New Orleans Food and Wine
Friday, April 26, 2013
Pan Seared Artisian Foie Gras, Roasted Pear Gastrique
Pan Seared Veal Escalopes, Porcini Mushrooms, Gratinée Potatoes, Braised Ruby Chard and Salsify
Roast Duck Breast, Burgundy Gastrique, Cipollini Onions
Veuve Clicqout Poached Gulf Red Kingklip, Julienne Carrots, Leeks
Salade Mediterranean
Tuesday, April 16, 2013
Escargot Bourguignon
Sunday, April 14, 2013
Gulf Striped Bass Ponchatrain
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