Etoile Valentine’s menu

Amuse
Pork Rillette Crouton with Brandied Prunes and Smoked Sea Salt

App
Corn and Sweet Potato Chowder with Lobster and Smoked Bacon

Oyster Pan Roast with Champagne, Fennel Confit and Pernod

Crunchy Gulf Shrimp with Apple- Celeriac Slaw and Grain Mustard Vinaigrette

B.B.Q. Venison Grillades with Bourbonated Wild Mushrooms and Sexy Scallion Grits

Crispy Polenta with Butternut Squash, Roasted Wild Mushrooms and Pumpkin Seed Pistou

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

Field Greens Salad with Candied Hazelnuts, Crumbled Goat Cheese and Tarragon Vinaigrette

Entree
Pan Roasted Grouper with Jumbo Lump Crab and Tiny Tomato Fondue, White Truffle Potatoes, Haricot Vert, Crystal Buerre Blanc

Pan Seared Diver Scallops with Red Lentils, Frisee, Smoked Bacon Lardons and Louisiana Citrus Vinaigrette

Cider Brined Niman Ranch Pork Chop with Creamed Leeks, Caramelized Apples, New Orleans Rum-Vanilla Bean Reduction

Grilled Bone-In Rib Eye for Two with Porcini Butter, Country Mashed Potatoes, Roasted Asparagus, and Zinfandel Jus

Roasted Duck Breast with Butternut Squash Spatzle, Thyme and Sour Cherry Compote, Grain Mustard Infusion

Herbed Goat Cheese and Ricotta Stuffed Piquillo Pepper
With Balsamic Braised Onions, Chard Flan and White Bean Vinaigrette

Finish
Café au Lait Crème Brulee

Beignet Bread Pudding with Hot Buttered Rum Caramel

Crème Fraiche Cheesecake with Red Wine Berry Compote

Chocolate Cake with Toasted Almond Crème Anglaise

Sorbet with Cookies