LUNCH 12/26

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Seafood On Ice

Noanks, CT 24

Fisher's Island, NY 27

Petit 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

JUMBO SCALLOP CRUDO

24

tamarillo, avocado, blood 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

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ENTREE GEORGETTE'S SALAD

24

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

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

Maine Lobster "Fra Diavolo" 26/52

squid ink 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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Mushroom Velouté

shiitakes, truffle essence

CLASSIC SMOKED SALMON

chopped egg, shallots, chives, capers, toasts, lemon creme fraiche

l'escale Salad

gem lettuces, red oak, frisee, tarragon, red wine vinaigrette

BUCKWHEAT CREPE

bistro ham, gruyere cheese, sunny side up egg, garden salad

BRANZINO "A LA PLANCHA"

foraged mushrooms, fingerlings, spinach, orange brown butter

CRISPY SKIN DUCK CONFIT

le puy lentils, thumbelinas, turnips, spinach, mustard sauce

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Pommes Frites 15 --- Sautéed Spinach 13 -- Asparagus 13 -- Foraged Mushrooms 17

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NEW ENGLAND CLAM CHOWDER

19

shiitakes, fennel-pepper crackers

TUNA TARTARE

26

apple cider cream, apple, pepitas, pomegranate glaze,

pumpkin seed vinaigrette

Georgette's Salad

19

baby kale, hearts of palm, brussels, frisee, quinoa, avocado delicata, radish, almond, pomegranate, moscatel dressing

Mediterranean Octopus

24

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

FRISEE AUX LARDONS

19

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

Prime Beef Tartare

24

traditional fixings, truffle-celery remoulade, kettle chips

CHICORY & PERSIMMON SALAD

19

endive, castelfranco, roquefort, walnuts, red wine vinaigrette

bacon wrapped country terrine

28

foie gras & duck confit internal garnish, quince-bergamot chutney

cornichon, mustard, green salad, toast points