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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