l'étoile restaurant
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
Refined Contemporary Dining in Edgartown
valutazione
Recensioni
fotografia
menù
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
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