Etoile menu

Small plates

Our Home Made Soup 6.00

Crispy Polenta with Butternut Squash, Roasted Mushrooms
Pumpkin Seed Pistou 7.00

Pan Roasted Mussels with White Wine, Tasso, Tomato, Hominy
And Roasted Garlic Butter 9.00

House Cured Salmon with Frisee, Warm Fingerling Potatoes and
Grain Mustard Vinaigrette 7.00

Garlic Sausage and Bunderfleisch with Red Lentils, Herbs and
Curry Aioli 8.00

Crunchy Gulf Shrimp with Celery Root- Granny Smith
Apple Slaw, Tarragon Vinaigrette 8.00

BBQ Venison Grillades over Creamy Scallion Grits 13.00

Grilled Oysters with Sherry Vinaigrette and Blue Cheese 9.00

Butter Lettuce Salad with Slab Bacon and
Creamy Roquefort Dressing 7.50

Romaine Heart Salad with Garlic- Anchovy Dressing, Pickled Onions
Herb Crumbled Eggs and Shaved Reggiano 7.50

Field Greens Salad with Candied Hazelnuts Crumbled Goat Cheese and
Fresh Herb Vinaigrette 7.50

Big Plates

Herb Roasted Organic Louisiana Chicken with Meyer Lemon Risotto and Garlicky Greens 15.00

Orecchiette with Roasted Cauliflower, Garlic, Pine Nuts, Chili Flake, Sultanas
Capers and Manchego Cheese 12.00

Grilled Chermoula Marinated Salmon with Roasted Vegetable Cous Cous,
Lemon-Parsley Vinaigrette 17.00

Grilled Bistro Burger with Cabernet Braised Onions, Gruyere, Sliced Country Bread. Served with Garlic Parmesan Frites 9.00

Paneed Gulf Fish with Jumbo Lump Crab Fondue, Scallion Rice and Crystal
Buerre Blanc 19.00

Cider Brined Pork Chop with Creamed Leeks and Carmelized Apples 19.00

Grilled Hangar Steak with Shallot Reduction, Wilted Chard and Roasted Onion,
Thyme and Celeriac Gratin 18.00

Grilled Filet of Beef with Porcini Mushroom Raviolo, Zinfandel Reduction and Pan Roasted Green Beans 28.00

Roasted Duck with Butternut Squash Spatzle, Thyme and Sour Cherry Compote, Grain Mustard Reduction 21.00

Pan Seared Diver Scallops with Red Lentils, Frisee, Smoked Bacon, Louisiana Citrus 23.00