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Seafood On Ice

Noank, CT 24

Wellfleet, MA 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 White Shrimp Cocktail

24

cognac cocktail sauce

YELLOWTAIL CRUDO

28

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

PETROSSIAN CAVIAR 30 GRAMS

Royal Daurenki 275

Tsar Imperial Ossetra 375

Tsar Imperial Kaluga-Huso Hybrid 560

Buckwheat Blinis, traditional garnishes

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FALL RICOTTA GNOCCHI

26/50

delicata, & honeynut, foraged chanterelles, brussels sprouts

ALASKAN BLACK COD

59

chanterelles, purple sweet potato, baby bok choy, O.B.B.

HIDDEN FJORD SALMON "A LA PLANCHA"

49

sunchoke puree, caulilini, badger flame beets

cherry tomato sauce vierge

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

hen of the woods mushroom, 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: bordelaise or au poivre

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MUSHROOM VELOUTE

21

foraged mushrooms, truffle oil, creme fraiche

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, romaine, quinoa, avocado, radish, cherry tomato cucumber, almond, 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, hazelnut pesto, horseradish buttermilk dressing

TUNA TARTARE

29

pomegranate, pumpkin seeds, tiny radish, 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 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

Friday, October 2nd, 2026

LE BAR A HUITRES

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NEW ENGLAND CLAM CHOWDER

25

noank oyster, shiitake, preserved lemon

fennel crackers

SEARED HUDSON VALLEY FOIE GRAS

38

brioche, preserved plum jus

L'ESCALE CRAB CAKE

38

garleek peewee potatoes, spigarello, vadouvan sauce

MAINE LOBSTER "FRA DIAVOLO"

33/66

fettuccine, roasted tomato, cherry pepper, lobster demi

COMTE CRUSTED HALIBUT

66

honeynut puree, delicata, lollipop kale, parsley coulis

beurre blanc

ROASTED OSTRICH FILET

79

matsutake mushroom, gooseberry, spigarello, bigarade sauce

Restaurant graphic