| Cuisine type | French | |
| Price range | $50 and over | |
| Neighborhood | Loop |
| Top tags |
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| Cuisines | French |
| Dining style | Fine Dining |
| Phone number | +1 312 663 8920 |
| Website | www.everestrestaurant.com |
| Dress code | Jacket Preferred |
| Payment options | AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa |
| Executive chef | Jean Joho |
| Location | 425 S Financial Pl, Chicago, IL 60605 |
food (1)
interior (2)
| Minute of Maine Lobster Salad | Garden Watercress, Cauliflower Coulis. Suggested Pairing: 2015, Burckel-Jung, Klevener de Heiligenstein, Savagnin Rose ~ Alsace | |
| Seared New York State Foie Gras | Compote of Michigan Rhubarb, Picon Jus. Suggested Pairing: 2015, Chateau d'Orschwihr, Gewurztraminer ~ Alsace | |
| Wild Alaskan Halibut | Oregon Morels, Spring Pea, Pinot Noir Essence. Suggested Pairing: 2016, Emile Beyer, Cuvee Tradition Pinot Gris~ Eguisheim, Alsace | |
| Filet of Colorado Lamb | Fava Bean Mousseline, Snow Peas, Madras Jus. Suggested Pairing: 2015 Mas Amiel, Grenache, Maury~ Rousillon, France | |
| Assortment of Farmstead Midwestern Cheeses | Traditional Accompaniments. Suggested Pairing: 2015, Rolly Gassman, Pinot Noir ~ Rorschwihr, Alsace | |
| Papaya Glacé, Gewurztraminer Gelée | ||
| New Wave Passionfruit Soufflé | Passionfruit Glacé. Suggested Pairing: 2013 Chateau Bel Air, Vielles Vignes~ St Croix du Mont, France | |
| Mignardises | Petits Fours |
| Composition of Garden Greens | Pickled Radishes, Meyer Lemon Vinaigrette. Suggested Pairing: 2015, Boeckel, Sylvaner, Zotztenberg ~ Alsace | |
| Slow Poached Farm Fresh Egg | Celery Bouillon, Black Perigord Truffle. Suggested Pairing: 2015 Burckel-Jung, Savagnin Rose, Klevener de Heiligenstein ~ Alsace | |
| Fricassée of Wild Forest Mushrooms | Truffle Vinaigrette. Suggested Pairing: 2016, Emile Beyer, Cuvee Tradition Pinot Gris~ Eguisheim, Alsace | |
| Braised Artichoke | Heirloom Squash, Parsnip Emulsion, Petite Celery: Suggested Pairing: 2014, Domain Drouhin, Pinot Noir, Roserock, Willamette Valley ~ Oregon | |
| Assortment of Farmstead Midwestern Cheeses | Traditional Accompaniments. Suggested Pairing: 2015, Rolly Gassman, Pinot Noir ~ Rorschwihr, Alsace | |
| Papaya Glacé, Gewurztraminer Gelée | ||
| New Wave Passionfruit Soufflé | Passionfruit Glacé. Suggested Pairing: 2013 Chateau Bel Air, Vielles Vignes~ St Croix du Mont, France | |
| Mignardises | Petits Fours |
| Minute of Maine Lobster Salad | Garden Watercress, Cauliflower Coulis | |
| Marbré of Duck | Pheasant and Quail, Apple Carrot Aigre Doux, Truffle Vinaigrette | |
| Home Smoked Salmon Naturel | Herbed Alsace Fleischnagga, Melfor Aigrelette. Dish upon which Everest has built its reputation | |
| Atlantic Oysters | with Cucumber Riesling Fleurette OR with Caviar Fleurette; +$40 | |
| Slow Poached Farm Fresh Egg | Salsify Bouillon, Shaved Black Truffle | |
| Imported Caspian Sea Caviar | Blinis, Traditional Accompaniments. Supp. Market Price | |
| Composition of Garden Greens | Pickled Radishes, Meyer Lemon Vinaigrette | |
| Warm Sunchoke Potage | Truffeled Capon Quenelle, Brioche Croutons | |
| Fresh Farm Shirred Egg | Osetra Caviar, Artisanal Marc de Gewürztraminer; +$45. Dish upon which Everest has built its reputation | |
| Vintage Carnaroli Risotto | Fricassèe of Petite Gris Snail, Riesling, Pain Persillè | |
| Hand Harvested Casco Bay Sea Scallops | Choucroute, Tokay Jus de Poulet | |
| Everest Roasted Maine Lobster in Alsace Gewürztraminer Butter and Ginger | Created in 1987. Dish upon which Everest has built its reputation | |
| Sautéed New York State Foie Gras | Compote of Michigan Rhubarb, Picon Jus |
| Classic Baked Wild Sea Bass Backaoffa Alsace Style | Double Smoked Bacon. Dish upon which Everest has built its reputation | |
| Wild Alaskan Halibut | Oregon Morels, Spring Pea, Pinot Noir Essence | |
| Filet of Sole New Meunière | Pomme Mousseline, Espelette, Petite Capers; +$16. Dish upon which Everest has built its reputation | |
| Braised Artichokes | Heirloom Squash, Parsnip Emulsion | |
| Magret of Mulard Duck | Marinated Turnips à la Colmarienne, Jus de Canard. Dish upon which Everest has built its reputation | |
| Dry-Aged New York Steak | Béarnaise, Alsace Potato Gnocchi, Braised Belgium Endive; +$18 | |
| Loin of Venison | Braised Red Cabbage, Wild Huckleberry Jus, Spiced Pear | |
| Filet of Colorado Lamb | Fava Bean Mousseline, Snow Peas, Madras Jus |
| Les Fromages | Assortment of Farmstead Midwestern Cheeses; +$22 |
| Sencha Scent of Mountains (Green) | Sencha is grown high in the foothills of the Japanese Alps in Kawane | |
| Kukicha Shiraore (Green) | Made from the highest grade Gyokuro in Kyoto | |
| Dragon Pearl Jasmine (Jasmine) | Grown in China these tea leaves are rolled into small pearls | |
| Spring Floral Ti Quan Yin (Oolong) | Oolong tea from the Fujian province of China | |
| Fruits d'Alsace (Black) | This fruity black tea is blended for Chef Joho using the flavors of Alsace | |
| Viennese Earl Grey (Black) | A classic Earl Grey using a fine Darjeeling as its base |
| Harvest | Created exclusively for Everest. A blend of dried fruits, vanilla and lemon | |
| Chamomile Citrus | The finest Egyptian chamomile and natural orange | |
| Lemon Verveine | Made from the best Verveine imported from France | |
| Peppermint | Oregon mint makes for a delightful after dinner herbal tea | |
| Tilleul | This is the flower of the Tilleul (Linden) tree from the foothills of the French Alps |
| Hot Chocolate | Hand crafted by Jacques Torres from the finest cocoa beans in the Dominican Republic |
| Coffee | We use only the finest direct trade coffee beans from El Salvador and Guatemala, roasted and blended to our standards. Gran Riserva Espresso Beans are sourced from the best plantations of Brazil, Central America, and India |
| New Wave Soufflé | New Wave Passionfruit Soufflé, Passionfruit Glacé; Supp. +$10. Suggested Pairing: 2013, Domaine de Durban, Muscat de Beaumes-de-Venise France $16 | |
| Kougelhopf | 18th Century Alsace Recipe. Chicorée Leroux Infused Kougelhopf, Crème Café and Mocha Jus. Suggested Pairing: NV, Domaine La Tour Banyuls, Grenache, Roussillon, France $19 | |
| Apple Tarte Tatin | Poached Heirloom Apple Tatin, Caramelized Black Walnuts, Maple Cap Jus. Suggested Pairing: 2016, Petit Guiraud Sauternes, Bordeaux, France $22 | |
| Alsace Vacherin | Crispy Meringue, Bartlett Pear and Chocolate Glacé, Mocha Coulis. Suggested Pairing: Camille Braun Crémant d'Alsace Everest Cuvée NV $19 | |
| Cheesecake | Alsace New Style Cheesecake, Lemon, Honey des Vosges. Suggested Pairing: 2013, Domaine Durban, Muscat, Beaumes-des-Venice, France $16 | |
| Chocolate, Chocolate, Chocolate | Assortment of Four Chocolate Tastes. Suggested Pairing: 2015, Mas Amiel, Grenache, Maury, France $19 | |
| Sorbet et Crème Glacé | Composition of Ice Creams and Sorbets. Suggested Pairing: Drappier Brut Rosé. NV $36 |
| Roasted Maine Lobster | Russian Fingerling Potato Salad, Melfor, Horseradish | |
| Marbré of Duck | Pheasant and Quail, Apple Carrot Aigre Doux, Truffle Vinaigrette. | |
| Home Smoked Salmon Naturel* | Herbed Alsace Fleischnagga, Melfor Aigrelette | |
| Atlantic Oysters | with Cucumber Riesling Fleurette OR with Caviar Fleurette | |
| Slow Poached Farm Fresh Egg | Roasted Yellow Corn and Fingerling Potato, Corn Bouillon | |
| Imported Caspian Sea Caviar | Blinis, Traditional Accompaniments | |
| Composition of Autumn Greens | Pickled Heirloom Apple, Glazed Black Walnuts | |
| Bouillon of Yellow Corn | Slow Cooked Shrimp, Chive, Brioche Crouton | |
| Fresh Farm Shirred Egg* | Osetra Caviar, Artisanal Marc de Gewurtztramine | |
| Vintage Carnaroli Risotto | Mitonnée of Petit Gris Snail, Riesling, Pain Persillé | |
| Hand Harvested Casco Bay Sea Scallops | Fennel Choucroute, Tokay Jus de Poulet | |
| Everest Roasted Maine Lobster in Alsace Gewurztraminer Butter and Ginger* | Created in 1987 | |
| Seared New York State Foie Gras | Quetsches Plum Compote, Alsace Spice Cake |
| Filet of Sea Bass | Roasted and Wrapped in Potato and Thyme, Jus Natural | |
| Pave of Wild Halibut | Eggplant Compote, Mustard Seed, Jerusalem Artichoke | |
| Filet of Sole New Meunière* | Pomme Mousseline, Espelette, Petite Capers | |
| Braised Artichokes | Herb Bouillon, Garden Vegetables, Petite Celeri | |
| Magret of Mulard Duck* | Marinated Turnips à la Colmarienne and Jus de Canard | |
| Dry-Aged New York Steak | Béarnaise, Alsace Potato Gnocchi, Braised Belgium Endive | |
| Loin of Venison | Braised Red Cabbage, Wild Huckleberry Jus, Spiced Pear | |
| Ballotine of Pheasant Wrapped in Braised Cabbage | Verjus, Fromage Blanc Knepfla | |
| Les Fromages | Assortment of Farmstead Midwestern Cheeses |
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