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  • Chef Barton K. Philipps
  • Chef Nathan Richard
  • Cold Poached Redfish with Pepper and Pear, Yogurt, and Cilantro Sauce
  • Louisiana Crawfish Cake
  • Red Snapper with Peaches, Baby Spinaches, Spicy Yogurt & Balsamic Syrup
  • Shrimp Gyro Pizza
  • Meauxbar Oyster Pan Roast
  • Roasted Shrimp and Tomato Salad
  • Rosemary Shrimp Skewers
  • Tropical Shrimp Salad

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