Everest - Chicago, IL

Celeriac Remoulade, Herruga Caviar

Herbed Alsace Fleischnagga, Melfor Aigrelette

Horseradish, Cucumber Riesling Fleurette

Cauliflower Mousseline, Topinambours, Black Truffle

Poached Veal Tongue, Choucroute Salade, Petite Ravigote

Supp. Market Price

Trilogy of Beets, Melfor Vinaigrette

Boneless Quail Confit, Brioche Croutons

Fricassée of Petit Gris Snail, Riesling, Pain Persillé

Poelée of Alsace Cabbage, Caraway Seed, Melfor

in Alsace Gewurztraminer Butter and Ginger

Confit Persimmon, Picon Jus

Pomme Mousseline, Petite Capers

Marinated Cabbage, Pinot Noir

Salsifis, Belgium Endive, Grated Black Truffle

Delicata Squash, Chiffonade of Swiss Chard

Pine Honey, Marinated Turnips à la Colmarienne

Sauce Foyot, Alsace Potato Gnocchi, Winter Vegetables

Mitonnée of Coco Beans á la Tourangelle

Wild Huckleberry Jus, Fromage Blanc Knepfla, Spiced Pear

Adapted 17th Century Recipe from the Table of Louis XIV

Roasted Chestnut, Honey, Petite Arugula

Chestnut and Chocolate Beignet, Vermicelli and Chestnut Confit, Caramel Jus

Alsace New Style Cheesecake, Lemon, Honey des Vosges

18th Century Alsace Recipe Butternut Squash, Fine d’Alsace Pecan, Rhum Glacé

Assortment of Four Chocolate Tastes

Terrine of Chocolate Crepe and Banana Brulée, Maple Caramel Syrup

Bartlett Pear and Chocolate Glacé, Vanilla Bean Coulis

Composition of Ice Creams and Sorbets

Pear William Soufflé, Alunga Chocolate Coulis, Bartlett Pear Glacé

Celeriac Remoulade, Herruga Caviar

Confit Persimmon, Picon Jus

Salsifis, Belgium Endive, Grated Black Truffle

Loin of Venison, Wild Huckleberry Jus, Fromage Blanc Knepfla, Spiced Pear -OR- Classic Hare à la Royale, Adapted 17th Century Recipe from the Table of Louis XIV

Roasted Chestnut, Honey, Petite Arugula

Pink Grapefruit Glacé, White Pearls

Vermicelli and Chestnut Confit, Jus Caramel

Trilogy of Beets, Melfor Vinaigrette

Cauliflower Mousseline, Topinambours, Black Truffle

Fricassee of Cepes

Delicata Squash, Chiffonade of Swiss Chard

Roasted Chestnut, Honey and Petite Arugula

Pink Grapefruit Glacé, White Pearls

Vermicelli and Chestnut Confit, Caramel Jus