Award-Winning Wine List
Exceptional Wine List
Semi-Private Dining Room Available
Valet Parking Available Daily/Nightly
Enlivening the heritage of classic French restaurants with a contemporary appeal, L’Escalier sets a new standard in modern French cuisine as the signature restaurant of The Breakers Palm Beach.
Guests savor an extraordinary dining experience enriched by architecturally memorable surroundings. L’Escalier’s talented and passionate team of chefs honor the illustrious traditions of the French kitchen while applying their own creative touches. Each menu item is exquisitely presented as a work of art, featuring bold and complex flavor combinations that change seasonally, allowing the fresh ingredients to shine through. The knowledgeable waitstaff consistently delivers unpretentious, highly personalized service with genuine warmth, while being vigilant about guest fulfillment, yet discretely attentive. L’Escalier reflects the evolution of fine dining to an inspired place. The total dining experience—from the inviting setting to the flawless cuisine, and the gracious service to the acclaimed wine list—has consistently drawn rave reviews. L’Escalier is the proud recipient of the coveted AAA Five-Diamond Award and Wine Spectator’s Grand Award.
sample menu selections
appetizers:: Hearts of Romaine “Caesar Salad” Oven-cured tomatoes and Reggiano-garlic croutons Wild Burgundy Escargot Sweet garlic purée, braised onions, buttered brioche, and Maldon sea salt Bison Carpaccio Cabernet and shallot sorbet, mustard caviar, waterpepper, and polenta croutons Sage and Ricotta Gnocchi Hedgehog mushrooms, pearl onions, applewood-smoked bacon, and moutarde violette White Truffle-Infused Cauliflower Soup Buttered cray fish, celery, and chive
entrées:: Roasted Monkfish Tail Tempura squash blossom, salsify, baby leeks, edamame, and sauce armoricaine Olive Oil-Poached Wild Alaskan Halibut Cannellini beans, sunchoke, tarragon, and 40-year-old sherry vinegar Slow-Roasted Young Chicken Fingerling potatoes, Brussels sprouts, chanterelle mushrooms, bacon, and natural juices Peppercorn-Spiced Sirloin of Wagyu Beef Braised short rib "pot pie," parsley root purée, brown butter asparagus, and cabrales beurre fondue Boneless Rack of Colorado Lamb "En Crépinette" Navarin of petite vegetables, garlic purée, and jus d'anise Balinese Long Pepper-Spiced Venison Chop Pommes "boulangères," wild mushrooms, parsnip purée, and sweet vermouth
desserts:: Braised Pineapple and Coconut Cream Cheese Sorbet Mango and passionfruit ravioli, salty chocolate caramel, and dried chili syrup Chocolate Soufflé Traditional-style chocolate-baked meringue served with Grand Marnier anglaise Baked Banana Chocolate-filled beignet and anise-caramel ice cream