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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
Watch Hill, RI 24
Mookiemoto, ME 27
Shigoku, WA 36
Littleneck Clams 15
Jumbo White Shrimp Cocktail
24
cognac cocktail sauce
PETROSSIAN CAVIAR 30 GRAMS
Royal Daurenki 275
Tsar Imperial Ossetra 375
Tsar Imperial Beluga Hybrid 500
Buckwheat Blinis, traditional garnishes
SEA SCALLOP CRUDO
30
pickled ramps, avocado, cucumber & chili nage, basil oil, nasturtium leaf
We proudly partner with CORR
"Collective Oyster Recycling and Restoration"
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RICOTTA GNOCCHI PRIMAVERA
26/50
morels, fiddlehead ferns, favas, asparagus, spigarello
MAINE LOBSTER "FRA DIAVOLO"
30/60
house made fettuccine, roasted tomato, cherry pepper, lobster demi
ALASKAN BLACK COD
57ramps, broccoli di ciccio, foraged mushrooms
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 SAFFRON RISOTTO
38/68
lobster, shrimp, scallop, cockles
CHICKEN PAILLARD
39
baby arugula, frisée, pickled onion, tomato, red wine vinaigrette
ROASTED SASSO ROUGE CHICKEN
47
foraged mushrooms, 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
NEW ENGLAND OYSTER CHOWDER
23
blue point oyster, shiitake, fennel crackers
Georgette's Salad
24
frisee, romaine, quinoa, avocado, radish, cherry tomato, cucumber almond, moscatel dressing
spring salad
26
gem lettuce, frisee, pea tendrils, tomato, braised rhubarb
parmesan, duck prosciutto, rhubarb & red wine dressing
SPRING TUNA TARTARE
29
petit pois, 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
Friday, May 15th, 2026
LE BAR A HUITRES
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CHILLED ASPARAGUS & RAMP VELOUTE
22
stracciatella, pickled ramp, crispy speck
BURRATA & GOLDEN BEETS
23
red vein arugula, red sorrel, candied hazelnut, blood orange
hazelnut dressing
SEARED HUDSON VALLEY FOIE GRAS
38
gooseberry gastrique, brioche, red petit watercress
COMTE CRUSTED HALIBUT
59
wild asparagus, morels, pea puree, rhubarb coulis
BRANZINO "A LA PLANCHA"
49
fiddleheads, favas, confit tomato, fennel puree
charred ramp-nettle salsa verde
ROASTED BERKSHIRE PORK CHOP
52
cauliflower puree, thumbelina, lollilpop kale, cherry infused jus
