Summer Ratatouille, Eggplant Salad with Mushroom Dressing.

Roast Garlic Chicken and Vegetables, New Wave Chicken.

Stuffed Filet of Beef with Bordelaise Sauce, Cowboy Steaks.

Fish and Vinegar Chips, Fish and Chips with Tartar Sauce

Andouille Cornbread Stuffing, New Orleans Oyster Stuffing, Turkey Chili.

Classically Seasoned Confit, Rilly Rillette, Pasta with Confit.

Salmon Tartare, Chateaubriand for Two, Strawberries Romanoff.

Poached Sweetbreads with Mushroom Sauce, Calves Liver with Balsamic Apples and Pears.

Winter Squash Chowder, Butternut Squash Spaetzle

Baked Stuffed Radicchio, Scallop Radicchio Cups.

Grilled Flank Steak on French Bread, Crawfish Stuffed Filet.

Ragout of Chanterelles with Route, Smoked Mushrooms with Tasso over Angel Hair Pasta.

Portobello and Barley Risotto with Parsnip Garnish.

Couscous Jambalaya, Dirty Quinoa.

Asparagus, Leg of Lamb with Goat Cheese, Pine Nuts and Apples and Mint, Rosemary Potatoes.

Cheesesteak Po' Boy, Oyster Po' Boy.

Paneed Pork Medallions with Herbed Spaetzle

Pan Seared Squab with Foie Gras Rice, Stuffed Pheasant Roulade.

Grillade Stuffed Quail, Andouille-Cheese Grit Cakes.

Smoked Salmon Potato Cake, Cabbage-Potato Soup, Corned Beef Potato Hash.

Crispy Seared Snapper with Parsnip Slaw and Herb Jus, Annie's Peasant-Style Escolar.

Cake Doughnuts, Yeast Doughnuts.

Funky Napoleon, Savory Napoleon.

Crawfish Flat Cake with Chipotle Tartar, Stove-Top Crawfish.