Prix Fixe: Seventy-Five Dollars
Vintners Tasting: Add thirty eight Dollars

Henriot, Blanc de Blancs, Brut
Baked endive, walnut and apple tart

Salad of field greens

1997 Gisselbrecht, “Frankstein”, Gewurztraminer, Grand Cru, Alsace

Pate of pheasant, foie gras and black truffles with apple and Riesling jelly;
onion and green tomato jam

Soup of roasted Long Island cheese pumpkin, French butter pear and Maine lobster

Pat's baked Wellfleet oysters on the half shell with Meyer lemon, mascarpone
and sorrel; chervil and North American caviar
 

2000 Alex Gambal, “Cuvée les Deux Papis”, Pinot Noir, Burgundy

Roasted cod loin in wild mushroom, Wellfleet clam and house smoked bacon
 

1999 Ravenswood, Zinfandel, Mendocino

Pot roasted goose in young turnips and pearl onions with
apples and sage fritter; pomegranate jus

Standing rib roast of Red Oaks Farm beef with local forest mushroom ragout,
stewed Napa cabbage; Zinfandel, black truffle and marrow sauce

Velvet fresh dug fingerling potatoes

Glazed Chantenay carrots with anise and clementine orange

Roasted Brussels sprouts, pancetta and wild rice

L'Espalier's Thanksgiving Grand Dessert :
Roasted Pumpkin Crème Brulée, Cranberry Pecan Tart, Dark Chocolate Mousse Cake

Prix Fixe: Seventy-Five Dollars
Vintners Tasting: Add Forty Five Dollars

Henriot, Blanc de Blancs, Brut

Baked endive, walnut and apple tart
 

Local forest mushroom ragout with sweet confit garlic toast

1997 Gisselbrecht, “Frankstein”, Gewurztraminer, Grand Cru, Alsace

Soup of roasted Long Island cheese pumpkin, French butter pear and chestnuts
 

2000 Alex Gambal, “Cuvée les Deux Papis”, Pinot Noir, Burgundy

Salad of local sweet autumn greens, Cortland apple and shaved red cabbage
with roasted golden beets and pickled cranberries; Roquefort dressing
 

1999 Ravenswood, Zinfandel, Mendocino

Risotto of roasted winter beets with kale; Périgord black truffle;
pomegranate and apple cider glaze

Velvet potatoes with white truffles

Glazed Chantenay carrots with anise and clementine orange

Roasted Brussels sprouts and wild rice
 

L'Espalier's Thanksgiving Grand Dessert :
Roasted Pumpkin Crème Brulée, Cranberry Pecan Tart, Dark Chocolate Mousse Cake