LUNCH

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Seafood On Ice

Noank, CT 24

Petit Barachois, PEI 27

Kumamoto, WA 36

Littleneck Clams 15


Plateau Degustation

146

9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail mignonette,  cognac cocktail sauce

Jumbo White Shrimp (3pc) Cocktail

24
cognac cocktail sauce

YELLOWTAIL CRUDO

28

red pepper & aleppo coulis, calamansi broth, avocado, cilantro, serrano, green mango, finger lime, basil oil

PETROSSIAN CAVIAR 30 GRAMS

Royal Daurenki 275

Tsar Imperial Ossetra 375

Tsar Imperial Kaluga-Huso Hybrid 560 Buckwheat Blinis traditional garnishes

We proudly partner with CORR

"Collective Oyster Recycling and Restoration"

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GEORGETTE'S SALAD

 24

kale, frisee, romaine, quinoa, avocado, radish, cherry tomato, cucumber almonds, moscatel dressing

add: chicken breast 14, salmon 17, tuna 21, steak 24

L'escale Nicoise Salad 38

seared tuna, haricots, boiled egg, sweet peppers, olives, anchovies

red wine vinaigrette

Chicken Paillard

39

baby arugula, frisee, pickled onion, cherry tomato, parmesan

red wine vinaigrette

MAINE LOBSTER "FRA DIAVOLO

33/66

fettucine, roasted tomato, cherry peppers, lobster demi

PRIME HANGER STEAK FRITES

 44

petite cress, tangy shallot sauce, pommes frites

angus beef burger

28

brioche bun, cheddar or comte cheese applewood smoked bacon

confit garlic aioli

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MUSHROOM VELOUTE

foraged mushrooms, truffle oil, creme fraiche

FRISEE AU LARDON

bacon lardons, poached egg, croutons

red wine vinaigrette

fall SALAD

radicchio, endive, frisee, wine poached pear, spiced pecan,

delicatta squash, ricotta salata, pear cider dressing

Fall Ricotta gnocchi

delicata, & honeynut squash, foraged mushrooms, brussels sprouts

branzino "a la plancha"

sunchoke puree, brussel sprouts, foraged mushrooms, roasted cippolini, bourbon beurre blanc

DUCK CONFIT

lollipop kale, roasted squash, honeynut squash puree, bacon gastrique, puffed wild rice, baby kale

LE BAR A HUITRES

CULINARY TEAM: ANGUS MCLEOD – YANNICK LAW – RICARDO DAVILA – JEAN LOUIS WILSON – LANA AL HANBALI

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

Friday, October 2nd, 2026

POUR COMMENCER

LES PLATS CLASSICS

PRIX FIXE MENU

SIDES

two courses $39

PRIX FIXE MENU

two courses $43

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L'ESCALE SALAD

19

gem lettuce, red oak, shaved vegetables, red wine vinaigrette

TUNA TARTARE

29

pomegranate, pumpkin seeds, tiny radish, stracciatella, herb oil

CLASSIC HOUSE SMOKED SALMON

28

chopped egg, chives, shallots, capers, toast points, lemon creme

Prime Beef Tartare

27

traditional fixings, truffle-celery remoulade, kettle chips

Mediterranean octopus

28

lemon-sesame tahini sauce, chorizo, olives, roasted tomato

BURRATA & BRAISED ENDIVE

26

mandarin, brown butter sauce, mizuna, crispy wheat berries, warm spices

PRIME ROAST BEEF SANDWICH

ciabatta, caramelized onion, raclette cheese sauce, watercress

choice of fries or salad 38

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