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

RESERVATIONS FOR PRIVATE LUNCHEON AND DINNER FUNCTIONS ACCEPTED
PLEASE REFRAIN FROM SMOKING
  

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