Gin or vodka with dry vermouth, garnished with an olive.

Classic Martini

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

8oz steak served with a red wine reduction.

Filet Mignon

Crab Cakes

White Chocolate Bread Pudding

Rich chocolate cake topped with whipped cream

Gâteau au Chocolat

Mousse au Chocolat

Crème Catalane

Pastry with vanilla ice cream, raspberries and raspberry sauce

The Clam

Filet Grillé

Grilled, topped with crawfish tails in a spicy butter sauce

Filet Beurre Rouge

New Zealand lamb rack rolled in herbs de Provence, baked and sliced into chops. Three mustard sauce.

Carré d’Agneau

Veal chop, cognac flambé and sautéed with cream & mushrooms

Côte de Veau

Poached in white wine, cream, & cognac, assorted mushrooms

Sweetbread

Thin slices of veal sautéed. Lemon butter sauce on the side

Picata

Two quail stuffed with pork, wild mushrooms, baked. Madeira sauce

Cailles

Shrimp in spicy cream sauce over angel hair pasta

Crevettes Baton Rouge

Crab, shrimp and asparagus with a white wine cream sauce

Seafood Crêpe

Casserole of crab meat baked in Thermidor sauce

Crâbe Royale

Broiled salmon filet with three mustard sauce

Saumon Grillé

Rich seafood broth with crab meat and shrimp

Soupe St. Tropez

Creamy crawfish bisque lightly scented with orange

Bisque a l’Orange

Baked in garlic butter sauce with diced mushrooms

Escargots

Velouté of brie cheese with crab meat and asparagus

Soupe Jacqueline

Before you begin mixing, place your martini glass in the freezer for about 10-15 minutes to chill it thoroughly.

Chill the Glass

In a cocktail shaker, combine 2 oz of gin or vodka and 0.5 oz of dry vermouth. Adjust the vermouth to your taste preference.

Combine Ingredients

Fill the shaker with ice and either shake vigorously for a well-mixed drink or stir gently for a smoother texture. Shake for about 15 seconds or stir for about 30 seconds.

Shake or Stir

Remove the martini glass from the freezer and strain the mixed drink into the glass using a cocktail strainer.

Strain the Mixture

Garnish your martini with a single olive placed on a cocktail pick or float it directly in the drink.

Add Garnish

Gin or Vodka

Dry Vermouth

Olives

Brew a strong cup of coffee and allow it to cool slightly. If using, mix in the coffee liqueur. Set aside.

Prepare the Coffee

In a mixing bowl, combine mascarpone cheese, heavy cream, granulated sugar, and vanilla extract. Whip together using an electric mixer until soft peaks form.

Make the Mascarpone Mixture

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Place half of them in a single layer at the bottom of a 9x9 inch dish.

Prepare the Ladyfingers

Spread half of the mascarpone mixture over the layer of ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture on top.

Layer the Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Chill the Dessert

Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings. Cut into squares and enjoy!

Serve

ladyfingers

strong brewed coffee

mascarpone cheese

heavy cream

granulated sugar

vanilla extract

cocoa powder

coffee liqueur (optional)

dark chocolate shavings (for garnish)

Sprinkle salt and black pepper generously on both sides of the filet mignon to season it.

Season the Filet Mignon

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Pan

Add the filet mignon to the hot skillet. Sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness.

Sear the Filet Mignon

Remove the steak from the skillet and let it rest on a plate for 5 minutes before slicing.

Rest the Steak

In the same skillet, add the minced shallots and sauté for 2-3 minutes until softened.

Sauté the Shallots

Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

Add the Red Wine

Add the beef broth to the skillet and continue to simmer for about 10-15 minutes, or until the liquid is reduced by half.

Add the Beef Broth

Stir in the butter and fresh thyme, allowing the sauce to thicken slightly. Season with additional salt and pepper to taste.

Finish the Sauce

Slice the filet mignon against the grain and arrange it on a serving plate.

Plate the Steak

Spoon the red wine reduction over the sliced steak for added flavor and garnish with additional thyme if desired.

Drizzle with Sauce

Salt

Black pepper

Olive oil

Red wine

Beef broth

Shallot, minced

Butter

Thyme, fresh

In a large bowl, gently fold together the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, bread crumbs, salt, and black pepper until just mixed. Be careful not to break up the crab meat too much.

Prepare the Mixture

Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.

Shape the Cakes

Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape.

Chill the Cakes

In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for about 4-5 minutes on each side or until they are golden brown. Transfer to a paper towel-lined plate to absorb any excess oil.

Cook the Crab Cakes

In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, chopped capers, lemon juice, and garlic powder. Stir until well blended.

Mix the Ingredients

Cover the bowl and refrigerate the spicy remoulade sauce for at least 15 minutes before serving to allow the flavors to meld.

Chill the Sauce

fresh lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

green onions, chopped

bread crumbs

salt

black pepper

olive oil

hot sauce

capers, chopped

lemon juice

garlic powder

Preheat your oven to 350°F (175°C). Cut the French bread into 1-inch cubes and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the whole milk, heavy cream, sugar, vanilla extract, eggs, and salt until well combined.

Make the Custard

Pour the custard mixture over the cubed bread and add the white chocolate chips. Gently fold the mixture until the bread is completely coated.

Combine Bread and Custard

Transfer the mixture to a greased baking dish and bake in the preheated oven for 45-50 minutes or until the top is golden brown and the custard is set.

Bake the Pudding

Allow the bread pudding to cool for about 10 minutes before serving warm, drizzled with whiskey butterscotch sauce.

Cool and Serve

In a saucepan over medium heat, combine brown sugar and butter. Stir until the butter is melted and the sugar is dissolved.

Melt the Ingredients

Slowly whisk in the heavy cream, followed by the whiskey, vanilla extract, and a pinch of salt. Continue to stir and cook for an additional 2-3 minutes until the sauce thickens slightly.

Add Cream and Flavorings

Remove from heat and let the sauce cool slightly before drizzling over warm bread pudding. Store any leftover sauce in an airtight container in the refrigerator.

Cool and Store

French bread

whole milk

white chocolate chips

eggs

brown sugar

unsalted butter

whiskey

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth (the batter will be thin).

Combine Mixtures

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Cool the Cakes

In a mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.

Prepare the Whipped Cream

Using an electric mixer, whip the cream on medium-high speed until stiff peaks form.

Whip the Cream

Place one cake layer on a serving plate. Spread a layer of whipped cream on top. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.

Assemble the Cake

Slice the Gâteau au Chocolat and serve immediately, or refrigerate until ready to serve.

all-purpose flour

unsweetened cocoa powder

baking powder

baking soda

vegetable oil

boiling water

heavy whipping cream

powdered sugar

In a heatproof bowl, place the dark chocolate. Melt the chocolate using a double boiler method or in the microwave, stirring occasionally until smooth. Allow it to cool slightly.

Melt the Chocolate

In a separate mixing bowl, pour the heavy cream. Using an electric mixer, whip the cream until soft peaks form. Be careful not to over-whip.

In another bowl, whisk together the egg yolks and granulated sugar until it becomes pale and creamy. Add the vanilla extract and mix well.

Combine Egg Yolks and Sugar

Slowly fold the melted chocolate into the egg yolk mixture until fully incorporated.

Mix Chocolate with Egg Yolks

Gently fold the whipped cream into the chocolate mixture in three additions, being careful not to deflate the mixture.

Fold in Whipped Cream

In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Beat Egg Whites

Carefully fold the beaten egg whites into the chocolate mixture until no white streaks remain. Ensure you maintain the lightness of the mixture.

Combine Egg Whites with Chocolate Mixture

Spoon the mousse into individual serving dishes or a large bowl. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

Chill the Mousse

Once set, remove from the refrigerator. You can garnish with extra whipped cream or chocolate shavings before serving.