The following is a sample menu which represents the style of our offerings. As our menu changes constantly, we are unable post it daily. If you have any specific menu questions, please contact us by telephone at (617) 262-3023.

Prix Fixe: Eighty-Eight Dollars
Vintners Tasting: Add Fifty-Five Dollars

1996 Westport Rivers, “Cuvée L’Espalier”, Brut, Westport, Massachusetts
Seared marinated tuna and brandade of Maine lobster
with fried shallots and trapped squid in Portuguese sauce

1998 Grande Maison, “Cuvée Monsieur”, Monbazillac
Hudson Valley foie gras torchon with Monbazillac gelée,
brioche toast piccalilli and cranberry coulis

2002 Alex Gambal, “Cuvée L’Espalier”, Fixin Blanc, Burgundy
Sautéed candy striped marlin with cashew, bok choy and leek sauté,
Pat’s littleneck clams and blood orange-pineapple glaze

2000 michel-Schlumberger, Cabernet Sauvignon, dry Creek, California
Indian spiced Long Island duck with chapati and lime mint yogurt;
apricot, toasted almond and Vin Jaune sauce

Grand Fromage

L’Espalier’s Grand Dessert

The Degustation menu is available to entire tables only


 

Prix Fixe: Seventy-Five Dollars

Autumn leek and watercress broth with truffle and chestnut potato

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

Twice baked goat cheese soufflé with eggplant chip, and fava bean puree;
Nick's wild mint sauce

Mediterranean risotto

Grand Fromage

Frozen vanilla soufflé, raspberry sorbet and shortbread cookie

L’Espalier’s Grand Dessert

The Degustation menu is available to entire tables only

Prix Fixe: One Hundred sixty-Five Dollars

Vintners Tasting: Add Fifty Dollars

Delamotte, Brut, Le Mesnil-Sur-Oger

Fresh Umbrian black truffle and veal marrow ravioli with frogs' legs, confit garlic
and Parmigiano-Reggiano chestnut cream; North American

2002 Kim Crawford, Sauvignon Blanc, Marlborough, New Zealand

Pat's baked Wellfleet oysters on the half shell with Meyer lemon, cracked corn,
and Vin Jaune pudding; salsify, chervil; Russian Sevruga

1999 Millot, Haut Côte de Nuits, Burgundy
Roasted monkfish and Taylor Bay scallops in red wine and blackstrap molasses glaze with braised celery root and house smoked bacon; horseradish sabayon; Russian Thorn

1999 Cenay, "Blue Tooth Vineyard", Cabernet Sauvignon, Napa
Grilled Colorado rack of lamb with toasted almond sumac crust, black olive gnocchi;
roasted garlic and red pepper broth accented with saffron; Russian Ossetra

Grand Fromage

Vanilla meringue and blood orange sorbet with champagne sabayon

L’Espalier’s Grand Dessert

The Degustation menu is available to entire tables only


THE DEGUSTATION MENU IS AVAILABLE TO ENTIRE TABLES ONLY
RESERVATIONS FOR PRIVATE LUNCHEON AND DINNER FUNCTIONS ACCEPTED

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