Topper for Escapade Restaurant fine French cuisine on the water in Grand Case sign for Escapade Restaurant fine French cuisine on the water in Grand Case Axel from Escapade Restaurant fine French cuisine on the water in Grand Case Chef David Grabowski at Escapade Restaurant fine French cuisine on the water in Grand Case Mimi in the wine cellar sunset from Escapade Restaurant fine French cuisine on the water in Grand Case
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Chef David Grabowski worked for Le Santal and Ô Plongoir on Marigot's waterfront, before taking over the kitchen here at L'Escapade.

Prices are in Euros.
The menu and prices are subject to change.

Florian Descours, Alan Boisseron, David Grabowski, and Jean René Aznar

waitress Mimi pouring waitress

Amuse Bouche

Amuse Bouche

We always bring out an amuse bouche to start your meal. This is a tasty bit of tuna in a bit of foamed lobster bisque. We call it a cappuccino.

Jump to:
Appetizers | Salads | Soups
Fish courses | Meat courses
Vegetarian | Specials

Appetizers
LES ENTREES FROIDES - COLD APPETIZERS - ENTRADAS FRIAS
Salade César facon Escapade
Escapade Caesar Salad
Ensalada Cesar al modo Escapade
9.95
Escapade Caesar Salad
Meli-Melo de jeune pousse de salade, tomate cerise
Mixed Green Salad in Balsamic Vinaigrette
Ensalada Mixta con Salsa balsamica
9.50
Emincé de Thon mariné à l'orange et aneth fraiche, crème iodée à l'encre de seiche
Sliced Sashimi Tuna marinated in orange and dill sauce, black ink cream
Carpaccio de Atun marinado con naranja en salsa de tinta negra
13.55
Minced tuna
Foie Gras de Canard de France mariné au Beaume de Venise, roulé dans la noisette concassée,
confiture de prunes séchées au thé noir bergamote
French Duck Liver Pate marinated with sweet white wine, crushed peanuts
Foie Gras de Francia marinado con vino blanco dulce y nuesas
19.00
 

LES ENTREES CHAUDES - HOT APPETIZERS - ENTRADAS CALIENTES
Duo de St Jacques et Artichauts confits, salade de févettes a l'huile de lavande, mousseux de chorizo
Sea Scallops and Artichokes Duet, lavender flavoured salad in chorizo sauce
Veneras y Alcachofas combinacion en salsa de chorizo
16.25
Escargots de bourgogne rôtis à l'ail confit, mousseux de persil
Crispy Burgundy Snails in garlic and parsley sauce
Caracoles salteados en salsa de ajo y pejeril
15.25
Crispy snails
Cuisses de Grenouilles poêlées, compote d'ail confit au thym et safran pistil
Sautéed Frog Legs with thyme and saffron crushed garlic
Ancas de Rana salteadas con hierbas y asafran puree de ajo
14.50
Foie Gras de Canard de France poêlé, jus de vin doux a la fraise des bois, griottes confites et éclats de pistache
Sautéed French Duck Liver in sweet red wine and strawberry sauce
Higado de Pato en salsa de vino tinto dulce con fresas
19.00

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Soups
La Traditionnelle Soupe a l’Oignon
Classic French onion soup
La Sopa de Cebolla
9.85
Cappucino de Bisque de Langouste
Cappucino Style Lobster Bisque Soup
Bisque de Langosta
13.25
Black truffle risotto
La Soupe de Poissons des Iles, rouille et croûtons
Local fish soup, rouille, and garlic bread
Sopa de Pescados de la Isla
11.50

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Vegetarian
Ravioles du Royan en émulsion de jus de champignon, mascarpone a l'huile de truffe
Cheese and Herbs Raviolinis in mushrooms sauce and oil truffle
Ravioli de queso y hierbas en salsa de champinones y aceite de trufa
17.80
Tarte fine à la mozzarella et tomates
Warm Tart, Tomatoes and mozarella
Tarta caliente a la tomate y mozzarela
16.25
vegetable tart
Risotto de riz Arborio a la truffe d'hiver
Arborio rice Risotto in black truffle sauce
Risotto de arroz Arborio en salsa de truffa
19.75
Black truffle risotto

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Fish Courses
Filet de Vivaneau poêlé, écrasé d'Idaho au basilic, crème a l'aneth et sauce vanille
Red Snapper filet in dill vanilla sauce, basilic mashed potatoes
Filete de Pargo en salsa de vanilla con puree de papas albahaca
25.25
Red snapper
Mi-cuit de Saumon fumé maison, nage de ravioles au corail d'oursin et crème citronnée
Roasted home made smoked Salmon, raviolini in creamy urchin sauce
Salmon ahumeado con ravioli en salsa de lemon
26.25
Rôti de Bar Français grillé, fenouil confit aux graines d'anis, émulsion iodée a l'huitre
Grilled French Sea Bass filet, fennel and anis seeds, light oyster sauce
Filete de Lenguado con anis en salsa de ostra
28.50
Grilled French Sea Bass filet
Gambas grillées et flambées à l'ouzo, gousse d'ail confite, coulis de tomate safranée
Grilled Jumbo Shrimps and flamed with anis brandy, saffron tomato sauce and parsley
Camarones asados con anis en salsa de tomate con asafran y perejil
27.50
Soupière de Gambas, Cigale de Mer et St Jacques au lait de coco et citronnelle
Jumbo Shrimps, Flathead Lobster and Sea Scallops, coconut milk and lime grass sauce
Mezcla de Camarones, Langosta y Veneras con leche de coco y toronjil
27.85
Shrimp, lobster, and scallops
La Langouste Grillée a votre choix : sauce gingembre citronnelle ou
beurre citronné ou
pesto rosso ou bien huile de safran et citron vert (au poids) les 100g

Grilled Lobster the way you like: ginger and limegrass sauce or
lemon butter sauce or
pesto rosso or lime and saffron oil (by weight) 100g

Langosta Asada a su gusto: salsa gengibre y toronjil o
lemon con mantequilla o
pesto rojo o al limon y asafran( al peso ) 100g

6.00 per 100g
lobster
Filet de Mérou, aubergine à l'espelette, marmelade espagnole, émulsion de chorizo
Roasted Grouper filet, marinated eggplants, orange and chorizo jam
Filete de Mero con bejenrenas marinadas en salsa de najanra y chorizo
26.25
roasted grouper
Mille-feuille d'Espadon et rougaille, risotto au citron confit, réduction d'orange au Xeres
French island Swordfish, lemon and tarragon risotto in Xeres orange juice
Hojaldre de Emperador con risotto de lemon en salsa de xeres y najanra
27.25
L'assiette du Pêcheur du chef
Local "Bouillabaisse", chef style
El Plato del Pescador al estilo del chef
29.00

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Meat Courses
Ris de Veau de France poêlés, velouté d'asperges truffé, écrasé de pomme de terre
French Veal Sweetbread in creamy asparagus and truffle sauce, mashed potatoes
Molleja francesa en salsa de trufa y esparragos
29.00
Veal sweetbreads
Carré d'Agneau en chapelure de poivre exotique, échalotes confites et jus d'herbes séchées
Rack of Lamb crusted with exotic pepper, dried herbs sauce and roasted shallots
Chuletas de Cordero con pimientas exoticas, salsa de hierbas secas y cebollas rojas
29.85
Lamb chops
Magret de Canard des landes rôti, jus infusé au sirop d'érable et mandarine
Roasted Duck breast in maple syrup and tangerine sauce
Pechuga de pato en salsa de jarabe y mandarina
27.85
Duck breast
Filet de Bœuf rôti, jus brun a la truffe noire, escalope de foie gras et blinis de cèpes
Roasted Beef filet Mignon in truffle sauce, sautéed duck liver, Rossini style
Filete de Carne de Res en salsa de truffa, higado de pato
36.00
Suprême de volaille fermier rôti minute, fricassée d'asperges et mini carottes au citron confit, émulsion citronnelle gingembre
Farm Chicken breast, sautéed lemon and asparagus in ginger and lemongrass sauce
Pechuga de Pollo salteado de lemon y esparragos en salsa de jenjibre
26.25
Farm Chicken breast
Escalopine de Veau farcie au chèvre frais et tomates confites, jus a la sauge et purée au basilic
Veal Scaloppini stuffed with fresh goat cheese and tomatoes in sage sauce
Pechuga de Ternera con queso de cabra y tomate puree de papas albahaca
28.75
Veal Scaloppini

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Desserts
La Crème Brûlée a la vanille bourbon et sucre de marie-galante
Home made Crème Brûlée, vanilla flavor and island sugar cane
Crema Catalana clasica con vanilia
9.50
creme brulee
Profiteroles de crêpes, glace vanille, sauce au chocolat
Profiteroles of Crêpes with vanilla ice cream and chocolate sauce
Profiteroles de crepes con helado de vanilia y salsa de chocolate
9.95
profiteroles
Crumble de fruits frais selon le marché
Fresh fruit Crumble of the day (to be ordered 10mn in advance)
Crumble frutas frescas del dia
10.25
Moelleux au chocolat, glace pecan
Sweet Chocolate cake with pecan ice cream (to be ordered 10 mn in advance)
Pastel de Chocolate caliente, helado de pecan
10.50
Verrine fraicheur tout citron
Lemon Festival cup's
Copa de combinacion de lemon
9.50
Cheesecake a la framboise, coulis acidulé rhubarbe
Raspberry Cheesecake in rhubarb sauce
Cheesecake de frambuesas con salsa de rhubarb
10.00
Le Tiramisu aux pains d'épices
Italian Tiramisu with ginger bread
El tiramisu con pan especial
9.50

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Specials

Lobster raviolis

raviolis

Cajun/Créole Shrimp, rich with spices, but not hot

gambas

Snails in a creamy saffron sauce

Snails in a creamy saffron sauce

Black Angus beef filet with a slice of foie gras

angus

A trilogy of foie gras
foie gras marinated with Armagnac
foie gras grilled with chocolate and vinegar
terrine de foie gras with a bit of smoked duck breast

Trilogy of foie gras

Pan fried foie gras with tiny potatoes

pan-fried foie gras

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L'Escapade Restaurant
94 Boulevard de Grand Case
Grand Case, Saint Martin 97150 FWI
phone/fax (590) 87 75 04 | email | St Martin Map