Paul Broussard NOLA:
Foie Gras Stuffed Quail - Sun Dried Cherry and Pistachio Chutney, Poivrade Glace - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Foie Gras Stuffed Quail - Sun Dried Cherry and Pistachio Chutney, Poivrade Glace - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Foie Gras Stuffed Quail - Sun Dried Cherry and Pistachio Chutney, Poivrade Glace - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Foie Gras Stuffed Quail - Sun Dried Cherry and Pistachio Chutney, Poivrade Glace - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Foie Gras Stuffed Quail - Sun Dried Cherry and Pistachio Chutney, Poivrade Glace - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Foie Gras Stuffed Quail - Sun Dried Cherry and Pistachio Chutney, Poivrade Glace - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Foie Gras Stuffed Quail - Sun Dried Cherry and Pistachio Chutney, Poivrade Glace - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Foie Gras Stuffed Quail - Sun Dried Cherry and Pistachio Chutney, Poivrade Glace - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Foie Gras Stuffed Quail - Sun Dried Cherry and Pistachio Chutney, Poivrade Glace - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Smoked Salmon & Crawfish Roulade - Goat Cheese, Cucumber Gelee, Caperberry - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Smoked Salmon & Crawfish Roulade - Goat Cheese, Cucumber Gelee, Caperberry - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Smoked Salmon & Crawfish Roulade - Goat Cheese, Cucumber Gelee, Caperberry - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Smoked Salmon & Crawfish Roulade - Goat Cheese, Cucumber Gelee, Caperberry - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Fricassee of Rabbit and Sweetbreads - Maitake, White Beech, Yellow Chanterelles, Morels, Hunter Style Sauce - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Fricassee of Rabbit and Sweetbreads - Maitake, White Beech, Yellow Chanterelles, Morels, Hunter Style Sauce - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Fricassee of Rabbit and Sweetbreads - Maitake, White Beech, Yellow Chanterelles, Morels, Hunter Style Sauce - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Fricassee of Rabbit and Sweetbreads - Maitake, White Beech, Yellow Chanterelles, Morels, Hunter Style Sauce - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Grilled Lamb Rossette & Seared Scallop - Braised Turnip Greens, Red Beet Puree - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Heirloom Beet Salad - Cara Cara Orange, Marcona Almonds, Pickled Red Onion, Goat Cheese Vinaigrette - Criollo - Reveillon 2017 - Hotel Monteleone
Paul Broussard NOLA:
Heirloom Beet Salad - Cara Cara Orange, Marcona Almonds, Pickled Red Onion, Goat Cheese Vinaigrette - Criollo - Reveillon 2017 - Hotel Monteleone
