LUNCH
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Seafood On Ice
Noanks, CT 24
Petite Barachois, PEI 27
Wellfleet, MA 27
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
King Salmon Crudo
29
pickled onion, crispy capers, iceplant buds
meyer lemon nage, radish, trout roe
PETROSSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Ossetra 350
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
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GEORGETTE'S SALAD
24add: 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, lettuce cajun remoulade, fries
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MUSHROOM Veloute
foraged mushrooms, truffle cream
crispy goat cheese & roasted baby beets
goat cheese croquette, gem lettuce, pistachio, red wine vinaigrette
L'ESCALE WINTER SALAD
gem lettuce, frisee, castelfranco, red endive, roquefort blue cheese spiced pecans, poached pear, sherry-maple dressing
OMELETTE DE JOUR
foraged mushrooms, chives, cheddar cheese, green salad
DUCK CONFIT
acorn squash puree, foraged mushrooms, kale, roasted cipollini natural, duck jus
Branzino "A LA PLANCHA"
celeriac puree, meyer lemon brussel leaves
bourbon beurre blanc, crispy capers
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
Thursday, February 5th, 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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PARSNIP & GRANNY SMITH APPLE SOUP
21
crispy panchetta, brown butter, fried sage
GARDEN SALAD
19
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
TUNA TARTARE
29
honeycrisp apple, pepitas, pomegranate, cider creme fraiche pumpkin seed-date vinaigrette
Georgette's Salad
21
shaved brussels, kale, frisee, quinoa, avocado, radish
delicata squash, pomegranate, almonds, moscatel dressing
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
