Executive Chef: Alex Dulaney. Menu: Shrimp Vol-Au-Vent w/ A Chive Bechamel Sauce, Marinated Cherry Tomatoes & Cucumbers; Chicken Milanese w/ Spring Mix, Peas, Roasted Potatoes, Parmesan & Lemon Vinaigrette; Profiterole Cream Puffs w/ Vanilla Diplomat Cream & Chocolate Ganache. Price includes a bottle of wine per couple. Details: https://cookingatmillies.com/event/an-evening-with-le-relais-6-12/
