MENU ONLINE LUNCH

POUR COMMENCER

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Gazpacho**

cherry tomatoes, cucumber, avocado, pepitas15

Georgette’s Salad **

baby lettuce, kale, frisee, avocado, cherry tomato, radish, cucumber, moscatel dressing19

add grilled chicken 10 - scottish salmon 18 - tuna 21

Tuna Tartare **

english peas, preserved lemon, stracciatella, herb oil24

Housemade Smoked Salmon

diced egg, chives, capers, toast points21

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Salade Nicoise **

seared tuna, tomatoes, roasted peppers, french beans
soft boiled egg, fingerling potatoes, olives, anchovies34

Ricotta Gnocchi Forestiere

chanterelles, black trumpets, oysters, shiitakes
mushroom essence18/32

Maine Lobster “Fra Diavolo”

fettuccine, cherry peppers, roasted tomatoes
lobster demi26/48

Chicken Paillard

tomato, fennel, cucumber, baby aurugula, red onion
parmesan crust34

l’escale Bacon Cheeseburger

VT. cheddar, nodine’s smoked bacon25

Prime Hanger Steak Frites**

petite cress, pommes frites, tangy shallot sauce38

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

Tarte Du Jour 14

sour cream ice cream, berry sauce

Freshly Baked Cookies 11

LES SNACKS

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Maine Lobster Sliders

grilled brioche buns, sauce americaine26

l’escale Beef Sliders

blue cheese, pickled shallot18

Farmstead Cheese Selection of Three

toasted rye bread23

Charcuterie Board

assorted cured meats, cornichons
whole grain mustard, toast23

LES PLATS

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Chilled premium oysters and clams

Plateau Degustation**

9 oysters, 9 clams, 6 jumbo shrimp, seafood ceviche brandied cocktail sauce, mignonette120

Plateau Royal

1 Maine lobster, 12 oysters, 9 clams, 6 jumbo shrimp, seafood ceviche, brandied cocktail sauce, mignonette210

Caviar

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

Jumbo White Shrimp (3pc) Cocktail

Brandied cocktail sauce18

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

Monday, August 15th, 2022

LUNCH

Two Courses 32 / Three Courses 40

PROSCUITTO & MELON

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

WATERMELON & FETA MOSAIC

WATERMELON, BEEFSTEAK TOMATO, FETA, PICKLED RED ONION, BASIL

GOLDEN BALSAMIC GLAZE, EXTRA VIRGIN OLIVE OIL

Grilled Calamari CAESAR SALAD

BABY ROMAINE, PARMESAN, CRUNCHY CAPERS, ROASTED TOMATO

MUSSELS PROVENCAL

ROASTED PEPPERS, TOMATO, WHITE WINE BROTH, HAND CUT FRIES

MEDITERRANEAN DORADO “A LA PLANCHA”

ASPARAGUS, SHITAKE MUSHROOMS, FINGERLING potatoes, O.B.B.

MOLTEN CHOCOLATE CAKE

MINT CHOCOLATE CHIP ICE CREAM