LUNCH
Noank, CT 24
Ninigret Nectar, RI 27
Petit Barechois, PEI 27
Kumamoto, WA 36
Littleneck Clams 15
146
9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail mignonette, cognac cocktail sauce
24
Yellowtail CRUDO
28
red pepper & aleppo coulis, calamansi broth, avocado, cilantro serrano,mandarin , finger lime, basil oil
PETROSSIAN CAVIAR 30 GRAMS
Tsar Imperial Kaluga-Huso Hybrid 560
Tsar Imperial Ossetra 350
Royal Daurenki 275
Buckwheat Blinis traditional garnishes
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
GEORGETTE'S SALAD
24kale, frisee, brussels, kabocha squash, quinoa, avocado, radish hazelnut, moscatel dressing
add: chicken breast 14, salmon 17, tuna 21, steak 24
seared tuna, haricots, boiled egg, sweet peppers, olives, anchovies
red wine vinaigrette
39
baby arugula, frisee, pickled onion, cherry tomato, parmesan
red wine vinaigrette
MAINE LOBSTER "FRA DIAVOLO"
33/66
fettucine, roasted tomato, cherry peppersl
obster demi
PRIME HANGER STEAK FRITES
44petite cress, tangy shallot sauce
pommes frites
angus beef burger
28
brioche bun, cheddar or comte cheese
applewood smoked bacon
confit garlic aioli
PARSNIP & GRANNY SMITH APPLE SOUP
pancetta, spiced labneh, fried sage, brown butter
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
parsnip puree, brussels sprouts, roasted figs,
black fig mostarda gastrique
OMELETTE DU JOUR
foraged mushrooms, sauteed onions, gruyere cheese, garden salad
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
Thursday, November 12th, 2026
POUR COMMENCER
LES PLATS CLASSICS
PRIX FIXE MENU
Pommes Frites 15 -- Sautéed Spinach 13 -- Asparagus 15 -- Foraged Mushrooms 17
SIDES
two courses $39
PRIX FIXE MENU
two courses $43
L'ESCALE SALAD
19
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
TUNA TARTARE
29
pomegranate, apple cider creme, pumpkin seed dressing
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
ciabatta, caramelized onion, raclette cheese sauce, watercress
choice of fries or salad 38
PRIME HANGER STEAK SANDWICH
