Étoile Cuisine et Bar

$55 Per Person

Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

TARTARE DE BOEUF

4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini

BISQUE DE HOMARD (GF)

Maine lobster bisque, tarragon crème fraîche

SALADE DE CHÈVRE EN CROUTE D’AMANDE (V)

warm goat cheese in almond crust, organic red and golden beets, arugula

ESCARGOT DE BOURGOGNE (GF)

baked Burgundy snails, fresh herbs, garlic butter

FOIE GRAS TORCHON (add $6)

cold duck liver, prune mousseline, toasted brioche

Second Course

FILET DE SOLE AUX CÂPRES (GF)

6 oz. filet of sole, fingerling potatoes, snow peas, roasted cauliflower, lemon capers brown butter

RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)

summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil

PLAT DE CÔTES DE BOEUF BRAISÉ

6 oz. slowly braised short ribs, pommes mousseline, summer vegetables, Cabernet syrup

MAGRET DE CANARD RÔTI

6 oz. roasted duck breast, butternut squash mousseline, mushroom, corn, orange gastrique sauce

FILET DE BOEUF “AU POIVRE” (add $8)

8 oz. beef tenderloin, pommes frites, mixed greens, black peppercorn-Cognac sauce

Third Course

CLAFOUTIS AUX NECTARINES

warm almond cake with yellow nectarines, caramel bourbon ice cream

CRÈME PRISE À LA PISTACHE

pistachio panna cotta, red berries, almond crumble

ÎLE FLOTTANTE À LA VANILLE (GF)

vanilla custard, soft meringue, caramel drizzle, toasted almonds

Note

+ ROSSINI – add seared foie gras to any item* (add $15)

$25 PER PERSON

Restaurant will donate $2 from each lunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

BISQUE DE HOMARD (GF)

Maine lobster bisque, tarragon crème fraîche

SALADE DE MELON ET PROSCIUTTO (GF)

cantaloupe melon, whipped ricotta cheese, prosciutto, arugula, balsamic glaze

TARTARE DE BOEUF ANGUS

4 oz. beef tartare, fresh herbs, capers, shallots, cornichons, crostini

Second Course

COQ AU VIN

6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables, Cabernet syrup

FILET DE SOLE AUX CÂPRES (GF)

6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, capers brown butter

RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)

summer vegetable risotto, aged Parmesan, white truffle oil

RAVIOLIS AUX CHAMPIGNONS

mushroom raviolis, truffle port wine sauce, aged Parmesan

Third Course

CLAFOUTIS AUX NECTARINES

warm almond cake with yellow nectarines, caramel bourbon ice cream

CRÈME PRISE À LA PISTACHE

pistachio panna cotta, red berries, almond crumble

ÎLE FLOTTANTE À LA VANILLE (GF)

vanilla custard, soft meringue, caramel drizzle, toasted almonds

Note

+ ROSSINI – add seared foie gras to any item* (add $15)

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.

$25 PER PERSON

Restaurant will donate $2 from each brunch sold. Food Bank will provide 6 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

BISQUE DE HOMARD (GF)

Maine lobster bisque, tarragon crème fraîche

OEUF POCHÉ ET JAMBON SERRANO (GF)

poached egg, serrano ham, eggplant oregano compote

SOUPE GLACÉE DE BETTERAVE

chilled red beet soup, smoked salmon flakes, goat cheese cream drizzle

ESCARGOTS DE BOURGOGNE

snails baked in parsley garlic butter

Second Course

COQ AU VIN

6 oz. chicken thighs braised in red wine, pommes mousseline, vegetables

RISOTTO DE LÉGUMES D’ÉTÉ (V) (GF)

summer vegetable risotto, aged Parmesan, mascarpone, white truffle oil

OEUFS BÉNÉDICTE AU BACON OU SAUMON FUMÉ

poached eggs benedict, choice of bacon or smoked salmon, creamy spinach, English muffins, citrus Hollandaise, breakfast potatoes, salad

FILET DE SOLE AUX CAPRES (GF)

6 oz. filet of sole, purple fingerling potatoes, snow peas, cauliflower, capers brown butter

HACHIS DE BOEUF ANGUS

6 oz. short rib hash, pommes mousseline, poached eggs, Cabernet syrup, greens

Third Course (Optional - add $4)

CLAFOUTIS AUX NECTARINES

warm almond cake with yellow nectarines, caramel bourbon ice cream

CRÈME PRISE À LA PISTACHE

pistachio panna cotta, red berries, almond crumble

ÎLE FLOTTANTE À LA VANILLE (GF)

vanilla custard, soft meringue, caramel drizzle, toasted almonds

Note

+ ROSSINI – add seared foie gras to any item* (add $15)

*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.