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

 

 

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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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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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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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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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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* 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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