La Foret

Escargot

Snails baked in garlic-herb butter until the shells overflow with a richly fragrant sauce — the definitive opener and a reliable barometer of the kitchen's classical commitment

Rack of Lamb

French-trimmed rack with a mustard-herb crust, roasted to a precise medium-rare, served with a reduction that makes the case for classical French saucing

Chateaubriand

Tableside-carved center-cut beef tenderloin for two, with béarnaise and classic accompaniments — theatrical and deeply satisfying

Dover Sole

Delicate, buttery fillet prepared meunière-style — a litmus test dish that rewards the kitchen when done right

Foie Gras

Seared or torchon preparation with traditional accompaniments — the kind of opener that sets the tone for the whole meal

Lobster Bisque

Deeply reduced, cream-enriched shellfish bisque with a hint of cognac — a rich, warming classic that few kitchens still bother to make properly

Duck Confit

Slow-cured leg with crackling skin and tender falling-off-the-bone meat, typically served with lentils or a classic duck jus

Chocolate Soufflé

Must be ordered at the start of the meal; arrives properly puffed with a molten center — the high-stakes dessert that tests a kitchen's discipline

Crème Brûlée

Vanilla-scented custard with an evenly torched crust that cracks cleanly — dependable and well-executed in the classical French style