À la Carte

A concise narrative of the season's best ingredients.

WINE PAIRING | 55

 

FIRST COURSES

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Beets

Dreamfarm chèvre, ancho chile, pangrattato  14

Tagliatelle

gochujang, short rib, ricotta, lion’s mane  16  

 

Black Futsu Squash

king crab, cranberry nước chấm, peanut  18  


Prawn Toast

apple, fennel, celery, yuzukoshō  18    

 

Octopus

beluga lentils, bacon, Brussels sprouts  20    

 

 

SECOND COURSES

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Monkfish

chorizo, sweet potato, kale, ground cherry  38

Halibut Mi-Cuit

ube, Brussels sprouts, yuzu beurre blanc  38    

 

Scallops

mussels, pumpkin, mango, coconut curry  40

 

Blue Valley Gardens Duck

wood ear mushroom, apple, parsnip, coffee  44

 

Peterson Limousin Beef

Brussels sprouts, bacon, Pleasant Ridge Reserve rösti

12 oz. 45 day dry-aged NY strip  72 | 14 oz. boneless ribeye  60        

 

 

DESSERTS

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Crème Fraîche Panna Cotta

Concord grape, thyme ice cream, candied black walnuts  11

 

Cider Doughnut

wassail honeycrisps, oat ice cream, Applejack caramel  11  

 

Dark Chocolate Opera Cake 

black cardamom-date shake, coffee, roasted hazelnuts  11    

 

Chèvre Cheesecake

persimmons, wild honey ice cream, chestnut financier  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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