Something to Start
- Louisiana Crawfish Potato Gnocchi $15.00
  
  Parmesan truffle cream, green onions, and wild mushrooms
- Traditional Gumbo $9.00
  
  Chicken, andouille, and green onions
- Louisiana BBQ Shrimp $13.00
  
  Fried grit cake and Abita beer bbq sauce
- Sugarcane Glazed Pork Belly $16.00
  
  Melted leeks, roasted morel mushrooms, and goat cheese cream

Something in Between
- MayTag Blue Cheese Panna Cotta $13.00
  
  Apples, red wine poppy seed dressing, prosciutto, frisee, arugula salad, walnuts
- Le Foret Champignons $14.00
  
  Shiitake mushroom confit, pickled onions, pate de foie gras, hazelnuts, watercress
- Confit Beet Salad $12.00
  
  Beet jam, mesclin mixed greens, champagne vinaigrette, goat cheese, candied pecans

Entrees
- Truffle Salted Seared Beef Tenderloin $38.00
  
  Oen roasted fingerlings, parsnip puree, butter poached carrots, sautéed beets and kale, with madeira veal demi
- Soft Shell Crab Crusted in Cornmeal $30.00
  
  Corn maque choux, wild arugula, mirliton, and cherry tomato salad with creole mustard emulsion
- Oven Roasted Gulf Fish $34.00
  
  Pan roasted red potatoes, celery root, brussel sprouts, cherry tomatoes, sauteed louisiana gulf shrimp with a lemon-tarragon beurre blanc
- Maple Leaf Farms Peking Duck Breast $36.00
  
  Braised peppers and onions, fennel orange salad with champagne vinaigrette
- Seared Red Snapper $36.00
  
  Fricassee of zucchini, yellow squash, wild mushrooms, and spinach topped with a corn cream sauce with crabmeat
- Seared Diver Sea Scallops $32.00
  
  Fried roasted corn puree, sautéed fiddlehead ferns, cherry tomatoes, fennel, red leaf sorrel with a fumet beurre blanc
- Seared Diver Sea Scallops $32.00
  
  Fried roasted corn puree, sautéed fiddlehead ferns, cherry tomatoes, fennel, red leaf sorrel with a fumet beurre blanc
- 16oz Bone In Veal Chop $42.00
  
  Bacon fat potatoes, haricot verts with a green peppercorn veal demi
- Wild Mushroom and Goat Cheese Ravioli $26.00
  
  Tomatoes, roasted garlic, spinach, basil, maitake, beech, chanterelle, and shiitake mushrooms

Chef's Tasting Menu - 5 Course
- Surf & Turf
  
  Peach beef carpaccio, cured scallops, pesto arugula salad
- Seared Lebelle Farms Foie Gras
  
  Peach -honey cornbread, peach preserves, candied pecans
- Wild Mushroom Risotto
  
  Bourgogne escargots, white wine, basil, and green onions
- Seared Beef Tenderloin
  
  Beet puree, baby carrots, asparagus and veal jue
- Souffle Glace Framboise
  
  Almond biscuit, raspberry frozen soufflé, and fresh berries

Menu for Le Foret provided by Allmenus.com

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