Amuse: Lump Crab, Red Pepper Tartar and Corn Crema

1st Course: Vietnamese Spring Rolled with Classic Accompaniments

2nd Course: Classic Shrimp Bisque a la Julia Child

3rd Course: Eric Ripert's Black Bass Poached With Ginger and Scallions

Intermezzo - Carrot and Clementine Sorbet.

4th Course: Steak Diane with Chef Claude's Sweet Potato Gratin and Asparagus.

5th Course: Bakewell Tart

Petit fours - tbd of chefs' choosing