Serving brunch from 11:30 until 2 pm every Sunday beginning Sunday, February 15th

Soup of roasted cauliflower, red lentil and aged English cheddar with
seared diver scallops in sunflower seed and apple curry salad $12

Seasonal fruit bowl with dipping sides of yogurt and granola $10

Salad of native field greens with root vegetable terrine, seckel pear and
Great Hill Blue vol-au-vent; Minus 8 vinegar and walnut oil vinaigrette $10

Baked Wellfleet oysters on the half shell in Meyer lemon and salsify custard;
chervil and Iranian Ossetra caviar $17

Warm plum, blood orange and cranberry compote with lemon poppy seed buttermilk biscuit $8

Smoked trout with onion, Comte cheese and spinach tart; Aunt Midge’s sauce $12

Duck sausage, baked beans in maple and house smoked bacon with corn fritter $11

Caviar service with warm bilinis prices vary

Souffléed banana buttermilk pancakes, Bourbon pecan maple butter and hot maple syrup;
house smoked bacon $17

Brandade of lobster with poached egg $25

Sirloin, eggs and potato rouille with hollandaise sauce $23

Poached Farm eggs, smoked salmon, and asparagus on brioche; Champagne buerre blanc and caviar $20

Fresh herb omelet with wild mushrooms and cheese; fried sweet potatoes $16

Pot-roasted stuffed lamb shoulder with swiss chard, mushrooms and Parmesan;
turnip celery root and potato Anna $24

Warm apple and brandy raisin pie with lemon and crème fraiche ice cream $10

Belgium waffle with strawberry ice cream and hot chocolate sauce $10

Gooey walnut caramel tart $10

Seasonal selection of sorbets $8

Hot fresh apple doughnuts with hot chocolate $9

Chocolate basket of raspberries and chantilly $12

A basket of Michael’s scones, croissants, and pastries for your table $14 (serves 2)

Frank McClelland Chef de Cuisine

L'Espalier Gift Certificates are available

Please refrain from smoking and the use of cellular phones in our dining rooms


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