Cafe Escadrille Menu

Chef’s Seafood Selection

Dover Sole Provencal

Sauteed with fresh garlic, chopped tomato, basil, olives, artichoke, lemon and white wine

Baked Alaskan King Crab Legs

One pound of large split crab legs served with drawn butter

New England 3 lb. Lobster

Boiled, broiled or baked stuffed

Grilled Native Swordfish Chop

16 oz. Swordfish chop served over sauteed spinach with tomato provencal

Bouillabaisse Royale

A selection of the finest new england fish and shellfish presented in a large bowl with a flavorful seafood soup provencal

Domestic Caviar

Shrimp Cocktail

Chilled jumbo shrimp, minimum four per order, served with cocktail sauce and traditional garnishes

Chilled Littlenecks On the Half Shell

Freshly shucked to order

Escargot Bourguignonne

French helix snails in burgundy butter, served with garlic bread

Duck Confit Tartlet

Lavorful pulled duck confit served warm with herb-crusted vermont chevre cheese and balsamic mixed greens

Clams Casino

Baked with lightly seasoned crumbs, casino butter and bacon

Chilled Wellfleet Oysters

Shucked to order. Served with proseco mignonette sauce

Oysters Rockefeller

Fresh baked with creamed spinach and mushrooms, flavored with pe rnod

Beef Carpaccio

With arugula, cornichons, shaved parmesan, fresh ground black pepper and capers

Fettucine Alfredo For Two

Fresh fettucine noodles, prepared at your table, the tradit ional way with butter, heavy cream, egg yolk, parmesan cheese and fresh g round black pepper

Lobster Cocktail

Tender lobster meat served with fresh lemon and cocktail sauce

Chilled Shellfish Sampler

A grand feast of the finest shellfish

Omakase

Minimum $50.00

Party A

Fourteen piece rigiri sushi with california roll, spicy tuna roll and avocado maki

Vegetarian Party

Two kappa maki, two oshinko maki, two vegetable maki, two avocado maki, two sweet potato maki, two asparagus maki

Party B

Twelve piece sashimi, fourteen piece rigiri sushi with tuna maki, salmon maki and rainbow roll

Party C

Fifteen piece sashimi, 20 piece sushi, with caterpillar roll, spicy tuna roll, negi hamachi maki, salmon maki, shrimp tempura roll, spicy california roll

Side of Steak Fries or Sweet Potato Frites with Truffle Oil

Baked Brie

Crusted brie cheese served with raspberry coulis, s liced almonds and french bread

Chicken Drumettes

With blue cheese dressing and celery. Buffalo style on request

Cafe Escadrille’s Famous Caesar Salad

Caprese Salad with Burrata Mozzarella, Balsamic Vinaigrette

Mixed Greens & Goat Cheese Salad, Orange Vinaigrette

Escadrille Sliders on Soft Brioche Buns

Certified angus beef patties with a tomato pickle onion relish and home made ket chup

Crab Stuffed Mushroom Caps

Baked with maine crabmeat stuffing

Chicken Fingers

Served with steak fries and orange sauce. Buffalo style on request

Littleneck Clams on the Half Shell

Winter Harbour Smoked Salmon

Thinly sliced with vermont chevre cheese, bermuda o nion and pumpernickel bread

Rhode Island Style Calamari

Golden battered fried, gently tossed with tangy & s weet peppers with lemon, garlic and white wine butter sauce

Lobster Ravioli

Escadrille Classic Burger

With lettuce, tomato, sliced onion, cheddar cheese and crisp bacon strips

Southwestern Burger

Pepper jack cheese, chipotle BBQ sauce, avocado, lettuce, tomato and onion strings

Black and Blue Burger

Cajun blackened, with crumbled blue cheese, lettuce, tomato, sliced onion and blue cheese dressing

Cafe Club Sandwich

Your choice of turkey, tuna or hamburger on white or wheat bread, served with steak fries

Jumbo Shrimp Cocktail

Chilled Duxbury Oysters

Chef’s Cheese Plate

A selection of local new england artisanal and farm stead cheeses

New England Crab Cakes

Fresh jonah crab served with remoulade and mango salsa

Clams Casino

Baked with casino butter and bacon

Sunnyside Burger

Canadian bacon, fried egg, american cheese

Sea Scallops Wrapped with Apple Smoked Bacon

Oysters Rockefeller

Fresh baked with creamed spinach and mushrooms, flavored with pernod

Steak Tips and Fries

Tenderloin tips sauteed in our burgundy wine sauce, with steak fries

Essex Steamers

Sweet local clams steamed with garlic butter and chablis

Lamb Lolly Pops

Grilled baby lamb chops with a sweet mint sauce

New England Lobster Salad Roll

Served with cole slaw and potato chips or steak fries

Chilled Shellfish Sampler

Soup du Jour

Creamy New England Clam Chowder

Baked Onion Soup, au Gruyere

Baked Idaho Potato

Mashed Potato with Garlic and Crisp Onions

French Fried Potatoes

Baked Sweet Potato

Sweet Potato Frites with Salt & White Truffle Oil

Avocado Cucumber

California

Vege Maki

Spicy Tuna

Shrimp Tempura

Seaweed Salad

Seasoned seaweed salad topped with tobiko

Seaweed Salad

Seasoned seaweed salad topped with tobiko

Crab Salad

Spicy crab stick, tobiko, cucumber, with avocado

Crab Salad

Spicy crab stick, tobiko, cucumber, with avocado

Spicy Seafood Salad

Shrimp, crab stick, octopus, tobiko and spicy mayo

Special Salad

Tuna, green leaf, onion, tempura wonton skin and chef’s special sauce

Spicy Seafood Salad

Shrimp, crab stick, octopus, tobiko and spicy mayo

Special Salad

Tuna, green leaf, onion, tempura wonton skin and chef’s special sauce

Baked French Onion Soup au Gruyere

Baked to a golden brown

New England Clam Chowder

Our own version, thick and creamy

Lobster Bisque

Baked encroute

Sauteed Fresh Spinach

Creamed Spinach

Caramelized Onions

Butternut Squash

Asparagus Hollandaise

Grilled Portabellos

Tuna Pizza

Fried wonton skin topped with crunchy spicy tuna

Tuna Potato Cakes

Fried potato cakes topped with tuna, spicy mayo, scallions

Naruto

Choice of tuna, salmon, yellow tail with roe avocado

Tuna Tataki

Thin slices of grilled rare tuna with black pepper and ponzu sauce

Tuna Tartar

Tozo flake on the spicy tuna served with miso sauce and tobiko scallions

Fire Maki

Combination sashimi roll, lightly fried. Served with spicy mayo and eel sauce

Sushi Appetizer

Five pieces of assorted fresh raw fish over rice

Sashami Appetizer

Six pieces of assorted fresh raw fish

Salmon Tartar

Spicy salmon with cilantro tomato roe or taro chips

Yellowtail Jalapeno

With yuzu ponzu sauce

Tuna Poppers

Fried jalapeno topped with spicy crunchy tuna and miso wasabi sauce and scallions

Tuna Sashimi

Chilled ahi tuna on english cucumber. Served with sesame seaweed salad, pickled ginger, wasabi and soy

Mixed Greens and Goat Cheese Salad

Organic greens, dried cranberries, oranges, glazed almonds, crumbled vermont chevre. Balsamic vinaigrette

Chilled Wedge of Iceberg

With roquefort dressing and apple wood-smoked bacon

Roasted Pear Salad

Port wine roasted pear over arugula with blue cheese, wal nuts and sesame vinaigrette

Caesar the Aristocrat of Salad (Served for Two)

Prepared tableside, a house specialty

Spinach, Bacon and Mushroom Salad (Served for Two)

With sliced Bermuda onion, grated imported Swiss and a warm red wine vinaigrette prepared tableside

Burlington Maki

Tuna, salmon crab stick and asparagus

Crazy Maki

Shrimp tempura, jalapeno, cucumber and scallions, chili, eel sauce

Pear Maki

Yellow tail cucumber with white tuna, jalapeno and salmon roe, wasabi sauce on top

Red Sox

Salmon, asparagus and tempura flake topped with tuna

Golden Maki

Spicy tuna tempura roll cut in pieces with eel sauce and spicy mayo

Bruins Maki

Spicy tuna, tempura and avocado topped with taro, tobiko and chef’s special sauce

Escadrille Maki

Shrimp tempura roll with avocado and spicy tuna, eel sauce and wasabi sauce

Hako Tuna

Spicy tuna, tempura flake, topped with tuna and avocado and spicy mayo. No seaweed

Alligator Maki

Shrimp tempura roll with eel and kani, eel sauce on top

King Maki

Cucumber, avocado topped with tuna, salmon and spicy king crab, tobiko

O.M.G.

Shrimp tempura, avocado, cucumber in soybean pepper, topped with tuna, salmon, white tuna, avocado, tobiko and wasabi sauce

Tiger Maki

Eel, cucumber roll topped with torched squid, taro, tobiko, scallions and spicy eel sauce

Torch Maki

Spicy mayo, cucumber, avocado and fried onion wrapped with seared yellowtail, jalapeno, touch of yuzu sauce and tobiko

Red Spider

Soft shell crab wrapped with tuna and tobiko, eel sauce

Sushi Special

Five pieces of sushi with choice of roll. spicy tuna, sweet potato, california or alaskan

Sashimi Lunch

Assorted sashimi served with white rice. Ten pieces

Vegetarian Lunch

Sixteen pieces cucumber, avocado and veggie roll

Chirashi Lunch

Chef's selection of sashimi on a bed of seasoned rice

Sushi and Sashimi Lunch

Assorted sushi and sashimi. Four pieces of sushi and ten pieces of sashimi

Triple Delights - Maki (18 Pieces)

Sushi Deluxe

Ten pieces chef’s selection rigiri sushi and tuna roll

Chirashi Sushi

Chef’s selection of sashimi on bed of seasoned rice

Tekka Don

Tuna sashimi on a bed of sushi rice

Sake Don

Salmon sashimi on a bed of sushi rice

Kohaku Don

Tuna and yellow tail sashimi on a bed of sushi rice

Unagi Don

Broiled eel over seasoned rice

Triple Delights - Sushi (12 Pieces)

Tuna, salmon, yellow tail

Sashimi Deluxe

Eighteen pieces chef’s selection sashimi served with rice

Sushi and Sashimi Combo

Six pieces sushi and 10 pieces sashimi and tuna roll

Triple Delights - Sashimi (15 Pieces)

Tuna, salmon, yellow tail

Baked Alaska For Two – Neopolitan Style

Flambeed tableside

Crepes Donaldo

A house specialty. Fresh strawberries and warm grand marni er sauce, served over a french vanilla ice cream crepe

Bananas Foster

Fresh sliced bananas flamed with creme de banana liqueur, served over ice cream

Calves Liver

Sliced fresh calves liver, pan fried with apple wood-smoked bacon, smothered with caramelized onions

Roast Duckling A L’Orange

Crisp semi boneless long island duck served with burgundy braised red cabbage and grand marnier orange sauce. Flambeed tableside

Veal Tenderloin A La Oscar

Tender veal medallions sauteed with shallots and madeira wine sauce. Topped with maine lobster tail, asparagus tips and bearnaise

Cafe Escadrille’s Famous Chateaubriand (Served for Two)

The finest tenderloin of beef, tender and succulent, prepared to your liking. Surrounded with bouquettiere of fresh vegetables, duchess potatoes and sauce bearnaise

Roast Rack of Lamb (Served for Two)

Low roasted lamb rack, seasoned with dijon mustard. Surrounded with bouquettiere vegetables, duchess potatoes. Served with minted lamb demi glace

Prime Rib of Beef au Jus

Extra thick cut of certified angus beef sliced on the bone, roasted to perfection. Served au jus, with horseradish sauce

New York Sirloin Strip Steak

14 oz. Trimmed certified angus beef, center cut, 50 days wet aged. Maitre de hotel

Steak Dianne

Sliced center cut filet mignon prepared tableside the classic way with shallots, mushrooms, dijon mustard, cognac and creamy demi glace

Steak Fromage

10 oz. Center cut filet mignon stuffed with great hill blue cheese, wrapped in apple wood-smoked bacon, with port wine reduction

Filet and Lobster Louis IV

The finest tenderloin of beef served with native maine lobster tail, artichoke and sauce bearnaise

Cafe Escadrille Club Steak

20 oz. Certified angus beef sirloin. Grilled to your specifications. Served with balsamic grilled portobello mushrooms