Emeril Live

Grilled shrimp with homemade BBQ sauce; fried chicken wings with essence; seared scallops with white bean purée and truffle oil; banana tart tatin with chocolate sauce.

Green salad with blackberry dressing and mutton croutons; potato and smoked goat cheese gratin; prosciutto-wrapped scallops with dry jack pesto; cheddar and beer soup; blue cheese dip.

Chocolate ice cream cake roll with raspberry coulis; key lime meringue pie with candied lime peel; chocolate Sheba with chocolate lattice.

Lobster spring rolls; Vietnamese chile-lime marinade chicken salad; garlic and chile-baked Dungeness crabs; cedar-planked teriyaki salmon; black sticky rice pudding.

Asian-marinated cocktail drummettes; pecan crusted duck confit salad; sautéed frog legs with tomato-garlic butter; smoked turkey leg and sausage jambalaya; roasted leg of lamb and sauce perigueux.

Chicken negimaki with soy glaze; veal and cheese stuffed cannelloni; grilled flank steak taquitos; sweet cheese blintzes.

Old-fashioned fruit desserts like peach Melba; apple brown Betty; pineapple upside-down cake; pudding cake.

Emeril creates his own Greek-style taverna menu; saganaki; eggplant slippers; Greek-style grilled fish; meatballs with lemon sauce; diples pastry.

Crawfish and mirliton soup; paneed oysters with sweet corn maque choux; hickory smoked pork chops with greens and rice pilaf; chicory coffee crème brûlée.

Leeks, scallions, Cippolinis and Vidalias.

Oven-roasted salmon with veggie lentils; veal chop with arugula and tomatoes; simple meatball soup; shrimp scampi; chocolate peanut butter pie.