A game plate combines stuffed quail with verjus, rabbit saddle with thyme-flecked jus and guinea hen with truffle sauce, while noisettes of Scottish venison are matched to roasted chestnuts, red cabbage and grand veneur sauce. Another combination paired a baby lamb rack with rosemary jus to an outstanding piece of veal loin over wild-mushroom sauce. A thin pureed-potato levee kept the sauces distinct. Desserts are, of course, rich and sinful. The warm flourless chocolate cake sells itself, once diners catch the aroma as an order wafts its way to another table.
Service is outstanding.
Virtually the entire Le Francais waitstaff stayed on for Banchet's return, and you would go a long way to find a group with this level of polish and skill. When things like this outrage me I'll know it's time to find a new hobby. Banchet lightened the dining room considerably in an August remodeling, using cream and gold tones and blond wood accents. Sleek new silverware and stemware help establish a contemporary feel. The wine list is the one area that needs, and is undergoing, improvement.