LUNCH

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Seafood On Ice

Noanks, CT 24

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 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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MOROCCAN HARIRA SOUP

french lentils, chickpeas, lemon creme fraiche

CRISPY GOAT CHEESE & ROASTED BEET SALAD

goat cheese croquettes, gem lettuces

red wine vinaigrette

BURRATA & MANDARIN SALAD

watercress, frisee, caramelized mandarin, basil oil, mandarin & fennel seed dressing

parisian omelette

ham, gruyere, fine herbs, garden salad

BRANZINO "A LA PLANCHA"

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

MUSSELS PROVENCAL FRITES

roasted peppers, tomato, chardonnay broth, pommes frites

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 April 16th, 2025

pour commencer

LES PLATS CLASSICS

PRIX FIXE MENU

SIDES

two courses $39

PRIX FIXE MENU


two courses $39

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SPRING VEGETABLE CHICKEN CONSOMME

 23

morels, fiddlehead ferns, asparagus, spring onions, carrots turnips shaved parmesan

Prime Beef Tartare

 24

traditional fixings, truffle-celery remoulade, kettle chips

TUNA TARTARE

   26

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

Georgette's Salad

   19

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

cherry tomato, avocado, almonds, 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

HANGER STEAK SANDWICH

ciabatta, caramelized onion, raclette cheese sauce, watercress

choice of fries or salad 36

Restaurant graphic