First Course

Main Course

Cheese

Dessert

 

The following is a sample menu which represents the style of our seasonal 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.

Caramelized Vidalia onion and roasted Spring garlic soup with bluet mushrooms,
fava beans and sautéed scallops

Grilled allspice-scented Hudson Valley foie gras with cherry, house-smoked bacon
and spring leek Tatin; champagne, green tea and ginger
(add $10)

Maine dayboat lobster tempura with pickled ginger choy sum
and cucumber cilantro bath

Salad of shaved fennel and poached rhubarb with trio of micro-greens,
labne and
ver jus vinaigrette

Warm salad of organic veal sweetbreads with asparagus, morels and pancetta; chive and mustard vinaigrette; apple strudel

Seared marinated tuna and brandade of Maine lobster
with fried shallots and trapped squid in Portuguese sauce

Pat’s Wellfleet oysters on the half shell with somen noodles,
ponzu and lillybud coconut milk; American caviar

Ragout of frogs’ legs, grilled radishes and ramps
with truffle spring dug parsnip raviolis; pea mint broth

    Pot-roasted guinea hen with a sweet corn and pea pancake, caramelized endive
    and foie gras black truffle jus

    Grilled organic beef filet with succotash of spring vegetables, Annie’s potatoes,
    and fried razor clams; sauce Béarnaise

    Sautéed candy striped marlin with cashew, bok choy and leek sauté,
    Pat’s littleneck clams and blood orange-pineapple glaze

    Indian spiced Long Island duck with chapati and lime mint yogurt;
    apricot, toasted almond and Vin Jaune sauce

    Grilled Spring Vermont lamb with spring green garlic and celery tabbouleh;
    mint pesto and lemo
    n

    Roasted East Coast halibut with cucumber, blue potato and shrimp;
    chervil, ginger and saffron broth

    Roasted Vermont rabbit, confit of ugly ripe tomatoes with pan-fried artichokes,
    polenta, chestnut mushrooms and eggplant caviar

    Cheese Tray and Side Dishes
    Offered á la carte

    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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