L’Espalier gives winter dining the luxe treatment with a truffle and Burgundy dinner on Thursday, February 23rd. Chef de cuisine Logan Foos finds delicious use for the culinary delicacy in each dish, pairing truffles with scallops, game bird consommé and beef Bourguignon. On the wine side, sommelier Lauren Daddona presents four big Burgundies to complement the six-course menu, available – both wine and food – for $185 per person. Dinner starts at 7:00pm and reservations can be made by calling 617.262.3023.

FIRST
Warm smoked oyster with bone marrow and fennel

SECOND
Nantucket Bay scallops with cauliflower “risotto” and black truffle
2014 Faiveley, “Blagny”, Premier Cru, Meursault 

THIRD
Foie gras – truffle tortellini in game bird and wild mushroom consommé
2014 Faiveley, “Clos de L’Ecu”, Premier Cru, Beaune 

FOURTH
Beef bourguignon and red cabbage with Winter black truffle and sunchokes
2013 Faiveley, “Les Porêts-Saint-George”, Premier Cru, Nuits-Saint-Georges 

FIFTH
Selection of artisanal cheese
2014 Faiveley, “Clos des Myglands”, Premier Cru, Mercurey 

SIXTH
Riesling poached pears, Roquefort mousse, almond gateau and bacon ice cream.