EASTER

Amuse Bouche
Sprouted lentil salad with fines herbs, chicken skins and warm sherry vinaigrette

First Course
Quail egg salad with ham and young potatoes

Lobster bisque with tortellini, pickled alliums, and pea tendrils

Spring salad with slow roasted beets, yogurt, almonds, and curried Meyer lemon vinaigrette

Second Course
Island Creek oysters with local asparagus vichyssoise and English peas

L’Espalier signature poke salmon with shaved radishes, turnips, and carrots

Poached Maine halibut with hakurei turnips, fresh radish, whey, and preserved Meyer lemon

Third Course
Grilled Pineland Farms beef sirloin, cocoa nibs, coffee roasted beets,
root vegetable “risotto,” cured olives, and hazelnut

Coq au vin with black truffles, spring vegetables, and foraged mushrooms

Jamison Farms rack of lamb with harissa, young fava beans, mint and garganelli

Cheese
Grand Fromage

Dessert
“Citrus” with lemon-mint marmalade, honey ganache, and sablé breton

White chocolate cremeaux, hibiscus tuille, poached kumquat, and blackberry sorbet

PRICE: $95 per person; $163 per person with wines