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
Menu updated February 3, 2010
*Prices and menu item availability are subject to change without notice. If you have a question about the menu, please call: 608-251-0500.
Prix Fixe
First Courses
Entrées
Cheese Course
Desserts
Prix Fixe*
Willow Creek Farm Pork Mulligatawny Soup with Spiced Popcorn and Cilantro-Mint Yogurt
Tagliatelle with Fountain Prairie Farm Meatballs, Marinara Sauce, and SarVecchio Cheese
Future Fruit Pear Sorbet with Bruléed Italian Meringue
and Ground Graham Cracker
$39
*Prix Fixe Menu updated every Tuesday afternoon
*Prix Fixe menu only offered Tuesday-Thursday evenings
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First Courses
Vialone Nano Risotto with Smoked Housemade Mortadella,
Meyer Lemon Zest and SarVecchio cheese 13
Wild King Crab Salad with Shaved Fennel, Blood Orange, Clementine, Grapefruit, Parsley, and Ghost Chili Oil 13
Don’s Produce Mixed Greens Salad with Warm Chorizo Vinaigrette, Brioche Toast and Poached New Century Farm Hen Egg 12
Toasted Farro and Sweet Potato Soup with Blue Valley Duck Confit and Mint, in a SarVecchio Broth 9.5
Fountain Prairie Farm Beef Carpaccio* with Arugula, Primrose Radishes, SarVecchio Cheese, Fingerling Potato Crisps,
and Black Truffle-Whole Grain Mustard Vinaigrette 13
Don's Produce Field Greens Salad with organic Trufflebert Hazelnuts, Plahnt Farm Radishes, Primrose Beauty Heart Radishes, Daikon, SarVecchio Cheese and Sherry-Dijon Vinaigrette 9.5
Entrées
Pan Seared John Dory served with Truffled Harmony Valley Sunchoke Purée, Snug Haven Spinach, Buttermilk-Fried Shallot Rings and Béarnaise 34
Roasted Branzino with Primrose New Potatoes, Pancetta and Grilled Onions, topped with a Roasted Beet and Arugula Salad, and Meyer Lemon Aoli 33
Rosemary Crêpes filled with Fantôme Farm Chèvre, Niçoise Olives and oven-dried Tomatoes, served with Hook's Cheddar Cheese Potato Cakes, Winter Vegetable Ragoût and Chardonnay-Spinach Cream Sauce 28
MacFarlane Pheasant with Driftless Organics Sweet Potato-Hickory Nut "Casserole," sweet-and-sour braised Red Cabbage, Housemade Bacon and whole grain Mustard Sauce 35
Dry-Aged Fountain Prairie Farm Scottish Highland Beef served with Purple Viking Mashed Potatoes, Black Earth Valley Mushrooms, Snug Haven Spinach & Onion Confit, Beauty Heart Radish & Horseradish Compound Butter and Cabernet Jus (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)
Earth Schmier * (Cow)
Vermont Valley Tomme* (Cow)
Capri: St. Pauline (Cow, Goat)
Govarti (Goat)
Billy's Midget (Goat)
Washed Bear (Goat)
Five Points Valley Reserve (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)
Fleurie Blanc (Goat)
Fleurie Noir (Goat)
Fayette Creamery: Little Darling (Cow)
Avondale Truckle (Cow)
Holland's Family Farm: Marieke Gouda* (Cow)
Hooks: 10-year Aged Cheddar (Cow)
12-year Cheddar (Cow)
Little Boy Blue (Cow)
Bloomin' Idiot (Cow)
Roth Käse: Buttermilk Blue* (Cow)
Moody Blue (Cow)
Uplands: 11-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
Crème Caramel with Door County Cherry Sauce
and Langue du Chat 8.5
Organic Cordillera Dark Chocolate Cake with Vanilla Ice Cream and Warm Chocolate Sauce 8.5
Blood Orange and Crème Fraîche Sorbets
with Glaceéd Clementines and Orange Shortbread 8.5
Warm Ela Orchard Ida Red Apple Slump
with Buttermilk Ice Cream 8.5
Carrot Cake Donuts with Maple Cream Cheese Glaze 8.5
House-made Limoncello or Orancello 1½ 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