A mix of classic and updated New Orleans dishes
Oysters topped with a delicious butter herb mixture finished under the broiler
Classic Crawfish Étouffée baked into Emapnada Dough.
A deconstructed muffaletta sandwich served as a panzanella salad
Prime Rib-eye Steak rubbed with blackened seasoning, served with classic red beans and rice.
Beignets served with chocolate, praline and mixed berry dipping sauces
Chocolate Bread Pudding topped with a Pecan Bourbon Caramel Sauce