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 May 14, 2008
Prices and availability are subject to change without notice.
Prix Fixe
First Courses
Entrées
Cheese Course
Desserts
Prix Fixe*
Menu For May 12-14, 2008
Snug Haven Arugula, Roasted Crimini Mushroom, Crispy Potato and Black Truffle Croquette Salad tossed in Dried Morel Vinaigrette
Spaghettini with Little Neck Clams, Green Garlic and Ramps in a Bacon Cream Sauce, topped with Pecorino-SarVecchio Cheese
Dark Chocolate Hazelnut Tart with Whipped Mascarpone Cheese and Toasted Hazelnuts 35
*Prix Fixe
offered Tuesday thru Thursday
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First Courses
Spring Vegetable Soup with Organic White Shrimp, Blue Valley Gardens Asparagus, Ramps, Morels & Black Earth Valley Mushrooms 11.5
Black Earth Valley Mixed Greens Salad with Roasted Trufflebert Hazelnuts, Mammoth Produce Kohlrabi, Sprouting Acres Radish, SarVecchio Cheese and Lemon Vinaigrette 9
Fountain Prairie Farm Beef Carpaccio * with Wild Watercress, Radish, Garden To Be Pea Vine, SarVecchio Cheese, Mammoth Produce Kohlrabi, Butter Mountain Fingerling Potato Crisps and Black Truffle Vinaigrette 13
Harmony Valley Ramp Agnolotti filled with Mortadella, Gran Canaria & Crave Brothers Mascarpone Cheeses in Sage-Chicken Jus 13
Baked Fantôme Farm Chèvre with Ground Snug Haven Tomato Sauce, Garlic Crostini and Micro Arugula 11
Warm Blue Valley Gardens Asparagus Salad with Morel Mushrooms, LaQuercia Prosciutto and Shaved SarVecchio Cheese, topped with a Sunnyside up New Century Farm* Egg 14
Fresh Produce arrives by wagon from the Dane County Farmers' Market
Entrées
Artesian Farm Rainbow Trout with Harmony Valley Jerusalem Artichokes, Bone Marrow, Braised Fountain Prairie Farm Oxtail "Hash" and Snug Haven Spinach, finished with a Pinot Noir & Black Truffle Jus 33
Wild Alaskan Halibut topped with Harmony Valley Sorrel & Herb Compound Butter served with SarVecchio Gnocchi, Blue Valley Gardens Asparagus, Ramps, Morels, Black Earth Valley Mushrooms, Grüner Veltliner Cream Sauce & Ramp Coulis 35
Brantmeier Family Farm Spring Garlic Pancake “Napoleon” layered with Fantôme Farm Chèvre, accompanied by a Blue Valley Gardens Asparagus, Morel, Black Earth Valley Mushroom & Spring Vegetable Ragoût, finished with Pinot Noir-Concord Grape Gastrique 29
Grass is Greener Chicken with Maple Glazed Harmony Valley Parsnips & Golden Pearl Onions, Braised Jen Ehr Broccoli Raab, Ying’s Rhubarb & Bacon Compote and finished with Grape Must 36
Dry-Aged Fountain Prairie Farm Sirloin with Mashed Butter Mountain Yukon Gold Potatoes, Market Spring Onion, Ramp & Black Earth Valley Mushrooms Ragôut, Harmony Valley Horseradish Compound Butter and Cabernet Jus 40
click here for a pdf version of the menu
Selection of Wisconsin Artisan Cheeses with Toasted Hazelnut & Apricot Bread and Future Fruit Cox Orange Pippin Apples
Bleu Mont Dairy: Bandaged Reserve (Cow)*
Farmstead Kase* (Cow)
Lil’ Wil’s Big Cheese* (Cow)
Carr Valley:
Cave-Aged Marissa (Sheep)
Mobay (Sheep, Goat)
Benedictine (Cow, Goat, Sheep)
Gran Canaria (Cow, Goat, Sheep)
Capri:
Five Points Valley Reserve Gouda(Goat)
St. Felix (Goat)
St. Pauline (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: Morceau (Goat)
Crave Brothers: Petite
Frére (Cow)
Uplands: 8-month Pleasant Ridge Reserve
(Cow)*
Seymour Dairy: Ader Käse Bleu (Cow)
Fayette Creamery: Avondale Truckle (Cow)
*unpasteurized cheeses
Choice
of three 11.5, Choice of four 14, Choice of five 16,
Complete Cheese Tasting (24 cheeses) 41
Desserts
Trio of Chocolates:
Oaxacan Hot Chocolate with Toasted Marshmallow
Dark Chocolate & Blackberry Liqueur Lollipop
Bailey’s & Chocolate Sand Cookie Dough Ice Cream 9
Warm Sticky Toffee Pudding with Vanilla Ice Cream 8.5
Harmony Valley Rhubarb and Fraise des Bois Panna Cotta with Honey-Oat Tuile 8.5
Five Spiced Banana and Dark Chocolate Filled Wontons served with Dark Rum Caramel Dipping Sauce 8.5
Earl Grey, Honey-Lemon and Lavender-Mint Sorbets with Madeline & Brûléed Italian Meringue 8.5
click here
for a pdf version of the dessert menu
* 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