3100 19th St., Metairie, (504) 834-8583
Capriolo Valdostana is Axis venison in barolo wine sauce with juniper berries, red currants and sour cream.
813 Bienville Ave., (504) 523-5433
The buche de Noel, a traditional French dessert shaped like a Yule log, is a rolled flourless chocolate cake served with whipped cream.
Hyatt Regency New Orleans, 601 Loyola Ave., (504) 613-3860
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.
300 Poydras St., (504) 595-3305
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
Rabbit tenderloin is served with bacon, andouille and pistachio stuffing and carrot-apple relish.