dinner 04-16

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Seafood On Ice

Noanks, CT 24

Wellfleet, MA 27

Petit Barachois, PEI 27

Kumamoto, WA 36

Littleneck Clams, CT 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

Jumbo Scallop Crudo 24

blood orange, avocado, pomegranate, citrus broth

Maine Lobster Mosaic 28

asparagus, avocado, grapefruit, baby kale, evoo, calamansi essence

Petrossian Caviar 30 grams

Royal Daurenki 225

Tsar Imperial Ossetra 375

Tsar Imperial Beluga Hybrid 500

buckwheat blinis, traditional garnishes

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spring vegetables & chicken consommé

chanterelles, fiddlehead ferns, favas, peas, spring garlic

HOUSE SMOKED SALMON

spring vegetables, chanterelles, red watercress, pickled onion pumpernickel croutons, meyer lemon vinaigrette

Flame Broiled Jumbo Prawns 24

fresh herb bouquet, preserved lemon pan jus

BLACK BASS "A LA PLANCHA"

chanterelles, favas, fiddleheads, spring garlic, orange brown butter

pappardelle Forestière 32

whole wheat pappardelle, foraged mushrooms, parmesan

BRAISED LAMB & CRISPY POLENTA

thumbelinas, spring peas, glazed baby turnips, mint, pea tendrils

braising jus

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Maine Lobster "Fra Diavolo" 26/52

squid ink fettucine, roasted tomato, cherry pepper

lobster demi

Norwegian Salmon Hollandaise 48

asparagus duo, fennel slaw, citrus hollandaise

Jumbo scallops 54

morel mushrooms, sweet pea purée, favas

fines herbes velouté

l'escale Bouillabaisse 52

market selection, monkfish, shrimp, mussels

rouille croutons

spinach, walnut & ricotta ravioli

shiitake mushrooms, sage, pecorino cheese, brown butter sauce

Chicken Paillard 36

frisee, cress, pickled onion, cherry tomato, red wine vinaigrette

Amish Chicken "a la Facon Grand Mere" 41

fingerlings, champignon, cipolini onion, lardons, fresh herb au jus

USDA Prime Steak Frites

12oz Hanger Steak 44

12oz New York Steak 62

8oz filet mignon 67

watercress, pommes frites

choice of: Béarnaise or Bordelaise or Au Poivre

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chilled pea soup

pea tendrils, truffle essence

Georgette's Salad 19

baby kale, frisee, wheatberry, quinoa, avocado, asparagus

sweet pea, radish, almond, dill dressing

l'escale Salad 17

gem lettuces, red oak, frisee, veggie chips, tarragon

red wine vinaigrette

Tuna Tartare 26

stracciatella, english peas, preserved lemon, herb oil

Mediterranean Octopus 24

lemon-sesame tahini sauce, chorizo, cured olives, confit tomatoes

fine herbs

Prime Beef Tartare 24

traditional fixings, truffle-celery remoulade, kettle chips

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

Thursday, April 25th, 2024

D I N N E R

pour commencer

LES PLATS CLASSICS

LE SPECIALS DE JOUR

SIDES

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Pommes Frites 15 -- Foraged Mushrooms 17 -- Sautéed Spinach 13 -- Asparagus 13