M I C H A E L

2014 Holiday Season Menu

 

 

To Begin

 

House-Cured & Smoked Salmon, Herb-Potato Gnocchi, Goats Cheese Crème Fraiche,

Sweet Carrot Puree & Oven Dried Black Olive

~

“Coconut Crusted Diver Scallop, Chanterelle Mushroom-Shellfish Mousseline,

Sweet Curry Cream”

~

Chilled Lobster & Crab Salad over Truffle Pea Sauce, Saffron Slaw & Garlic Puree

~

Terrine of Mushrooms & Artichoke, Truffle Artichoke Puree

~

Chilled Sauternes-Marinated Foie Gras Terrine au Torchon,

Confit Cherries, Marcona Almonds and Caramelized Shallot Puree

 (Supp. 6)

~

Grilled Foie Gras, Toasted Brioche, Candied Apple and Calvados Beurre Blanc

 (Supp. 6)

~

Roasted Squash Soup Scented with Cardamom, Sweet Potato Gnocchi, Fried sage

~

Butter Fried Veal Sweetbreads and Sautéed Escargots over Truffle Scented

Pommes Purée, Crisp Red Onion Strings, Sauce Perigord

~

Tuna & Salmon Tartare in the Style of the Côte d’Azur,

Flash Fried Shaved Fennel, Parsley Oil

~

A Classic Presentation of Country Pâté, Squab Liver Mousse &

Dried Sausage, Traditional Garnish

 

 

Next

 

Warm Pistachio Crusted Goats Cheese over Rosemary Scented Mushroom and Pear Ragout, Honey Truffle Vinaigrette

~

Organic Baby Arugula Sweet Pickled Beets, Roquefort Cheese, Toasted Israeli Couscous, Candied Pumpkin Seeds

~

 Salade Lyonnaise: Frisée, Bacon Lardons, Medium Poached Egg,

Croutons, Mustard Vinaigrette

~

Petite Salade Maison, Champagne-Herb Vinaigrette

 

 

And Now

 

Pan Roasted Filet of Florida Grouper, Chanterelle Mushrooms, Flageolet Beans, Brown Butter Brussels Sprouts Leaves, Sauce Beurre Rouge

~

Maple Glazed, Grilled Scottish Salmon, Cauliflower Crème, Gratin Potato, Crispy Bacon Chip

~

Roasted Stuffed Breast of Hen, Apricot Pain Perdu Leek & Confit Cabbage Tart, Truffle Game Jus

~

Roasted Saddle of Venison, Sweet Potato Gratin, Chestnut Puree & Brown Butter Turnips, Sauce Myrtilles

~

Onglet of Beef Rôti, Foie Gras Ravioli, Truffle Sauce

 (Supp. 5)

~

Duo of Roasted Breast of Duck & Duck and Black Trumpet Mushroom Galantine, Sweet Potato Puree, Micro Turnips, Smoked Duck Jus

~

Candied Squash & Foie Gras Stuffed Tenderloin of Berkshire Pork in Phyllo,

Creamy Polenta, Ginger-Apple Spiced Pork Jus

~

This Evenings Seasonal Vegetarian Entrée Preparation

 

 

Finally

 

Duo of Mascarpone Cheesecake & Burgundy Poached Pear Financier

~

Hot Spiced Chestnut Soufflé, Frangelico Crème Anglaise

~

 Classic Crème Brulée, Rosemary Scented Pineapple, Chocolate & Salted Caramel

~

Hot Fallen Chocolate Soufflé & Hazelnut Crusted Butterscotch Gelato

~

Chocolate Dacquoise Bombe, Crème Anglaise

~

Seasonal Fruit Sorbet & Toasted Pistachio Semi-Fredo

~

A Generous Selection of Artisan Cheeses (Supp. 5)

 

 

3-Course Prix Fixe 58 ~ 4-Course Prix Fixe 66

 

7-Course Chef’s Tasting Menu 86 ~ Add a Four-Wine Pairing 28

(Chef’s Menu Cannot be Split) Available Sunday thru Friday

 

À la Carte Prices: Appetizers: 18; Salads: 13; Entrees: 37; Desserts: 13

 

Prices subject to change based on market price fluctuation.

Click Here to download a printable version of the 2014 Holiday Season Menu

 

 

 

 

MICHAEL

64 Green Bay Road

Winnetka, IL 60093

847-441-3100