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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
Petite Barachois, PEI 27
Wellfleet, MA 27
Littleneck Clams 15
Jumbo White Shrimp (3pc U-10) Cocktail
24
cognac cocktail sauce
YELLOWTAIL CRUDO
29
baby 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 FORESTIERE
26/50
foraged mushrooms, roasted butternut squash, red verjus glaze
MAINE LOBSTER "FRA DIAVOLO"
30/60
house made fettucine, roasted tomato, cherry pepper, lobster demi
ALASKAN BLACK COD
57foraged mushrooms, roasted brussels, purple sweet potato, O.B.B.
HORSERADISH CRUSTED SALMON
49delicata, garleek, broccoli di ciccio, blueberry gastrique
l'escale Bouillabaisse
57
market selection, monk fish, shrimp, mussels, rouille croutons
Chicken paillard
39
baby arugula, red frisee, pickled onion, cherry tomato
red wine vinaigrette
ROASTED SASSO ROUGE CHICKEN
47
foraged mushrooms, thumbelinas, spinach, crispy potato herb au jus
usda prime steak
12oz new york 63
10oz bone in filet 70
watercress, pommes frites
choice of: bordelaise, bearnaise or au poivre
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PARSNIP & GRANNY SMITH APPLE SOUP
19
pancetta lardons, sage, brown butter, spiced labne
l'escale Salad
19
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
Georgette's Salad
21
shaved brussels, frisee, romaine, quinoa, avocado, radish, delicatta squash, pomegranate, almonds, moscatel dressing
CRISPY GOAT CHEESE & MISSION FIGS
24
goat cheese croquettes, gem lettuce, pistachio, red wine vinaigrette
TUNA TARTARE
29
honeycrisp apple, pepitas, pomegranate, cider-creme fraiche pumpkin seed date vinaigrette
CLASSIC HOUSE SMOKED SALMON
28
chopped egg, chives, shallots, capers, toast points, lemon creme
MEDITERRANEAN OCTOPUS
28
lemon-sesame tahini sauce, chorizo, olives, confit tomato
BEEF TARTARE
27
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
Sunday, November 30th, 2025
LE BAR A HUITRES
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AUTUMN BURRATA
26
butternut puree, brussels sprouts, spiced pecans
salsa verde
SEAFOOD RISOTTO
38
lobster, shrimp, scallop, calamari, cockles
lobster demi
SHRIMP-LEEK RAVIOLI
37
braised leeks, chorizo, lobster chorizo sauce
SEARED HUDSON VALLEY FOIE GRAS
38
mache-pear salad, brioche, pear sauce
ALBA TRUFFLE CAVATELLI
85/170
shaved white truffle, parmesan cream sauce
AMERICAN WHITE STURGEON
56
delicata squash, salsify puree, spinach, fine herb beurre blanc
BLACK SEA BASS "A LA NAGE"
55
roasted sunchokes, caulilini, artichoke, saffron-pernod broth
SEARED SEA SCALLOPS
59
foraged mushrooms, cauliflower mousseline, acorn squash pomegranate brown butter
ROASTED BERKSHIRE PORK CHOP
53
chanterelles, runner beans, celery root puree, fig infused jus
