Louisiana oysters charred with a seasoned garlic, herb, butter, and olive oil topped with Romano cheese
Louisiana crawfish reduced to a thick, rich, and well-seasoned soup.
Antoine's mixed greens and baby spinach, strawberries, and shaved carrots and topped with feta cheese with a pepper jelly vinaigrette.
Crawfish tails smothered with onions and peppers served over an onion rice.
Fried French chicken breast with a marmalade drizzle served with a three-cheese baked macaroni.
Petit filet with a mushroom burgundy sauce served with a Florentine rice.
Strawberry cake drizzled with a chocolate sauce.
A cinnamon and raisin pecan bread pudding topped with a warm rum sauce.
Classic dark chocolate mousse topped with whipped cream.
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