Etoile Cuisine - Houston, TX

Lobster bisque finished with brandy and fine chives.

French onion soup, Gruyère, crouton.

Snails in parsley garlic butter.

Beef tartare, corncihons, capers, shallots, herbs served with toasted ciabatta.

Cold duck liver, prune mousseline, toasted trioche.

Yellow tail and salmon tartare, strawberry, cucumber, passion fruit mustard.

Stuffed Zucchini blossoms with basil risotto, tomato-fenel fondue.

Mushroom ravioli, port wine, white truffle oil and aged parmesan.

heirloom tomatoes, burrata cheese, black olives, basil pesto.

Warm goat cheese with sliced almond crust, roasted beets, pickled shallots, arugula.

Maine lobster medallions, avocado marmalade, tarragon cocktail sauce, grapefruit.

Stuffed Zucchini blossoms with basil risotto, tomato-fenel fondue.

Yellow tail and salmon tartare, strawberry, cucumber, passion fruit mustard.

Lobster bisque finished with brandy and fine chives.

Snails in parsley garlic butter.

Cold duck liver, prune mousseline, toasted trioche.

Mushroom ravioli, port wine, white truffle oil and aged parmesan.

Beef tartare, corncihons, capers, shallots, herbs served with toasted ciabatta.

Yellow tail and salmon tartare, strawberry, cucumber, passion fruit mustard.