Chef Frank McClelland and sommelier Erik Johnson invite you to come in from the cold and join them for a very special evening of spectacular food and wine. The evening will consist of a seven-course degustation with paired wines celebrating Rhone on March 26 at 7pm.  Space is limited, so please call today for information and reservations. 617.262.3023

Great Wines of France

March 26, 2003

Hors d'oeuvres
Delamotte, Brut, Les Mesnil-sur-Oger, Champagne
1# Hawaiian tuna carpaccio with pickled Easter egg radish
and asparagus; lemon brioche and caviar

Amuse Bouche
1998 Condrieu
Rabbit and foie gras salad with young greens, Spring dug parsnip and
slow roasted nutmeg vidalia shoots; beet, cardamom and jus vinaigrette

First Course
1992 Hermitage Blanc, (Chave)
Grilled diver Maine scallop with braised cockscomb, endive and chanterelle;
Ferdinand Point fresh black truffle sauce

Second Course
1998 Châteauneuf-du-Pape,(Beaucastel)
Grilled quail wrapped in grape leave and medallion of shad roe with corn
and mustard shoots; almond, juniper and orange

Third Course
1983 Cote Rotie “La Vonière”, Cuvée Spéciale (Vallouit)
Beef short rib, sweetbreads and house smoked bacon Daube with morels, fennel and Cote Rotie

Cheese Course
1983 Hermitage, (Cave de Tain L’Hermitage)

Grand Fromage


Coffee & Teas Petits Fours

Frank McClelland Chef de Cuisine
Erik Thomas Johnson Sommelier

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