L’Espalier (executive chef Frank McClelland)


Photos 1 - 25 out of 25 | Back to Albums
Amuse Bouche: Bass Terrine on Flat Bread. An Amuse Bouche is meant as a one bite mouth teaser served before the Hors D'Åuvre or first course of a meal. [Fr. amuse the mouth] Menu: Skipâs Island Creek oysters with aged sherry vinegar (they told me it was a Watermelon consomme) and Italian caviar. First eat the caviar, then chase it down with the oyster shot Wine Pairing: BEAUMONT DES CRAYÃRES, âGRAND ROSÃâ, BRUT ROS
Menu: Skipâs Island Creek oysters with aged sherry vinegar (they told me it was a Watermelon consomme) and Italian caviar. First eat the caviar, then chase it down with the oyster shot Wine Pairing: BEAUMONT DES CRAYÃRES, âGRAND ROSÃâ, BRUT ROS Menu: Seared Scallop garnished with Caviar and served with local vegetables (Farmer Jimmy's Tomato) Menu: Seared Scallop garnished with Caviar and served with local vegetables (Farmer Jimmy's Tomato)
Menu: Butter-poached Maine lobster with Caponata and fresh hearts of palm; smoked cockle vinaigrette Wine Pairing: 2005 ZUSSLIN, âVIEILLES VIGNESâ, SYLVANER, ALSACE Menu: Butter-poached Maine lobster with Caponata and fresh hearts of palm; smoked cockle vinaigrette. Topped with Caviar Wine Pairing: 2005 ZUSSLIN, âVIEILLES VIGNESâ, SYLVANER, ALSACE Menu: Butter-poached Maine lobster with Caponata and fresh hearts of palm; smoked cockle vinaigrette. Topped with Caviar Wine Pairing: 2005 ZUSSLIN, âVIEILLES VIGNESâ, SYLVANER, ALSACE
Menu: Hawaiian kajiki with black-eyed peas and sweet corn; Patâs Littleneck Clams Wine Pairing: 2005 GUILLOT, âCLOS DES VIGNES DU MAYNESâ, MÃCON-CRUZILLE, BURGUNDY Menu: Hawaiian kajiki with black-eyed peas and sweet corn; Patâs Littleneck Clams Wine Pairing: 2005 GUILLOT, âCLOS DES VIGNES DU MAYNESâ, MÃCON-CRUZILLE, BURGUNDY Menu: Seared Hudson Valley foie gras with bittersweet Chocolate and Apricots Wine Pairing: 2004 SAMOS, âGRAND CRUâ, VIN DOUX NATUREL, MOSCATO, SAMOS, GREECE (a dessert wine was chosen to cut through the richness of the Foie Gras with its sweetness)
Menu: Seared Hudson Valley foie gras with bittersweet Chocolate and Apricots Wine Pairing: 2004 SAMOS, âGRAND CRUâ, VIN DOUX NATUREL, MOSCATO, SAMOS, GREECE (a dessert wine was chosen to cut through the richness of the Foie Gras with its sweetness) This was not on the tasting menu, but it was a teaser to the next Lamb course. It's a fried egg accompanied by Chantrelles and Lamb pieces This was not on the tasting menu, but it was a teaser to the next Lamb course. It's a fried egg accompanied by Chantrelles and Lamb pieces
This was not on the tasting menu, but it was a teaser to the next Lamb course. It's a fried egg accompanied by Chantrelles and Lamb pieces Menu: American Kobe Beef with Ratatouille Jus on the top left. Bottom right is a Grilled Lovejoy Farm lamb with walnut crust; Sparrow Arc Farm arugula salad and escargots Wine Pairing: 2004 STUHLMULLER VINEYARDS, CABERNET SAUVIGNON, ALEXANDER VALLEY Cheese Couse with Traditional Accompaniments (work from the closest cheese going clockwise) 1. Lakes Edge Blue Cheese from Blue Ledge Farm, Salisbury, VT 2. Green Hill, Sweet Grass Dairy, VA 3. Cap Griz Nez (raw cow milk cheese), Nord-Pas-de-Calais, Fr
Cheese Couse with Traditional Accompaniments (work from the closest cheese going clockwise) 1. Lakes Edge Blue Cheese from Blue Ledge Farm, Salisbury, VT 2. Green Hill, Sweet Grass Dairy, VA 3. Cap Griz Nez (raw cow milk cheese), Nord-Pas-de-Calais, Fr - Seasonal sorbet with Champagne gelée - Camomille Tea to calm me down after all that wine - Green Tea financière (brewed 4 times thick and is really a palette cleanser) - Seasonal sorbet with Champagne gelée - Camomille Tea to calm me down after all that wine - Green Tea financière (brewed 4 times thick and is really a palette cleanser)
Fresh Fruit Medley Fresh Fruit Medley
  
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Location: Boston, MA, USA

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