M I C H A E L

Summer

 

To Begin

 

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

Sweet Carrot Puree & Oven Dried Black Olive

~

Duo of:

Grilled Diver Scallop and Summer Strudel of Artichoke, Confit Tomato,

Goats Cheese & Poblano Pepper, Local Corn Coulis, Chipotle Aioli

~

Lightly Smoked Lobster & Crab Ballantine over Citrus-Carrot Gelée

~

Terrine of Mushrooms & Artichoke, Truffle Artichoke Puree

~

Chilled Sauternes-Marinated Foie Gras Terrine au Torchon,

Black Pepper-Vanilla Strawberries, Red Wine Poached Asian Pear,

Burgundy Caramel (Supp. $7)

~

Seared Foie Gras over Toasted Brioche, Rhubarb-Star Anise Confit,

Mango-Tamarind Coulis (Supp. $7)

~

Summer Corn Soup, Tropical Fruit & Corn Chutney, Prawn Filled Tempura Squash Blossom

~

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

 

Petite Salade Maison, Champagne-Herb Vinaigrette

~

Organic Baby Arugula & Baby Frisee, Raspberries, Heirloom Tomatoes,

Fresh Goat’s Cheese, Radishes, Toasted Almonds, Tarragon-Cassis Vinaigrette

~

Classic Salade Lyonnaise:

Frisée, Bacon Lardons, Medium Poached Egg,

Croutons, Mustard Vinaigrette

~

Organic Heirloom Tomato "Gazpacho" Mosaic

 

And Now

 

Duo of Pan Roasted Filet of Walleye Pike and Shrimp Beignets over Candied Kumquat, Quinoa & Fine Herb Salad, Habanero Infused Mango Coulis

~

Pan Roasted Filet of Wild Alaskan Halibut, Chanterelles, Favas,

New Potatoes, Fresh Ramps, Roasted Lobster Jus, Summer Corn

~

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

~

Roasted Squab & Pithivier of Duck with Pistachios and Truffle Game Jus

in the Style of Jean Banchet

~

Onglet of Beef Rôti, Foie Gras Ravioli, Truffle Sauce

 (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

 

Citron Meringue Tart Nouveau, Berry Gelée, Citrus Confit

~

Hot Praline Soufflé, Frangelico Crème Anglaise

~

Summer Stone Fruit Crème Brulée, Pistachio Puree, Candied Peach

~

Hot Fallen Chocolate Soufflé & Hazelnut Crusted Butterscotch Gelato

~

Chocolate Dacquoise Bombe, Crème Anglaise

~

Nouveau Baked Alaska Flambé

~

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

 

 

-Course Prix Fixe $55.50 ~ 4-Course Prix Fixe $64

 

7-Course Chef’s Tasting Menu $85 ~ Add a Four-Wine Pairing $27

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

 

À la Carte Prices: Appetizers: $18; Salads: $13; Entrees: $36; Desserts: $13

 

Prices subject to change based on market price fluctuation.

Click Here to download a printable version of the Summer Menu

 

 

 

 

MICHAEL

64 Green Bay Road

Winnetka, IL 60093

847-441-3100