l'étoile restaurant

Cremant Sparkling Rose, St. Germain & Lemon Juice

Citrus Vodka, Cointreau, Lime Juice Pomegranate Puree, Cave Floater

Bombay Gin, Dry Vermouth Blue Cheese-Stuffed Olives

Whistle Pig Rye Whiskey, Lemon, Maple, Splash of Merlot

Espolon Blanco, Lime, Cointreau & Blood Orange Puree

Stoli-Vanilla Vodka, Espresso, Tia Maria, Godiva Chocolate Liqueur

VSOP Cognac, Cointreau Lemon Juice, Fresh Peach

Leblon Cachaca with Muddled Lime on the rocks

Belle de Brillet, Citrus Vodka, Lime Juice

Topped with Smoked Trout Roe

with Pear, Black Grapes, Port-Onion Jam, Fig Puree, Truffle Honey & Crispy Crackers

with Pomegranate Mignonette and Champagne Cream w/Caviar

with Black Truffle Butter poached Lump Crab Meat

with Toasted Sunflower Seeds, Egg & Apple-Wood Smoked Bacon Vinaigrette

On Maple-Smoked Cheddar Polenta Roasted Tomato & Onion Marmalade

Papardelle, Shiitake & Spring Vegetable Saute Lobster, Chardonnay, Roasted Garlic & Parsley Sauce

Roasted Mixed Fingerlings and Brussel Sprouts Cabernet & Thyme Sauce.

with Exotic Mushrooms, Maple Smoked Cheddar & Pickled Onions, White Truffled Frites

Chocolate Cream, Creme Friache, Griotte Cherries, Cherry Gelee & Cocoa Nib

Shortbread etoile

Filled with Peanut Butter Cremeaux, Crispy Feuillitine & Flourless Chocolate Sponge Cake Served with Salted Caramel Gelato

Coconut Tapioca, Coconut Cake, Infused Fruits, and Passion Fruit Curd

with Pear, Grapes, Port-Onion Jam, Fig Puree, Truffle Honey & Crispy Crackers. Hook's Cheese Co. "Little Boy Blue" Sheep Milk (like Roquefort), Mineral Point, WI; Grey Bran "Eidolon" Organic Cow Milk, Martha's Vineyard, MA (Creamy, Soft); New England Mountain Gouda (Raw Cow Milk) Western MA, (Semi Soft); Basque Extraordinaire (Sheep Milk) France, (Semi hard)

Loire Cremant Rosé Sparkling Wine, St. Germain & Lemon Juice

Citrus Vodka, Cointreau, Pomegranate Purée, Lime Juice, Topped with Cava

Sapphire Gin, Dry Vermouth, Blue Cheese-Stuffed Olives

Vanilla Vodka, Espresso, Tia Maria, Godiva Chocolate Liqueur

Belle de Brillet, Citrus Vodka, Lime Juice

Whistle Pig Rye Whiskey, Lemon, Maple & a Splash of Merlot

Espolón Blanco, Cointreau, Lime & Blood Orange Puree

VSOP Cognac, Cointreau, Lemon Juice & Fresh Peach

Cachaca with Muddled Lime on the Rocks

86% Cabernet, 10% Cabernet Franc, and 4% Petit Verdot

lush & creamy, elegant mineral finish

83% Cab, 9% Petit Verdot, and 8% Cab Franc

73% Cab, 20% Malbec, 7% Petit Verdot

44% Zin, 20% Cab, 16% Syrah, 2% Charbono

90% Merlot, 10% Cab Franc

50/50 Cabernet/Merlot

92% Cabernet, 5% Cabernet Franc, and 3% Petit Verdot

Topped with Black Truffle-Butter Poached Lump Crab Meat

on Parsnip Puree with Rhubarb-Leek Compote, Beach Plum-Verjus Glaze

Yuzu-Diver Scallop Crudo, Wild Spring Edibles & Razor Clam Salad, Seared-Spiced Yellowfin Tuna on Petite Greens with Shaved Fennel, Chioggia Beet, Green Daikon & Red Radish

with Saffron, Lemon Pappardelle, Shiitake & Spring Vegetable Saute, Lobster, Chardonnay, Roasted Garlic & Parsley Sauce

Potato Gnocchi with Sauteed Exotic Mushrooms, Toasted Pine Nuts and Warm Chevre. Port, shallot, Black Pepper, Syrah, & Rosemary Jus

Chocolate Cream, Creme Friache, Griotte Cherries, Cherry Gelee & Cocoa Nib

Topped with Black Truffle-Butter Poached Lump Crab Meat, Parmesan Sacristan

on Parsnip Puree with Rhubarb-Leek Compote, Beach Plum-Verjus Glaze

Champagne Cream w/ Capelin Caviar and Pomegranate Mignonette

Yuzu-Diver Scallop Crudo, Wild Spring Edibles Razor Clam Salad, Seared-Spiced Yellowfin Tuna on Petite Greens with Shaved Fennel, Chioggia Beet, Green Daikon, Red Radish

Sunflower Seeds, Egg, Shaved Parmesan Apple-Wood Bacon Vinaigrette

with Gigandes White Beans, French Black Olives, Roasted Tomato Melted Leeks

On Maple-Smoked Cheddar Polenta, Topped with Roasted Tomato Onion Marmalade

with Pear, Grapes, Port-Onion Jam, Fig Puree, Truffle Honey Crispy Crackers. Hook's Cheese Co. "Little Boy Blue" Sheep Milk (like Roquefort), Mineral Point, WI; Grey Bran "Eidolon" Organic Cow Milk, Martha's Vineyard, MA (Creamy, Soft); New England Mountain Gouda (Raw Cow Milk) Western MA, (Semi Soft); Basque Extraordinaire (Sheep Milk) France, (Semi hard)

with Saffron, Lemon Pappardelle, Shiitake Spring Vegetable Saute, Lobster, Chardonnay, Roasted Garlic Parsley Sauce

Champagne-Sweet Piquillo Pepper Beurre Blanc and Fried Capers Topped with Shaved Fennel Citrus Salad

on Warm French Green Lentil Farro Melange and Baby Arugula Salad with Horseradish-Mustard Lobster Coulis

on Israeli Couscous, Golden Raisin, Toasted Pumpkin Seeds and Pomegranate Melange, Toasted Tangerine Honey Riesling Glaze

Potato Gnocchi with Sauteed Exotic Mushrooms, Toasted Pine Nuts and Warm Chevre. Port, Shallot, Black Pepper, Shiraz Rosemary Jus

Roasted Maine Mixed Banana Fingerlings Brussel Sprouts, Cabernet Thyme Sauce

Saffron-Lemon Pappardelle, Shiitake Spring Vegetable Saute, Lobster and Cabernet Sauces

Cremant Sparkling Rose, St. Germain Lemon Juice

Citrus Vodka, Cointreau, Lime Juice Pomegranate Puree, Cave Floater

Bombay Gin, Dry Vermouth Blue Cheese-Stuffed Olives

Whistle Pig Rye Whiskey, Lemon, Maple, Splash of Merlot

Espolon Blanco, Lime, Cointreau Blood Orange Puree

Stoli-Vanilla Vodka, Espresso, Tia Maria, Godiva Chocolate Liqueur

VSOP Cognac, Cointreau Lemon Juice, Fresh Peach

Leblon Cachaca with Muddled Lime on the rocks

Belle de Brillet, Citrus Vodka, Lime Juice

Topped with Smoked Trout Roe

with Pear, Black Grapes, Port-Onion Jam, Fig Puree, Truffle Honey Crispy Crackers

with Pomegranate Mignonette and Champagne Cream w/Caviar

with Black Truffle Butter poached Lump Crab Meat

with Toasted Sunflower Seeds, Egg Apple-Wood Smoked Bacon Vinaigrette

On Maple-Smoked Cheddar Polenta Roasted Tomato Onion Marmalade

Papardelle, Shiitake Spring Vegetable Saute Lobster, Chardonnay, Roasted Garlic Parsley Sauce

Roasted Mixed Fingerlings and Brussel Sprouts Cabernet Thyme Sauce.

with Exotic Mushrooms, Maple Smoked Cheddar Pickled Onions, White Truffled Frites

Chocolate Cream, Creme Friache, Griotte Cherries, Cherry Gelee Cocoa Nib

Shortbread etoile

Filled with Peanut Butter Cremeaux, Crispy Feuillitine Flourless Chocolate Sponge Cake Served with Salted Caramel Gelato

Coconut Tapioca, Coconut Cake, Infused Fruits, and Passion Fruit Curd

with Pear, Grapes, Port-Onion Jam, Fig Puree, Truffle Honey Crispy Crackers. Hook's Cheese Co. "Little Boy Blue" Sheep Milk (like Roquefort), Mineral Point, WI; Grey Bran "Eidolon" Organic Cow Milk, Martha's Vineyard, MA (Creamy, Soft); New England Mountain Gouda (Raw Cow Milk) Western MA, (Semi Soft); Basque Extraordinaire (Sheep Milk) France, (Semi hard)

Loire Cremant Rosé Sparkling Wine, St. Germain Lemon Juice

Citrus Vodka, Cointreau, Pomegranate Purée, Lime Juice, Topped with Cava

Sapphire Gin, Dry Vermouth, Blue Cheese-Stuffed Olives

Vanilla Vodka, Espresso, Tia Maria, Godiva Chocolate Liqueur

Belle de Brillet, Citrus Vodka, Lime Juice

Whistle Pig Rye Whiskey, Lemon, Maple a Splash of Merlot

Espolón Blanco, Cointreau, Lime Blood Orange Puree

VSOP Cognac, Cointreau, Lemon Juice Fresh Peach

Cachaca with Muddled Lime on the Rocks

86% Cabernet, 10% Cabernet Franc, and 4% Petit Verdot

lush creamy, elegant mineral finish

83% Cab, 9% Petit Verdot, and 8% Cab Franc

73% Cab, 20% Malbec, 7% Petit Verdot

44% Zin, 20% Cab, 16% Syrah, 2% Charbono

90% Merlot, 10% Cab Franc

50/50 Cabernet/Merlot

92% Cabernet, 5% Cabernet Franc, and 3% Petit Verdot

Topped with Black Truffle-Butter Poached Lump Crab Meat

on Parsnip Puree with Rhubarb-Leek Compote, Beach Plum-Verjus Glaze

Yuzu-Diver Scallop Crudo, Wild Spring Edibles Razor Clam Salad, Seared-Spiced Yellowfin Tuna on Petite Greens with Shaved Fennel, Chioggia Beet, Green Daikon Red Radish

with Saffron, Lemon Pappardelle, Shiitake Spring Vegetable Saute, Lobster, Chardonnay, Roasted Garlic Parsley Sauce

Potato Gnocchi with Sauteed Exotic Mushrooms, Toasted Pine Nuts and Warm Chevre. Port, shallot, Black Pepper, Syrah, Rosemary Jus

Chocolate Cream, Creme Friache, Griotte Cherries, Cherry Gelee Cocoa Nib

Topped with Black Truffle-Butter Poached Lump Crab Meat, Parmesan Sacristan

on Parsnip Puree with Rhubarb-Leek Compote, Beach Plum-Verjus Glaze

Champagne Cream w/ Capelin Caviar and Pomegranate Mignonette

Yuzu-Diver Scallop Crudo, Wild Spring Edibles & Razor Clam Salad, Seared-Spiced Yellowfin Tuna on Petite Greens with Shaved Fennel, Chioggia Beet, Green Daikon, Red Radish

Sunflower Seeds, Egg, Shaved Parmesan & Apple-Wood Bacon Vinaigrette

with Gigandes White Beans, French Black Olives, Roasted Tomato & Melted Leeks

On Maple-Smoked Cheddar Polenta, Topped with Roasted Tomato & Onion Marmalade

with Pear, Grapes, Port-Onion Jam, Fig Puree, Truffle Honey & Crispy Crackers. Hook's Cheese Co. "Little Boy Blue" Sheep Milk (like Roquefort), Mineral Point, WI; Grey Bran "Eidolon" Organic Cow Milk, Martha's Vineyard, MA (Creamy, Soft); New England Mountain Gouda (Raw Cow Milk) Western MA, (Semi Soft); Basque Extraordinaire (Sheep Milk) France, (Semi hard)

with Saffron, Lemon Pappardelle, Shiitake & Spring Vegetable Saute, Lobster, Chardonnay, Roasted Garlic & Parsley Sauce

Champagne-Sweet Piquillo Pepper Beurre Blanc and Fried Capers Topped with Shaved Fennel & Citrus Salad

on Warm French Green Lentil & Farro Melange and Baby Arugula Salad with Horseradish-Mustard Lobster Coulis

on Israeli Couscous, Golden Raisin, Toasted Pumpkin Seeds and Pomegranate Melange, Toasted Tangerine Honey & Riesling Glaze

Potato Gnocchi with Sauteed Exotic Mushrooms, Toasted Pine Nuts and Warm Chevre. Port, Shallot, Black Pepper, Shiraz & Rosemary Jus

Roasted Maine Mixed Banana Fingerlings & Brussel Sprouts, Cabernet & Thyme Sauce

Saffron-Lemon Pappardelle, Shiitake & Spring Vegetable Saute, Lobster and Cabernet Sauces

Cremant Sparkling Rose, St. Germain & Lemon Juice

Citrus Vodka, Cointreau, Lime Juice Pomegranate Puree, Cave Floater

Bombay Gin, Dry Vermouth Blue Cheese-Stuffed Olives

Whistle Pig Rye Whiskey, Lemon, Maple, Splash of Merlot

Espolon Blanco, Lime, Cointreau & Blood Orange Puree

Stoli-Vanilla Vodka, Espresso, Tia Maria, Godiva Chocolate Liqueur

VSOP Cognac, Cointreau Lemon Juice, Fresh Peach

Leblon Cachaca with Muddled Lime on the rocks

Belle de Brillet, Citrus Vodka, Lime Juice

Topped with Smoked Trout Roe

with Pear, Black Grapes, Port-Onion Jam, Fig Puree, Truffle Honey & Crispy Crackers

with Pomegranate Mignonette and Champagne Cream w/Caviar

with Black Truffle Butter poached Lump Crab Meat

with Toasted Sunflower Seeds, Egg & Apple-Wood Smoked Bacon Vinaigrette

On Maple-Smoked Cheddar Polenta Roasted Tomato & Onion Marmalade

Papardelle, Shiitake & Spring Vegetable Saute Lobster, Chardonnay, Roasted Garlic & Parsley Sauce

Roasted Mixed Fingerlings and Brussel Sprouts Cabernet & Thyme Sauce.

with Exotic Mushrooms, Maple Smoked Cheddar & Pickled Onions, White Truffled Frites

Chocolate Cream, Creme Friache, Griotte Cherries, Cherry Gelee & Cocoa Nib

Shortbread etoile

Filled with Peanut Butter Cremeaux, Crispy Feuillitine & Flourless Chocolate Sponge Cake Served with Salted Caramel Gelato

Coconut Tapioca, Coconut Cake, Infused Fruits, and Passion Fruit Curd

with Pear, Grapes, Port-Onion Jam, Fig Puree, Truffle Honey & Crispy Crackers. Hook's Cheese Co. "Little Boy Blue" Sheep Milk (like Roquefort), Mineral Point, WI; Grey Bran "Eidolon" Organic Cow Milk, Martha's Vineyard, MA (Creamy, Soft); New England Mountain Gouda (Raw Cow Milk) Western MA, (Semi Soft); Basque Extraordinaire (Sheep Milk) France, (Semi hard)

Loire Cremant Rosé Sparkling Wine, St. Germain & Lemon Juice

Citrus Vodka, Cointreau, Pomegranate Purée, Lime Juice, Topped with Cava

Sapphire Gin, Dry Vermouth, Blue Cheese-Stuffed Olives

Vanilla Vodka, Espresso, Tia Maria, Godiva Chocolate Liqueur

Belle de Brillet, Citrus Vodka, Lime Juice

Whistle Pig Rye Whiskey, Lemon, Maple & a Splash of Merlot

Espolón Blanco, Cointreau, Lime & Blood Orange Puree

VSOP Cognac, Cointreau, Lemon Juice & Fresh Peach

Cachaca with Muddled Lime on the Rocks

86% Cabernet, 10% Cabernet Franc, and 4% Petit Verdot

lush & creamy, elegant mineral finish

83% Cab, 9% Petit Verdot, and 8% Cab Franc

73% Cab, 20% Malbec, 7% Petit Verdot

44% Zin, 20% Cab, 16% Syrah, 2% Charbono

90% Merlot, 10% Cab Franc

50/50 Cabernet/Merlot

92% Cabernet, 5% Cabernet Franc, and 3% Petit Verdot

Topped with Black Truffle-Butter Poached Lump Crab Meat

on Parsnip Puree with Rhubarb-Leek Compote, Beach Plum-Verjus Glaze

Yuzu-Diver Scallop Crudo, Wild Spring Edibles & Razor Clam Salad, Seared-Spiced Yellowfin Tuna on Petite Greens with Shaved Fennel, Chioggia Beet, Green Daikon & Red Radish

with Saffron, Lemon Pappardelle, Shiitake & Spring Vegetable Saute, Lobster, Chardonnay, Roasted Garlic & Parsley Sauce

Potato Gnocchi with Sauteed Exotic Mushrooms, Toasted Pine Nuts and Warm Chevre. Port, shallot, Black Pepper, Syrah, & Rosemary Jus

Chocolate Cream, Creme Friache, Griotte Cherries, Cherry Gelee & Cocoa Nib