Menu Study Guide and Allergen Notes

A complete set of vocabulary and ingredient definitions from the Eliza restaurant menu and allergen study guide.

Charcuterie & Cheese Portions

All meats and cheeses are served in $2\,oz$ portions and accompanied by toasted sourdough.

Hoisin Sauce

A sauce containing sesame oil, black garlic, green onion, soy sauce, cane syrup, sambal, butter, and apple cider vinegar; it is NOT dairy free.

Hackleback Caviar

$1\,oz$ of caviar caught from wild american sturgeon, served with hard boiled egg, mango, creme fraiche, chives, and chips.

Remoulade

A sauce made with creole mustard, ketchup, mustard, eggs, onion, celery, vinegar, cayenne, paprika, and salt.

Gremolata

A mixture of garlic, parsley, and lemon zest.

Creole Tartar Sauce

A base of mayo, dill relish, creole mustard, green onion, horseradish, hotsauce, and seafood seasoning.

Cane Syrup Gastrique

A simple reduction of cane syrup and cane vinegar.

Green Goddess Aioli

A blend of mayo, green onions, parsley, lemon juice, garlic, salt, and pepper.

Tapenade

A roasted blend of squash, zucchini, kalamata olives, capers, anchovies, garlic, salt, and olive oil.

Pistou

A sauce containing parsley, tarragon, chives, dijon mustard, lemon juice, oil, and salt.

Lime Rice Vin Dressing

A dressing made from oil, rice vinegar, sesame oil, soy sauce, ginger, garlic, lime juice/zest, and honey.

Gumbo Yaya

A dish made with a dark roux (butter, flour, bell peppers, celery, onions), chicken, andouille sausage, and rice.

Creamy Peppercorn Dressing

A dressing made of olive oil, egg, salt, pepper, white vinegar, and onions.

Lemon Basil Vinaigrette

A vinaigrette containing lemon juice, honey, salt, white pepper, olive oil, and basil.

Creole Honey Mustard

A mixture of creole mustard, honey, cane vinegar, hot sauce, green onion, parsley, salt, pepper, cayenne pepper, and olive oil.

Bonnecaze Grits

White stone ground corn grits cooked with water, salt, butter, and parmesan.

Smoked Tomato Butter

A compound butter with worcestershire, lemon juice, pepper, creole seasoning, garlic powder, and roasted smoked tomatoes.

Housemade Fry Seasoning

A dry rub for shoestring fries composed of salt, paprika, garlic powder, cumin, pepper, dried basil, and chili powder.

Sauce Gribiche

A mixture described as having the texture of potato salad and the taste of tartar sauce, containing mayo, capers, pickles, shallot, egg, potatoes, parsley, green onion, dill, dijon mustard, and lemon juice.

Sambal Mayo

A condiment made of mayo, sambal, and lemon juice.

Bacon Onion Jam

Sweet caramelized red onions and bacon cooked down with sugar, cane vinegar, salt, and pepper.

Fruit Compote (Current)

A peach compote made with peaches, port wine, sugar, lemon juice and zest, water, vanilla bean, salt, and cornstarch.

Paneed

A preparation style where an item is pan fried in oil with a light layer of flour.

Menuire Sauce

A sauce made of brown butter, worcestershire sauce, and flour; notably the only sauce or dressing that is NOT gluten free.

Ravigote Sauce

A sauce consisting of mayo, creole mustard, lemon juice, dry mustard, worcestershire, horseradish, parsley, capers, and hardboiled eggs.

Corn Maque Choux

A side dish made with bacon, garlic, onion, red bell peppers, corn, salt, pepper, seafood seasoning, and butter.

Steak Frites Demi Glace

A sauce made from honey, apple cider vinegar, stock cooked down into a base (demi), green peppercorns, roasted red bell pepper, salt, pepper, and butter.

Creole Mustard Spread

A mixture of mayo, creole mustard, horseradish, green onion, cayenne, garlic, and salt.

Veloute

A light roux sauce made with butter, flour, and stock to create a creamy texture.

Blackberry Coulis

A dessert sauce made from blackberry, brandy, cornstarch, vanilla bean, and sugar.

Semifredo

A semi-frozen dessert that is extremely similar to ice cream.

Fryer Allergen Information

The fryer is completely gluten free and uncrosscontaminated with gluten, but it IS cross contaminated with dairy and shellfish.