Sencha is grown high in the foothills of the Japanese Alps in Kawane
Kukicha Shiraore (Green)
Made from the highest grade Gyokuro in Kyoto
Dragon Pearl Jasmine (Jasmine)
Grown in China these tea leaves are rolled into small pearls
Spring Floral Ti Quan Yin (Oolong)
Oolong tea from the Fujian province of China
Fruits d'Alsace (Black)
This fruity black tea is blended for Chef Joho using the flavors of Alsace
Viennese Earl Grey (Black)
A classic Earl Grey using a fine Darjeeling as its base
Infusions
Harvest
Created exclusively for Everest. A blend of dried fruits, vanilla and lemon
Chamomile Citrus
The finest Egyptian chamomile and natural orange
Lemon Verveine
Made from the best Verveine imported from France
Peppermint
Oregon mint makes for a delightful after dinner herbal tea
Tilleul
This is the flower of the Tilleul (Linden) tree from the foothills of the French Alps
Hot Chocolate
Hot Chocolate
Hand crafted by Jacques Torres from the finest cocoa beans in the Dominican Republic
Coffee
Coffee
We use only the finest direct trade coffee beans from El Salvador and Guatemala, roasted and blended to our standards. Gran Riserva Espresso Beans are sourced from the best plantations of Brazil, Central America, and India
Desserts
New Wave Soufflé
~ Supp. + 10 ~ New Wave Valrhona Chocolate Soufflé, Poached Clementine Suggested Pairing: 2013, Mas Amiel, Grenache, Maury, Rousillon, France
20 $
Kougelhopf
18th Century Alsace Recipe Kougelhopf Infused in Plantation Rhum, Bartlett Pear, Ginger Glacé Suggested Pairing: 2002, Plantation, Grand Terroir Rum, Barbados
26 $
Alsace Vacherin
Crispy Meringue, Bartlett Pear Sorbet and Chocolate Glacé, Crème Anglaise. Suggested Pairing: Charles Heidsieck Rosé. NV
34 $
Cheesecake
Alsace New Style Cheesecake, Lemon, Honey des Vosges. Suggested Pairing: 2013, Charles Heidsieck Rosé. NV
19 $
Apple Tarte Tatin
Slow Cooked Michigan Apple Tatin, Caramel Jus, Maple Glacé Suggested Pairing: 2013, Clos l'Abeilley, Sauternes, Bordeaux, France
20 $
Chocolate, Chocolate, Chocolate
Assortment of Four Chocolate Tastes. Suggested Pairing: 2015, Mas Amiel, Grenache, Maury, France
19 $
Chestnut
Vermicelle of Wild Chestnut, Linzer and Chocolate Croustade, Vanilla Rhum Glacé Suggested Pairing: NV, Rare Wine Company, Boston Bual, Madeira, Portugal
16 $
Sorbet et Crème Glacé
Composition of Ice Creams and Sorbets. Suggested Pairing: Camille Braun Crémant d'Alsace Everest Cuvée NV