LeForet
129 C A M P S T R E E T | N E W O R L E A N S, L O U I S I A N A | 7 0 1 3 0 | P H: 5 0 4 . 5 5 3 . 6 7 3 8 | F: 5 0 4 . 5 5 3 . 9 5 8 3
W W W .L E F O R E T N E W O R L E A N S. C O M | S A L E S @ L E F O R E T N E W O R L E A N S. C O M
CATHERINE HINES | E V E N T C O O R D I N A T O R
Le Foret is a fine dining restaurant in the Central Business District with a seasonally
driven menu focusing on the best produce, seafood, and meat Southern Louisiana has to offer.
Working with local purveyors, Executive Chef Brandon Felder updates New Orleans classics
with his personal style and experience.
Le Foret's four floors can host events on a grand scale or a very intimate one. Rich with
warm, red toned brick walls and crystal chandeliers, our second floor embodies elegance and
charm while the third floor space is marked with handsome exposed Cypress beams. The
Penthouse and terrace is ideal for a dinner and cocktail party, which allows your guests to take in
the beautiful city skies of downtown New Orleans.
"It's beautiful dining room, spectacular presentations and service, and an impressive and
growing wine cellar gladden the soul of those of us who enjoy dining in grand style."
--Tom Fitzmorris, Restaurant Writer
PRIVATE DINING SPACES
M A I N D I N I N G R O O M -120 seated / 150 standing |inquire for food and beverage min
S E C O N D F L O O R - 100 seated/ 150 standing | $2000 food and beverage minimum
T H I R D F L O O R - 60 seated / 75 standing | $1500 food and beverage minimum
P E N T H O U S E - 40 seated/ 60 standing | $2000 food and beverage minimum
All parties are charged 9.75% tax and 20% gratuity. This is not included in the minimum.
OVERVIEW
C O N T A C T: Susan Montufar & Catherine Hines | sales@leforetneworleans.com |
(504) 553-6738
G U E S T G U A R A N T E E S: Final guaranteed guest count is due 3 days prior to the event.
At the time of service, if the guest count is lower than the guaranteed number given at the time of
deadline, the client will still be billed for the guaranteed amount of guests. If the guest count is
more than the guaranteed amount, the client agrees to pay an additional $10 per guest for the
difference.
M E N U S: Parties larger than 12 are required to pre-select their menu. Please use the "Private
Dinner Menus" to assist you in your menu decisions. Some items on the menu are subject to
change due to seasonal availability. Prices are subject to change as well. The executive chef is
pleased to create or accommodate any special requests or dietary restrictions or allergies.
M E N U S E L E C T I O N: Menu selection must be finalized within 5 business days prior to
the event date. Any updates or changes made to the menu after 5 days may or may not be able to
be accommodated due to availability.
W I N E S E L E C T I O N: Wine selections must be finalized by 10:00 am the Monday prior to
your event. Any changes or updates made after the deadline may or may not be accommodated.
Off-site and/or second party alcohol is prohibited. All wine and liquor must be provided by Le
Foret.
M E E T I N G S: Please call for specifics on various setups for meeting purposes. All floors
work very well for meetings and presentations. In-house AV equipment is available for an
additional charge.
E L E C T O N I C R E N T A L S: AV and other electronic devices are available for rental
through a third party vendor. Once confirmed and order placed, the charge cannot be removed
from bill should the devices no longer be needed.
T I M E: Events are allotted a 3 hour duration. Surpassed time will incur a 5% increase towards
gratuity charges per 30 minute increments. Please inquire about price options for earlier starting
events or on days when the restaurant is closed.
AVAILABLE VALET PARKING: Le Foret offers guest valet parking with the JW Marriot Hotel
which is located on Common Street for a fee of $10.00 per guest that will be charged to the
Credit Card of Client for the final guest count as it appears on itemized receipt at the end of an
event.
C A N C E L L A T I O N: Prior to 14 days of scheduled event, client is not faced with a penalty.
If the client cancels within 14 days of the scheduled event, the client will be charged 25% of the
estimated total of the event. Estimated total is based upon guest number, menu, and bar
selections.
FAQ's
T A S T I N G S: If you would like to sample various courses before finalizing your menu, tastings
take place during regular dinner hours in the main dining room. The price per tasting will be
dependent on courses and options being tasted.
P A Y M E N T: Final payment is due at the end of the event. Client agrees that a reversal on a
credit card charge will not be allowed, and if a reversal occurs, the client is liable for 2x the
originally charged amount, as well as any chargeback fees and all other costs incurred by the
caterer, including but not limited to, collection of the debt, bank charges, etc.
S P E C I A L R O O M S E T U P S: If you would like the room to be setup in a configuration other
than standard rounds, there is the possibility of an additional charge for the extra labor
depending on the extent of the setup.
U S E O F O T H E R F L O O R S O N D A Y O F E V E N T: If you would like to use another
floor that is not being used for a party to wait or dress, there will be a $500 charge. Should
another party want to book the floor, that party will take precedence.
E A R L Y S E T U P/ D R O P O F F: If the room you have reserved is not being used the day before
your event or the morning/afternoon of your event, you can drop off decorations or supplies to
the room. LeForet is not responsible for anything missing or damaged.
P A S S E D H O R S D' O E U V R E S
Tuna or Salmon Tartar, with cucumber| 4
Rabbit Rillette, with poppy seed cracker|2
Corn Fried Oysters, with truffle aioli|5
Lobster Croquettes, with tomato aioli|5
Beef Tartar, over crostini with quail egg dust|6
House Made Duck Prosciutto, with blue cheese mousse and baby radishes|4
Duck Confit, over Johnny Cake with herbed goat cheese mousse|5
Seasonal Vegetable Tart, Covey Rise Farms Selection|4
Foie Gras Torchon, on crostini|8
Spicy Shrimp and Scallop Mousseline, with frisée, arugula, and champagne vinaigrette |5
Priced per person, per hour | Five option maximum, three option minimum
STARTER STATIONS
Imported Cheese
serves 30-40 | $200
Baked Brie with Caramelized Pecans
serves 20-30 | $100
(additional $50 for fresh seasonal fruit
Crudités
parsley braised artichokes, oven roasted tomatoes, roasted peppers, pickled cauliflower,
mushroom salad, toast points
serves 60 | $75
American Caviar
served with cornmeal Madeleine, crème fraîche
serves 30-40 | $120 per ounce
Charcuterie
St. James' Special Selection of imported cheese, cured meat selection, seasonal berries, and
candied pecans
serves 60 | $250
Passed hors d'oeuvres and stations are optional for seated dinners
DINNER MENU
T H R E E C O U R S E | T W O E N T R E E O P T I O N -- $65
F O U R C O U R S E | T W O E N T R E E O P T I O N -- $75
E A C H A D D I T I O N A L C O U R S E O P T I O N -- + $10
T O S T A R T choose one for the three course option | choose two for the four course option
Seasonal Seafood Bisque | cognac cream, aromatics
Traditional Gumbo | chicken, andouille, and green onions
Seasonal Vegetable Soup | Covey Rise Farms seasonal selection
Tomato Bisque | with cognac cream
Salad of Mixed Greens | pecans, lemon ricotta, shaved apple, and honey apple dressing
Arugula Salad | Asian pear, parmesan cheese, radish, Asian pear yuzu dressing
Confit Beet Salad | beet jam, mixed greens, goat cheese, candied pecans, champagne
vinaigrette
May Tag Blue Cheese Panna Cotta | apples, prosciutto, walnuts, frisée, arugula salad, red
wine poppy seed dressing
E N T R E E- CHOOSE TWO (guests will choose between the two options selected)
Grilled Filet of Beef Tenderloin | truffle potato purée, sautéed spinach and mushrooms,
lightly smoked pearl onions, with Madeira veal demi
Maple Leaf Farms Peking Duck Breast | andouille truffle hash, haricot verts with a dark
cherry duck demi
Seasonal Gulf Fish | green bean almondine and confit fingerlings with lemon beurre blanc
Stuffed Sugarcane Glazed Quail | andouille cornbread stuffing, seasonal puree, and
brazed peppers
VEGETARIAN
Seasonal Puff Pastry | braised mushrooms and spinach filling with seasonal accoutrement
topped with a poached duck egg (duck egg optional)
Wild Mushroom Risotto| English peas, white wine, basil, and green onions
D E S S E R T CHOOSE ONE
Chocolate Truffle Cake | blackberry cabernet sauce with vanilla ice cream
Coconut Cake | pastry cream roasted pineapple, orange caramel, with vanilla ice cream
Water and Iced Tea are included in price per head.
Sodas and Juices are $3.
BOTTLED WATER (sparkling or still) is $5 per bottle
BAR SELECTION
W E L L | $8-10 per cocktail
Dewar's Scotch | J&B Scotch
Stoli Vodka | Absolut Vodka
Beefeater's Gin | Bombay Gin
Bacardi Rum | Jack Daniels Bourbon
Jose Quervo | Bottled Beer ($5)
P R E M I U M | $12-14 per cocktail
Grey Goose | Kettle One
Crown Royal | Makers Mark
Tangueray Gin | Sapphire Gin
Patron Silver | Glenlivet
Johnny Walker Black | Bottled Beer ($5)
Mixers and garnishes included for all bars
B E E R | $5 per bottle
Coors Light
Bud Light
Heineken
Corona
Amstel Light
Stella Artois
Abita Amber
W I N E S E L E C T I ON
SPARKLING
House Prosecco 50
Veuve Clicquot Yellow Label 93
HOUSE W H I T E | $50 per bottle, select one
Chardonnay
Sauvignon Blanc
HOUSE R E D | $50 per bottle, select one
Pinot Noir
Merlot
Cabernet Sauvignon
*Due to our ever changing wine we ask that if you have any special requests not found on the
menus or wine lists, the executive chef or bartender will be more than accommodating in
fulfilling your requests.
All dietary and allergy restrictions will need to be given at the time of the menu selection. The
chef will create meals suited for all restrictions to ensure that all guests given the same dining
experience.