LUNCH

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Seafood On Ice

Noanks, CT 24

Wellfleet, MA 27

Petite Barachois, PEI 27

Littleneck Clams 15

Plateau Degustation 145

9 oysters, 9 clams, 6 jumbo shrimp, jumbo lump crab cocktail

mignonette, cognac cocktail sauce

Jumbo White Shrimp (3pc) Cocktail 21
cognac cocktail sauce

yellowtail CRUDO

   26

cucumber, spring onion, radish, red peppers, finger lime, blackberry- ginger broth

PETROSSSIAN CAVIAR 30 GRAMS

Royal Daurenki 250

Tsar Imperial Ossetra 375

Tsar Imperial Beluga Hybrid 500

Buckwheat Blinis, traditional garnishes

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GEORGETTE'S SALAD

   24

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

Chicken Paillard 36

baby arugula, pickled onion, cherry tomatoes, red wine vinaigrette

Maine Lobster "Fra Diavolo" 26/52

fettucine, roasted tomatoes, cherry peppers, lobster demi

ANGUS BEEF BURGER

 28

brioche bun, cheddar or comte cheese, applewood smoked bacon

PRIME HANGER STEAK FRITES

 44

petite cress, tangy shallot sauce, pommes frites

L'ESCALE LOBSTER ROLL

 44

buttered maine lobster, seaweed brioche roll, coleslaw, pommes frites

FRISEE AUX LARDONS

24

nodine's bacon lardons, poached eggs, red wine vinaigrette

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Tomato gazpacho

cherry tomato, avocado, pumpkin seeds, green oil

crispy goat cheese & black mission Figs

goat cheese croquette, gem lettuce, pistachio, red wine vinaigrette

L'ESCALE SUMMER SALAD

gem lettuce, frisee, pink cosmo blueberries, snap peas, roasted corn, parmessan cheese, meyer lemon vinaigrette

OMELETTE DU JOUR

bistro ham, fine herbs, gruyere cheese, green salad

Duck Confit

sweet corn puree, confit tomato, charred onion, lacinato kale, bacon gastrique

Branzino "A LA PLANCHA"

gold bar squash puree, chanterelles, baby zucchini

prosciutto wrapped figs, port wine glaze

LE BAR A HUITRES

EXECUTIVE CHEF FREDERIC KIEFFER -- CHEF DE CUISINE ANGUS MCLEOD -- PASTRY CHEF ISELLA ROJAS

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

Wednesday, September 17th, 2025

POUR COMMENCER

LES PLATS CLASSICS

PRIX FIXE MENU

SIDES

two courses $39

PRIX FIXE MENU

two courses $39

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GARDEN SALAD

18

gem lettuce, red oak, shaved vegetables

red wine vinaigrette

CHILLED CORN SOUP

28

lump crab meat, peppadew peppers, charred corn, leek oil

TUNA TARTARE

  

28

sweet peas, tarragon, avocado, stracciatella

fines herbes oil

Georgette's Salad

  

20

kale, romaine, frisee, quinoa, avocado, radish, cucumber

cherry tomato, almonds, moscatel dressing

Prime Beef Tartare

26

traditional fixings, truffle-celery remoulade, kettle chips

MEDITERRANEAN OCTOPUS

26

lemon-sesame tahini sauce, chorizo, olives,

roasted tomato

 

HANGER STEAK SANDWICH

ciabatta, caramelized onion, raclette cheese sauce, watercress

choice of fries or salad 36

Restaurant graphic