredded Lettuce, Cucumber Jalapeno, Carrot & Daikon, Cilantro, Sambal Mayonnaise

Shredded Cabbage, Sprouts, Scallion, Cilantro, Fish Caramel, Bonito Flake

Ramen Egg Noodles, Spice Brined Chicken, Baby Bok Choy, Sprouts, Thai Basil, Fried Shallot

Water chestnut, Bean Sprouts, Lettuces, Herbs, Sticky Rice, Crispy Shallots

Lemongrass & Ginger Chicken Meatballs served with Bean Sprouts, Garden Herbs, Jalapeño, Radish, Lime

Cloud Mushrooms & Greens, Organic Tofu, Hot Bean Paste, Cilantro, Jalepeño, Radish, Lime, Spicy Sesame Oil

Tequila, Sambal, Salted Lemonade, Lime

Japanese Whisky, Sakura Bitters, Lemon Twist

Citadelle Gin, Avéze Gentian, Comoz Blanc Vermouth

100% Grechetto with brief skin maceration. Spontaneous fermentation without temperature control. Aged in fiberglass tanks. No filtering or fining

A symphony of vintage vintages (19, 20, 21), Sylvaner, and Auxerrois, brought to fruition through direct pressing and fermentation in concrete. Untamed, untreated, and SO2-free, this lovely white, evoking mental conjurings of the sweetest possible endings, offers a profusion of pineapple and banana flavors that perfectly complements desserts, salty snacks, or can simply be savored solo.

The 2022er 'Stirn' No.15, as it is referred to in the central part of the label, is a fully off-dry wine (with 36 g/l of residual sugar) made from fruit picked in the prime south-west-facing, upper-front part of the original Ayler Kupp hill. It reveals a fully aromatic and appealing nose of yellow fruits (pineapple, Conference pear, and quince), candied grapefruit, tangerine, green apple, anise, oriental spices, and smoke. The wine proves fully off dry on the palate as plenty of sweet and ripe fruits come through. The finish is structured and has more mineral elements with zesty and minty elements

Le Temps des Cerises Jalava is a playful, light, natural red wine made from 100% Cinsault, crafted by winemaker Axel Prüfer in the Languedoc region of France. The wine undergoes carbonic maceration, which keeps it fresh, fruity, and easy-drinking, with an alcohol content of just 10.8%. It bursts with notes of juicy red berries and soft herbs, perfect for casual sipping or pairing with light fare like charcuterie or grilled vegetables. Hand-harvested grapes with no added sulfites, unfiltered and unfined. The wine takes its name from the train driver who helped Lenin escape during the Russian Revolution, adding a fun historical twist to this vibrant bottle. Pair it with charcuterie and fresh cheese.

A wine that’s as beautiful as Cape Town itself. 100% handpicked Chenin Blanc grown in South Africa’s famous Swartland region. Made using a blend of grapes that come from a diverse collection of Swartland soils, with each piece of land putting its own mark on the final product. Made for those warm sunny days that don’t seem to end.

In this instance, facial hair symbolizes the three different styles of wine red(beard), rose (clean skin) and the light red(moustache). This wine represents the lighter red style and the word pink describes the colour as it’s a mix between a pink/light red colour. A short 3-day skin contact fermentation before continuing in small old barrels for another 5 months. Racked into stainless steel where it spends another 6 weeks before bottling. Grapes: Syrah & Cinsaut – Some years we use Mourvedre Soil: Oakleaf/Ferricrete/Shale Vines: bush vines Planted: 2001 Irrigation: Syrah dry farm while Cinsaut under drip irrigation.

The 5-acre Topotero vineyard sits next door to the Bassi Vineyard in Avila Beach. Surrounded by gardens, palm trees, apples and a creek bed, this little vineyard is one of my favorites. These vines were grafted to Gamay from Pinot Noir in 2019. Farmed practicing organic by Ben Taylor, this is his home vineyard. The wine is fermented with 60% whole-cluster for 10 days, then pressed with the wooden basket press. The wine is bottled after 10 month of aging in barrel and without filtration.