LUNCH

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Seafood On Ice

Noank, CT 24

Wellfleet, MA 24

Petit Barachois, PEI 27

Kumamoto, WA 36

Littleneck Clams 15


Plateau Degustation

146

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

BICENTENNIAL PLATEAU

525

9 oysters, 9 clams, 6 jumbo shrimp,  chilled 1.5lb lobster

1 bottle Billecart-Salmon "250th Anniversary Bicentennial Cuvee"

PETROSSIAN CAVIAR 30 GRAMS

Royal Daurenki 275

Tsar Imperial Ossetra 375

Tsar Imperial Acipentris 375

Buckwheat Blinis, traditional garnishes

Jumbo White Shrimp (3pc) Cocktail

24
cognac cocktail sauce

Yellowtail crudo

28

red pepper & apricot coulis, avocado, red apricot, finger lime serrano, basil oil, lime broth

We proudly partner with CORR

"Collective Oyster Recycling and Restoration"

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GEORGETTE'S SALAD

 24

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

add: chicken breast 14, salmon 17, tuna 21, grilled shrimp 21

steak 24

L'escale Nicoise Salad 38

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

FRISEE AU LARDON

26

bacon lardons, poached egg, croutons. red wine vinaigrette

Chicken Paillard

39

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

red wine vinaigrette

Maine Lobster "Fra Diavolo

31/60

fettucine, roasted tomato, cherry peppers, lobster demi

ANGUS BEEF BURGER

 28

brioche bun, cheddar or comte cheese

applewood smoked bacon, confit garlic aioli

PRIME HANGER STEAK FRITES

 44

petite cress, tangy shallot sauce, pommes frites

maine lobster roll

55

sea weed brioche roll, garlic butter, fine herbs, coleslaw, pomme frites

 
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CHILLED MELON GAZPACHO

cherry tomato, extra virgin olive oil, feta cheese, mint

Burrata & baby beets

wild arugula, red sorrel, candied hazelnut, blood orange

hazelnut dressing

Summer SALAD

gem lettuce, frisee, charred corn, sugar snap pea's, pink cosmo berries, parmesan, lemon vinaigrette

GRILLED CALAMARI CAESAR SALAD

roasted tomato, crispy capers, croutons, anchovies

RICOTTA GNOCCHI PRIMAVERA

morels, pea leaves, favas, spinach, asparagus

branzino  "A LA PLANCHA"

fava bean hummus, mushrooms, sweet peas, asparagus

roasted spring onion, bacon gastrique

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

Saturday, July 4th, 2026

POUR COMMENCER

LES PLATS CLASSICS

PRIX FIXE MENU

SIDES

two courses $39

PRIX FIXE MENU

two courses $43

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CHILLED CORN VELOUTE

27

lump crab, chives, herb oil

L'ESCALE SALAD

19

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

SPRING TUNA TARTARE

29

petit pois, tiny radish, preserved lemon, stracciatella, herb oil

CLASSIC HOUSE SMOKED SALMON

28

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

MEDITERRANEAN OCTOPUS

28

lemon-sesame tahini sauce, chorizo, olives roasted tomato

Prime Beef Tartare

27

traditional fixings, truffle-celery remoulade, kettle chips

PRIME HANGER STEAK SANDWICH

ciabatta, caramelized onion, raclette cheese sauce, watercress

choice of fries or salad 38

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