ROOM SERVICE

FILM NOIR COCKTAILS

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Ruggeri "Argeo" Prosecco 14/65

Veneto, Italy

l’escale Rosé Brut, Baron Albert 26/120

Champagne, France

L’escale Brut, Baron Albert 23/105

Champagne, France

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"NOTORIOUS" 19

Tanteo Jalapeno Tequila, Don Julio Blanco, Citrus, Pomegranate

"SPELLBOUND" 19

Redemption Rye, Hazelnut, Chocolate Bitters

"MALTESE FALCON" 19

Don Fulano Blanco Tequila, Triple Sec, Lime, Maple Syrup, Apple Cider

"SWEET SMELL OF SUCCESS" 19

Gunpowder Gin, Honey, Anise, Toasted Fennel and Coriander, Velvet Falernum

"HOW TO MARRY A MILLIONAIRE" 19

Belvedere Vodka Infused Mixed Berry, Elderflower, Lychee

"SUSPICION" 19

Bulleit Bourbon, Pear, Fall Spice, Bitters

"SUNSET BOULEVARD" 19

Ketel One Vodka, Citrus, Cranberry, Rosemary, Ginger Beer

"THE LADY VANISHES" 19

Dos Hombres Mezcal, Aperol, Lime, Cinnamon Spice

WINES BY THE GLASS

CHAMPAGNE & sPARKLING gls/BTL

BLANC GLS/BTL

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Sauvignon Blanc, Franck Millet 20/98

Sancerre, France, 2022

Pinot Grigio, Stemmari, 13/60

Sicilia, Italy, 2022

Chardonnay, Louis Jadot 19/85

Burgundy, France, 2021

Chardonnay, Chalk Hill 19/85

Sonoma, CA, 2021

ROUGE GLS/BTL

Pinot Noir, Banshee, 19/85

Sonoma County, CA, 2021

Chateau les Tours de Bayard 18/80

Saint Emilion, 2018

Cabernet Sauvignon, Chateau St Jean 21/98

Sonoma, CA 2022

Cabernet Sauvignon, Quilt 25/115

Napa Valley, CA 2020

Malbec, Clos de los Siete 15/70

Mendoza, Argentina 2018

ROSE GLS/BTL

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Le Rose de L'escale 16/68

Cotes de Provence, France, 2021

Berne Inspiration 18/80

Cotes de Provence, France, 2022

ROOM SERVICE

POUR COMMENCER

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l'escale Salad** 20

red oak, frisee, gem lettuce, tarragon
red wine vinegrette

Tuna Tartare** 26

granny smith apple, pomegranate, apple cider crème, pepitas, roasted pumpkin vinaigrette

Prime Beef Tartare** 24

filet mignon, truffle-celery remoulade, kettle chips

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Citrus Crème Brulee** 16

caramel palmier

French Apple “Tarte Fine” 16

rum-raisin ice cream

Ricotta Donuts 16

raspberry & chocolate dipping

Craquelin Profiteroles 16

vanilla ice cream, Valrhona chocolate sauce

LES DESSERTS

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Georgette's Salmon Salad** 43

kale, brussels sprouts, avocado, radish, pomegranate seeds

Ricotta Gnocchi "Forestier" 28

sautéed foraged mushrooms
chardonnay sauce, housemade ricotta gnocchi

Maine Lobster "Fra Diavolo" 58

fettuccine, roasted tomatoes, cherry pepper lobster demi

Chicken Paillard 36

roquette arugula, cherry tomatoes, cucumber
red wine vinaigrette

Prime 12oz New York Steak Frites ** 62

petite cress, pommes frites

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

** gluten Free Items

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please call 7045

LES PLATS

Breakfast

7:00 - 10:00 AM

Monday thru Saturday Lunch

11:30 - 3:00 PM

Monday thru Thursday Dinner

5:00 PM - 10:00PM

Friday & Saturday

5:00 PM - 11:00PM

Sunday Brunch

11:00 AM - 3:00 PM

Dinner

5:00 PM - 10:00PM

Room Service Hours of Operation

LE BAR A HUITRES

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Noanks, CT 24

Littleneck Clams, CT 15

Jumbo White Shrimp (3pc) Cocktail** 21

cognac cocktail sauce

Petrossian Caviar 30 grams

Royal Daurenki 225
Tsar Imperial Ossetra 375
Tsar Imperial Beluga Hybrid 500
buckwheat blinis, traditional garnishes

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

BREAKFAST

Served daily from 7:00am to 10:00am

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The Bakers Basquet 14

croissants, danish
pain au chocolat, muffins

Yogurt Parfait 13

fat free yogurt, seasonal berries

Homemade Granola.

fat free yogurt or milk 9
with fresh berries 13

Smoked Salmon Toast 21

English muffin, capers crème fraiche
fine herbs scrambled eggs, baby greens

Omelette. 16

whole eggs or egg whites only
served with homefries & toast
choice of:
ham, bacon, smoked salmon
swiss cheese, cheddar cheese
mushroom, spinach, onion, pepper

Two Eggs Any Style 19

grilled bacon or sausages
or smoked salmon, homefries

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CONTINENTAL BREAKFAST

bakers basket
croissants, pain au chocolat, muffins
fresh squeezed juice
Coffee or Tea 20

SIDE DISHES

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butter croissant or pain au chocolat 4
Nodine's CT smoked bacon 8
breakfast chicken sausages 7
homefries 4
brioche/wheat toast 4
side smoked salmon 8

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BEVERAGES

coffee or tea 4
cappuccino 5.5
espresso 4.5
double espresso 5.5
fresh squeezed juice 8
bottled water 9

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

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