LUNCH
Noanks, CT 24
Wellfleet, MA 27
Petite Barachois, PEI 27
Kumamoto, WA 36
Littleneck Clams, CT 15
9 oysters, 9 clams, 6 jumbo shrimp, jumbo lump crab cocktail
mignonette, cognac cocktail sauce
YELLOWTAIL CRUDO
26avocado, cara cara orange, tomatillo, ginger-citrus broth
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 225
Tsar Imperial Ossetra 375
Tsar Imperial Beluga Hybrid 500
buckwheat blinis, traditional garnishes
ENTREE GEORGETTE'S SALAD
24add: chicken breast 14, salmon 17, tuna 21, steak 24, shrimp 21
seared tuna, gem lettuces, beans, tomato, soft boiled egg
sweet peppers, olives, anchovies
petit cress, pickled onion, cherry tomatoes, red wine vinaigrette
fettucine, roasted tomatoes, cherry peppers, lobster demi
ANGUS BEEF BURGER
28brioche bun, cheddar or comte cheese
applewood smoked bacon
PRIME HANGER STEAK FRITES
44petite cress, tangy shallot sauce, pommes frites
CHILLED SWEET PEA SOUP
lemon creme fraiche, extra virgin olive oil
CRISPY GOAT CHEESE & ROASTED BEET SALAD
goat cheese croquettes, gem lettuces
red wine vinaigrette
Seared Veal Filet Tonnato
arugula, parmesan, grilled lemon, caper-tuna dressing
CROQUE MADAME
bistro ham, gruyere cheese, mornay sauce, pommes frites
SKATE "A LA PLANCHA"
toasted sunflower seeds purée, roasted sunchoke, white asparagus brown butter gremolata, fennel pollen
L'ESCALE TUNA BURGER
avocado, lettuce, tomato, dijonnaise, pommes frites
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 **
our food may contains or came into contact with common food allergen such as:
dairy, eggs, wheat, soy beans, tree nuts, peanuts, fish, shellfish or sesame
Wednesday May 7th 2025
pour commencer
LES PLATS CLASSICS
PRIX FIXE MENU
Pommes Frites 15 --- Sautéed Spinach 13 -- Asparagus 13 -- Foraged Mushrooms 17
SIDES
two courses $39
PRIX FIXE MENU
two courses $39
Georgette's Salad
19kale, romaine, frisee, quinoa, avocado, radish, cucumber
cherry tomato, almonds, moscatel dressing
SPRING VEGETABLE CHICKEN CONSOMME
25fiddlehead ferns, asparagus, morels, peas, turnips
shaved parmesan
TUNA TARTARE
26sweet peas, tarragon, avocado, stracciatella
fines herbes oil
Lobster Roll
44hot butter Maine lobster, seaweed brioche roll, coleslaw
pomme frites
Mediterranean Octopus
24lemon-sesame tahini sauce, chorizo, olives, roasted tomato
Prime Beef Tartare
24traditional fixings, truffle-celery remoulade, kettle chips
FRISEE AUX LARDONS
19nodine's bacon, croutons, poached egg, red wine vinaigrette
ROAST BEEF SANDWICH
ciabatta, caramelized onion, raclette cheese sauce, watercress
choice of fries or salad 34
