Pastry: Chef Jacques Joly

Grand Marnier and hot chocolate soufflé

Cuisine: J.R. Thomas

Super Bowl: Deviled crab dip; Andouille Shrimp Burger; Bacon-peanut brittle

Pastry: Chef Lee Ben Shoshan

Sunday Brunch: Sweet blintzes filled with a variety of fillings- cherry apple, whipped cheese, chocolate

Cuisine: Chef Amanda Martin

Pan seared halibut, white truffle oil risotto, beurre rouge

Pastry: Chef Francis Grosse

Valentine's Day Macarons

Pastry: Chef Pascal Lucas

Crab cake Rockefeller, chicken chasseur with rice pilaf

Pastry: Chef Philippe Harel

Homemade crepes with different fruit and chocolate fillings

Cuisine: Chef Jean Moyssan

Pastry: Chef Philippe Dege

Buttermilk pancakes, Belgium waffles and beignets

Cuisine: Chef Paul Mason

Fresh artichoke bottom with red pepper and garlic Chantilly cream; Salmon with braised cucumber, lemon & dill

Pastry: Chef Jacques Joly

Banana bread 3 ways: with maply syrup and pecans; with honey butter; with caramelized pecans

Cuisine: Chef Pascal Lucas

Tortilla Espagnola, Paella Valencia (seafood and chicken)

Pastry: Lee Ben Shoshan

Mississippi Mud Pie: Chocolate pecan crust, chocolate prailine filling and sweet vanilla chantilly cream

Cuisine: Chef Amanda Martin

Crab cakes, fennel and watercress salad

Pastry: Chef Philippe Harel

Croissants & Chocolate Croissants

Cuisine: Chef Paul Mason

Smoked salmon crepes, galette bressane with green mango salad, duck aiguillettes