Welcome to MenuPages - Please Select a city:

L'Espalier

+ SHARE
  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • French, New England
  • 774 Boylston St, Boston 02199
  • (at Fairfield St)
  • google maps Subway Directions

À la Carte - Lunch Menu

Sample Lunch Menu

Foie Gras Torchon With Muscat gelée, fresh cherries and pistachio nuts   26.00
Chilled Watermelon Soup With mint and cucumber   12.00
House Smoked Salmon Grapefruit and chives; herb crêpe and Aunt Midge’s sauce   14.00
L’Espalier’s Artisanal Cheese Plate  Half 12.50 Full 25.00
Salad of Young Greens With fresh chevre and pistachios; native strawberries and black pepper-champagne vinaigrette Half 6.00 Full 12.00
Grilled Shrimp and Crab Salad with rooftop greens and rouille Half 10.00Full 17.00
Soft Shell Crab Tempura With pineapple and white anchovy salsa Half 12.00 Full 20.00
Mint Yogurt marinated Sauteed Scallops with sweet peas and mint risotto Half 10.00Full 18.00
Open-faced Sandwich of Grilled Asparagus poached farmer’s egg; toasted focaccia and black truffle dressing   16.00
L’Espalier’s "B.l.t" lobster salad with roasted tomato, house smoked bacon and avocado butter   22.00
Grilled Hanger Steak on toasted baguette with cafe de Paris butter; roasted marinated red peppers and black olives   18.00

Lunch Prix Fixe $24

Three Course Prix Fixe : Includes One First Course Selection, One Main Course Selection and One Dessert Selection.

First Course

Soft Shell Crab Tempura With pineapple and white anchovy salsa   
Sautéed Shrimp With caponata and smoked cockle vinaigrette*   

Main Course

Pan Roasted Halibut With chickpeas and asparagus; preserved lemon vinaigrette   
Confit Rabbit Leg With spring vegetables and polenta   

Dessert

Chocolate Decadence Cake With orange blossom ice cream raspberries and wild strawberry anglaise   
Espresso Scented Crème Brûlée With lime sorbet   

 

Dinner - Three-Course Prix-Fixe $75

First Course

Chilled Watermelon Soup With sautéed shrimp, mint and cucumber   
Salad of Young Greens With chevre and native strawberries; black pepper-champagne vinaigrette   
Seared Hudson Valley Foie Gras; bittersweet chocolate and peach  Add 10.00
Roasted Veal Sweetbreads and Pork Belly Black Mission figs and cipollini gastrique   
Soft Shell Crab Tempura With white anchovies pineapple and mango salsa   
Skip’s Island Creek Oysters with aged sherry vinegar mignonette; italian caviar   
Vermont Rabbit With crayfish, chervil and mustard sauce   
Foie Gras Torchon With Muscat gelée, pickled cherries and pistachio nuts   

Main Course

Smoked Organic Chicken With tagliatelle and foie gras butters snap peas and pressed jus   
Étuvée of Halibut with ginger and lychees asparagus and roasted potatoes   
Grilled Beef Tenderloin with morels; tomato fondue and rosemary polenta   
Roasted Milk-fed Veal Rack with chanterelles pearl barley and fava beans   
Grilled Lovejoy Farm Lamb with walnut crust; escargots and sparrow arc farm arugula salad   

Cheese Tray and Side Dishes Offered À La Carte

Ben’s Wild Mushroom Ragout With Café de Paris butter: add twenty-four dollars   
Pea Risotto With mint and tomato water: add eighteen dollars   
Vanilla Poached White Asparagus with béarnaise  Add 18.00

 

Sample Dessert Menu

Ricotta Cheese Tart With star anise scented apricots   
Valrhona Chocolate Fondant With wild strawberry anglaise espresso ice cream   
Cherry Tart With layered creme caramel   
Espresso Scented Crème Brûlée With lemon thyme ice cream   
Strawberry Grand Marnier Soufflé With citrus zest-almond biscotti   
Sweet Orange Crêpe With roasted peaches vanilla anglaise and strawberry terrine   

Summer Degustation

Prix Fixe: $94. Vintner’s Tasting (four Glasses): Add $55. Grand Vintner’s Tasting (six Glasses): Add $75. Summer Juice Tasting: Add $35.

Seared Scallops with caponata and fresh hearts of palm; smoked cockle vinaigrette* 1999 Westport rivers, "cuvée L’Espalier", brut, Westport, massachusetts   
Foie Gras Torchon with muscat gelée, sour cherries and pistachio nuts. 2004 samos, "grand cru", muscat, samos, Greece   
Hawaiian Kajiki with black-eyed peas and sweet corn; pat’s littleneck clams* 2005 guillot, "clos des vignes du maynes", mâcon-cruzille, burgundy   
Grilled Beef Tenderloin with morels; tomato fondue and rosemary polenta* 2004 stuhlmuller vineyards, cabernet sauvignon, alexander valley   
Grand Fromage offley 10 year tawny port   
Seasonal Sorbet with champagne gelée and green tea   
L’Espalier’s Grand Dessert 2005 banfi, "rosa regale", brachetto d’acqui, italy   

Degustation of Vegetables

Prix Fixe: $85. Vintner’s Tasting (four Glasses): Add $55. Grand Vintner’s Tasting (six Glasses): Add $75. Summer Juice Tasting: Add $35.

Chilled Watermelon Soup with mint and cucumber. 1999 Westport rivers, "cuvée L’Espalier", brut, Westport, massachusetts   
Salad of Young Greens with chevre and native strawberries; black pepper-champagne vinaigrette. 2004 samos, "grand cru", muscat, samos, Greece   
Tempura of Farmer's Market Vegetables 2005 guillot, "clos des vignes du maynes", mâcon-cruzille, burgundy   
Pea Risotto with mint and tomato water. 2004 stuhlmuller vineyards, cabernet sauvignon, alexander valley   
Grand Fromage offley 10 year tawny port   
Seasonal Sorbet with champagne gelée and green tea   
L’Espalier’s Grand Dessert 2005 banfi, "rosa regale", brachetto d’acqui, italy   

Sample Chef Mc Clelland’s Tasting Journey

Prix Fixe: $175. Vintner’s Tasting: Add $95.

Skip’s Island Creek Oysters with aged sherry vinegar and italian caviar; soft shell crab tempura with white anchovies, pineapple and mango salsa. Beaumont des crayères, "grand rosé", brut rosé, champagne   
Butter-poached Maine Lobster with caponata and fresh hearts of palm; smoked cockle vinaigrette.2005 zusslin, "vieilles vignes", sylvaner, Alsace   
Hawaiian Kajiki with black-eyed peas and sweet corn; pat’s littleneck clams. 2005 guillot, "clos des vignes du maynes", mâcon-cruzille, burgundy   
Seared Hudson Valley Foie Gras with bittersweet chocolate and apricots. 2004 samos, "grand cru", vin doux naturel, moscato, samos, Greece   
Risotto with fresh peas and wild mushrooms. 2006 château de roquefort, "corail", côtes de provence   
Roasted Squab marinated in framboise Lambic; morel pain Perdu and blackberry jus. 2005 parize, "clos les grandes vignes", givry, premier cru, burgundy   
Grilled Lovejoy Farm Lamb with walnut crust; sparrow arc farm arugula salad and escargots. 2004 stuhlmuller vineyards, cabernet sauvignon, alexander valley   
Cheese Course with traditional accompaniments. offley 10 year tawny port.   
Seasonal Sorbet with champagne gelée   
Chocolate and Praline Semifreddo with green tea financière. 2005 banfi, "rosa regale", brachetto d’acqui, italy.   
L'Espalier
774 Boylston St
at Fairfield St
(617) 262-3023
Advertising
Advertising
© 2002-2009 Slick City Media, Inc. All Rights Reserved. MenuPages® is a trademark of Slick City Media, Inc. Disclaimer