The student Chefs celebrate the fine meal they prepared.
Appetizers
Sun-Dried Tomato & Olive Palmiers
Salmon Reillette with Chickpea Fritters
Entrée
Caesar Salad with Anchovies
Filet Mignon with Truffled Mushroom Ragout
Lobster Mashed Potatoes
Dessert
Coeur a la Crème
Wine
Merlot
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