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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
Wellfleet, MA 27
Petit Barachois, PEI 27
Littleneck Clams 15
Jumbo White Shrimp (3pc U-10) Cocktail
24
cognac cocktail sauce
KING SALMON CRUDO
29
pickled onion, crispy capers, iceplants buds, meyer lemon nage, radish
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
MAINE LOBSTER "FRA DIAVOLO"
30/60
house made fettuccine, roasted tomato, cherry pepper, lobster demi
ALASKAN BLACK COD
57foraged mushrooms, brussel sprout, purple sweet potato
orange brown butter
SALMON "A LA PLANCHA"
49winter squash, garleek, broccoli di ciccio, verjus glaze
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 "COQ AU VIN"
47
foraged mushrooms, bacon lardon, cipollini, carrots, pommes purée "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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Parsnip & Granny Smith Apple Soup
21
crispy panchetta, brown butter, fried sage
l'escale Salad
19
gem lettuce, red oak, shaved vegetables, red wine vinaigrette
Georgette's Salad
24
shaved brussels, frisée, romaine, quinoa, avocado, radish
delicata squash, pomegranate, almonds, moscatel dressing
WINTER SALAD
19
gem lettuce, frisee, castelfranco, red endive, roquefort blue cheese
spiced pecans, poached pear, sherry maple dressing
TUNA TARTARE
29
honeycrisp apple, pepitas, pomegranate, cider-crème fraîche 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
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
Sunday, March 8th, 2026
LE BAR A HUITRES
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BURRATA CHEESE & PUNTARELLE
23
mission fig, frisee, anchovy-parmesan dressing
ANGUS BEEF CARPACCIO
29
roquette arugula, pickled mushroom, parmesan-caper dressing
SEARED HUDSON VALLEY FOIE GRAS
38
pear puree, brioche, verjus glaze
SHORT RIB RAVIOLI
21/42
chantarelles, puntarelle, red watercress, aromatic beef broth
AMERICAN WHITE STURGEON
56
acorn squash, sunchoke, spinach
fine herbes beurre blanc
WILD STRIPED BASS
49
cauliflower, roasted fennel, confit tomato
vadouvan sauce
RED WINE BRAISED SHORT RIB
51
polenta cake, thumbelinas, hakurei, spigarello
red wine jus
