MENU ONLINE LUNCH

POUR COMMENCER

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Spring Asparagus Veloute**

foraged mushroom 15

Georgette’s Salad **

baby lettuce, kale, frisee, avocado, cherry tomato, radish, cucumber, moscatel dressing 19

add grilled chicken 10 - scottish salmon 18 - tuna 21

Tuna Tartare **

english peas, preserved lemon, stracciatella, herb oil 24

Housemade Smoked Salmon

diced egg, chives, capers, toast points 21

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Salade Nicoise **

seared tuna, tomatoes, roasted peppers, french beans
soft boiled egg, fingerling potatoes, olives, anchovies 34

Ricotta Gnocchi Forestiere

chanterelles, black trumpets, oysters, shiitakes
mushroom essence 18/32

Maine Lobster “Fra Diavolo”

fettuccine, cherry peppers, roasted tomatoes
lobster demi 26/48

Chicken Paillard

tomato, fennel, cucumber, baby aurugula, red onion
parmesan crust 34

l’escale Bacon Cheeseburger

VT. cheddar, nodine’s smoked bacon 25

Prime Hanger Steak Frites**

petite cress, pommes frites, tangy shallot sauce 38

LES DESSERTS

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Dame Blanche** 14

vanilla ice cream, brownie, whipped cream
candied almonds, chocolate sauce

Profiteroles 14

vanilla ice cream, almonds
chocolate sauce

Vanilla Crème Brûlée ** 14

pecan butter crunch cookie

Sour Cream Tart 14

fresh berries, berry sauce

Freshly Baked Cookies 11

LES SNACKS

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Maine Lobster Sliders

grilled brioche buns, sauce americaine 26

l’escale Beef Sliders

blue cheese, pickled shallot 18

Farmstead Cheese Selection of Three

toasted rye bread 23

Charcuterie Board

assorted cured meats, cornichons
whole grain mustard, toast 23

LES PLATS

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Seafood On Ice

Littleneck Clams, CT 12

Jumbo White Shrimp (3pc) Cocktail

brandied cocktail sauce 18

Plateau Degustation

9 oysters, 9 clams, 6 jumbo shrimp, seafood ceviche brandied cocktail sauce, mignonette 105

Caviar

Kaluga 195
Tsar Imperial 30gm 325
Served with buckwheat blinis & traditional garnishes

le bar a huitres**

PRIX FIXE MENU

EXECUTIVE CHEF FREDERIC KIEFFER -- EXECUTIVE SOUS-CHEF ANGUS MCLEOD

Thoroughly Cooking Meats, Poultry, Seafood, Shellfish Or Eggs, Reduces The Risk Of Food Borne Illness

** gluten Free Items

SATURday May 21ST, 2022

LUNCH

Two Courses/ Three Courses 32/40

PROSCUITTO & MELON

BABY ARUGULA, BABY MISSION FIGS, PARMESAN CHEESE, BALSAMIC GLAZE

CRISPY GOAT CHEESE SALAD

friseline, BABY WATERCRESS, ROASTED BEETS, HAZELNUTS

MOSCATEL VINAIGRETTE

GRILLED CALAMARI CAESAR SALAD

BABY ROMAINE, PARMESAN, CRUNCHY CAPERS, ROASTED TOMATO

SAUTÉED “GREAT LAKES” WALL EYE FILLET

FIDDLEHEAD FERNS, SHITAKE MUSHROOMS,

PEEWEE POTATOES, NETTLE COULIS

mussels provencal

ROASTED TOMATO, WHITE WINE GARLIC SAUCE, HANDCUT FRIES

COCONUT YOGURT MOUSSE

MACERATED BERRIES, BERRIES SAUCE