The current
menu.

Beef tartare with capers, shallots, cornichons, Dijon, mayonnaise, Tabasco, Worcestershire, honey-cut cured organic egg, and toasted brioche.

Tuna tartare with lemon, lime, scallions, pepper, olive oil, avocado, and crispy phyllo.

Salmon tartare with capers, shallots, lemon dill, cornichons, mayonnaise, whole grain mustard, and crostini.

A tasting of our steak tartare, tuna tartare, and salmon tartare. Add caviar +$30.

Chef's selection of traditional French cheeses and cured meat.

Torched foie gras with fig jam, pistachio, summer truffles, and toasted brioche.

Tomato stuffed with grey shrimp, langoustine, and pink French cocktail sauce.

Whipped goat cheese with hot honey, golden raisins, walnuts, and crostini.

Traditional snails with garlic compound butter.

Baked oysters with shrimp, mornay, and bread crumbs.

L'Étoile's signature pasta with mornay sauce, lobster, crab, and bread crumbs.

Roasted endives topped with béchamel sauce, ham, and Gruyère cheese.

French onion short rib served in a cast iron with Gruyère cheese and crostini.

Baked brie with honey, pecans, apricots, thyme, and crostini.

Slab bacon in a butternut velouté with blackberry maple syrup.

Mixed greens, roasted pecans, strawberries, goat cheese, and raspberry vinaigrette.

Traditional niçoise salad with confit tuna, lettuce, egg, and haricots.

Lobster salad with lettuce, avocado, scallions, and pink mango dressing.

Frisée, warm vinaigrette, French bacon (lardons), poached egg, shallots, and potatoes.

Poached pear salad with leafy greens, pears poached in red wine, walnuts, blue cheese, blueberries, and white balsamic.

French lobster bisque soup with lobster meat.

L'Étoile's French onion soup.

Oysters of the day, served as 6.

Oysters of the day, served as 12.

Oysters of the day, served as 18.

Shrimp cocktail.

Crab cocktail.

Lobster cocktail.

Seafood tower for two to four.

Caviar selection.

Mussels in a white wine, leek, and cream sauce with French fries.

Mussels in a tomato, pepper, and red wine sauce with French fries.

Mussels in a curry and cream sauce with French fries.

Mussels in a mustard and cream sauce with French fries.

Pan-seared wild salmon in a dill mustard cream sauce with fingerling potatoes and asparagus.

Halibut with oven-roasted tomatoes, olives, green beans, olive oil, and lemon beurre blanc.

Chilean sea bass with butternut squash velouté, green beans, lump crab meat, and béarnaise sauce.

Lobster with mustard cream, Gruyère cheese, mushrooms, garden herb, white wine, and cognac.

Fish and seafood of the day.

Duck leg and duck breast with orange, honey, pink peppercorn sauce, and thyme.

Chicken breast with Gruyère cheese, ham, summer truffles, lemon beurre blanc, and asparagus.

Airline chicken breast in a lemon sauce, seasonal preparation.

USDA Prime Omaha Beef, served with frites and sauce.

Dry-aged USDA Prime Omaha Beef, served with frites and sauce.

Dry-aged USDA Prime Omaha Beef, served with frites and sauce.

Dry-aged USDA Prime Omaha Beef, served with frites and sauce.

Dry-aged USDA Prime Omaha Beef for two, served with frites and sauce.

Beef patty with aioli à la dijonaise, cornichon, comté fromage, crispy échalote, frisée, tomato, and bacon on a brioche bun with French fries.

With crab, asparagus, and béarnaise.

Asparagus.

French rice pilaf.

Classic French ratatouille with eggplant, zucchini, and tomato.

Green beans.

Sauté of lentils.

Sauté of mushrooms with brandy and shallots.

Creamy and butter potato purée, Joël Robuchon style.

French fries.

Pan-sautéed potatoes with butter, olive oil, thyme, and rosemary.

Potato gratin.