LUNCH
Noanks, CT 24
Wellfleet, MA 27
Petite Barachois, PEI 27
Kumamoto, WA 36
Littleneck Clams 15
9 oysters, 9 clams, 6 jumbo shrimp, jumbo lump crab cocktail
mignonette, cognac cocktail sauce
yellowtail CRUDO
26cucumber, spring onion, radish, red peppers, finger lime, blackberry- ginger broth
PETROSSSIAN CAVIAR 30 GRAMS
Royal Daurenki 250
Tsar Imperial Ossetra 375
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
GEORGETTE'S SALAD
24add: chicken breast 14, salmon 17, tuna 21, steak 24
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
L'ESCALE LOBSTER ROLL
44buttered maine lobster, seaweed brioche roll, coleslaw, pommes frites
FRISEE AUX LARDONS
24
nodine's bacon lardons, poached eggs, red wine vinaigrette
Tomato gazpacho
cherry tomato, avocado, pumpkin seeds, green oil
crispy goat cheese & black mission Figs
goat cheese croquette, gem lettuce, pistachio, red wine vinaigrette
L'ESCALE SUMMER SALAD
gem lettuce, frisee, pink cosmo blueberries, snap peas, roasted corn, parmessan cheese, meyer lemon vinaigrette
duck confit
sweet yellow corn puree, charred onions, confit heirloom tomato, wilted kale, duck jus
croque madame
bistro ham, mornay sauce, gruyere, farm egg, garden salad
BRANZINO "A LA PLANCHA"
gold bar squash puree, chanterelle mushrooms, baby zucchini prosciutto wrapped figs, port wine glaze
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
Tuesday, September 9th, 2025
POUR COMMENCER
LES PLATS CLASSICS
PRIX FIXE MENU
Pommes Frites 15 --- Sautéed Spinach 13 -- Foraged Mushrooms 17
SIDES
two courses $39
PRIX FIXE MENU
two courses $39
GARDEN SALAD
18
gem lettuce, red oak, shaved vegetables
red wine vinaigrette
Georgette's Salad
20
kale, romaine, frisee, quinoa, avocado, radish, cucumber
cherry tomato, almonds, moscatel dressing
TUNA TARTARE
28
sweet peas, tarragon, avocado, stracciatella
fines herbes oil
Mediterranean Octopus
26
lemon-sesame tahini sauce, chorizo, olives
roasted tomato
Prime Beef Tartare
26
traditional fixings, truffle-celery remoulade, kettle chips
PRIME RIB STEAK SANDWICH
ciabatta, caramelized onion, raclette cheese sauce, watercress
choice of fries or salad 36
