“We are thrilled to join the Orlando business community,” said Desiree Elliott, Managing Partner of Elliott’s Public House, “With the renovations, the new menu and the quality selection of beers and wines, we have created a new energy and option for the area.”
Executive Chef Karl Elliott leads the kitchen with a menu that features fresh, seasonal ingredients. Chef Elliott earned his culinary degree from the Culinary Institute of America in Hyde Park, NY; was the Executive Chef with Sodexo for five years, and competed in, and won, a Sustainable Seafood Cooking Competition at the James Beard House in New York.
Elliott’s Public House features a blend of traditional American cuisine with Irish influences. Fresh ingredients and natural flavors are the focus of the menu. Sauces, dressings, soups and more are made from scratch daily. Popular soups on the menu include the Conch Chowder ($5) with potatoes, vegetables, ham hocks and saffron tomato broth; and the Oxtail & Barley Soup ($5) with root vegetables, hearty broth and fresh herbs.
Dinner and lunch items at Elliott’s Public House include a selection of salads, sandwiches, such as the Beet & Citrus Salad ($10) with balsamic macerated beets, orange segments, almonds, Feta and arugula; and the Public House Caesar ($9) with crisp romaine, anchovies, fresh grated parmesan cheese, home-made croutons, bacon and a poached egg. The Public House Burger ($11) with bacon, lettuce, tomato, onion, aged cheddar, pickles, and a friend egg on a brioche bun as well as the Pressed Caprese ($9) with tomato, fresh mozzarella, home made pesto on Ciabatta bread have been popular with the lunch crowd reports Chef Elliott.
Small plates and entrees are available from 5pm until closing and include herb Roasted Cornish Hen ($17) with succotash vegetables, fingerling potatoes in natural jus; Curried Lamb Meatballs ($14) with basmati rice, spicy curry sauce and yogurt; Fish & Chips ($14) with crispy beer battered grouper, fries, malt vinegar and tartar sauce; and much more.
The menu for breakfast at Elliott’s Public House, offered from 7am until 3pm, includes standard favorites like waffles, eggs and pancakes. But it's the new offerings that make breakfast at Elliott’s Public House the place to start the day. The Irish Style English Muffin (6.50) with corned beef, poached eggs and homemade hollandaise sauce has become a top seller. The omelets ($8.50), served with home-style potatoes, include the option to create your own or try one of the five options including the Spanish Omelet with chorizo, potato, leek and Manchego cheese. Breakfast favorites include the Pressed Breakfast Burrito ($8) with scrambled eggs, potato, cheddar cheese, chorizo and salsa and the Smoked Salmon & Everything Bagel ($11) with smoked Salmon, cream cheese, cucumbers, capers, red onion, lemon zest and micro herbs.
For a full menu, visit http://elliottspublichouse.com/
Open seven days a week, Elliott’s Public House is located in the Ivanhoe Village community of Orlando at 1409 N Orange Avenue. With ample parking and indoor and outdoor seating, Elliott’s Public House can accommodate 80 guests. The restaurant us open from 7 am until 9pm Sunday – Thursday and until 10 pm Friday and Saturday. Happy hour is daily from 3pm until 7pm. Breakfast is served from 7 am until 3pm. Take-out is also available. Call 407-601-5944 for reservations, or visit http://elliottspublichouse.com/
--- Bon Appetit –