Noank, CT 24
Wellfleet, MA 27
Petit Barachois, PEI 27
Kumamoto, WA 36
Little Neck Clam 15
PLATEAU DEGUSTATION
146
9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail, mignonette,
cognac cocktail sauce
BICENTENNIAL PLATEAU
525
9 oysters, 9 clams, 6 jumbo shrimp, chilled 1.5lb lobster
1 bottle Billecart-Salmon "250th Anniversary Bicentennial Cuvee"
YELLOWTAIL CRUDO
32
red pepper & apricot coulis, lime broth, avocado, sorrel
serrano red apricot, finger lime, basil oil
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Ossetra 375
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
Georgette's Salad
24frisee, romaine, quinoa, avocado, radish, cherry tomato, cucumber almonds, moscatel dressing
CHICKEN PAILLARD
39
baby arugula, frisee, pickled onion, tomato, parmesan
red wine vinaigrette
APPLE PIE french toast
24
brioche, caramel apple marmalade, pecan streusel
cinnamon whip
PARISIAN OMELETTE
26
ham, gruyere cheese, fines herbes, home fries
L'ESCALE AVOCADO TOAST
17
grilled dark rye bread, whipped lemon ricotta, chili honey syrup, radish cress, dukkah spice
CLASSIC ENGLISH BREAKFAST
29
sunnyside eggs, pork sausages, bacon, mushrooms
baked beans grilled tomato
SMOKED SALMON BENEDICT
32
spinach, chive-caper hollandaise, gem lettuces
SUNDAY BRUNCH QUICHE
27
cremini mushroom, gruyere cheese, garden salad
CROQUE MADAME
26
bistro ham, mornay sauce, gruyere, farm egg, garden salad
L'ESCALE BRUNCH BURGER
29
nodine's bacon, sharp cheddar, sunny side egg
PRIME HANGER STEAK FRITES
44
watercress salad, pommes frites, tangy shallot sauce
maine lobster roll
55
brioche roll, garlic butter, fine herbs, coleslaw, pomme frites
VIENNOISERIE BASKET
14
2 croissants, 2 pain au chocolate, 2 muffins
GRANOLA PARFAIT
15
5% Greek yogurt, fresh berries, housemade granola
L'ESCALE SALAD
19
gem lettuces, baby red oak, shaved vegetables
red wine vinaigrette
MELON GAZPACHO
24
cherry tomato, extra virgin olive oil, feta cheese, mint
Tuna Tartare
29
petit pois, tiny vegetables, preserved lemon, stracciatella, herb oil
28
lemon tahini sauce, chorizo,olives, confit tomatoes, fine herbs
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
Sunday June 28th, 2026
BRUNCH
POUR COMMENCER
BRUNCH SPECIALITIES
SUNDAY PRIME RIB ROAST 65
prime rib, yorkshire pudding, roasted potatoes, root vegetables & peas, horseradish cream sauce
Available after 12PM
BRUNCH MOCKTAILS
BRUNCH SANGRIA
MANCHURIAN CANDIDATE
16
pineapple, cranberry, cinnamon
CASABLANCA
16
ginger beer, apple juice, honey
NORTH BY NORTHWEST
16
grapefruit, lime soda, lychee
ROSE SANGRIA
19
ketel one peach & orange blossom, citrus, fresh fruit
BLANCO SANGRIA
19
ketel one cucumber & mint, citrus
RED SANGRIA
19
ketel one grapefruit & rose, yzaguirre vermouth, fresh fruit
