dinner 6/07

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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

Grilled Lamb Chops** 55

morels, broccoli di cicco, green garbanzo purée
garlic-rosemary lamb jus

Prime Filet Mignon 61

foraged mushrooms, swiss chard
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

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

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

Amish Chicken "Coq au Vin" Style ** 39

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

Prime Steak Frites **
12oz Hanger Steak 40 -- 12oz New York Steak 58

petite cress, pommes frites
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

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

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

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

D I N N E R

APPETIZERS

ENTREES

DESSERTS

DESSERT

PLATS DU JOUR

APPETIZER

ENTREE