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Plateau Degustation 146
9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail, mignonette, cognac cocktail sauce
Seafood On Ice
Niantic, CT 24
Black Point, MA 24
Matunuck, RI 27
Littleneck Clams 15
Jumbo White Shrimp (3pc U-10) Cocktail
24
cognac cocktail sauce
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Ossetra 350
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
SCALLOP CRUDO
27
turmeric pickled mushroom, valentine pomelo, citrus seafood broth nasturtium leaves
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
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RICOTTA GNOCCHI PRIMAVERA
26/50
morels, fiddlehead ferns,favas, asparagus, caulilini
MAINE LOBSTER "FRA DIAVOLO"
30/60
house made fettuccine, roasted tomato, cherry pepper, lobster demi
ALASKAN BLACK COD
57foraged mushrooms, spigarello, spring ramps, wood sorrel - green almond pesto
SALMON "A LA PLANCHA"
49snap peas, caulilini, pea leaves, morel mushroom sauce
l'escale Bouillabaisse
57
market selection, monk fish, shrimp, mussels, rouille croutons
SEAFOOD RISOTTO
38/68
lobster, shrimp, scallop, calamari, cockles
CHICKEN PAILLARD
39
baby arugula, frisée, pickled onion, tomato, red wine vinaigrette
SASSO ROUGE CHICKEN
47
morels, green and white asparagus, pommes puree, coq au vin 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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l'escale Salad
19
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
Georgette's Salad
24
frisee, romaine, quinoa, avocado, radish, cherry tomato, cucumber almonds, moscatel dressing
spring salad
26
gem lettuce, frisee, pea tendrils, tomato, braised rhubarb
parmesan, confit duck, duck prosciutto
rhubarb & red wine dressing
TUNA TARTARE
29
petit pois, tiny radish, preserved lemon, stracciatella, herb oil
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
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
Dinner
POUR COMMENCER
LES PLATS CLASSICS
LES PLATS DU JOUR
SIDES
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Pommes Frites 15 - Sautéed Spinach 13 - Foraged Mushrooms 17
Thursday, April 23rd, 2026
LE BAR A HUITRES
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NEW ENGLAND OYSTER CHOWDER
23
blue point oyster, shiitake
fennel crackers
BURRATA & CASTELFRANCO RADICCHIO
23
baby beets, frisee, baby arugula, anchovy-parmesan dressing
SEARED HUDSON VALLEY FOIE GRAS
38
strawberry - rhubarb, brioche, red petit watercress
GOAT GOUDA CRUSTED HALIBUT
56
fava beans, ramps, roasted salsify, swiss chard, rhubarb coulis
MEDITERANEAN TURBOT
59
green garbanzo, fiddleheads, confit tomato, fennel mousseline stinging nettle veloute
ROASTED DUCK BREAST
51
celery root puree, thumbelina, hakurei, artichoke, bigarade sauce
