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Zealous (CLOSED)

  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • American (New), Local/Organic, Vegetarian-Friendly
  • 419 W Superior St, Chicago IL60610 41.895297 -87.639313
  • (Btwn N Hudson & N Sedgwick St)
  • click map to interact
  • (312) 475-9112
  • 0


Appetizer Course

Ever-changing Soup    10.00
Roasted Beets baby greens, spiced hazelnuts, french feta, greek yogurt with hazelnut vinaigrette.   10.00
Polynesian Chopped Salad romaine, hearts of palm, panko crusted tiger shrimp, macadamia nuts   11.00
Gravlax Of Loch Duart beets, garam masala fried brussel sprouts & crispy pappadam   14.00
Szechuan Blue Crab Cakes grilled bok choy, soy mayo & hoisin glaze   13.00
Flatbread Of Spring Lamb Meatballs za'atar, local ramps, french feta & mint yogurt   14.00
'Taco-Dosa' Of Blue Goat Cheese roasted cipollini onions, fragrant tomato curry   11.00
Short Stack Of Mango Pancakes with hudson valley foie gras, sunnyside-up quail egg and savory caramel sauce   19.00
Chef’s Cheese Assortment a selection of three cheeses and one savory creation   12.00
Potato Roll Of Braised Kurobuta Pork Belly kimchee & charred octopus   14.00
Compressed Salad Of Frisee confit pierogi, sauerkraut puree, hen egg & bacon vinaigrette   15.00

Main Course

Sesame Crusted Chilean Sea Bass with pan-fried rice noodles & red coconut curry sauce   32.00
Roasted Halibut with savory cabbage, white beans, confit fingerling potatoes & blood orange emulsion   31.00
Seared Sea Scallops smoked freekeh, date puree & marcona almonds   30.00
Grilled Loch Duart Salmon with pear-kohlrabi savory tart & apple cider nage   29.00
Grilled Beef Filet, Braised Short Rib with exotic mushroom-potato lasagna & truffle reduction   32.00
Prime 16 Oz. Rib-Eye with creamed spinach gratin and truffle potato croquettes   41.00
Braised Kurabuta Pork Cheeks chimichurri broth, special chickpeas & spring vegetables   30.00
Korean Style Fried Miller Farm Chicken sticky rice cake & fuji apple-pickled daikon salad   20.00
Cassoulet, Trio Of Duck Breast confit leg, foie gras, cannellini beans & roasted garlic-herb crostini   34.00
Eggplant Gateau with greek style green beans, petite tomato and feta cheese salad   19.00
Z' Burger with havarti cheese, tomato rémoulade onhouse made dill roll   15.00
Split Charge Of $8 For A La Carte Entrees

Sides $7

Truffled Mashed Potatoes    
Garlic-romano Cheese Fries    
Szechuan Green Beans    
Brussel Sprouts with pancetta and balsamic glaze   


Vegetarian Five-Course Menu

With Wine Pairings. Inspired By Seasonal Ingredients And The Jewel Of Market Finds, Zealous Brings Vegetarian Cuisine To The Next Level. Zealous Specializes In Vegetarian, Vegan, And Special Dietary Needs.

Savory Black Walnut & Maytag Blue Cheese Kolacky with golden beet emulsion   
pol roger brut, epernay, champagne n.v.   
French Melon, Breakfast Radish & White Asparagus Salad with tahitian vanilla bean vinaigrette & toasted macadamia nuts   
loimer gruner veltliner 'langenlois', kamptal 1999.   
Short Stack Of Illinois Sweet Corn Pancakes with caramelized spring onion/mango chutney with savory vegetable glaze   
hartford chardonnay, sonoma coast 1999   
Barley/Chanterelle Risotto with a chickpea-battered squash blossom stuffed with sheep's milk ricotta and 25-year-old balsamic vinegar reduction .   
chianti classico fattoria valtellina 1998.   
Honey-Apricot & Mirabelle Plum Sorbets with ginger-pear soup   
Duo Of Desserts yogurt-lime custard with apricot-tokay sauce & citrus salsa fig/chestnut moon cake with thai basil ice cream   
tokaji aszu 6 puttonyos 'betsek' royal tokaji company 1993   

Five Course Menu

With Wine Pairings

Amuse lobster rillette with cucumber raita & cumin puppadum   
e. barnaut blanc de noirs brut, bouzy, champagne n.v.   
Grilled Walu Atop Ginger Poi And Pineapple Vinaigrette    
brauneberger juffer-sonnenuhr riesling kabinett fritz haag, mosel-saar-ruwer 1998   
Roasted Duck Breast, Tortellini And Sweet Potato Emulsion with pistachio vinaigrette.   
hartford pinot noir, sonoma coast 2000   
Filet with celery root-parsnip latke and cepe reduction   
artadi 'vi-as de gain' crianza, rioja 1997   
Coconut Grains Of Paradise And Guava-Sage Sorbet with oven roasted peach-tamarind broth   
Duo Of Desserts armagnac soaked prune chocolate cake with armagnac ice cream, warm ni-o doughnut with chocolate ginger ice cream   
d'arenberg shiraz port, mclaren vale 1998   

Seven Course Menu

With Wine Pairings

Amuse napoleon of truffled potato chips & blue hawaiian prawn salad   
von buhl spätburgunder brut blanc de noir sekt, pfalz, germany 1994 .   
Four Plate Of Seafood Selections crispy glass eels with moonstone oyster & toasted sesame emulsion. squid ink capellini with oven roasted tomato-sea urchin sauce, carpaccio of onaga with tasmanian abalone salad , scotch iranian osetra caviar with sweet & sour beet sauce.   
chateau d'orschwihr pinot blanc 'drachenfels', alsace 1999.   
Maine Lobster with cape scallops in a masutake mushroom-bonito broth.   
landmark chardonnay 'overlook', sonoma 1999   
Foie Gras, Braised Veal Cheek & Squab Pot-Au-Feu with grilled ramps fiddlehead ferns & fingerling potatoes in a veal broth.   
domaine de la pousse d' or 1ercru, santanay 1999   
Venison Loin with purple peruvian potato-blue hubbard squash dosa, black currant/pistachio chutney & fragrant quince sauce.   
grant burge 'the holy trinity' grenache/shiraz/mourvèdre, barossa valley 1998   
Hickory Nut-Beggar's Purse Stuffed with roquefort carles & preserved medlar, petit basque, soumaintrain, bonde de gatine.   
hacienda monasterio crianza, ribera del duero 1996   
Blood Orange, Mango & Pineapple, And Black Mint with lychee nut fruit soup   
Quartet Of Desserts study of citrus with a meyer lemon tart, candied kumquat, pound cake and blood orange sorbet, mango cashew crisp with rhubarb sorbet, chocolate ginger steam bun with tasmanian honey and toasted coconut, free-form pumpkin pie with mission fig nougat glace.   
duc de castellac 'vieilles vignes' monbazillac 1997.   

Dessert Course $10

Brûléed Key-lime Tart with crème chantilly and mixed berries   
Caramelized Banana Tiramisu with macadamia nut brittle crust and chocolate biscotti   
Madagascar Vanilla Bean Crème Brûlée with house-made cookies   
Mascarpone-Citrus Cheesecake And Raspberry-Almond Financiere Purse    
Seasonal Selection Of Sorbets with ever-changing fruit soup   
Cranberry-White Chocolate Brioche Bread Pudding with tahitian vanilla ice cream   
Granny Smith Apple Brown Butter Custard Tart with goldschlager ice cream   
Valrhona Chocolate-Almond 'Opera" Cake with espresso ice cream and chocolate brittle   
Ginger-Spiced Poached Pear, Fromage Blanc Layer Cake with pecan granola crisp   

Cheese Course

Chef’s Cheese Assortment a selection of three cheeses & one savory creation   12.00
419 W Superior St
Btwn N Hudson & N Sedgwick St
(312) 475-9112
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