L'espalier - Menu complet

as priced

This handmade green tea from the West Lake region of China is lightly vegetal and sweet with hints of toasted chestnuts

Cocoa nibs and Kirschwasser Chantilly ice cream. Wine Pairing: 2015 Union of Winemaking Cooperatives, Muscat, Vin Doux, Samos, Greece

on wheat bread

with blistered peaches, brioche, and cherry Sauternes jam

with chanterelles, and radishes

With new potatoes, mustard seeds, lime gel, and spicy bone marrow. Wine Pairing: 2015 Domaine des 3 Versants, Muscadet, Sèvre et Maine, Loire, France

with stone ground mustard

With mushroom stuffed cannelloni, celery cream, crispy onions, and O-Med smoked olive oil. Wine Pairing: 2016 Copain, Tous Ensemble, Sonoma Coast, Chardonnay

With cucumber ribbons, horseradish, rich melons, fennels and marigold. Wine Pairing: 2016 Alphonse Mellot, La Moussière , Sancerre, France

Wine Pairing: 2011 Contratto Millesimato, Extra Brut, Italy

with Harvard beets, sour cherries, pistachio butter, and cured black olives

With confit hazelnuts, roasted strawberries, toasted nori and coriander. Wine Pairing: 2016 Willakenzie Estate, Pinot Gris, Willamette, Oregon

With petite pommes de terre, beeswax and foie gras jus. Wine Pairing: 2014 Champ de Rêves, Pinot Noir, Anderson Valley

dragon beans, confit poblano pepper, Marcona almonds and lemon oil

lime sesame vinaigrette, ginger potato pave, snow peas and king trumpets

with seasonal vegetables, coddled egg and brown butter emulsion

With lemongrass anglaise and lemon-thyme ice cream. Wine Pairing: 2015 Union of Winemaking Cooperatives, Muscat, Vin Doux, Samos, Greece

A progressive tasting highlighting local purveyors and the finest seasonal ingredients

Blueberries, lime, walnut palmiers and blueberry anise sorbet. Wine Pairing: 2015 Union of Winemaking Cooperatives, Vin Doux, Samos-Greece

Ratatouille, garlic herb sausage, squash blossoms and wax bean tapenade. Wine Pairing: 2013 Ascheri Barolo, Piedmont, Italy

With Chef Frank's garden tomatoes, yuzu olive oil, husk cherries and Pedro Ximenez sherry reduction. Wine Pairing: 2015 Roland Pignard, Régnié, Beaujolais, France

This beautiful tightly rolled Taiwanese Oolong is very lightly oxidized, resulting in an incredibly floral nose and a sweet, clean and floral taste with a lingering buttery mouth feel

Our signature version of an 'English Breakfast ' tea consists of an assertive blend of Ceylon, Indian and Chinese teas. It was blended with milk in mind

This L'Espalier exclusive is a blend of Yunnan Pu-erh, Keemun, Cacao shell and cinnamon stick. Rich, earthy and relaxing

This award winning tea from Bihar (Northern) India is lush and rich with notes of malt, honey, molasses and rose. The buttery mouthfeel has a long rich finish with a citrus bite

This signature tea consists of a blend of Darjeeling and three Sri Lankan Estate teas as well as two Chinese green teas lightly scented with jasmine, Italian oil of bergamot and grapefruit peel

This caffeine free is naturally sweet, well-rounded and relaxing

with confit hazelnuts, roasted strawberries, toasted nori, and coriander

These delicate leaves steep into a smooth and nuanced tea, lightly floral and relaxing

From the slopes of Mount Kilimanjaro comes this beautiful Oolong with toasty notes of cocoa and almonds and a smooth and silky mouth feel

Steep your own tea! You will have the fun of dropping this hand-tied bulb of White and Green tea buds into a goblet of hot water and watching it bloom. It will slowly open to release lavender, jasmine and amaranth blossoms for your own private garden

This tightly rolled low oxidation Taiwanese Oolong is produced from a modern cultivar prized for its sweet cream and butter notes while still exhibiting the classic floral notes of a low oxidation Oolong

This beautiful rock Oolong from Fujian Province China is full bodied with hints of smoke and spice with a refreshing finish of floral and fruit

From the same Taiwanese farm that sends us the beautiful floral Green Ti-Kuan Yin comes a variation that has been aged for 7 years and re-roasted each year resulting in a lovely toasty, caramelized tea with a deep lingering earthy finish of roasted spice

Another L 'Espalier exclusive, this assertive and smoky blend of teas is reminiscent of the old 'Caravan ' blends.It is an ideal accompaniment to cheeses of all sorts, especially more pungent cheeses

This first flush harvest from the Nilgiri Blue Mountains in southern India is lightly sweet, jammy and earthy with an extended fruity finish

A unique blend of black teas from China, Sri Lanka and India, blended with a touch of fruit, Chinese herbs and chrysanthemum petals

This late summer harvest is full, lush and lightly brisk. It exhibits the classic red Muscat grape with hints of cocoa, rose and a touch of anise

This lush tea from Bitaco Colombia exhibits long wiry leaves that steep up

on toasted brioche

on citrus brioche

First Prize black tea at the Global Tea Championship held at the World Tea Expo in Las Vegas

This caffeine free infusion consists of a blend of various dried fruits, berries and spice. Naturally sweet and tart

This caffeine free infusion blends a variety of mints and oregano for a refreshing and invigorating drink. A nice palate cleanser

add $25

With winter black truffles, crispy shallots, and chanterelles (add $20). Wine Pairing: Copain, Tous Ensemble , Chardonnay, Sonoma Coast

With Harvard beets, sour cherries, pistachio butter and cured black olives. Wine Pairing: 2014 Trimbach, Reserve Personnelle , Pinot Noir, Alsace, France

with yellow beets, fines herbes, and summer crudités