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Seafood On Ice

Noank, CT 24

Ninigret Nectar, RI 27

Petit Barachois, PEI 27

Kumamoto, WA 36

Littleneck Clams 15


Plateau Degustation 146

9 oysters, 9 clams, 6 jumbo shrimp, crab cocktail, mignonette cognac cocktail sauce

 

Jumbo Shrimp Cocktail

24

cognac cocktail sauce

YELLOWTAIL CRUDO

28

aleppo pepper coulis, calamansi-tomato water, avocado, cilantro serrano, mandarin, finger lime, basil oil

PETROSSIAN CAVIAR 30 GRAMS

Royal Daurenki 275

Tsar Imperial Ossetra 350

Tsar Imperial Kaluga-Huso Hybrid 560

Buckwheat blini, traditional garnish

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FALL RICOTTA GNOCCHI

26/50

delicata, & honeynut, foraged mushrooms, brussels sprouts

ALASKAN BLACK COD

59

foraged mushrooms, baby bok choy, purple sweet potato puree

persimmon agrodolce

HIDDEN FJORD SALMON "A LA PLANCHA"

49

sunchoke, caulilini, badger flame beets, genovoise beurre rouge

L'ESCALE BOUILLABAISSE

57

market selection, monk fish, rock shrimp

mussels rouille croutons

CHICKEN PAILLARD

39

baby arugula, frisee, pickled onion, cherry tomato, parmesan

red wine vinaigrette

ROASTED SASSO ROUGE CHICKEN

49

local hen of the wood, pistachio crusted kyoto carrot

brussels leaves, chicken jus

usda prime steak

12OZ NEW YORK 63

10OZ BONE IN FILET 70

watercress, pommes frites

choice of: béarnaise, bordelaise or au poivre

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PARSNIP & GRANNY SMITH APPLE SOUP

23

pancetta, spiced labneh, fried sage, brown butter

CAESAR SALAD

21

romaine, roasted tomato, capers, parmesan cheese croutons anchovies, caesar dressing

l'escale Salad

19

gem lettuce, red oak, shaved vegetables

red wine vinaigrette

Georgette's Salad

24

kale, frisee, brussels, kabocha squash, quinoa, avocado, radish hazelnut, moscatel dressing

Fall Salad

26

radicchio, endive, frisee, wine poached pear, spiced pecan

delicata squash, ricotta salata, pear cider dressing

BURRATA & BRAISED ENDIVE

26

mandarin, brown butter sauce, mizuna, herb oil

crispy wheat berries, warm spices

BABY BEET CARPACCIO

25

chevre, pistachio pesto, horseradish buttermilk dressing

TUNA TARTARE

29

pomegranate, apple cider creme, pumpkin seed dressing

CLASSIC HOUSE SMOKED SALMON

28

chopped egg, chives, shallots, capers, toast points, lemon creme

MEDITERRANEAN OCTOPUS

28

lemon-sesame tahini sauce, chorizo, olives, roasted 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 contain or have come 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

Thursday, November 12th, 2026

LE BAR A HUITRES

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NEW ENGLAND CLAM CHOWDER

26

noank oyster, foraged mushrooms, preserved lemon

fennel crackers

L'ESCALE CRAB CAKE

38

braised leek, peewee potatoes, kale, curried polenta

ROASTED QUAIL

35

truffle & foie gras farce, polenta, brussels sprouts, sauce chasseur

SEARED HUDSON VALLEY FOIE GRAS

38

brioche, roasted niagara grapes, concord grape glaze

WHITE TRUFFLE FETTUCCINE

80/160

parmesan cream sauce, fettuccine

MAINE LOBSTER "FRA DIAVOLO"

33/66

fettuccine, roasted tomato, cherry pepper, lobster demi

COMTE CRUSTED HALIBUT

62

honeynut puree, delicata, lollipop kale, parsley coulis

beurre blanc

CRISPY SKIN ROASTED DUCK BREAST

62

sunchokes, thumbelina, broccoli di ciccio, sauce bigarade


ENHANCE ANY DISH WITH ALBA WHITE TRUFFLES

3g - 80 / 6g - 160

Restaurant graphic