Jumbo Lump Blue Crab Meat, Grand Marnier-Satsuma Mayonnaise, Plaquemines Parish Satsumas, and Crispy Wontons
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Jumbo Lump Blue Crab Meat, Grand Marnier-Satsuma Mayonnaise, Plaquemines Parish Satsumas, and Crispy Wontons
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Grilled Flat Bread, Chianti Onion Jam, Grilled Portobello Mushrooms, Hand-pulled Mozzarella, Seared Hudson Valley Foie Gras, Pecorino Romano, Arugula, Cane Vinegar, and White Truffles
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Grilled Flat Bread, Chianti Onion Jam, Grilled Portobello Mushrooms, Hand-pulled Mozzarella, Seared Hudson Valley Foie Gras, Pecorino Romano, Arugula, Cane Vinegar, and White Truffles
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Grilled Louisiana White Shrimp, Caipirinha Vinaigrette, Pickled Jalapeno, Carrot, Mirliton, and Bell Pepper
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Grilled Louisiana White Shrimp, Caipirinha Vinaigrette, Pickled Jalapeno, Carrot, Mirliton, and Bell Pepper
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Pork Cheek, Smoky Trotter Jus, Spaghetti, Grilled Mirepoix, and Trotter Meat
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Pork Cheek, Smoky Trotter Jus, Spaghetti, Grilled Mirepoix, and Trotter Meat
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Chef Chris Barbata of Cafe Adelaide at the Loews Hotel - New Orleans, LA
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Cafe Adelaide at the Loews Hotel - New Orleans, LA
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Chef Chris Barbata of Cafe Adelaide at the Loews Hotel - New Orleans, LA
Photo: Antoinette Bruno | January 2012
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