Bites
House Hors D'oeuvres
$5.00
Creme Fraiche Ice Cream
5.00
Served with siberian sturgeon caviar, toasted hazelnut brioche and citrus
$Samplers
New York State Foie Gras Torchon
$10.00
Served with concord grape gelee, puffed quinoa-peanut bar and white bread
Salad of Autumnal Greens
$10.00
Beets with cranberry sorbet, green apple, vermont creamery fresh crottin goat cheese and dill
Butternut Squash Soup
10.00
Served with faux ricotta gnocchi and sage
$Plates
Roasted Hudson Valley Foie Gras
$8.00
Served with ginger beignets, matsutake mushrooms, rum apple and mulled cider
Seared Georges Bank Scallops
$8.00
Served with honey nut squash, roasted chestnuts, brussel sprout leaves and orange
Veta La Palma Lubina
8.00
Served with jerusalem artichoke, hazelnut-mushroom sauce and candied garlic
$From the Dining Room
Pineland Farms Sirloin Cacio e Pepe
$58.00
Served with west coast mushrooms and arborio-parmesan crisp
Roasted Striped Bass
58.00
Served with maine mussels and saffron broth, raw golden beet, hakurei turnip and watercress jus
$Caviar and Oysters
American Paddlefish (Ounce)
$60.00
American Paddlefish (Half Ounce)
$35.00
Siberian Sturgeon (Half Ounce)
$80.00
Siberian Sturgeon (Ounce)
$160.00
White Sturgeon (Ounce)
$190.00
Galilee Osetra (Ounce)
$210.00
Chilled Liv Potato Vodka
Add $11.00
Wellfleet Oyster
$4.00
Island Creek Oyster
4.00
$Louis's Cheese Flights
My Blue Heaven
$10.00-42.00
Soft and Gooey
$10.00-42.00
That Stinks
$10.00-42.00
New England Artisan Cheese
$10.00-42.00
Louis's Favorites
10.00-42.00
$Desserts
Grand Marnier Souffle
$17.00
Served with creme anglaise and vanilla ice cream
Pumpkin Patch
$17.00
Honey nut squash with toasted brioche and ricotta ice cream
Camp
$17.00
Milk chocolate ganache with marshmallow root, graham cracker and smoked vanilla ice cream
Apple Tarte Tatin
$17.00
Served with brown butter financier and buttermilk ice cream
Trio of Assorted Glaces
17.00
$Grand Dessert Tasting for Two
Grand Dessert Tasting for Two
55.00
These desserts contain nuts
$Dessert Selections
Lilikoi
Passion fruit souffle with macadamia nut ice cream and champagne anglaise
Black Forest
Whipped ganache cylinder with black cherry ice cream, balsamic soaked cherries and chocolate cake
Rhubarb-Basil Tart
Served with creme fraiche and lime curd
Raspberry Arugula Profiterole
Served with raspberry sauce and buttermilk arugula sherbet
Trio of Assorted Glaces
Grand Tasting for Two
Add $24.00
Coffee, Tea and Petit Fours
George Howell Terroir Coffee
$8.00
Loose Leaf Teas
Espresso
$10.00
Cappucino
$10.00
First
American Caviar Omelet
Creme fraiche and spring herb salad, brioche
Roasted Georges Bank Scallops
Served with asparagus risotto and grilled white asparagus
Lobster Bisque
Served with a petite quiche lorraine, comte
Roasted Hudson Valley Foie Gras
Served with darjeeling- orange scented french toast and rhubarb compote
House Smoked Salmon
Served with pickled vegetables, creme fraiche and american caviar
Main
Grilled Beef Sirloin Croque Madame
Served with virginia ham, farm house gruyere and a coddled farm egg
Wild Columbia River Salmon
Just cooked with california asparagus juice, maine crab and ramps
Eggs Benedict Florentine
Served Just cooked with california asparagus juice, maine crab and ramps
Charred Lamb Tenderloin
Served with za'atar house made garlic-herb sausage, oven baked crepe and cracked wheat
Roasted Long Island Duck Breast
Served with with biscuit and vermont maple butter and spring dug parsnips
Amuse Bouche
Cucumber Tea Sandwich
Caviar and Oysters
Four dollars each with a mignonette and american caviarAmerican Paddlefish (Ounce)
$100.00
American Paddlefish (Half Ounce)
$50.00
White Sturgeon (Ounce)
$185.00
Galilee Osetra (Ounce)
$225.00
Chilled Liv Potato Vodka
Add $11.00
Island Creek Oyster
$4.00
Spearpoint Oyster
4.00
$Dessert
Warm Honey Caramel Sticky Bun
Served with with salted butter ice cream
House Made Yoghurt Parfait
Served with with rhubarb sorbet and fresh pineapple
Louis's Cheese Flights
Individual Cheese
$10.00
Three Pieces
$26.00
Grand Fromage
42.00
$Cynthia's Weekend Tea Flight
Three Teas
$15.00
Individual pot: per selection
Summer a la Carte - First Course
Stone Fruits Salad
$21.00
Served with baby lettuces, yoghurt, almond-lemon vinaigrette and rose sorbet
Florida Sweet Corn Bisque
$21.00
Served with faux gnocchi and smoked hazelnut oil
Maine Lobster Salad
$21.00
Served with passion fruit and avocado
New York State Foie Gras Royale
$21.00
Strawberry-rhubarb pie with almonds
Georges Bank Scallops
21.00
Served with peas and carrots, lovage oil and ham. Sumac
$Summer a la Carte - Main Course
Wild Mushroom Risotto
$31.00
Served with maine lobster, a new england farm coddled egg and brown butter emulsion
Wild Columbia River Salmon
$31.00
Served with Florida sweet corn, chanterelles and lime
Roasted Prime Beef Sirloin
$31.00
Another soupe a l'oignon, fingerling potatoes, wild foraged mushrooms and anchovy puree
Spring Pot-au-Feu of Amish Chicken
$31.00
Served with spinach-herb emulsion and english peas
Honey Glazed Long Island Duck For Two
$80.00
Served with grilled apricots, molasses pudding and coffee-sarsaparilla
Dinner - Summer Degustation
New England Clam Chowder
Served with butter poached maine lobster. Oyster cracker and a little lobster roll
New York State Foie Gras Royale
Strawberry-rhubarb pie with almonds
East Coast Halibut
Served with florida sweet corn, chanterelles and lime
Ashed Veal Sirloin
Served with slow roasted tomato, green chickpeas and white anchovy
Grand Fromage
Cosmic Berry
Blackberry-cream cheese planet with blueberry rings, frozen strawberry asteroids and lemon balm
Dinner - Degustation of Vegetables
Degustation of Vegetables
A seasonal tasting of vegetarian dishes with optional wine or juice pairings
Dinner - First Course
All $98.00Eat Your Greens
Coddled egg, native asparagus, green pasta squares, morels and herb shellfish broth
Stone Fruits Salad
Served with baby lettuces, yoghurt, almond-lemon vinaigrette and rose sorbet
Roasted Hudson Valley Foie Gras
Served with bing cherry, warm oil-cured olive cake and cocoa. Add $10.00
Warm Farm Beets
Served with vermont fresh chevre, hibiscus gelee, hazelnut and crisps
Georges Bank Scallops
Served with peas and carrots, lovage oil and ham. Sumac
Ice Cold Spearpoint Oysters
Variation of cucumber, lemon verbena, finger lime and almond oil gelee
Dinner - Main Course
All $98.00Roasted Beef Sirloin
Served with braised short ribs, fermented burgundy truffle, burn morels and pretzel
Grilled Maine Lobster
Served with west coast morel ragoutand green farro polenta. Miso glazed carrots. Add $20.00
East Coast Black Bass
Served with braised pork jowl, maine seaweed and mussel jus
Ratatouille
Jamison farm roasted lamb loin withgarlic and herb sausage, red pepper juice and burnt onion jus
Honey Glazed Long Island Duck For Two
Served with grilled apricots, indian bread pudding and coffee-sarsaparilla. Add $20.00
Lunch - Summer Degustation
All $68.00New England Clam Chowder
Served with butter poached maine lobster. Oyster cracker and a little lobster roll
New York State Foie Gras Royale
Strawberry-rhubarb pie with almonds
East Coast Halibut
Served with florida sweet corn, chanterelles and lime
Ashed Veal Sirloin
Served with slow roasted tomato, green chickpeas and white anchovy
Grand Fromage
Cosmic Berry
Blackberry-cream cheese planet with blueberry rings, frozen strawberry asteroids and lemon balm
Lunch - Degustation of Vegetables
All $68.00Degustation of Vegetables
A seasonal tasting of vegetarian dishes with optional wine or juice pairings
Menu for L'Espalier is provided by findrestaurantmenu.com
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