In his four-star review of Corton this week, Adam Platt notes that chef Paul Liebrandt "has finally found his footing." Platt enjoyed nearly everything on Corton’s compact menu, from soup that’s "worth the price of admission" to "an expertly cooked medallion of squab" through "a procession of almost willfully standard restaurant foods (lobster, beef, chicken, sea bass), each one more ingeniously prepared than the next." And don’t forget the desserts, which "end the meal on a climactic high note." Corton has been positively reviewed by a number of critics (though none so eloquent as Platt, of course), and a table might be hard to find for weeks to come. So we sent our Melissa Hom to shoot nearly all of Corton’s menu (omitting a filet of Black Angus and a Label Rouge chicken for two). Watch the slideshow to plan your three-course prix fixe ($76) order.