ESCARGOT

Table One's Escargot Bourguignonne are French Burgundy snails in a classic garlic butter sauce with shiitake mushrooms and Roquefort crostinis. At Chateau du Lac, the Les Escargots Sancerre features six escargot in sancerre cream sauce with caramelized leek compote. Chef John Harris sautées escargot in a Calvados cream at Lilette. Up the street at Alberta, the escargot are served with gnocchi and mushroom ragout.