L'Escale

Rich, deep beef broth, caramelized onions, topped with melted Gruyère cheese and croutons.

Traditional snails baked in garlic butter, parsley, and fine herbs.

Tender beef cut served with red wine reduction, creamy mashed potatoes, and seasonal vegetables.

Fresh sea bass fillet with crispy skin, lemon, capers, and extra virgin olive oil.

Traditional seafood stew with saffron, fennel, and tomatoes, served with toasted bread and rouille.

Medium-bodied Bordeaux selection with notes of red berries.