Welcome to MenuPages - Please Select a city:

Everest

  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • French
  • 440 S La Salle St 40th Fl, Chicago IL60605 41.875731 -87.6319709
  • (Btwn W Van Buren St & Congress Pkwy)
  • click map to interact
  • (312) 663-8920
  • 0

Dinner

Starters

Home Smoked Salmon Naturel herbed alsace fleischnagga, melfor aigrelette.   
Daily Atlantic Oysters horseradish, cucumber riesling fleurette.   
Farm-Fresh Egg nettles, boneless frog legs, fairy ring mushrooms.   
Crusted Berkshire Pork Cheeks poached veal tongue, choucroute salade, petite ravigote.   
Imported Caspian Sea Caviar 1oz or more. supp.   
Spring Garden Greens fresh green almonds, melfor vinaigrette.   

 

Crispy Maryland Soft Shell Crab red beet coulis, fava and melfor.   
Creamless Spring Watercress Bouillon celeriac, crispy sweetbreads, perles du japon.   
Vintage Carnaroli Risotto michigan spring peas, semi boneless quail, petite gremolata.   
Hand Harvested Sea Scallops celery, blanquette of georgia peanuts and horseradish.   
Roasted Maine Lobster in alsace gewurztraminer butter and ginger.   
Sautéed New York State Foie Gras picon d’alsace, compote of michigan rhubarb.   

Main Course

Filet Of Sole New Meunière pomme mousseline, espelette, petite capers.   
Wild Sturgeon Loin wrapped in prosciutto, marinated cabbage, pinot noir.   
Olive Oil Poached Line-Caught Halibut english peas à la française.   
Composition Of Artichokes petite soubise, fennel, ramps, pistachio emulsion.   
Magret Of Mulard Duck marinated turnips à la colmarienne and cardamom.   
Dry-Aged New York Steak béarnaise choron, alsace potato gnocchi, spring vegetables. add   18.00
Roasted Grass-Fed Rack Of Lamb mitonnée of coco beans à la tourangelle.   
Filet Of Wisconsin Veal Tenderloin wild morels and asparagus, artisan cracked corn.   

Le Fromage

St. Peter Blue Cheese Pudding miel d’alsace, petite green salad. add   14.00

 

Dessert

Hot Chocolate hand crafted by jacques torres from the finest cocoa beans in the dominican republic.   
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.   

Tea

Fruits D'Alsace black. this fruity black tea is blended for chef joho using the flavors of alsace.   
Dragon Pearl Jasmine jasmine. grown in china these tea leaves are rolled into small pearls.   
Sencha Scent Of Mountains green. sencha is grown high in the foothills of the japanese alps in the village of kawane.   
Spring Floral Ti Quan Yin oolong. oolong tea from the fujian province of china.   
Viennese Earl Grey black. a classic earl grey using a fine darjeeling as its base.   

Infusions

Caffeine Free

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   

Les Desserts

Complemented With Petits Fours And Mignardises Service

Selection Of New Wave Soufflé   supp 10.00
passion fruit soufflé, mango coulis, coconut glacé   
nv, trockenbeerenauslese, kracher, burgenland, austria   16.00
valrhona chocolate soufflé, mint anglaise, vanilla glacé   
nv, banyuls, domaine la tour vieille, reserva, languedoc, france   12.00
Michigan Rhubarb And Strawberry white chocolate vanilla bavarois, hazelnut linzer, strawberry glacé   
nv, cerdon du bugey, renardat-frâche, bugey, france   14.00
Cheesecake alsace new style cheesecake, lemon, honey des vosges   
2010, muscat de beaumes-de-venise, domaine de durban, rhone, france   14.00
Kougelhopf 18th century alsace recipe marinated raspberries, raspberry syrup and glacé   
2007, gewurztraminer, barmes beucher, vendage tartive, cuvee maxime, alsace, france   20.00
Chocolate assortment of four chocolate tastes   
2008, porto, niepoort, late bottle vintage, portugal   16.00

 

Menu Dégustation

Seasonal Tasting Menu. Wine Pairing $98.

Le Soft Shell Crabe Crispy Du Maryland, Au Coulis De Betterave, Fèves Et Melfor crispy maryland soft shell crab, red beet coulis, fava and melfor   
Le Foie Gras De Canard Sauté, Amer Picon, Compote De Rhubarbe Et Pain D'Epices new york state foie gras, picon d’alsace, compote of michigan rhubarb   
Le Fletan Sauvage Cuit À L'Huile D'Olive, Mitonnée De Petits Pois À La Française olive oil poached line caught halibut, english peas a la française   
Filet De Veau De Lait Aux Morilles Et Asperges Du Michigan filet of wisconsin veal tenderloin, wild morels and asparagus, artisan cracked corn   
Le Blue St. Peter En Pudding, Petite Salade, Miel D'Alsace st. peter blue cheese pudding, miel d’alsace, petite green salad   
Le Blanc Manger À La Pistache, Tapioca Et Son Ile Flottante pistachio blanc manger, tapioca pearls, fromage blanc   
Le Bavarois De Chocolat Blanc Vanille, Fraise Et Rhubarbe, Croustillant De Lintzer michigan rhubarb and strawberry, white chocolate vanilla bavarois, hazelnut linzer, strawberry glacé   
Mignardises And Petits Fours    

Menu Végétarien

Vegetarian Tasting Menu

Les Ouvertures De La Soirée    
Spring Garden Greens fresh green almonds, melfor vinaigrette   
pinot blanc, domaine ostertag, 2012. alsace, france   
Farm-Fresh Egg nettles, fairy ring mushrooms   
riesling, charles baur, eichberg, 2007. alsace, france   
24kt Gold Vintage Carnaroli Risotto    
semillon blend, buty, 2012. columbia valley, washington   
Composition Of Artichokes petite soubise, fennel, ramps pistachio emulsion   
bourgogne rouge, vincent girardin, 2011. burgundy, france   
St. Peter Blue Cheese Pudding miel d' alsace, petite green salad   
zinfandel, dashe cellars, 2012. dry creek, california   
Pistachio Blanc Manger tapioca pearls   
Michigan Rhubarb And Strawberry white chocolate vanilla bavarois, hazelnut linzer, strawberry glacé   
cerdon du bugey, renardat-frâche, nv. bugey, france   
Mignardises Et Petits Fours    
Everest
440 S La Salle St
Btwn W Van Buren St & Congress Pkwy
(312) 663-8920
Advertising
© 2002-2014 Slick City Media, Inc. All Rights Reserved. MenuPages® is a trademark of Slick City Media, Inc. Disclaimer