LUNCH
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Seafood On Ice
Niantic, CT 24
Matunuck, RI 27
Petit Barachois, PE 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
Jumbo White Shrimp (3pc) Cocktail
24
cognac cocktail sauce
PETROSSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Ossetra 350
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
SCALLOP CRUDO
turmeric pickled mushroom, valentino pomelo
citrus seafood broth, nasturtium petal
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
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GEORGETTE'S SALAD
24frisee, romaine, quinoa, avocado, radish, cherry tomato, cucumber almonds, moscatel dressing
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
FRISEE AUX LARDONS
24
nodine's bacon lardons, poached eggs, red wine vinaigrette
Chicken Paillard
39
baby arugula, frisee, pickled onion, cherry tomato, red wine vinaigrette
Maine Lobster "Fra Diavolo
31/60
fettucine, roasted tomato, cherry peppers, lobster demi
ANGUS BEEF BURGER
28brioche bun, cheddar or comte cheese
applewood smoked bacon, confit garlic aioli
PRIME HANGER STEAK FRITES
44petite cress, tangy shallot sauce, pommes frites
fried oyster po' Boy
28
Noank oysters, seaweed brioche roll,
pickled green tomato, gem lettuce, cajun remoulade, fries
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Tomato Soup
confit tomato, crouton, whipped ricotta, green oil
crispy goat cheese & roasted baby beets
goat cheese croquette, gem lettuce, pistachio, red wine vinaigrette
L'ESCALE Spring Salad
gem lettuce, frisee, pea tendrils, sungold tomato, braised rhubarb, shaved parmesan, rhubarb & red wine dressing
DUCK CONFIT
fingerling potato, roasted cippolini, foraged mushrooms, spinach ginger au jus
WILD STRIPED BASS "A LA PLANCHA"
cauliflower puree, rainbow chard, preserved kumquat
orange cardamom sauce
parisian omelette
bistro ham, gruyere cheese, fines herbs, gem lettuce 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
Tuesday, April 14th, 2026
POUR COMMENCER
LES PLATS CLASSICS
PRIX FIXE MENU
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Pommes Frites 15 --- Sautéed Spinach 13 -- Foraged Mushrooms 17
SIDES
two courses $39
PRIX FIXE MENU
two courses $39
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NEW ENGLAND OYSTER CHOWDER
23
blue point oyster, shiitake, fennel crackers
GARDEN SALAD
19
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
SPRING TUNA TARTARE
29
english peas,tiny radish, preserved lemon, stracciatella, herb oil
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
PRIME ROAST BEEF SANDWICH
ciabatta, caramelized onion, raclette cheese sauce, watercress
choice of fries or salad 36
