LUNCH
Noank, CT 24
Petit Barachois, PEI 27
Kumamoto, WA 36
Littleneck Clams 15
yellowtail crudo
28
red pepper & apricot coulis, avocado, apricot, finger lime serrano, basil oil, lime broth
24
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Kaluga-Huso Hybrid 560
buckwheat blinis, traditional garnishes
146
9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail mignonette, cognac cocktail sauce
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
GEORGETTE'S SALAD
24kale, frisee, romaine, quinoa, avocado, radish, cherry tomato, cucumber almonds, 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 ROLL
55
brioche roll, garlic butter, fine herbs, coleslaw, pomme frites
MAINE LOBSTER "FRA DIAVOLO
33/66
fettucine, roasted tomato, cherry peppers, lobster 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
chilled tomato gazpacho
cherry tomato, avocado, extra virgin olive oil, toasted pumpkin seeds
FRISEE AU LARDON
bacon lardons, poached egg, croutons. red wine vinaigrette
Summer SALAD
gem lettuce, frisee, charred corn, sugar snap pea's
gum drop grapes, parmesan, lemon vinaigrette
SUMMER RICOTTA GNOCCHI
foraged mushrooms, favas, spinach, asparagus
branzino "a la plancha"
fava bean hummus, peas, foraged mushrooms, asparagus
roasted cippolini, bacon gastrique
DUCK CONFIT
romano beans, corn puree, puffed wild rice, charred corn, duck jus pea tendrils
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
Friday, September 11th, 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
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
Prime Beef Tartare
27
traditional fixings, truffle-celery remoulade, kettle chips
Mediterranean octopus
28
lemon-sesame tahini sauce, chorizo, olives, roasted tomato
BURRATA & HEIRLOOM TOMATO
26
cavaillon melon, jamon serrano chip, cucumber, tomato verjus
PRIME HANGER STEAK SANDWICH
ciabatta, caramelized onion, raclette cheese sauce, watercress
choice of fries or salad 38
