Zealous Menu

Savory Black Walnut & Maytag Blue

cheese kolacky with golden beet emulsion.

French Melon

breakfast radish & white asparagus salad with tahitian vanilla bean vinaigrette & toasted macadamia nuts.

Short Stack Of Illinois Sweet Corn Pancakes

with caramelized spring onion/mango chutney with savory vegetable glaze.

Barley/ Chanterelle Risotto

with a chickpea-battered squash blossom stuffed with sheep's milk ricotta and 25-year-old balsamic vinegar reduction.

Honey-Apricot & Mirabelle Plum Sorbets

with ginger-pear soup.

Yogurt-Lime Custard

with apricot-tokay sauce & citrus salsa, (duo of desserts).

Fig/ Chestnut Mooncake

with thai basil ice cream.

Lobster Rillette

with cucumber raita & cumin puppadum.

Grilled Walu Atop Ginger Poi

pineapple vinaigrette brauneberger juffer-sonnenuhr riesling kabinett fritz haag.

Roasted Duck Breast

tortellini and sweet potato emulsion with pistachio vinaigrette.

Filet

with celery root-parsnip latke and cepe reduction.

Coconut Grains

paradise and guava-sage sorbet with oven roasted peach-tamarind broth.

Armagnac Soaked Prune Chocolate Cake

with armagnac ice cream. (duo of desserts).

Warm Ni-O Doughnut

with chocolate ginger ice cream.

Napoleon

truffled potato chips & blue hawaiian prawn salad.

Crispy Glass Eels

with moonstone oyster & toasted sesame emulsion, (four plate of seafood selections).

Squid Ink Capellini

with oven roasted tomato-sea urchin sauce, (four plate of seafood selections).

Carpaccio Of Onaga

with tasmanian abalone salad, (four plate of seafood selections).

Maine Lobster

with cape scallops in a masutake mushroom-bonito broth.

Foie Gras

braised veal cheek & squab pot-au-feu with grilled ramps fiddlehead ferns & fingerling potatoes in a veal broth.

Venison Loin

with purple peruvian potato-blue hubbard squash dosa, black currant/pistachio chutney & fragrant quince sauce.

Hickory Nut-Beggar's Purse Stuffed

with roquefort carles & preserved medlar, petit basque, soumaintrain, bonde de gatine.

Blood Orange

mango & pineapple, and black mint with lychee nut fruit soup.

Study Of Citrus

with a meyer lemon tart, candied kumquat pound cake and blood orange sorbet, (quartet of desserts).

Mango Cashew Crisp With Rhubarb Sorbet

(quartet of desserts).

Chocolate Ginger Steam Bun

with tasmanian honey and toasted coconut, (quartet of desserts).

Free-Form Pumpkin Pie

with mission fig nougat glace, (quartet of desserts).

Mignardises

Bruleed Key-Lime Tart

with creme chantilly and mixed berries.

Caramelized Banana Tiramisu

with macadamia nut brittle crust and chocolate biscotti.

Madagascar Vanilla Bean Creme Brulee

with house-made cookies.

Mascarpone-Citrus

cheesecake and raspberry-almond financiere purse.

Seasonal Selection Of Sorbets

with ever-changing fruit soup.

Cranberry-White Chocolate Brioche Bread Pudding

with tahitian vanilla ice cream.

Granny Smith Apple Brown Butter Custard Tart

with goldschlager ice cream.

Valrhona Chocolate-Almond 'Opera" Cake

with espresso ice cream and chocolate brittle.

Ginger-Spiced Poached Pear

fromage blanc layer cake with pecan granola crisp.

Truffled Mashed Potatoes

Garlic-Romano Cheese Fries

Szechuan Green Beans

Brussel Sprouts

with pancetta and balsamic glaze.

Ever-Changing Soup

Roasted Beets

baby greens, spiced hazelnuts, french feta, greek yogurt with hazelnut vinaigrette.

Polynesian Chopped Salad Of Romaine

hearts of palm, panko crusted tiger shrimp, macadamia nuts.

'Taco-Dosa' Of Blue Goat Cheese

roasted cipollini onions, fragrant tomato curry.

Chef’s Cheese Assortment

a selection of three cheeses and one savory creation.

Szechuan Blue Crab Cakes

grilled bok choy, soy mayo & hoisin glaze.

Gravlax Of Loch Duart

beets, garam masala fried brussel sprouts & crispy pappadam.

Flatbread Of Spring Lamb Meatballs

zaatar ,local ramps, french feta & mint yogurt.

Potato Roll Of Braised Kurobuta Pork Belly

kimchee & charred octopus.

Compressed Salad Of Frisee

confit pierogi, sauerkraut puree, hen egg & bacon vinaigrette.

Short Stack Of Mango Pancakes

with hudson valley foie gras, sunnyside-up quail egg and savory caramel sauce.

Chef’s Cheese Assortment

a selection of three cheeses & one savory creation.

Z' Burger

with havarti cheese, tomato remoulade on house made dill roll.

Eggplant Gateau

with greek style green beans, petite tomato and feta cheese salad.

Korean Style Fried Miller Farm Chicken

sticky rice cake & fuji apple-pickled daikon salad.

Grilled Loch Duart Salmon

with pear-kohlrabi savory tart & apple cider nage.

Seared Sea Scallops

smoked freekeh, date puree & marcona almonds.

Braised Kurabuta Pork Cheeks

chimichurri broth, special chickpeas & spring vegetables.

Roasted Halibut

with savory cabbage, white beans, confit fingerling potatoes & blood orange emulsion.

Sesame Crusted Chilean Sea Bass

with pan-fried rice noodles and red coconut curry sauce.

Grilled Beef Filet

braised short rib with exotic mushroom-potato lasagne & truffle reduction.

Cassoulet

trio of duck breast, confit leg, foie gras, cannellini beans & roasted garlic-herb crostini.

Prime 16 Oz. Rib-Eye

with creamed spinach gratin and truffle potato croquettes.