Torched Foie Gras with Fig Jam, Pistachio, Summer Truffles, and Toasted Brioche

Whipped Goat Cheese with Hot Honey, Golden Raisins, Walnuts, and Crostini

Chef’s Selection of Traditional French Cheeses and Cured Meat

Tomato Stuffed with Grey Shrimp, Langoustine, and Pink French Cocktail Sauce

A Tasting of Our Steak Tartare, Tuna Tartare, and Salmon Tartare

Tuna Tartare with Lemon, Lime, Scallions, Pepper, Olive Oil, Avocado, and Crispy Phyllo

Salmon Tartare with Capers, Shallots, Lemon Dill, Cornichons, Mayonnaise, Whole Grain Mustard, and Crostini

Beef Tartare with Capers, Shallots, Cornichons, Dijon, Mayonnaise, Tabasco, Worcestershire, Honey Cut Cured Organic Egg, and Toasted Brioche

Baked Brie with Honey, Pecans, Apricots, Thyme, and Crostini

French Onion Short Rib Served in a Cast Iron with Gruyere Cheese and Crostini

Roasted Endives Topped with Bechamel Sauce, Ham, and Gruyere Cheese

Traditional Snails with Garlic Compound Butter

Baked Oysters with Shrimp, Mornay, and Bread Crumbs

Slab Bacon in a Butternut Veloute with Blackberry Maple Syrup

L’Etoile’s Signature Pasta with Mornay Sauce, Lobster, Crab, and Bread Crumbs

Frisee, Warm Vinaigrette, French Bacon (Lardons), Poached Egg, Shallots, and Potatoes

Poached Pear Salad with Leafy Greens, Pears Poached in Red Wine, Walnuts, Blue Cheese, Blueberries, and White Balsamic

Lobster Salad with Lettuce, Avocado, Scallions, and Pink Mango Dressing

Mixed Greens, Roasted Pecans, Strawberries, Goat Cheese, and Raspberry Vinaigrette

Traditional Nicoise Salad with Confit Tuna, Lettuce, Egg, and Haricots

French Lobster Bisque Soup with Lobster Meat

L’Etoile’s French Onion Soup - please note that there is no puff pastry for delivery orders.

Crab Cocktail

Shrimp Cocktail

Lobster Cocktail

Oysters of the Day

Mussels with French Fries

Chilean Sea Bass with Butternut Squash Veloute, Green Beans, Lump Crab Meat, and Bearnaise Sauce

Halibut with Oven Roasted Tomatoes, Olives, Green Beans, Olive Oil, and Lemon Burre Blanc

Lobster with Mustard Cream, Gruyere Cheese, Mushrooms, Garden Herb, White Wine, and Cognac

Pan Seared Wild Salmon in a Dill Mustard Cream Sauce with Fingerling Potatoes and Asparagus

Duck Leg and Duck Breast with Orange, Honey, Pink Peppercorn Sauce, and Thyme

Airline Chicken Breast in a Lemon Sauce, Seasonal Preparation

Chicken Breast with Gruyere Cheese, Ham, Summer Truffles, Lemon Buree Blanc, and Asparagus

Beef Patty with Aioli A La Dijonaise, Cornichon, Comte Fromage, Crispy Echallote, Frisee, Tomato, and Bacon on a Brioche Bun with French Fries

Asparagus

Saute of Mushrooms with Brandy and Shallots

Green Beans

Saute of Lentils

Classic French Ratatouille with Eggplant, Zucchini, and Tomato

French Rice Pilaf

French Fries

Potato Gratin

Pan Sauteed Potatoes with Butter, Olive Oil, Thyme, and Rosemary

Creamy and Butter Potato Puree, Joel Robuchon Style

Vanilla, Chocolate, Strawberry, and Key Lime

Nutella Stuffed Beignets

Mixed Berries with Whipped Cream

Chocolate Mousse and Whipped Cream

Lemon Tart, Meriguee, and Blueberry Pureè

Layers of Dark, White, and Milk Chocolate Mousse