Two four ounce medallions topped with choice of grilled shrimp, fried oysters or seared scallops.

Beef Tournedos

Grilled Chicken and Sausage Gumbo

Rich flourless cake with raspberry filling.

Chocolate Raspberry Truffle Cake

Fried Calamari

New Orleans Turtle Soup

French Onion Soup

Lump crabmeat with green and red bell peppers dressed with a garlic-lime butter.

N’awlins Crab Cakes

Steamed Broccoli

Vanilla bean cheesecake with fresh berries.

New York Style Cheesecake

Creamed Corn

Sauteed with capers, white wine and lemon butter sauce.

Chicken Piccata

Prime Ribeye 16 OZ

Grilled or steamed asparagus, squash, and zucchini seasoned with butter or olive oil, sea salt and black pepper served with a sweet, broiled tomato.

Grilled Vegetable Platter

Jumbo white shrimp served with cocktail and spicy remoulade sauce.

Shrimp Cocktail

Topped with a strawberry, papaya, mango and cilantro tapenade.

Blackened Tuna

New Zealand lamb with a Dijon herb crust.

Roasted Rack of Lamb

Colossal crabmeat served with cocktail and spicy remoulade sauce.

Crabmeat Cocktail

Served with Fresh Fruit and Toast Points.

Grilled Brie

Creamed Spinach

Made with hearts of palm, walnuts, artichoke hearts and gorgonzola cheese crumbles tossed with raspberry vinaigrette.

Romaine Hearts Salad

Shrimp Bisque

Baby mesculin, cucumber, goat cheese and roma tomatoes.

Field Green Salad

Grilled Asparagus

Broiled Cold-Water Lobster Tails

Season the beef tenderloin medallions with salt and black pepper on both sides.

Prepare the Beef

In a skillet, heat olive oil over medium-high heat. Add the beef medallions and sear for 3-4 minutes on each side for medium-rare. Remove from the skillet and let rest.

Sear the Beef

In the same skillet, add butter and minced garlic. Cook for 1 minute until fragrant. Add your choice of grilled shrimp, fried oysters, or seared scallops and cook until heated through, about 2-3 minutes.

Cook the Seafood Toppers

Place the beef medallions on a plate and top with the cooked seafood. Garnish with fresh parsley.

Plate the Dish

beef tenderloin medallions

olive oil

salt

black pepper

grilled shrimp

fried oysters

seared scallops

butter

garlic

fresh parsley

Season the chicken thighs with salt, black pepper, and Cajun seasoning. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove and set aside.

Prepare the Chicken

In the same pot, add the remaining tablespoon of olive oil and the sliced andouille sausage. Cook until browned, about 3-5 minutes.

Cook the Sausage

Add the chopped onion, green bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Stir in the diced tomatoes, chicken broth, okra, bay leaves, and the browned chicken thighs. Bring to a boil, then reduce the heat and let it simmer uncovered for about 30-40 minutes.

Combine Ingredients

Taste the gumbo and adjust seasoning with salt, black pepper, and additional Cajun seasoning if desired. Remove bay leaves before serving.

Final Seasoning

Serve the gumbo over cooked rice and garnish with chopped green onions.

Serve

Chicken thighs, boneless and skinless

Andouille sausage, sliced

Olive oil

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Tomatoes, diced (canned or fresh)

Chicken broth

Okra, sliced

Bay leaves

Cajun seasoning

Salt

Black pepper

Cooked rice (for serving)

Green onions, chopped (for garnish)

Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

Prepare the Cake

In a heatproof bowl over simmering water, melt the dark chocolate and butter together until smooth. Remove from heat and let it cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk the eggs and sugar together until pale and fluffy. Gradually fold in the melted chocolate mixture.

Mix Eggs and Sugar

Sift in the cocoa powder and gently fold until fully incorporated.

Add Cocoa Powder

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely in the pan.

Bake the Cake

Dark chocolate (70% cocoa)

Butter

Eggs

Sugar

Cocoa powder

In a food processor, combine mayonnaise, fresh basil, garlic, lemon juice, salt, and black pepper. Blend until smooth. Adjust seasoning to taste and set aside.

Prepare the Aioli

In a large bowl, mix together flour, cornstarch, salt, black pepper, and cayenne pepper. In another bowl, whisk together egg and buttermilk.

Prepare the Calamari

Dip the calamari rings into the egg mixture, then coat them in the flour mixture, shaking off any excess.

Coat the Calamari

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the calamari in batches for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

Serve the fried calamari hot with the basil aioli on the side.

calamari rings

all-purpose flour

cornstarch

cayenne pepper

buttermilk

vegetable oil

In a large pot, heat the olive oil over medium heat. Add the onion, celery, and green bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in the minced garlic and diced turtle meat. Cook for an additional 5 minutes, stirring occasionally.

Add Garlic and Turtle Meat

Add the diced tomatoes, chicken broth, Worcestershire sauce, bay leaves, and thyme to the pot. Bring to a boil.

Reduce heat to low and let the soup simmer for about 1 hour, stirring occasionally. Season with salt, black pepper, and cayenne pepper to taste.

Simmer the Soup

Remove bay leaves before serving. Ladle the soup into bowls and garnish with chopped green onions and hard-boiled eggs.

Serve and Garnish

Turtle meat, diced

Tomatoes, diced

Worcestershire sauce

Thyme, dried

Cayenne pepper

Hard-boiled eggs, chopped (for garnish)

In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 25-30 minutes.

Sauté the Onions

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for about 5 minutes.

Deglaze with Wine

Add the beef broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 30 minutes.

Add Broth and Seasonings

While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the sliced baguette on a baking sheet and toast in the oven for about 10 minutes, until golden.

Prepare the Baguette

Remove the bay leaf from the soup. Ladle the soup into bowls, top with toasted baguette slices, and sprinkle generously with Gruyère cheese. Place under the broiler for a few minutes until the cheese is melted and bubbly.

Yellow onions

Garlic cloves, minced

Beef broth

Dry white wine

Bay leaf

Black pepper, freshly ground

Baguette, sliced

Gruyère cheese, shredded

In a large bowl, combine the lump crabmeat, green bell pepper, red bell pepper, green onions, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, beaten egg, salt, and black pepper. Gently fold the mixture until well combined, being careful not to break the crab meat too much.

Prepare the Mixture

Shape the mixture into patties, about 2-3 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.

Form the Cakes

In a large skillet, heat oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown and crispy.

Fry the Cakes

Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with garlic-lime butter (see below for the recipe).

lump crabmeat

green bell pepper, finely chopped

red bell pepper, finely chopped

green onions, chopped

mayonnaise

Dijon mustard

Old Bay seasoning

breadcrumbs

large egg, beaten

oil for frying

Wash the broccoli florets under cold water and cut them into smaller pieces if desired.

Prepare the Broccoli

Fill a pot with about 1-2 inches of water and bring it to a boil. Place a steamer basket over the pot, ensuring it does not touch the water.

Set up the Steamer

Add the broccoli florets to the steamer basket, cover, and steam for about 5-7 minutes, or until the broccoli is tender but still bright green.

Steam the Broccoli

Once steamed, remove the broccoli from the steamer and transfer it to a serving bowl. Drizzle with olive oil, lemon juice, and season with salt and black pepper to taste.

Season and Serve

Broccoli florets

Lemon juice

Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set aside to cool.

Prepare the crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and beat until well combined. Add the vanilla bean extract, sour cream, and flour, and mix until smooth. Add the eggs, one at a time, mixing well after each addition.

Make the cheesecake filling

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.

Bake the cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.

Cool and chill

Before serving, top the cheesecake with fresh berries and a dusting of powdered sugar. Slice and enjoy!

Cream cheese

Granulated sugar

Vanilla bean extract

Sour cream

All-purpose flour

Graham cracker crumbs

Powdered sugar

Fresh berries (strawberries, blueberries, raspberries)

If using fresh corn, cut the kernels from the cob. If using frozen corn, measure out the required amount.

Prepare the Corn

In a large skillet over medium heat, melt the butter. Add the corn kernels and cook for about 5 minutes until tender.

Cook the Corn

Stir in the heavy cream, sugar, salt, and black pepper. Bring to a simmer and cook for another 5-7 minutes, stirring occasionally.

Add Cream and Seasonings

If desired, stir in chopped chives for added flavor. Remove from heat and serve warm.