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Five holiday specials 

Andrea's
3100 19th St., Metairie, (504) 834-8583
www.andreasrestaurant.com
Capriolo Valdostana is Axis venison in barolo wine sauce with juniper berries, red currants and sour cream.

Arnaud's
813 Bienville Ave., (504) 523-5433
www.arnaudsrestaurant.com
The buche de Noel, a traditional French dessert shaped like a Yule log, is a rolled flourless chocolate cake served with whipped cream.

Borgne
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860
www.borgnerestaurant.com
A traditional New Orleans- style oyster stew is made with reduced vermouth and oyster liquor, cream, celery salt, white pepper and nutmeg, and topped with spiced oyster crackers and chives.

Cafe Adelaide
300 Poydras St., (504) 595-3305
www.cafeadelaide.com
Braised beef short rib comes with foie gras risotto, pickled exotic mushrooms, pea shoots and strawberry-balsamic glaze.

The Fountain Lounge
Roosevelt Hotel, 123 Baronne St., (504) 648-1200
www.therooseveltneworleans.com/dining/fountain-lounge.html
Rabbit tenderloin is served with bacon, andouille and pistachio stuffing and carrot-apple relish.

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