À la Carte

A concise narrative of the season's best ingredients.

WINE PAIRING | 55

 

FIRST COURSES

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Seasonal Cheese

Chef’s choice of local cheese, per selection  6

 

Badger Flame Beet Carpaccio

citrus, chèvre, chili, fennel  14

Rigatoni

duck confit, chicken liver, sage, pecorino, Brussels sprouts  18  

 

Sisig

Willow Creek pork, calamansi, quail egg, chicharrón  16  

Octopus “Pastrami”

cabbage, rye, fried pickle, Russian dressing  20    

 

 

SECOND COURSES

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Skuna Bay Salmon

sweet rice, bacon, spring onion, Korean pear, ssamjang  38

Sturgeon

borscht, vodka, caviar, horseradish cream  40    


Black Sea Bass

shrimp, manila clams, carrot, potatoes, moqueca sauce  45

 

Willow Creek Pork Chop

collard greens, lentils, Concord grape, red-eye jus  44

 

Peterson Limousin Beef

hen of the woods, spinach, mushroom conserva butter, Pleasant Ridge Reserve rösti

12 oz. 45 day dry-aged NY strip  70 | 14 oz. 21 day dry-aged boneless ribeye  65        

 

 

DESSERTS

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Grapefruit Mousse

Marcona almond, rosemary-vanilla ice cream, candied olive  11

 

Coconut Panna Cotta 

puffed rice, passion fruit sorbet, cashew foam  11  

 

Dark Chocolate Torta 

kumquats, ras el hanout ice cream, cocoa nib  11    

 

Chèvre Cheesecake

roasted pineapple, brioche ice cream, hibiscus  11     

1 South Pinckney Street       Madison, WI 53703       608.251.0500      

© 2019 L'Etoile Restaurant

all rights reserved.

Web design by Mychela Burkhart

Photography by Samantha Egelhoff and Keni Rosales

 

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