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Cuisine
French
Neighborhood
Back Bay
Cross Street
Newbury & Commonwealth
Ambiance
Fine Dining
Dress Code
Jackets Suggested
Features
Private Rooms Available
Full Bar
Fireplace
Vegetarian Menu
Prix Fix Menu
Chef's Tasting Menu
Reservations
Suggested
Parking
Valet (charge)
Payment Methods
AMEX
Discover
Mastercard
Visa
Private Rooms
L'Espalier has private rooms available for parties of 25 or more.
Hours
Lunch
Monday-Friday
11:30-2:00
Dinner
Monday-Saturday
5:30-10:00
Sunday
5:00-9:00
Tea - Sat. 2:00-3:00 |
SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
Autumn Three Course Prix Fixe
PRIX FIXE: SEVENTY-FIVE DOLLARS
First Course
Roasted sugar pumpkin soup with delicata squash and seared shrimp
Salad of young greens with chèvre and smoked maple corn bread crouton;
cider vinaigrette and toasted almonds
Seared Hudson Valley foie gras with roasted pears and Concord grapes
(Add $10)
Vermont pheasant and veal sweetbreads with pommes purée and preserved lemon
Seared yellowfin tuna with caponata, fried shishito peppers and quail egg
Skip’s Island Creek oysters with aged sherry vinegar mignonette;
North American caviar*
Salad of Long Island duck with celery root and pomegranate salad;
sauce rémoulade
Main Course
Smoked organic chicken with roasted sweet potato;
black trumpet mushrooms, lobster and foie gras butter
Grilled beef tenderloin with cipollini onions;
horseradish crème fraîche and fingerling potatoes*
Pan roasted monkfish with Pat’s littleneck clams and roasted Brussels sprouts;
pancetta and caper vinaigrette*
Grilled rack of Colorado lamb with escargot;
Sparrow Arc Farm’s arugula and harissa salad*
Roasted Yorkshire pork with autumn cassoulet;
Calvados and honey crisp apple jus
Seared Hawaiian blue marlin with toasted pine nut couscous;
cantaloupe melon and pasilla chili sauce*
Cinnamon roasted squab with braised red cabbage;
bread sauce and framboise lambic jus*
Cheese Tray and Side Dishes Offered à la Carte
Truffled macaroni and cheese: add eighteen dollars
Roasted Bartlett pear risotto with autumn greens and parsnip consommé: add eighteen dollars
Ben’s wild mushroom ragoût with Café de Paris butter: add twenty-four dollars
Autumn Degustation
PRIX FIXE: NINETY-FOUR DOLLARS
VINTNER’S TASTING (FOUR GLASSES): ADD FIFTY-FIVE DOLLARS
GRAND VINTNER’S TASTING (SIX GLASSES): ADD SEVENTY-FIVE DOLLARS
AUTUMN JUICE TASTING: ADD THIRTY-FIVE DOLLARS
2002 WESTPORT RIVERS, “CUVÉE RJR”, BRUT, WESTPORT, MASSACHUSETTS
Butter poached Maine lobster with fennel purée and wild rice chartreuse*
2005 LAFFOURCADE, “L’ECHARDERIE”, COTEAUX DU LAYON, LOIRE
Oxtail and foie gras torchon with Sauternes gelée and piccalilli
2005 ALEX GAMBAL, “CUVÉE L’ESPALIER”, FIXIN BLANC, BURGUNDY
Seared Hawaiian blue marlin with toasted pine nut couscous;
cantaloupe melon and pasilla chili sauce*
2004 STUHLMULLER VINEYARDS, CABERNET SAUVIGNON, ALEXANDER VALLEY
Grilled beef tenderloin with cipollini onions;
horseradish crème fraîche and fingerling potatoes*
OFFLEY 10 YEAR TAWNY PORT
Grand Fromage
Seasonal sorbet with Champagne gelée and matcha tea
2006 BANFI, “ROSA REGALE”, BRACHETTO D’ACQUI, ITALY
L’Espalier’s Grand Dessert
Degustation of Autumn Vegetables
PRIX FIXE: EIGHTY-FIVE DOLLARS
VINTNER’S TASTING (FOUR GLASSES): ADD FIFTY-FIVE DOLLARS
GRAND VINTNER’S TASTING (SIX GLASSES): ADD SEVENTY-FIVE DOLLARS
AUTUMN JUICE TASTING: ADD THIRTY-FIVE DOLLARS
1999 WESTPORT RIVERS, “CUVÉE L’ESPALIER”, BRUT, WESTPORT, MASSACHUSETTS
Roasted sugar pumpkin soup with delicata squash
2004 SAMOS, “GRAND CRU”, MUSCAT, SAMOS, GREECE
Salad of young greens with chèvre and smoked maple corn bread crouton;
cider vinaigrette and toasted almonds
2005 GUILLOT, “CLOS DES VIGNES DU MAYNES”, MÂCON-CRUZILLE, BURGUNDY
Tempura of farmer's market vegetables
2004 STUHLMULLER VINEYARDS, CABERNET SAUVIGNON, ALEXANDER VALLEY
Roasted Bartlett pear risotto with autumn greens and parsnip consommé
OFFLEY 10 YEAR TAWNY PORT
Grand Fromage
Seasonal sorbet with Champagne gelée and green tea
2005 BANFI, “ROSA REGALE”, BRACHETTO D’ACQUI, ITALY
L’Espalier’s Grand Dessert
Sample Chef McClelland’s Tasting Journey
PRIX FIXE: ONE HUNDRED SEVENTY-FIVE DOLLARS
VINTNER’S TASTING: ADD NINETY-FIVE DOLLARS
BEAUMONT DES CRAYÈRES, “GRAND ROSÉ”, BRUT ROSÉ, CHAMPAGNE
Skip’s Island Creek oysters with aged sherry vinegar and Italian caviar;
Soft shell crab tempura with white anchovies, pineapple and mango salsa
2005 ZUSSLIN, “VIEILLES VIGNES”, SYLVANER, ALSACE
Butter-poached Maine lobster with caponata and fresh hearts of palm;
smoked cockle vinaigrette
2005 GUILLOT, “CLOS DES VIGNES DU MAYNES”, MÂCON-CRUZILLE, BURGUNDY
Hawaiian kajiki with black-eyed peas and sweet corn;
Pat’s littleneck clams
2004 SAMOS, “GRAND CRU”, VIN DOUX NATUREL, MOSCATO, SAMOS, GREECE
Seared Hudson Valley foie gras with bittersweet chocolate and apricots
2006 CHÂTEAU DE ROQUEFORT, “CORAIL”, CÔTES DE PROVENCE
Risotto with fresh peas and wild mushrooms
2005 PARIZE, “CLOS LES GRANDES VIGNES”, GIVRY, PREMIER CRU, BURGUNDY
Roasted squab marinated in framboise lambic;
morel pain perdu and blackberry jus
2004 STUHLMULLER VINEYARDS, CABERNET SAUVIGNON, ALEXANDER VALLEY
Grilled Lovejoy Farm lamb with walnut crust;
Sparrow Arc Farm arugula salad and escargots
OFFLEY 10 YEAR TAWNY PORT
Cheese course with traditional accompaniments
Seasonal sorbet with Champagne gelée
2005 BANFI, “ROSA REGALE”, BRACHETTO D’ACQUI, ITALY
Chocolate and praline semifreddo with green tea financière
Chef McClelland’s Tasting Journey is available until 9 pm. |
