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Baby Lettuces & Goat cheese**
22
black mission figs, walnuts, red wine vinaigrette
Mediterranean Octopus **
24
chorizo, castelvetrano olives, fingerlings, tomato vinaigrette
Comte Crusted Halibut
54
spring pea purée, fiddlehead ferns
chanterelles, pomegranate glaze
chanterelles, pomegranate glaze
Grilled Lamb Chops**
55
morels, broccoli di cicco, green garbanzo purée
garlic-rosemary lamb jus
garlic-rosemary lamb jus
Prime Filet Mignon
61
foraged mushrooms, swiss chard
pommes dauphine, bordelaise sauce
pommes dauphine, bordelaise sauce
Chocolate Raspberry Tart **
16
chocolate sauce, vanilla ice cream, mix berries
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Seafood On Ice**
Ninigrett Nectars, RI 24
Black Point, PEI 30
Hammersley Inlet, WA 36
Littleneck Clams, CT 15
Black Point, PEI 30
Hammersley Inlet, WA 36
Littleneck Clams, CT 15
Jumbo White Shrimp (3pc) Cocktail**
21
cognac cocktail sauce
Plateau Degustation**
145
9 oysters, 9 clams, 6 jumbo shrimp, lobster cocktail
cognac cocktail sauce, mignonette
cognac cocktail sauce, mignonette
Kaluga Caviar
225
buckwheat blinis, traditional garnishes

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Craquelin Profiteroles
16
vanilla ice cream, Valrhona chocolate sauce
Dark Chocolate Soufflé **
18
grand marnier crème anglaise
Citrus Crème Brulée
16
caramel palmier
French Apple 'Tarte Fine"
16
rum-raisin ice cream
Ricotta Doughnuts
16
raspberry & chocolate dipping sauces
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Ricotta Gnocchi "Arrabbiata"
28
eggplant, fresh tomatoes, cherry pepper, basil
Maine Lobster "Fra Diavolo"
58
housemade fettuccine, roasted tomatoes, cherry pepper lobster demi
Scottish Salmon "a la Plancha" **
51
asparagus, fingerling potato, morel mushroom sauce
l'escale Bouillabaisse
52
branzino, monkfish, shrimp, mussels, rouille croutons
Chicken Paillard
36
arugula, cherry tomato, cucumber, red onion
red wine vinegar
red wine vinegar
Amish Chicken "Coq au Vin" Style **
39
champignon, baby carrots, pearl onions, lardons
whipped yukon gold
whipped yukon gold
Prime Steak Frites **
12oz Hanger Steak 40 -- 12oz New York Steak 58
12oz Hanger Steak 40 -- 12oz New York Steak 58
petite cress, pommes frites
choice of: Béarnaise or Bordelaise or Au Poivre
choice of: Béarnaise or Bordelaise or Au Poivre
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Chilled Spring Asparagus Vichyssoise**
16
lemon crème fraiche
Georgette's Salad **
19
kale, romaine, frisee, avocado, chickpeas, cucumber
blueberries, pepitas
blueberries, pepitas
l'escale Salad **
17
red oak, frisee, gem lettuce, tarragon, red wine vinaigrette
House Smoked Salmon
24
favas, fiddlehead ferns, baby artichokes, capers
multigrain croutons, meyer lemon vinaigrette
multigrain croutons, meyer lemon vinaigrette
Tuna Tartare **
26
english peas, preserved lemon, stracciatella, herb oil
Prime Beef Tartare **
24
filet mignon, truffle-celery remoulade, kettle chips
LES SNACKS
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l’escale Beef Sliders
blue cheese, pickled shallot18
Selection Cheeses from the Greenwich Cheese Company
toasted balthazar baguette26
Premium Charcuterie Board
cornichons, whole grain mustard, toasted baguette30
Andouille "Pigs in a Blanket"
whole grain mustard sauce18
l'escale Lobster Sliders
maine lobster, sauce american, tarragon, chive
brioche buns28
brioche buns28
LES PLATS CLASSICS
le bar a huitres
EXECUTIVE CHEF FREDERIC KIEFFER -- CHEF DE CUISINE ANGUS MCLEOD
thoroughly cooking meats, poultry, seafood, shellfish or eggs, reduces the risk of food borne illness
** gluten free items
WEDNESDAY JUNE 7th, 2023
SIDES
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Pommes Frites** 13 -- Whipped Yukon Gold** 13
Foraged Mushrooms** 15 -- Sautéed Spinach ** 13
Green Asparagus **13
Foraged Mushrooms** 15 -- Sautéed Spinach ** 13
Green Asparagus **13
D I N N E R
APPETIZERS
ENTREES
DESSERTS
DESSERT
PLATS DU JOUR
APPETIZER
ENTREE
