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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

FLORIDA LUMP CRAB COCKTAIL

49

avocado, corn, cherry tomato, tarragon, lime vinaigrette

PETROSSIAN CAVIAR 30 GRAMS

Tsar Imperial Caspian (Acipentris) 375

Buckwheat Blinis, traditional garnishes

OSSETRA ROYAL CAVIAR & yellowtail crudo

35

red pepper & apricot coulis, avocado, red apricot, finger lime serrano, basil oil, lime broth

We proudly partner with CORR "Collective Oyster Recycling and Restoration"

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SUMMER RICOTTA GNOCCHI

26/50

morels, favas, spinach, asparagus

ALASKAN BLACK COD

59

caulilini, chanterelle mushroom

spinach, O.B.B.

HIDDEN FJORD SALMON "A LA PLANCHA"

49

rustic ratatouille, sauce vierge

L'ESCALE BOUILLABAISSE

57

market selection, monk fish, shrimp,

mussels rouille croutons

chicken paillard

39

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

red wine vinaigrette

ROASTED SASSO ROUGE CHICKEN

49

foraged mushrooms, green and white asparagus, peewee potatoes natural chicken 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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CHILLED TOMATO GAZPACHO

21

tomato, avocado, extra virgin olive oil, toasted pumpkin seeds

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

frisee. romaine, quinoa, avocado, radish, cherry tomato cucumber, almond, moscatel dressing

SUMMER SALAD

26

gem lettuce, frisee, charred corn, sugar snap peas

pink cosmo berries, parmesan, lemon vinaigrette

WATERMELON & FETA CHEESE

23

nicoise olives, pickled peppers, basil, passionfruit vinaigrette

BURRATA & BABY BEETS

23

arugula, red sorrel, grapefruit, hazelnut 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 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 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

Thursday August 6th, 2026

LE BAR A HUITRES

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CHILLED CORN SOUP

27

lump crab, chives, herb oil

SEARED HUDSON VALLEY FOIE GRAS

38

brioche, plum gastrique

L'ESCALE CRAB CAKE

38

blue crabmeat, creamed corn, wild arugula

grilled garlic scape pesto

SHAVED AUSTRALIAN "PERIGORD" TRUFFLE

59

fettuccine, parmesan cream sauce

COMTE CRUSTED HALIBUT

62

favas, tomato confit, spigarello, rhubarb coulis

MAINE LOBSTER "FRA DIAVOLO"

66

fettuccine, roasted tomato, cherry pepper, lobster demi

CRISPY SKIN ROASTED DUCK BREAST

57

salsify puree, chanterelle, baby carrot, apricot gastrique

Restaurant graphic