M I C H A E L

Winter

 

To Begin

 

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

Sweet Carrot Puree & Oven Dried Black Olive

~

Orange Dusted Diver Scallops over a Prince Edward Island Mussel

and Golden Raisin Gratin, Sweet Curry Cream

~

Cassoulette of Prawn, Jumbo Lump Crab & Lobster, Cognac Lobster Butter,

Baby Root Vegetables

~

Terrine of Mushrooms & Artichoke, Truffle Artichoke Puree

~

Chilled Sauternes-Marinated Foie Gras Terrine au Torchon, Confit Black Mission Fig,     Warm Fig Syrup (Supp. $7)

~

Duo of Foie Gras “Crème Brulée” and Foie Gras “Club Sandwich”

(Supp. $7)

~

Truffled Potato Soup, Croquette, Apple-Bacon Puree & Smoked Paprika Pollen

~

Butter Fried Veal Sweetbreads and Sautéed Escargots over Truffle Scented

Pommes Purée, Crisp Red Onion Strings, Sauce Perigord

~

Tuna & Salmon:

Thai-Accented Salmon Tartare & Five-Spice Seared Tuna Loin,

Shaved Fennel Salad, Lotus Root Chip

~

A Classic Presentation of Country Pâté, Squab Liver Mousse &

Dried Sausage, Traditional Garnish

 

Next

 

Petite Salade Maison, Champagne-Herb Vinaigrette

~

Organic Baby Arugula & Baby Frisee, Lavender Roasted Beets, Candied Pecans,

Grilled Asian Pear, Roquefort Cheese Vinaigrette

~

Classic Salade Lyonnaise:

Frisée, Bacon Lardons, Medium Poached Egg,

Croutons, Mustard Vinaigrette

~

Chilled Vegetable & Wild Leek Terrine, Truffle Vinaigrette

 

And Now

 

Grilled Filet of Salmon, Parsley-Cauliflower Puree,

Seared Brown Butter Cauliflower, Gratin Potato, Morel Sauce

~

Roasted Filet of Wild Atlantic Cod, Potato Brandade,

Brussels Sprouts Leaves, Toasted Curry Cream

~

Sautéed Silver Creek Farms Whole Trout Provencal, Scallop Mousse, Chanterelles,

Cured Olives, Roasted Grape Tomatoes, Roasted Chicken Stock, Shaved Garlic Chips

~

Roasted Foie Gras Stuffed Breast of Hen, Leek & Confit Cabbage Tart, Truffle Game Jus

~

Duo of Lamb: Roasted Loin & Slow Cooked Shank over Creamy Candied Squash Polenta, Lamb Jus, Baby Root Vegetables (Supp. $6)

~

Duo of Beef:

Grilled Filet Mignon and Slowly Braised, Garlic Scented

Short Rib Ravioli “Grand Mère” (Supp. $8)

~

Duo of Roasted Breast of Duck & Duck and Black Trumpet Mushroom Galantine,

Sweet Potato Puree, Micro Turnips, Smoked Duck Jus

~

Grilled Berkshire Pork Chop, English Pea Risotto Croquette,

Sous Vide Carrots, Roasted Pork Jus

~

Vegetarian Artichoke & Exotic Mushroom Risotto, Assorted Seasonal Vegetables

 

Finally

 

Trio of Macadamia Gelato Profiteroles, Belgian Hot Chocolate

~

Hot Praline Soufflé, Frangelico Crème Anglaise

~

Ginger Crème Brule & Chef’s Mom’s Oatmeal Raisin Cookie

~

Hot Fallen Chocolate Soufflé & Hazelnut Crusted Butterscotch Gelato

~

Chocolate Dacquoise Bombe, Crème Anglaise

~

Pumpkin Mascarpone Cheesecake over Pecan Shortbread, Spiced Dried Fruit Syrup

~

A Generous Selection of Artisan Cheeses (Supp. $6)

 

3-Course Prix Fixe $49.50 ~ 4-Course Prix Fixe $58

 

7-Course Chef’s Tasting Menu $75 ~ Add a Four-Wine Pairing $24

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

 

À la Carte Prices: Appetizers: $17; Salads: $12; Entrees: $33; Desserts: $12

 

Click Here to download a printable version of the Winter Menu

 

 

 

 

MICHAEL

64 Green Bay Road

Winnetka, IL 60093

847-441-3100