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+
- Soft and Gooey $10.00+
- That Stinks $10.00+
- New England Artisan Cheese $10.00+
- Louis's Favorites $10.00+

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 caviar
- American 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 $98.00
- Eat 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 $98.00
- Roasted 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 $68.00
- 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

Lunch - Degustation of Vegetables

All $68.00
- Degustation of Vegetables
  
  A seasonal tasting of vegetarian dishes with optional wine or juice pairings

Menu for L'Espalier provided by Allmenus.com

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