Eggs Benedict with poached eggs, black pepper buttermilk biscuits, tasso, boudin and charred chili hollandaise from SoBou

Duck Confit with satsuma and fennel from Sweet Olive (ain’t dere no more) 

Chocolate Ganache Cake from Santa Fe Restaurant

Café au lait and fresh beignets from Cafe Beignet

“BLT” on crispy sourdough with pork belly, tomato, baby greens and herbed aioli from Lilette