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September 25, 2003
Parfait of heirloom tomatoes and roasted eggplant with California Estate Ossetra caviar; verjus, Minus 8 vinegar and Olivier olive oil vinaigrette
Watermelon gazpacho with Maine crab meat, Queen Ann silver corn and summer squash salad
Hudson Valley foie gras and black truffle torchon with Monbazillac gelée,
brioche toast and roasted foie gras in wild blueberries
Crépinette Vermont Poussin stuffed with white truffles, local cepes and leeks;
mushroom, port and truffle broth
Skillet roasted local day boat black sea bass with autumn ratatouille and lobster ravioli; bouillabaisse and rouille
Roasted Scottish grouse in pinot noir verjus with potato, root vegetables and apple Anna;
liver lovage jus
Grilled Lovejoy Farm spring assiette of lamb with a twice baked fava bean soufflé;
wild mint and sorrel broth
American Artisan Cheese Tasting
L'Espalier's signature Sorbet
Four Decades of Chocolate
Coffee & Teas Petits Fours
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