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.

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.



Caramelized Onion and Sonoma Goat Cheese Tart / Tossed Field Greens, Balsamic Vinaigrette | 13.95

Home Made Duck and Pork Plate / Corichons, Olives, Tomatoes | 12.95

Frogs’ Legs Provencal / Lemon, Garlic Herb Butter | 15.95 Entree 32.95

Veal Sweetbreads Vol a Vent / Wild Mushrooms, Madeira Cream, Pastry Shell | 16.95 Entree 34.95

Fresh Cut Kennebeck Fries | 6.00

House Cured Mixed Olives | 6.00


Classic In The Shell / Parsley Garlic Butter | 13.95

Mushroom Caps / Garlic Butter, Herb Bread Crumbs | 13.95


French Onion Soup Gratinee | 12.95

Soup of the Day | 9.95


Parisian Butter Lettuce / Organic Red Butter Lettuce, Toy Tomatoes, Cucumber, Croutons, Dijon Vinaigrette | 10.95

Hearts of Romaine / Pancetta, Tomatoes, Avocado-Caesar Dressing | 13.95

Organic Mixed Greens with Bosc Pear and Pt Reyes Blue Cheese / Pecans, Lemon-Shallot Vinaigrette | 13.95

Add 3.00 on Split Salads


Roast Rack of Lamb / Herb-Panko Bread Crust and Garlic-Rosemary Jus | 42.95

Medallions of Veal / Mixed Wild Mushrooms and White Wine | 36.95

Fresh Local Sand Dabs / Crispy Bread Crumb Crust and Home Made. Tartar Sauce | 31.95

Roasted Organic Chicken Provence Style / Lemon, Garlic, Olives, Fresh Herbs, Garlic Mashed Potatoes | 26.95

Steak Frites / Grilled New York with Buerre Rouge and Hand Cut Fresh Fries | 38.95

Duckling Prepared Two Ways / Pan Roasted Brest, Leg and Thigh Confit | 34.95

Pork Loin Piccata / White Wine Lemon and Capers | 29.95

Imported Holland Dover Sole Amandine / Presented and Prepared Tableside | Market Price

Add 6.00 on Split Entrees

Three Course Price Fixed Dinner | 39.95

First Course:

Soup of the Day

Caramelized Onion and Sonoma Goat Cheese Tart

Parisian Butter Lettuce Salad


Fresh Monterey Bay Sand Dabs

Roasted Organic Chicken Provence Style

Sauteed Pork Loin Piccata


Vanilla Ice Cream with Raspberry Coulis

Chocolate Brownie with Ice Cream

There are no substitutions on the Fixed Price Menu