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
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Ossetra 375
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
Jumbo White Shrimp (3pc) Cocktail
24
cognac cocktail sauce
Sea bream Crudo
28
cucumber chili nage, pickled shallot, avocado, basil oil, nasturtium
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 AU LARDON
26
nodine's 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
28brioche bun, cheddar or comte cheese
applewood smoked bacon, confit garlic aioli
PRIME HANGER STEAK FRITES
44petite cress, tangy shallot sauce, pommes frites
maine lobster roll
55
seaweed brioche roll, garlic butter, fine herbs, pomme frites
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CHILLED Corn soup
lump crab, chive, olive oil
Burrata & baby beets
red vein arugula, red sorrel, candied hazelnut, blood orange hazelnut dressing
SPRING SALAD
gem lettuce, frisee, pea tendrils, cider pop tomatoes
braised rhubarb, shaved parmesan, rhubarb & red wine dressing
Grilled Calamari Caesar Salad
roasted tomato, crispy capers, croutons, anchovies
confit duck
corn puree, lollipop kale, puffed wild rice, pea tendrils, grilled corn
ginger duck jus
BRANZINO "A LA PLANCHA"
fava bean hummus, foraged 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, June 13th, 2026
POUR COMMENCER
LES PLATS CLASSICS
PRIX FIXE MENU
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Pommes Frites 15 -- Sautéed Spinach 13 -- Asparagus 15 -- Foraged Mushrooms 17
SIDES
two courses $39
PRIX FIXE MENU
two courses $43
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Melon gazpacho
21
cherry tomato, extra virgin olive oil
feta cheese, mint
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
