LUNCH

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Seafood On Ice

Noanks, CT 24

Wellfleet, MA 27

Petite Barachois, PEI 27

Kumamoto, WA 36

Littleneck Clams, CT 15

Plateau Degustation 145

9 oysters, 9 clams, 6 jumbo shrimp, jumbo lump crab cocktail

mignonette, cognac cocktail sauce

Jumbo White Shrimp (3pc) Cocktail 21
cognac cocktail sauce

Yellowtail CRUDO

   26

avocado, blood orange, tomatillo, ginger-citrus broth

PETROSSIAN CAVIAR 30 GRAMS

Royal Ossetra 225

Tsar Imperial Ossetra 350

Tsar Imperial Beluga Hybrid 500

buckwheat blinis, traditional garnishes

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ENTREE GEORGETTE'S SALAD

   24

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

L'escale Nicoise Salad   38

seared tuna, gem lettuces, beans, tomato, soft boiled egg

sweet peppers, olives, anchovies

Chicken Paillard 36

petit cress, pickled onion, cherry tomatoes

red wine vinaigrette

L'ESCALE LOBSTER ROLL

 44

buttered maine lobster, seaweed brioche roll, coleslaw, pommes frites

Maine Lobster "Fra Diavolo" 26/52

fettucine, roasted tomatoes, cherry peppers, lobster demi

ANGUS BEEF BURGER

 28

brioche bun, cheddar or comte cheese, applewood smoked bacon

PRIME HANGER STEAK FRITES

 44

petite cress, tangy shallot sauce, pommes frites

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LESCALE SALAD

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

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

GRILLED scallop CAESAR SALAD

roasted tomato, crispy capers, croutons, creamy dressing

MUSSELS PROVENCAL

tomato, roasted peppers, chardonnay broth, pommes frites

stripped bass "A LA PLANCHA"

toasted sunflower seed purée, roasted sunchoke, white asparagus brown butter gremolata, fennel pollen

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, 28th, 2025

pour commencer

LES PLATS CLASSICS

PRIX FIXE MENU

SIDES

two courses $39

PRIX FIXE MENU


two courses $39

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Georgette's Salad

   19

kale, romaine, frisee, quinoa, avocado, radish, cucumber

cherry tomato, almonds, moscatel dressing

SPRING VEGETABLE CHICKEN CONSOMME

 25

fiddleheads , asparagus, morels, peas, turnips, shaved parmesan

TUNA TARTARE

   26

sweet peas, tarragon, avocado, stracciatella, fines herbes oil

Mediterranean Octopus

   24

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

Prime Beef Tartare

 24

traditional fixings, truffle-celery remoulade, kettle chips

FRISEE AUX LARDONS

 19

nodine's bacon, croutons, poached egg, red wine vinaigrette

ROASTED PRIME RIB SANDWICH

ciabatta, caramelized onion, raclette cheese sauce, watercress

choice of fries or salad 34

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