Everest menù, Chicago
Everest Chicago - Menu
Les Preludes
The Chef's Selection
Starters
Marbré of Duck, Pheasant and Quail
Apple Carrot Aigre Doux, Truffle Vinaigrette
Minute of Chilled Maine Lobster
Michigan Corn Soup, Brioche Croutons
Composition of Garden Celery
Remoulade, Watercress Coulis
Imported Caspian Sea Caviar
Blinis, Traditional Accompaniments. Supp. Market Price*
Wine Pairing
Riesling, Famille Sparr, Schoenenbourg, Riquewihr, Alsace, France, 2010
Main Course
Midwestern Veal Tenderloin
Wild Chanterelles, Formage Blanc Knepfla
Olive Oil Poached Alaskan Halibut
Summer Tomatoes, Basil Boullion
Vintage Carnaroli Risotto
Compote of Marigold Tomatoes, 24 Karat Gold
Dry-Aged New York Steak
Béarnaise, Alsace Potato Gnocchi. Supp. Market Price*
Wine Pairing
Pinot Noir, Domaine Drouhin, Rose Rock, Willamette Valley, Oregon, 2015
Pre-Dessert
Gewurztraminer and Verbena Gelée, Cantaloupe Glacé
Dessert
New Wave Valrhona Chocolate Soufflé
Mint Anglaise Coulis
Wine Pairing
Mas Amiel, Grenache, Maury, Roussillon, France, 2013
Michigan Blueberries
Meyer Lemon Chiboust Streusel, Kirsch Glacée
Wine Pairing
Domaine Cauhape, Symphonie de Novembre, Jurançon, France, 2015