L’Escargot’s menu is inspired by the cuisine offered at restaurants in villages and small towns throughout rural France. The very definition of “farm to table” the ingredients are fresh, seasonal, and local; preparations are simple, and straight forward, allowing the ingredients to shine.
Each night Chef Loutas prepares two or three specials in addition to the regular menu. These could include, Terrine of Foie Gras, Roast Stuffed Quail, Cassoulet, Tagine of Goat, Seared Diver Scallops, Bouliabaisse, among others.
Carmel-by- the-Sea is situated on the Central Coast of California, perfect for local sourcing. The Monterey Bay fishery is bountiful and well managed, offering a tremendous variety of sustainable fresh seafood, Chinook Salmon, Petrale Sole, Sand Dabs, Calamari, farmed Red Abalone, to name a few. Carmel is surrounded by the farms of Salinas, Watsonville, Castroville, and Carmel Valley, where small growers produce an amazing array of all kinds of organic fruits and vegetables. Chef Loutas takes full advantage of these resources in designing the menu. He will travel to local Farmer’s Markets two or three times a week to select the finest produce available for the L’Escargot kitchen.
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Three Course Price-Fixed Dinner $38.95
Caramelized Onion and Sonoma Goat Cheese Tart
Soup of the Day
Parisian Butter Lettuce Salad
Steak Frites with Buerre Rouge
Roasted Organic Chicken Provence Style
Fresh Monterey Bay Sand Dabs
Vanilla Ice Cream with Raspberry Coulis
Chocolate Brownie with Ice Cream
There Are No Substitutions on The Price-Fixed Menu