• Cut the potatoes into 1/4-inch thick sticks. Place into a large bowl and cover completely with cold water for 20 minutes.

Banana Cream Pie

• Preheat oven to 375°F.
• Combine the ingredients for the crust in a bowl. Evenly distribute the mixture into portion cups. Press the mixture into the bottom so it is flat and compact.
• In a medium saucepan, add half-and-half, banana, sugar, cornstarch and egg yolk; whisk until well combined. Place over medium heat and bring to a boil, stirring often. Boil for 1 minute, whisking constantly (it will become thick).
• Remove from heat and add butter and vanilla extract; stir until well combined and butter has completely melted.
• Cover with plastic wrap, pressing the plastic wrap directly onto the filling so its touching (this will prevent a skin from forming on the custard). Let sit at room temperature for 30 minutes.
• Spoon the mixture over the graham cracker crust. Cover and refrigerate for about 1 hour.
• Using an electric mixer or by hand with a whisk, whip the heavy cream until stiff peaks form. Refrigerate until ready to use. Top the pies with whipped cream before serving.

French Fries

• Lower the oven heat to 350 degrees.
• Drain the fries well and pat dry with a towel. Place on a parchment lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
• Remove from the oven and set aside to cool completely, about 20 to 30 minutes.
• Start heating the oil in a pot on medium heat to between 350 to 375°F. Once the fries have cooled, fry them in the oil and cook until crispy and golden brown (cook in batches as needed, overcrowding will result in limp fries). Remove to a paper towel-lined large bowl and season with salt immediately to taste.

Baked Sole

• Preheat the oven broiler to medium heat.
• Season the sole with salt and pepper. Drizzle with oil. Bake on a baking sheet to an internal temperature of 115 degrees using a thermometer.
• In a bowl mix together all ingredients for the sauce until fully combined. Season with salt and pepper to taste.

Mimosa

• Stir all ingredients together. Pour into a wine glass or flute.

Serving

• Serve the fish with tartar sauce on the side, lemon wedge, bread, banana cream pie, and mimosa.