L'Etoile is a fine dining restaurant established in 1976 by Chef Odessa Piper. Our seasonal menus are inspired by the Midwest region and are rendered with a French influence.
"Delicious food starts with great ingredients, which are in abundant supply here in Wisconsin." ~ Chef Tory Miller
L'Etoile's Menu
Menu updated June 29, 2009
Prices and menu item availability are subject to change without notice. If you have a question about the menu, please call!
Prix Fixe
First Courses
Entrées
Cheese Course
Desserts
Prix Fixe*
Prix fixe menu for June 30 - July 2
Jones Valley Baby Beet Salad with Wild Watercress, Capri Farms Feta Cheese, dressed in a White Balsamic Vinaigrette
Rigatoni Pasta with Silver River Rabbit Confit, Juliet Tomatoes, Heck's Sweet Peas and Basil, topped with SarVecchio Cheese
Chocolate Hazelnut Bread Pudding with Butterscotch
and Whipped Cream
$39
*Prix Fixe Menu updated every Tuesday afternoon
*Prix Fixe menu only offered Tuesday-Thursday evenings
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First Courses
Blue Skies Black Kale Salad with House Cured Guanciale, Fantôme Farm Aged Moreso, Creamy Lemon Vinaigrette and Crispy Poached New Century Farm Egg 12
Wild Ramp & Sheep's Milk Agnolotti with Heck's Sweet Peas, House-smoked Ham, Shooting Star Little Gem Romaine, White Wine Cream Sauce & West Star Farm Fresh Herb Pistou 15
Blue Valley Gardens Summer Squash "Pappardelle" with Caramelized Patty Pan Squash, Snug Haven Sun Gold Tomatoes, Farmer John's Fresh Mozzarella Filled Squash Blossom and SarVecchio-Basil Broth 13
Creekside Field Greens Salad with Trufflebert Hazelnuts, Blue Moon Easter Egg Radishes, Driftless Organics' Kohlrabi, SarVecchio Cheese and Sherry-Dijon Vinaigrette 9.5
Cherokee Farm Bison Carpaccio with Creamy Don's ProduceCucumbers, Blue Moon Easter Egg Radishes, Kohlrabi, Wild Watercress and SarVecchio Cheese topped with Red Wine Vinaigrette 13
Carpenter's Vidalia Onion Soup with Grilled Small Family Farm Radicchio, Vidalia Onions, House-made Bacon, Toasted Pine Nuts, SarVecchio Cheese and Grape Must 10
Morren Farm Strawberry Salad with Jones Valley Farm Frisée & Creekside Arugula, Warmed Fantôme Farm Chèvre, Fig Balsamic Vinaigrette and SarVecchio Frico 12
Entrées
Pan Seared Wild Alaskan Halibut with Driftless Organics Mashed Potatoes, House-cured Bacon, Shaved Summer Truffle, Heck’s Sweet Peas, Don’s Sugar Snap Peas, Shooting Star Turnips & Baby Carrots & Pinot Noir-Bacon Sauce 36
Jumbo Sea Scallops and Braised Fountain Prairie Farm Short Ribs
Stir-fried with Jay's Veggie Patch Iceberg Lettuce, Yeng's Pearl Onions, Snug Haven Sun Gold Tomatoes, Nori Sticky Rice and Spicy Soy-Ginger Glaze 35
Blue Valley Gardens Asparagus Pancake Napoleon with Black Earth Valley Mushrooms, Shooting Star Farm Hakurai Turnip, Don’s Produce Sugar Snap Peas, Jones Valley Baby Carrot & Radish Ragoût, Va Veng Gai Choy, Spring Garlic Compound Butter & Rhubarb Gastrique 29
Pan-Seared MacFarlane Pheasant with Widmer's Aged Brick & Hook's 12 Year Cheddar "Mac & Cheese", Braised Blue Skies Collard Greens and House-made Summer Sausage, finished with Bourbon Jus 37
Dry-Aged Fountain Prairie Farm Ribeye served with Herb-Roasted Snug Haven New Potatoes, Heck's Green Beans, Caramelized Jone's Valley Cipolini Onions, Black Earth Valley Mushrooms, finished with Cabernet Jus and Sauce Béarnaise (Featured Cut at Market Price)
Selection of Wisconsin Artisan Cheeses with Toasted Honey-Walnut Bread and Future Fruit Cox Orange Pippin & Fuji Apples
Bleu Mont Dairy: Bandaged Cheddar Reserve* (Cow)
Unplugged du Jour* (Cow)
Lil Wil's Big Cheese*(Cow)
Bleu* (Cow)
Vermont Valley Tomme* (Cow)
Capri: St. Pauline (Cow, Goat)
Govarti (Goat)
Billy's Midget (Goat)
Washed Bear (Goat)
St. Felix (Goat)
Carr Valley: Cocoa Cardona (Goat)
Benedictine (Sheep, Goat, Cow)
Castle Rock: Organic Blue (Cow)
Crave Brothers: Petit Frère (Cow)
Fantôme Farm: Ridgeway Ghost (Goat)
Moreso (Goat)
Bôulot (Goat)
Fayette Creamery: Little Darling (Cow)
Avondale Truckle (Cow)
Hidden Springs: Ocooch Mountain (Sheep)
Bohemian Blue (Sheep)
Holland's Family Farm: Marieke Gouda* (Cow)
Burning Mélange* (Cow)
Hooks: 10-year Aged Cheddar (Cow)
12-year Cheddar (Cow)
Tilston Point (Cow)
Bloomin' Idiot (Cow)
Roth Käse: Buttermilk Blue* (Cow)
Gran Queso (Cow)
Saxon Creamery: Big Ed's* (Cow)
Uplands: 9-month Pleasant Ridge Reserve* (Cow)
*unpasteurized cheeses
Choice of three 12, Choice of four 14.5, Choice of five 16.5,
Complete Cheese Tasting (31 cheeses) 55
Desserts
Organic Cordillera Chocolate-Espresso Tart with Passion Fruit Coulis and Coconut Sorbet 9
Cream Puff with Whipped Crème Fraîche, Rhubarb Compote and Tarragon-Macerated Strawberries 8.5
Morren Farm Strawberry & Ginger-Crème Fraîche Sorbets with Brûléed Italian Meringue and Raspberry-Strawberry Sauce 8.5
Lemon Custard served on a Butter Cookie with Italian Meringue and Raspberry-Strawberry Sauce 8.5
Orange-Scented Polenta Cake served on Dark Caramel with Gentle Breeze Honey Ice Cream and Pepitas Brittle 9
House-made Limoncello or Orancello 1½ oz pour 3.5
1 oz of each 4.5
* This menu features raw beef, wild mushrooms and raw milk cheeses.
* Consumer Advisory required by local ordinance: Consuming raw or under-cooked meats, poultry, seafood, cheeses, mushrooms, legumes, shellfish or eggs may increase the risk of food-borne illness, especially if you have medical conditions. If you have a health-threatening food allergy, please advise us before ordering.
L’Etoile passionately supports Wisconsin farmers; therefore, regardless of season, local, organic and naturally–raised ingredients are always on our menu.
Tory Miller, Co-Proprietor/Executive Chef
Traci Miller, Co-Proprietor
Michael Kwas, Wine Director
Anne Kostroski, Executive Pastry Chef