Fine dining is all about superb service and amazing food, so don't let the numerous utensils or courses overwhelm you. Be prepared to follow a dress code, and reservations are a must. Menus vary widely from restaurant to restaurant, but here are some dishes (and practices) you might encounter along the way.
The Sommelier
After you've placed your order, the restaurant's sommelier will come to your table. He or she is your go-to expert for selecting wine and spirits.
Perfect Pairings
A good sommelier will know how to perfectly pair drinks with your food and typically provides you with a taste before pouring.
Beef Tartare
Beef tartare is coarsely ground high-quality, raw lean beef seasoned with salt, pepper and herbs; here it's topped with a generous spoonful of caviar.
Red Snapper Crudo
A firm, lean cut of fish served raw with cauliflower and pomegranate seeds
Scallops and Sweetbreads
Seared scallops and delicate sweetbreads served with wild rice, squash "doux-beurre," bread condiment and verjus
Chicken with Walnuts
Served with brioche, chopped walnuts, apple and Arbois sauce
Turbot
A firm, lean white fish with a mild flavor, served here with seaweed, rhubarb, persimmon and bourbon-vanilla sauce
Plating
Executive Chef Raphael Francois prepares a plate of turbot in the kitchen at Le Cirque.
Niman Ranch Lamb
Rack of lamb raised on pasture with seasonal grasses
Presentation
Niman Ranch lamb ready to be plated tableside
Amuse-Bouche
Don't be surprised if food or drink unexpectedly arrive at the table. An amuse-bouche, like this caviar dish, is a little treat, compliments of the restaurant.
Creme Brulee
This classic French custard dessert, literally translated as "burnt cream," completes the fine-dining experience.
Chocolate Stove Cake
Most fine-dining restaurants like to add their own unique touch to their style of food, like this mini chocolate stove served over chocolate-coffee opera cake — Le Cirque's signature dessert.
