dinner 09/25

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Pommes Frites** 13 -- Whipped Yukon Gold** 13
Foraged Mushrooms** 15 -- Sautéed Spinach ** 13
Asparagus** 13

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Mushroom Velouté 19

truffle creme fraiche

Jumbo Lump Crab Salad** 30

cavaillon melon, avocado, lemon verbena dressing

Seared Hudson Valley Foie Gras 32

wilted frisee, brioche, pickled cherries

Lobster Risotto** 29/58

corn, asparagus, saffron lobster broth

Dover Sole Goujonettes 58

chanterelles, caulilini, yellow wax beans, parsley coulis
fennel scented velouté

Crispy Skin Duck Breast** 52

matsutake mushroom, root vegetable sofrito, salsify purée
brussels sprouts, red wine gastrique

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Seafood On Ice**

Ninigret Nectars, RI 24
Petit Barachois, PEI 30
Kumamoto, 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

Petrossian Caviar 30g

Royal Daurenki 225
Tsar Imperial Ossetra 375
Tsar Imperial Beluga Hybrid 500
buckwheat blinis, traditional garnishes

Pair with Louis XIII Cognac
1/2 oz - 110, 1oz -220, 2oz - 400

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Ricotta Gnocchi "Arrabbiata" 16/28

sautéed aubergine, tomato, cherry peppers, basil
housemade ricotta gnocchi

Maine Lobster "Fra Diavolo" 29/58

housemade fettuccine, roasted tomatoes, cherry pepper lobster demi

Scottish Salmon "a la Plancha" ** 48

corn, heirloom squash, favas, rose wine sauce

l'escale Bouillabaisse 56

branzino, monkfish, shrimp, mussels, rouille croutons

Chicken Paillard 36

arugula, cherry tomato, cucumber, red onion
red wine vinaigrette

Amish Chicken "Coq au Vin" Style ** 41

champignon, baby carrots, pearl onions, lardons
whipped yukon gold

USDA Prime Steak Frites **
12oz Hanger Steak 44 -- 12oz New York Steak 62
Filet Mignon 67

petite cress, pommes frites
choice of: Béarnaise or Bordelaise or Au Poivre

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French Lentil Soup ** 17

roasted hatch chilli peppers, crème fraîche

Georgette's Salad ** 19

kale, romaine, frisee, avocado, chickpeas, cucumber
pomegranate seeds, pepitas

l'escale Salad ** 17

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

House Smoked Salmon 24

asparagus, favas, baby artichokes, capers
multigrain croutons, meyer lemon vinaigrette

Tuna Tartare ** 26

granny smith apple, pomegranate, apple cider crème, pepitas
roasted pumpkin vinaigrette

Mediterranean Octopus** 24

chorizo, castelvetrano olives, fingerlings, tomato vinaigrette

Prime Beef Tartare ** 24

filet mignon, truffle-celery remoulade, kettle chips

LES SNACKS

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l’escale Beef Sliders 18

blue cheese, pickled shallot

Andouille "Pigs in a Blanket" 18

whole grain mustard sauce

l'escale Lobster Sliders 28

maine lobster, sauce american, tarragon, chive
brioche bun

l'escale Country Board 59

selection of artisanal cheese & charcuterie
crudite, hummus, pickles, nuts, dried fruit

LES PLATS CLASSICS

le bar a huitres

EXECUTIVE CHEF FREDERIC KIEFFER -- CHEF DE CUISINE ANGUS MCLEOD -- PASTRY CHEF ISELLA ROJAS

thoroughly cooking meats, poultry, seafood, shellfish or eggs, reduces the risk of food borne illness

** gluten free items

MONDAY SEPTEMBER 25th, 2023

SIDES

D I N N E R

APPETIZERS

ENTREES

SELECTION FROM GREENWICH CHEESE SHOP

PLATS DU JOUR

APPETIZERS

ENTREES

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Choose 3 for 24 or 5 for 36

Soumaintrain - soft, washed rind, cow - France
Swallow Tail Tomme - semi-soft, raw cow - Vermont
Comte - hard, raw cow - France
Linedeline-bloomy rind, goat - Wisconsin
Camembert - bloomy soft, cow - France