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Plateau Degustation 146
9 oysters, 9 clams, 6 jumbo shrimp, jumbo lump crab cocktail
mignonette, cognac cocktail sauce
Seafood On Ice
Noank, CT 24
Wellfleet, MA 27
Petite Barachois, PEI 27
Mintersweet, WA 36
Littleneck Clams 15
Jumbo White Shrimp (3pc) Cocktail
21cognac cocktail sauce
yellowtail CRUDO
27baby radish, cucumber, sea beans, finger lime, sweet pepper, spring onion
blackberry ginger broth
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
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RICOTTA GNOCCHI & SUMMER VEGETABLES
23/46foraged mushrooms, asparagus, spring onion, summer squash
Maine Lobster "fra diavolo"
27/54house made fettucine, roasted tomato, cherry pepper, lobster demi
SALMON "A LA PLANCHA"
49heirloom tomato, summer beans, braised garleek
broccoli di ciccio, sorrel-fennel veloute
ALASKAN BLACK COD
57foraged mushrooms, spinach, purple sweet potato, O.B.B.
l'escale Bouillabaisse 53
market selection, monk fish, shrimp, mussels, rouille croutons
Chicken paillard
37baby arugula, frisee, pickled onion, cherry tomato
red wine vinaigrette
ROASTED SASSO ROUGE CHICKEN
47foraged mushrooms, thumbelinas, spinach, creamed corn
herb au jus
usda prime steak
12oz new york 63
10oz bone in filet 70
watercress, pommes frites
choice of: bearnaise, bordelaise, or au poivre
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CHILLED CORN SOUP
28lump crab meat, peppadew peppers, charred corn, leek oil
l'escale Salad
18
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
Georgette's Salad
20
kale, frisee, romaine, quinoa, avocado, radish, almonds
moscatel dressing
CRISPY GOAT CHEESE & BLACK MISSION FIGS
23goat cheese croquettes, gem lettuce, pistachio, red wine vinaigrette
TUNA TARTARE
28sweet peas, tarragon, avocado, stracciatella, fines herbes oil
CLASSIC HOUSE SMOKED SALMON
26chopped egg, chives, shallots, capers, toast points, lemon creme
MEDITERRANEAN OCTOPUS
26lemon-sesame tahini sauce, chorizo, olives, confit tomato
BEEF TARTARE
26
chopped prime steak, traditional garnishes, spicy dressing
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
Dinner
POUR COMMENCER
LES PLATS CLASSICS
LES PLATS DU JOUR
SIDES
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Pommes Frites 15 - Sautéed Spinach 13 - Foraged Mushrooms 17
Monday, October 6th, 2025
LE BAR A HUITRES
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LATE SUMMER BURRATA
24charred radish, cherry tomatoes, favas, watercress salsa verde
LOBSTER "MOSAIC"
27
summer vegetables, avocado, passionfruit
lobster consomme
SEAFOOD RISOTTO
28
lobster, shrimp, scallop, calamari, cockles, lobster demi
HUDSON VALLEY FOIE GRAS TERRINE
35
arugula, frisee, plum, toast points, cherry sauce
ALBA TRUFFLE CAVATELLI
75/150
shaved white truffle, parmesan cream sauce
AMERICAN WHITE STURGEON
56delicata squash, salsify puree, spinach, fine herb beurre blanc
SEA SCALLOPS "A LA PLANCHA"
59
cauliflower puree, brussels leaves, foraged mushrooms
habanero-gooseberry vinaigrette
PORCINI CRUSTED RACK OF LAMB
62
matsutake, heirloom beans, artichokes, fingerlings, porcini jus
