BBQ Crawfish Waffle with Louisiana crawfish tails, andouille and roasted corn waffle with Abita Beer cream from Red Fish Grill

Hand-Cut French Fries with garlic butter & Parmesan Reggiano from Boucherie

Fried Shrimp Po-Boy, fully dressed from Liuzza’s by the Track

Pan-seared foie gras with prime debris stuffed crispy chicken skin, peach bacon gastrique and a chive biscuit from The Rib Room 

Croque Madame from Tartine  *submitted by Brian London

The Mad Capper - portabella dressed with grated fontina, dill aioli, roma tomatoes, capers, fresh basil, red onions and olive oil on focaccia from Reginelli’s Pizzeria

Raspberry Crumble from Gracious Bakery

Lime-Marinated Jumbo Lump Blue Crab  & Celeriac Salad with roasted beet excabeche, piquillo pepper “Bloody Mary” gazpacho and fried okra chips from Cafe Adelaide