Dinner 02/07

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Mushroom Velouté 18

truffle cream

Endive Salad 22

roquefort soufflé, roasted baby beets
walnut, granny smith

Mediterranean Octopus ** 24

chorizo, castelvetrano olives, fingerling, tomato vinaigrette

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Seafood On Ice**

Wellfleet, MA 30
Petite Barachois, PEI 30
Mintersweet, 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

Caviar

Kaluga 30gm 225
Tsar Imperial 30gm 375
traditional garnishes, buckwheat blinis

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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 Donuts 16

raspberry & chocolate dipping sauces

LES PLATS DU JOUR

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Ricotta Gnocchi "Arrabiata" 28

eggplant, fresh tomatoes, cherry pepper, basil

Maine Lobster "Fra Diavolo" 58

fettuccine, roasted tomatoes, cherry pepper, lobster demi

Scottish Salmon ** 46

jumbo green asparagus, fennel creamed-spinach
citrus hollandaise

Chicken Paillard 36

roquette arugula, cherry tomatoes, cucumber, red onion
parmesan crust

Prime Steak Frites **

petite cress, pommes frites
12oz Hanger steak 40
12oz New York steak 58
8oz Filet Mignon 64
sauces: bearnaise, bordelaise, or green peppercorn

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Maine Lobster Chowder 26

lobster medallions, tarragon, black-pepper fennel crackers

l'escale Salad ** 17

red oak, frisee, gem lettuce, tarragon, red wine vinaigrette

Scottish Salmon Carpaccio ** 22

capers, horseradish, dill, chive, e.v.o.o., fleur de sel

Tuna Tartare ** 26

stracciatella, preserved lemon, radish, cucumber, 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 of three cheeses from the Greenwich Cheese Shop

toasted balthazar baguette26

Premium Charcuterie Board

cornichons, whole grain mustard, toasted baguette30

Andouille "Pigs in a Blanket"

whole grain mustard sauce17

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

TUESDAY FEBRUARY 7TH, 2023

SIDES

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Pommes Frites** 10
Whipped Yukon Gold** 10
Foraged Mushrooms** 13
Roasted Brussels Sprouts** 10
Fennel-Creamed Spinach** 12

D I N N E R

APPETIZERS

ENTREES

DESSERTS

APPETIZERS

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l'escale Bouillabaisse 52

striped bass, monkfish, shrimp, mussels
rouille croutons

Jumbo Stonington Sea Scallops ** 54

hen of the woods mushroom, broccoli di ciccio, sunchoke purée
genavoise sauce

Rabbit Ragu & Pappardelle 42

house made pappardelle, spinach, harissa spiked jus

Amish Chicken "Coq au Vin" Style** 36

champignon, thumbelina, pearl onion, lardon
whipped yukon gold

Crispy Skin Duck Breast** 49

hedgehog mushroom, sprouted purple kale, sweet potato purée
orange scented duck jus

DESSERT

Dame Blanche 16

vanilla ice cream, brownie, almonds, chocolate sauce

ENTREES