Everest

Name: Everest
Address: 440 S. LaSalle St., 40th fl., 60605, IL, 60605
Telephone: 312-663-8920

440 S. LaSalle St., 40th fl., Chicago, IL 60605, US

• Tuesday: 5:30PM-9:00PM •Wednesday: 5:30PM-9:00PM •Thursday: 5:30PM-9:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:00PM-10:00PM •

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Details

Cuisine: French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

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Sample Dinner Menu

J. Joho vous Propose Son Menu DÉgustation

Amuses Bouche

Maine Lobster, Cauliflower Coulis, Winter Mache Salad

Le Homard du Maine au Coulis de Choux Fleur et Petite Mache Mimosa

Onion Bouillon, Sweet Garlic Flan, Braised Oxtail and Aged Parmesan

Le Bouillon d'Oignon, Flan d'Ail Daux, Oxtail et Vieux Parmesan

Casco Bay Sea Scallop, Potato Mousseline, Alsace Tokay Jus de Poulet

La Coquille St. Jacques du Maine, Pommes Mousseline Jus de Poulet au Tokay d'Alsace

Filet of Skate, Horseradish Crust, Red Beets and Melfor

Le Filet de Raie Bouclée, Croûte de Raifort et Betteraves Rouges au Melfor

Sauteed Magret of Mulard Duck, Wild Pine Honey, Marinated Turnips Alsace St

Magret de Mulard au Miel de Sapin, Navets á la Colmarienne

Assortment of Small Midwestern Farmer's Cheese

Les Fromages Fermiers Affinés du Midwest

Black Tea Gelée, Cardamom, Pineapple Compote

La Soupe Froide au Thé Epicé, Compote d'Ananas á la Cardamone

Light Alsace Lemon Cheesecake, Hazelnut Parfait, Pear Glacé

Le Gateau Fromage Blanc á ma Facon, Parfait Noisette, Poire Glacé

Mignardises and Petits Fours

Petit Fours et Chocolat

STARTERS

Marbré of Pheasant, Quail and Squab, Confiture Ferber

Peeky Toe Crab Cocktail and Cucumber

Home Smoked Salmon, Choucroute Galette and Aigrelette

6 Oysters, Horseradish, Cucumber, Melfor Fleurette

Assorted Seasonal Greens, Fresh Hearts of Palm and Poppyseeds

Maine Lobster, Cauliflower Coulis, Winter Mache Salad

Onion Bouillon, Sweet Garlic Flan, Braised Oxtail and Aged Parmesan

Cream of Alsace Cabbage Soup, Home Smoked Sturgeon and Caviar

Shirred Farm Egg with Osetra Caviar, Marc de Gewurztraminer of Alsace

Sautéed Calamari “Piballe” Style, Espelette Pepper, Alsace Riesling

Casco Bay Sea Scallops, Potato Mousseline, Alsace Tokay Jus de Poulet

Line Caught Black Cod, Pumpernickel Horseradish Crust, Pickled Cucumbers

Vintage Carnaroli Risotto, Fricassée of Alsace Riesling Petits Gris Snail

Imported Caspian Sea Caviar One Ounce or More - Supp.

MAIN COURSE

Filet of Grouper, Artichoke Barigoule, Sauce Vierge

Roasted Maine Lobster in Alsace Gewurztraminer, Butter and Ginger

Slow Poached Salmon Confit Medium Rare, Alsace Pinot Gris Bouillon

Filet of Wild Sea Bass Backaofa Alsace Style

Hazelnut Crusted Skate Wing, Brown Butter Caper Emulsion

Filet of Wild Sturgeon Wrapped and Roasted in Cured Ham, Alsace Cabbage

Filet of Dover Sole Grenobloise, Lemon and Caper

Colorado Rack of Lamb, Slow Cooked Heirloom Beans, Natural Jus

Sautéed Wisconsin Veal Tenderloin, White Polenta, Wild Mushroom

Braised Seasonal Vegetables “en Cocotte” Herb Bouillon

Dry Aged New York Strip Steak on a Salt Crust, Alsace Potatoes

Filet of Venison, Wild Huckleberries, Alsace Knepfla

Sauteed Magret of Mulard Duck, Wild Pine Honey, Marinated Turnips Alsace St

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

Le Dessert

DESSERT MENU

Desserts

LEMON

Meyer Lemon Chiboust and Baba Cake, Celery Confit | * 1998 Chateau Rayne-Vigneau Sauternes

CARAMEL

Chocolate Caramel Napoléon, Chicorée Leroux Ice Cream, Caramel Jus | * Ramos Pinto Year Tawny Port

COCONUT

Coconut Tapioca, Tropical Fruits, Blood Orange Parfait | * 2003 Marco Negri Moscato d’ Asti

ALSACE CLASSIC VACHERIN

Alsace Style Pear and Chocolate Crème Glacée Crispy Meringue Chantilly, Vanilla Coulis | * NV Deutz Grand Brut

APPLE BEIGNET

Granny Smith Apple Beignet Rose Hip Coulis, Kirsch Cheese Ice Cream | * 1996 Deiss Altenberg Sélection de Grains Nobles Gewurztraminer

CHOCOLATE

Fantasy of Chocolate, Selection of Five Chocolate Tastes | * Sandeman Founders Reserve Port

PISTACHIO

Pistachio Triple Chocolate Crunchy Fondant, Manjari Sorbet | * Stanton and Killeen Australian Tokay

BANANA

Terrine of Chocolate Crèpe and Banana Brulée, Maple Cap Mushroom Syrup | * Cockburn Year Tawny Port