MENU: ERIC RIPERT | LE BERNARDIN
Pink Shrimp, Avocado, and Potato with Aji Amarillo Sauce
Olive Oil-Poached Albacore Tuna with Potato Crisps and Light Red Wine Bearnaise
Roast Monkfish on Savoy Cabbage with Bacon-Butter Sauce
Chestnut Parfait with Oven-Roasted Bosc Pear and Orange peel

Student Chef Brian Meagher
Chef Instructor Joyce Singh

Dinner Prix fixe $65 per person includes coffee or tea.
Add Wine Pairings Package (15 oz) for $20 per person
Sommelier Alexandra Evans

Please inform us of all food allergies / dietary restrictions.