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.
"My inspiration for dishes starts with seasonal ingredients." ~ Chef Tory Miller
L'Etoile's Menu
Prices listed are à la carte.
We also offer "Fixed Price" tasting menus:
Select one item from each course and dessert for $60.
Select one item from each of course, dessert and cheese for $70.
*Tasting menu is available for the complete table only.
*Supplement Fountain Prairie Farm Beef $7.
Wine Pairings:
Five-wine pairing for $40.
Six-wine pairing $46.
*
See sommelier for other pairing options.
Menu updated July 24, 2010
First Courses
Mid Courses
Third Courses
Cheese Course
Desserts
First Courses
Bee Charmer sweet corn chowder, smoked Jonah crab, grilled Walla Walla onions, cilantro, chili oil 8
Creekside field greens salad, West Star Farm kohlrabi, radish, cherry tomatoes, SarVecchio, hazelnuts 8
Fountain Prairie Farm beef carpaccio* with pea vine, red radishes, SarVecchio, new potato crisps, truffled whole grain mustard vinaigrette 11
Frisée with house-made bacon lardons, raspberries, warmed Fantome Farm chèvre 10
La Quercia prosciutto, muskmelon, arugula, shaved red onion, burrata cheese, grape must 11
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Mid Courses
Foie gras torchon, Ruth Lefeber’s peppered blueberry gastrique, maple syrup, brioche 15
Seafood pappardelle with Maine lobster, clams, shrimp, mussels, Snug Haven heirloom tomato sauce, basil 17
Grilled octopus, shaved Blue Valley Gardens fennel, picholine olives, parsley leaves, chili vinaigrette 14
Duck confit risotto, summer squash, oyster mushrooms, fines herbes, duck sauce 16
Voss Organics heirloom tomatoes, warmed mozzarella, basil, squash blossom 15
Third Courses
Braised Sylvan Meadows lamb, ratatouille, roasted garlic kale, red pepper sausage, zinfandel reduction 33
Fountain Prairie Farm dry-aged ribeye, haricots verts, mushrooms, mashed potatoes, confit onions, cabernet jus, bone marrow-blue cheese compound butter 42
Fried Garden to Be green tomatoes with creamy haricots verts,
dragon tongue beans, polenta croutons,
sungold tomatoes,
niçoise olive pesto
27
Cornmeal-crusted wild Alaskan halibut, bacon-creamed uni corn, braised collard greens, mashed potatoes 36
Branzino with bok choy, shrimp, pickled zucchini, heirloom cherry tomatoes, herbed poached new potatoes, niçoise tomato broth 35
Selection of Wisconsin Artisan Cheeses with Toasted Honey-Walnut Bread and Future Fruit Cox Orange Pippin & Fuji Apples
Bleu Mont Dairy: Havarti* (Cow)
Raw Milk Gouda* (Cow)
Unplugged du Jour* (Cow)
Lil Wil's Big Cheese*(Cow)
Bandaged Cheddar Reserve* (Cow)
Capri: St. Pauline (Cow, Goat)
Govarti (Goat)
Billy's Midget (Goat)
Washed Bear (Goat)
St. Felix (Goat)
Carr Valley: Mobay (Goat, Sheep)
Snow White Cheddar (Goat)
Castle Rock: Organic Blue (Cow)
Crave Brothers: Petit Frère (Cow)
Fantôme Farm: Ridgeway Ghost (Goat)
Moreso (Goat)
Fayette Creamery: Little Darling (Cow)
Avondale Truckle (Cow)
Hidden Springs: Ocooch Mountain (Sheep)
Holland's Family Farm: Marieke Gouda* (Cow)
Burning Melange* (Cow)
Hooks: 10-year Aged Cheddar (Cow)
12-year Cheddar (Cow)
15-year Cheddar (Cow) $2 supplement
Little Boy Blue (Cow)
Bloomin' Idiot (Cow)
Tilston Point (Cow)
Roelli: Dun Barton Blue*(Cow)
Roth Käse: Buttermilk Blue* (Cow)
Moody Blue (Cow)
Uplands: 21-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
Dark chocolate cake with root beer-bourbon ice cream salted caramel and hot fudge 9
Ruth Lefebre’s blueberry cobbler with sweet corn ice cream 9
Chocolate crème brulée with citrus pound cake and Door County sweet black cherries 9
Trio of sorbets: crème fraîche, black currant & red currant with Italian meringue and almond tuile 9
Pêche de vigne–dulce de leche tart with summer fruits and raspberry sorbet 9
House-made Orancello 1 ½ oz pour 3.5
* 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
Dianne Christensen, Co-Proprietor
Michael Kwas, Wine Director