M I C H A E L

Spring Menu

 

 

To Begin

House-Cured & Smoked Salmon, Fennel Crème Fraiche, Sweet Ratatouille & Crisp Chickpea Fries

~

Duo of Jumbo Lump Crab Cake & Pan Roasted Scallop, Sun Choke Coulis, Pomegranate Veal Jus

~

Ceviche of Baby Octopus, Shrimp & Scallops, Vanilla Citrus Vinaigrette

~

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)

~

Spring Pea Soup, Pea Flan, Pea Tendrils with a Sunny Side Up Quail Egg

~

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, Smoked Goats Cheese, Crisp Beat Meringue, Pear-Hazelnut Vinaigrette

~

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

Croutons, Mustard Vinaigrette

~

Petite Salade Maison, Champagne-Herb Vinaigrette

 

And Now

Pan Roasted Loup de Mer, Stinging Nettle Soubise, Fava Beans & Duck Fat Red Thumb Fingerling Potatoes

~

Duo of Grilled Scottish Salmon & Escolar, Tempura Squash Blossom, Forbidden Black Rice, Lemongrass Beurre Blanc

~

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

~

Grilled Quail filled with Truffle Risotto & Foie Gras, Zucchini Gallette, Truffle Sauce

~

Duo of Onglet of Angus Beef & Short Rib, Potato Gratin, Sauce Grand Mere

 (Supp. 5)

~

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

~

Duo of Lamb;

Roasted Rack Chops & Slow Cooked Shank Ragout, Grilled Spring Onions, Fingerling Potatoes, Rosemary Mint Lamb Jus

~

This Evenings Seasonal Vegetarian Entrée Preparation

 

 

Finally

“Fleur de Pomme”

Apple Tart in Crème Cheese Crust, “Gianduja” Hazelnut Paste, Butterscotch Gelato

~

Hot Banana Rum Souffle, Passionfruit Crème Anglaise

~

 Nouveau Crème Brulée, Strawberry Ragout, Yogurt Crumble, Toasted Crème Fraiche

 ~

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 59 ~ 4-Course Prix Fixe 67

 

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 Spring Menu

 

 

 

 

MICHAEL

64 Green Bay Road

Winnetka, IL 60093

847-441-3100