Hors D'Oeuvres - Froid
Beef Carpaccio 16.00
Peppered sirloin with shaved parmesan and cornichons.
Ahi Tuna 14.00
Seared rare and served with sesame seaweed, pickled ginger, wasabi and soy.
Winter Harbour Smoked Salmon 12.00
Thinly sliced, served with Bermuda onions, capers and toasted bread points.
Shrimp Cocktail 13.00
With cocktail sauce and fresh lemon.
Lobster Cocktail 17.00
Tender lobster meat served with fresh lemon and cocktail sauce.
Fresh Chilled Littleneck Clams on the Halfshell 11.00
Freshly opened, a New England tradition served with cocktail sauce.
Chilled Prince Edward Island Oysters 12.00
Shucked to order and served with a Mignonette sauce.
Chilled Shellfish Sampler 42.00
A grand feast of the finest shellfish.
Baked French Onion Soup au Gruyère 7.00
Baked to a golden brown.
New England Clam Chowder 7.00
Our own version, thick and creamy.
Lobster Bisque 9.00
Les Hors D'Oeuvres - Chaud
Baked Stuffed Artichoke Hearts 10.00
Herb-marinated artichokes stuffed with Vermont Chèvre cheese with a Parmesan
Escargot Bourguignonne 11.00
French Helix snails in Burgundy butter, served with garlic bread.
Oysters Rockefeller 14.00
Fresh baked with creamed spinach and mushrooms flavored with Pernod.
Clams Casino 12.00
Baked with lightly seasoned crumbs, casino butter and bacon.
Lobster Ravioli 12.00
Served with flavorful lobster bisque.
New England Crab Cake 13.00
Pan seared and served with tomato-basil jam and tartar sauce.
Pan Seared Sea Scallops 14.00
Served with wild mushroom risotto.
Caesar the Aristocrat of Salads 10.00 per person
Prepared tableside for two or more persons, a House specialty.
Warm Spinach Salad 10.00 per person
Prepared tableside for two or more persons, and dressed with a hot bacon
Roasted Pear Salad 11.00
Port wine roasted pear over arugula with blue cheese, walnuts and sesame
Grilled Portabello Mushroom and Arugula 11.00
Sliced over a bed of arugula with Balsamic vinaigrette.
Les Specialties de la Maison
Cafe Escadrille's Famous Chateaubriand 70.00 for two
The finest tenderloin of beef, tender and succulent, prepared to your
Surrounded with bouquettiere of fresh vegetables, Duchess potatoes and sauce
Roast Rack of Lamb 70.00 for two
Slow roasted lamb rack, seasoned with Dijon mustard. Surrounded with
bouquettiere vegetables, Duchess potatoes. Served with minted lamb demi
Grilled Veal Chop 35.00
Sage infusion served with wild mushroom risotto.
Veal Oscar 33.00
A Cafe Escadrille classic. Garnished with crab meat, asparagus and sauce
Steak au Poivre 36.00
Certified Black Angus sirloin, pan broiled with mushrooms, green and black
Dijon mustard, cream, Cognac and demi glace.
Escadrille Club Steak 44.00
20 oz. Fully trimmed Certified Angus sirloin. Served with a grilled
Steak Dianne 34.00
Two slices of filet mignon, sautéed shallots, mushrooms, Dijon mustard and
Burgundy wine sauce.
Filet and Lobster Louis IV 36.00
The finest tenderloin of beef served with native Maine lobster tail,
artichoke and sauce béarnaise.
Prime Rib of Beef au Jus 33.00
Extra thick cut of Certified Angus, sliced on the bone, roasted to
Served au jus, with horseradish sauce.
Roast Duckling a l'Orange 29.00
Crispy roast duckling, flambéed tableside with Grand Marnier and sauce a
Herb Roasted Statler Chicken Breast 29.00
Served on a bed of spinach in its own juices.
Dover Sole Provencal 35.00
Sautéed with fresh garlic, chopped tomato, basil, olives, artichoke, lemon
and white wine.
Charred Tuna and Scallops 32.00
Pan seared Yellowfin tuna and Maine diver scallops. Served with Oriental
Mandarin sauce and basmati rice.
Grilled Swordfish Chop 32.00
16 oz. Center cut of native swordfish with herb butter and cucumber relish.
Bouillabaisse Royale 35.00
A selection of the finest New England fish and shellfish presented in a
with a flavorful seafood soup provencale.
Baked Alaskan King Crab Legs 40.00
One pound of large split crab legs served with drawn butter.
New England 3 lb. Lobster - Market Price
Boiled, broiled or baked stuffed.
Potato Side Dishes
Baked Sweet Potato 4.00
Baked Idaho Potato 4.00
French Fried Potatoes 4.00
Mashed Potato with Garlic and Crisp Onions 4.00
Vegetable Side Dishes
Asparagus Hollandaise 5.00
Grilled Portabellos 5.00
Sautéed Mushrooms 5.00
Caramelized Onions 5.00
Creamed Fresh Spinach 5.00
Sautéed Fresh Spinach 5.00
Wild Mushroom Risotto 5.00
For two persons - your choice - 20.00
A house specialty. Fresh strawberries and warm Grand Marnier sauce,
served over a French vanilla ice cream crepe.
French vanilla ice cream served with a classic Black Bing cherry sauce,
Fresh sliced bananas flamed with Crème de Banana liqueur, served over ice
Other Dessert Selections
Passion Fruit Soufflé Glace 8.00
Served chilled. Light and refreshing.
Classic Crème Brulée 8.00
Smooth rich vanilla custard topped with a sheer layer of crisply caramelized
A Trinity College recipe for "Cambridge Burnt cream" dating from the 1860's.
Cappuccino Ice Cream Puff 8.00
Large puff filled with cappuccino ice cream, smothered with hot fudge,
served with freshly whipped cream and toasted almonds.
Triple Chocolate Mousse Cake 8.00
Drizzled with chocolate ganache, crème anglaise. For chocolate lovers only!
Fresh Berries With Grand Marnier 9.00
Fresh seasonal berries over angel food cake with freshly whipped cream.
Hennessy Richard 145.00
Hennessy XO 18.00
Ferrand Selection des Anges, 25-35 Years Old 15.00
Ferrand Memoire, 1914 Vintage 65.00
Louis XIII 120.00
1986 Dow's Quinta do Bomfim 10.00
Taylor 10 Year Tawny 8.00
1977 Dow's (Silver Jubilee) 26.00
Ramos Pinto "Quinta Do Bom Retiro" 20 Year Tawny 18.00
Perrier-Jouët NV Grand Brut Champagne
12.00 glass; 50.00 bottle
Bonny Doon Muscat Ice Wine
9.50 glass; 38.00 (Half Bottle)
1985 Chateau de Fargues Sauternes
1983 Chateau D'Yguen Lur Saluces Sauternes
Chateau Climens "Barsac 1st Cru"
75.00 - (Half Bottle)