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

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.

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