CREPES

Le Parvenu offers crepes to start and finish a meal with their Louisiana seafood crepe with fresh Chablis and dill sauce for an appetizer and their Le Parvenu lemon crepe with citrus sauce for dessert. Crepes ‡ La Cart offers more than 50 different varieties of breakfast, lunch, dinner and dessert crepes, including the Crepe Atlantic which comes with smoked salmon, baby spinach, chives and cream. Muriel's Jackson Square offers a shrimp or crawfish goat cheese crepe that comes with a buttery sauce of chardonnay, onions, tomato and bell peppers. Petunia's St. James, a 14-inch crepe stuffed with crabmeat, shrimp, bell peppers, cheddar cheese and onions, is one of six specialty crepes on the menu. Bambu's Asian fusion approach extends to the Bambu Bananas Foster crepe, which has coconut ice cream and slices of banana with caramel sauce wrapped in a crepe and topped with chocolate sauce and whipped cream. One of the crepes at La Crepe Nanou combines lump crabmeat and creamed spinach. Clementine's Belgian Bistro counters with a crepe stuffed with fresh baby spinach, goat cheese and Parmesan cheese. The savory Vietnamese crepe at Thanh Thanh is stuffed with shrimp, pork, bean sprouts, onions and a fish sauce.