Below is our most recent menu.  Please note that our menu changes daily and upon chef's whim; 

therefore, we cannot guarantee the availability of these dishes.

 

 

Charcuterie*

Salami; black pepper-herb lardo; ramp & morel pâté; bresaola; La Quercia prosciutto; Picholine live mortadella; marinated olives; spicy garlic-dill pickles; Dijon mustard; house aïoli;* crostini    25

  

First Courses

           Vitruvian Farm mixed greens, Garden to Be beauty heart radishes, kohlrabi, SarVecchio, hazelnuts, Dijon vinaigrette     9

 Fountain Prairie Farm beef carpaccio,* grilled asparagus, hard-boiled hen egg, pickled mushrooms, maple brioche croutons, truffled shoestring potatoes, Bleu Mont Dairy Havarti,* pea shoots     14

House-smoked sturgeon, oyster mushroom-green garlic galette, Jones Valley Farm mâche, Meyer lemon-herb crème fraîche,* fried capers    15

Roasted Blue Valley Gardens asparagus, herb chèvre, spring radish salad, crispy prosciutto, oregano     15 

Hand-stretched Oaxacan mozzarella, wrapped in brick dough, with wild watercress, toasted pine nuts, ramps, black pepper-rhubarb purée, grape must     14

 

 Black Earth Valley baby lettuce soup & Hook's 15-yr cheddar soup, smoked ham, spring garlic, buttermilk fried chicken, dill, tarragon     16

Braised Fox Valley Berkshire pork belly, cornbread purée, spring vegetables, Bourbon jus, blackberry gastrique     17

 Ramp papardelle, mushroom ragoût, green garlic meatball, SarVecchio broth     18

 

 

Entrées

Grilled day boat scallops, Sprouting Acres cranberry beans, spicy Italian sausage, Canopy Garden cherry tomatoes, red onions, braised gai choy, endive salad, pistou     39 

 BB  Wild Alaskan halibut, caramelized Walla Walla onions, baby kale, whipped Purple Viking potatoes, smoked ham, Manila clams, white wine cream sauce     38

Pan roasted  MacFarlane pheasant, SarVecchio polenta cake, ramps, baby bok choy, rhubarb gastrique, Riesling jus, topped with golden raisins, toasted black walnuts & Moody Blue cheese     39    

Eggroll of shiitake mushrooms, cabbage, radishes & spiced peanuts, with udon noodles, Szechuan style Herb n' Oyster shiitake mushroom purée, wild ramp & gai choy stir fry, pickled daikon radishes     32

John & Dorothy Priske's Fountain Prairie Farm Scottish Highland dry-aged, grass-fed steak* with gruyère-potato latkes, Blue Valley Garden asparagus, copra onion confit & mushroom ragoût, blue cheese & bone marrow compound butter with Cabernet jus

       13 oz Ribeye  56                             9 oz NY Strip   54

 

 Sides & Sauces:

 asparagus, mushroom & onion ragoût  7               potato latkes  8               cabernet jus  7        

  

Pair three wines: 36       four wines:  40      five wines:  45     six wines:  50

 

Tory Miller, Co-Proprietor, Executive Chef
Dianne Christensen, Co-Proprietor
Traci Miller, Co-Proprietor
 

 
Our menu is composed from local ingredients year-round.  This is achieved through our partnership with a large network of small-scale farms. They provide most of our meats, poultry, dairy and produce, including cellar root crops and greens harvested from solar houses throughout the winter.

 

L’Etoile passionately supports Wisconsin farmers.

Thank you for supporting them.