Lunch 02/07

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Endive Salad 22

roquefort soufflé, mission fig
walnut, granny smith

Scottish Salmon Carpaccio ** 22

capers, horseradish, dill, chive, e.v.o.o., fleur de sel

Steak "a Cheval"* 30

caramelized onion, sunny side up egg, pommes frites

Wild Striped Bass "a la Plancha" ** 38

oyster mushrooms, fingerlings, spinach
genevoise sauce

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Seafood On Ice**

Wellfleet, MA 30
Petite Barachois, PEI 30
Mintersweet, WA 36
Littleneck Clams, CT 15

Jumbo White Shrimp (3pc) Cocktail ** 21

cognac cocktail sauce

Plateau Degustation ** 145

9 oysters, 9 clams, 6 jumbo shrimp, lobster cocktail
cognac cocktail sauce, mignonette

Caviar

Kaluga 30gm 225
Tsar Imperial 30gm 375
traditional garnishes, buckwheat blinis

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Craquelin Profiteroles 16

vanilla ice cream, Valrhona chocolate sauce

Citrus Crème Brulée 16

caramel palmier

French Apple "Tarte Fine" 16

rum-raisin ice cream

Ricotta Donuts 16

raspberry & chocolate dipping

LES PLATS DU JOUR

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L'escale Niçoise Salade ** 36

seared tuna, soft boiled egg, fingerling, roasted peppers tomatoes,french beans, olive, anchovies

Ricotta Gnocchi "Arrabiata" 28

eggplant, fresh tomatoes, cherry pepper, basil

Maine Lobster "Fra Diavolo" 58

fettuccine, roasted tomatoes, cherry pepper, lobster demi

Chicken Paillard 36

roquette arugula, cherry tomatoes, cucumber
red wine vinaigrette

l'escale Bacon Burger 28

VT cheddar, nodine's smoked bacon

Hanger Steak au Poivre ** 40

petite cress, pommes frites
green peppercorn sauce

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Mushroom Velouté 18

truffle cream

Mediterranean Octopus ** 24

chorizo, fingerling, castelvetrano olive, tomato vinaigrette

Tuna Tartare ** 26

stracciatella, preserved lemon, radish, cucumber, herb oil

Prime Beef Tartare ** 24

filet mignon, truffle-celery remoulade, kettle chips

LES SNACKS

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l’escale Beef Sliders 18

blue cheese, pickled shallot

Selection of three cheeses from the Greenwich Cheese Shop 26

toasted Balthazar baguette

Premium Charcuterie Board 30

cornichons, whole grain mustard, toasted baguette

LES PLATS CLASSICS

le bar a huitres

EXECUTIVE CHEF FREDERIC KIEFFER -- CHEF DE CUISINE ANGUS MCLEOD

thoroughly cooking meats, poultry, seafood, shellfish Or eggs, reduces the risk of food borne illness

** gluten free items

TUESDAY FEBRUARY 7th, 2023

SIDES

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Pommes Frites** 10
Foraged Mushrooms** 13
Roasted Brussels Sprouts** 12

LUNCH

APPETIZERS

ENTREES

DESSERTS

APPETIZERS

ENTREES

DESSERT

PRIX FIX MENU

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French Onion Soup

baguette croutons, swiss cheese

l'escale Green Salad **

red oak, frisee, tarragon red wine vinaigrette

Grilled Seafood Georgette Salad **

shrimp, scallop, calamari, kale, brussels sprouts, avocado, pomegranate, sunflower seeds

Buckwheat Crêpes

baked ham, gruyere cheese, sunnyside up egg

Pemaquid Mussels Provencal**

roasted peppers, tomato, pommes frites

Crème Caramel

palets aux raisins cookie

APPETIZERS

ENTREES

two course 35 / three course 45