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 August 28, 2008
Prices and availability are subject to change without notice.

Prix Fixe
First Courses

Entrées
Cheese Course
Desserts

 

Sungold Tomatoes

 

Prix Fixe*

Menu For August 26-28, 2008

Chili-Spiced Shrimp Bisque with Lime Crème Fraîche, Heirloom Tomato Pico de Gallo & Crispy Tortilla Strips

Spicy-Braised Willow Creek Farm Pork Shoulder Tacos with Refried Shooting Star Farm Cranberry Beans, Rice, Pickled Red Onions, & Salsa Verde

West Star Farm Sweet Corn Crêpes filled with Dolce de Leche and topped with Lime Whipped Cream

39

*Prix Fixe only offered Tuesday thru Thursday

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Collard Greens



First Courses

Roasted Jones' Valley Chiogga Baby Beet Salad with Arugula, Willow Creek Farm Bacon Lardon, Buttermilk Blue Cheese and Fig Vinaigrette     11.5

Summer Vegetable Minestrone with House-made Sweet Italian Sausage, Shooting Star Farm Cranberry Beans, Ditilini, Edamame, Summer Squash, Haricots Verts, SarVecchio Cheese and Chopped Herb Oil     11

Pan-seared New Caledonia Blue Prawns with Jones Valley Farm Caramelized Cauliflower & Oven-Dried Black Earth Valley Tomatoes, finished with Aioli and Chili Oil     15

Creekside Mixed Greens Salad with Roasted Trufflebert Hazelnuts, Driftless Organics' Kohlrabi & Radishes, Heirloom Cherry Tomatoes, SarVecchio Cheese and Lemon Vinaigrette     9

Cherokee Farm Bison Carpaccio† with Snug Haven Sun Gold Tomatoes, Crave Brothers Mozzarella, Driftless Organics' Radishes & Kohlrabi, Wild Watercress, SarVecchio Cheese, Red Thumb Potato Crisps, and White Balsamic Vinaigrette    13.5

Shooting Star Farm Heirloom Tomato Sampler with Creekside Arugula, Shaved 13-month Pleasant Ridge Reserve, Tempura-battered Squash Blossom and Soppressata-Tomato Seed Vinaigrette     13

 

 


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Gnocchi

 

Entrées

Wild Line-Caught Branzino with Ratatouille, Olive Oil-Roasted Fingerling Potatoes, Oven Dried Tomato & Niçoise Olive Tapenade and Grape Must    35

Morel Mushroom-Salted Diver Sea Scallops with Herr Farm Mashed Potatoes, Braised Bok Choy, Black Earth Valley Mushroom Ragôut and Chardonnay-Mushroom Sauce     36

Black Pepper Ravioli filled with Hidden Springs Sheep's Milk Cheese and Preserved Lemon, served with Braised Kale, a Jones' Valley Cardoon, Baby Artichoke, Caramelized Cauliflower & Eggplant "Caponata", and finished with Heirloom Tomato Marinara, Pine Nuts and SarVecchio Cheese     29

Pan Roasted Grass is Greener Chicken with Spicy Italian Sausage & Jones' Valley Farm Savoy Cabbage, Roasted Garlic-Glazed Carpenters' Red Thumb Potatoes and White Wine Pan Sauce     36

Willow Creek Farm Pork Chop with Chiocciole & Hook's 12-year Cheddar 'Mac & Cheese', Smokey Braised Driftless Organics Collard Greens and Bourbon Jus     37

Dry-Aged Fountain Prairie Farm Flat Iron served with Herr Farm Yukon Gold Mashed Potatoes, Stenrud Gardens' Haricots Verts & Cipollini Onion Confit, Bone Marrow & Hook's Blue Paradise Compound Butter, finished with Cabernet Jus    42

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Market Kohlrabi

 

Selection of Wisconsin Artisan Cheeses with Toasted Hazelnut & Apricot Bread and Weston Antique Apples

 

 

Bleu Mont Dairy: Bandaged Cheddar (Cow)
Cave Aged Havarti* (Cow)
Lil’ Wil’s Big Cheese* (Cow)
Earth Schmier* (Cow)
Unplugged du Jour* (Cow)
Carr Valley: Mobay (Sheep, Goat)
Benedictine (Sheep, Goat, Cow)
Capri:
Five Points Valley Reserve Gouda* (Goat)
St. Felix* (Goat)
Hooks: 10-year Aged Cheddar (Cow)
12-year Cheddar (Cow)
15-year Cheddar (Cow) $2 Supplement
Blue Paradise (Cow)
Tilston Point (Cow)
Holland's Family Farm: Marieke Gouda* (Cow)
Roth Käse: Buttermilk Blue* (Cow)
Roth’s Private Reserve (Cow)
Gran Queso (Cow)
Fantôme Farm: Moreso (Goat)
Ridgeway Ghost (Goat)
Uplands:
13-month Pleasant Ridge Reserve* (Cow)
Fayette Creamery: Avondale Truckle* (Cow)
Saxon Creamery: Big Ed's* (Cow)
Saxony* (Cow)
Hidden Springs: Ocooch Mountain (Sheep)
*unpasteurized cheeses

Choice of three 12, Choice of four 14.5, Choice of five 16.5,
Complete Cheese Tasting (25 cheeses) 48

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L'Etoile Menu

 

Desserts

Milk Chocolate Pot de Crème & Dark Chocolate Cake with
Coffee-Hazelnut Ice Cream & Sow Little Raspberries     9

Watermelon Soup with Cantaloupe Sherbet and Mint & Vanilla Ice Creams     8.5

Warm Sticky Toffee Pudding with Vanilla Ice Cream     8.5

Ruth Leferber’s Blueberry & Lemon Sorbets with Bruleéd Italian Meringue & Lemon-Cornmeal Shortbread Cookie     8.5

Lemon-scented Zeppole with Blueberry and Caramel Dipping Sauces    8.5

 

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Blueberries

 

* 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

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