MENU:
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
