Menu

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.

 

Specials

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.

 

Local Sourcing

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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    • Appetizers

    • Caramelized Onion and Sonoma Goat Cheese Tart

      11.95

      Tossed Field Greens, Balsamic Vinaigrette

    • Home Made Duck and Pork Pate

      11.95

      Corichons, Olives, Tomatos

    • Fresh Prince Edward Island Mussels

      12.95

      Fresh Prince Edward Island Mussels

    • Frogs' Legs Provencal

      14.95

      Lemon, Garlic Herb Butter

    • Veal Sweetbreads Vol a Vent

      15.95

      Wild Mushrooms, Madeira Cream, Pastry Shell

    • Fresh Cut Kennebeck French Fries

      5.50
    • House Cured Mixed Olives

      5.50
    • Escargots

    • Classic In The Shell

      12.95

      with Pernod Scented Garlic Butter

    • Mushroom Caps

      12.95

      Garlic Butter, Herb Bread Crumbs

    • Baked in a Pastry Beret

      15.95

      Red Wine , Garlic Reduction

    • Soups

    • French Onion Soup Gratinee

      10.95
    • Soup of the Day

      9.95
    • Salads

    • Parisian Butter Lettuce

      9.95

      Organic Red Butter Lettuce Toy Tomatoes, Cucumber, Croutons, Dijon Vinaigrette

    • Carmel Valley Mixed Field Greens

      13.95

      Mission Figs, Point Reyes Blue Cheese, Candied Pecans, Lemon-Shallot Vinaigrette

    • Hearts of Romaine

      12.95

      Pancetta, Tomatoes, Avocado-Caesar Dressing

    • Entrees

    • Roasted Rack of Lamb

      41.95

      Garlic Rosemary Jus

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    • Chicken with Madeira Cream, Black Truffles

      34.95
    • Medallions of Veal

      33.95

      Wild Mushrooms and Dry White Wine

    • Fresh Local Sand Dabs

      24.95

      Crispy Bread Crumb Crust with Home Made Tartar Sauce

    • Roasted Organic Chicken Provence Style

      25.95

      Lemon, Garlic, Olives, Fresh Herbs

    • Braised Rabbit with Penne Pasta

      27.95

      Pancetta, Wild Mushrooms, Chardonnay Mustard Sauce

    • Steak Frites

      28.95

      Black Angus Top Sirloin w/ Truffle Butter and Fries

    • Cassoulet de Toulouse

      26.95

      Duck confit, Sausage, Pork, Slow Cooked White Beans

    • Duckling Prepared Two Ways

      30.95

      Pan roasted Breast, Confit Leg and Thigh

    • Imported Holland Dover Sole Almondine

      Market Price

      Presented Tableside

Three Course Price-Fixed Dinner $35.95

 

First Course

Caramelized Onion and Sonoma Goat Cheese Tart
Soup of the Day
Parisian Butter Lettuce Salad

 

First Course

French Onion Soup
or
Parisian Butter Lettuce Salad

 

Entrees

Steak Frites with Buerre Rouge
Roasted Organic Chicken Provence Style
Fresh Monterey Bay Sand Dabs

 

Desserts

Vanilla Ice Cream with Raspberry Coulis
Chocolate Brownie with Ice Cream

 

There Are No Substitutions on The Price-Fixed Menu