Everest Restaurant














	Jump to a menu selection: LES HORS d'OEUVRES & FROIDS CHAUDS LES POTAGES et SALADES LES PLATS PRINCIPAUX LES VÉGÉTARIEN


	Dinner Menu \| Dessert Menu
	Sample Dinner Menu The menu at Everest changes frequently to reflect the changing seasons and available ingredients. Guests may order Chef Joho's acclaimed seven course degustation menu or the seven course Vegetarian degustation menu. They may also select choices from the three and four course pre-fixed menus, as well as choosing the three course pre-theater menu, prepared exclusively by the chef, available only at 5:30p.m. (and 5:00p.m. on Saturday). J. Joho vous Propose Son Menu DÉgustation

	Les Amuses Bouche Presskopf of Beef Pot au Feu, Horseradish Vinaigrette La Terrine de Pot au Feu en Presskopf, Vinaigrette au Raifort Butter Poached King Crab Belly, Artichoke and Summer Greens La Ventrêche Chaude de Crabe Royal aux Artichauts et Salade d’ete Sauteed New York State Foie Gras, Pineapple, Mango and Gewurztraminer Le Foie Gras de Canard Sauté, Ananas Mangue et Gewurztraminer Slow Poached Filet of Halibut, Garden Beans, Lemon and Tomato Confit Le Filet de Fletan Sauvage en Cuisson Lente, Haricots et Citron Confit Filet of Veal Tenderloin Fennel Crust, Kolrabi and Chanterelles Medallion de Veau de Lait à la Croute de Fenouil, Choux Raves à l’Ancienne et Chanterelles Assortment of Small Midwestern Farmer’s Cheese Les Fromages Fermiers Affinés du Midwest Vanilla Blanc Manger, Raspberry Sorbet Gelée de Fruits et Lait Caillé, Glace Framboise Warm Michigan Cherry Compote, Alsace Kirsch Parfait, Pistachio Glacée La Compote de Cerises du Michigan, Parfait au Kirsch d’Alsace, Glace à la Pistache Mignardises and Petits Fours Petits Fours et Chocolats Entire Table Participation - Wine pairing additional
	STARTERS (3 and 4 course prefix choices)

	Presskopf of Beef Pot au Feu, Horseradish Vinaigrette. Home Smoked Salmon Choucroute Galette and Aigrelette. 6 Oysters, Horseradish, Cucumber Riesling Fleurette. Warm Maine Lobster, Fingerling Potatoes and Melfor. Salad of Assorted Crunchy Vegetables and Poppyseeds. The Perfect Slow Poached Egg, English Peas, Crispy Bacon. Crusted Berkshire Pork Cheeks, Poached Veal Tongue, Choucroute Salad, Petite Ravigote. Imported Caspian Sea Caviar One Ounce or More. Supp. Market Price Boneless Frog Leg Soup, Watercress and Tapioca. Sautéed New York State Foie Gras, Pineapple, Mango and Gewurztraminer. Casco Bay Sea Scallop, Pomme Mousseline, Jus de Poulet au Tokay Pinot Gris. Vintage Carnaroli Risotto, Mitonnée of Petit Gris Snails and Spring Garlic. Line Caught Black Cod, Pumpernickel Horseradish Crust, Pickled Cucumbers. Roasted Maine Lobster in Alsace Gewurztraminer, Butter and Ginger.

	MAIN COURSE (3 and 4 course prefix choices)

	Baked Filet of Striped Bass Backaofa, Alsace Style. Poached Filet of Halibut, Garden Beans, Lemon and Tomato Confit. Slow-Cooked Salmon Medium Rare, Black Olive Crust, Vidalia Onion. Filet of Wild Sturgeon Wrapped and Roasted in Cured Ham, Marinated Cabbage. Filet of Dover Sole, Petite Grenobloise, Lemon and Caper. Braised Seasonal Vegetables “en Cocotte”, Herb Bouillon. Colorado Rack of Lamb, Sweet Garlic Flan, Peas and Lettuce. Filet of Veal Tenderloin Fennel Crust, Kolrabi and Chanterelles. Sautéed Beef Tenderloin, Alsace Marrow Quenelles, Potato Boulangère. Filet of Venison, Wild Huckleberries, Braised Pear, Alsace Knepfla. Dry Aged New York Steak, Celery Heart, Sauce Choron, Alsace Potato Gnocchi. Mullard Duck Breast Alsace Style, Braised Fennel Confit, and Cardamom.
	Everest CHEESE Selection

	Composition of Midwest Farmers Cheese.
	Everest Dessert Selection

	Pre – Order Chocolate or Grand Marnier Soufflé.
	J. Joho, vous Propose Son Menu VÉgÉtarien

	Les Ouvertures de la Soirée Braised Artichokes in Virgin Olive Oil and Coriander Les Artchauts Confits á L’Huile D’Olive Vintage Carnaroli Risotto, 24 Karat Gold Le Risotto Carnaroli Millésimé à la Feuille d’Or Fricassée of Wild Forest Mushrooms La Fricassée de Champignons Sauvages Slow Braised Seasonal Vegetables "en Cocotte" Herb Bouillon Les Légumes de Saison Cuits "en Cocotte" au Jus de Chlorophylle Selection of Small Domestic Farmers’ Cheeses L'Assortiment de Fromages Américains Le Pré Dessert Everest Dessert


	Joho En Francais www.ChefJoho.com Lettuce Entertain You Enterprises
	© 2008 Everest Restaurant Web site design and development by Bridgeline Software