You put your fate in the chef's hands. Now the feature is a gourmand menu, or five set courses in slightly smaller portions. H.H. and I were permitted tastes. Michael Uricchio's style of cooking is described as classically based, contemporary French, lightened a bit so all that food isn't really heavy. Robert, who runs the front of the house at Laforet, says the gourmand menu has been well-received, but some day they may try the surprise menu again.
People miss the adventure.
For the non-gourmands, choices are still great. Two hors d'oeuvre we've enjoyed are the slices of Muscovy duck prosciutto served with fresh figs and a wedge of dark brown, warm onion tart, and the portobello mushroom layered with roasted pepper, grilled tomato, spinach and chevre and a warm balsamic sauce. I think the server knew what was going to happen. The signature salad is seared foie gras, lobster and asparagus over mesclun greens. If that's too decadent for you, the salad paysanne is a nice country salad of mesclun greens with bacon, walnuts, croutons and Roquefort.