On Thursday, December 10th, get festive at L’Espalier’s Champagne dinner. The four-course menu of bites and bubbles includes items like Nantucket Bay scallops, butter-poached halibut and roasted squab with seared foie gras. On hand will be Enguerrand Baijot of Lanson Champagne, pouring some of his house’s best sparkling—rumor has it he might bust out some of the really aged stuff as a special treat. Dinner starts at 7:00pm and costs $220 per person. Reservations can be made by calling 617.262.3023.

AMUSE BOUCHE
Chilled Katama Bay Oysters
Champagne and Siberian caviar

FIRST 
Nantucket Bay Scallops
with avocado and vanilla-scented grapefruit
NV Lanson, “Black Label,” Brut, Champagne

SECOND
Butter-poached East Coast Halibut
with Cape Cod clam, Pernod broth and fennel
1999 Lanson, “Gold Label,” Brut, Champagne

THIRD
Roasted Squab Breast
with seared foie gras, Autumn spiced braised red cabbage, and black trumpet mushroom; crispy and puree
2002 Lanson, “Gold Label”, Brut, Champagne

DESSERT
Jared’s Dessert Selection
NV Lanson, “White Label,” Demi-Sec, Champagne