Winnetka Restaurant Ranked Among Best In Suburbs

2-Course Prix Fixe 48 ~ 3-Course Prix Fixe 63 ~ 4-Course Prix Fixe 69 À la Carte Prices: Appetizers: 20; Salads: 15; Entrees: 40; Desserts: 15

To Begin
House-Cured Smoked Salmon
Warm potato Gateau, Wild Rice "Popcorn" Lemon grass, Ginger & Honey Creme Frachie.

Spring Pea Soup
Spring Pea Custard, Sunny Side Quail Egg

Casuoulette
Scallops, Jumbo Lump Crab & Fava Beans with Toasted Sesame.

Pickled Vegetable Mosaic
Roasted Poblano-Avocado Coulis

Ceviche
Lightly Spiced Halibut & Grilled Baby Octopus, Avocado, Baby Mache, Citrus-Chive Jus.

Chilled Foie Gras Torchon
Port Wine Poached Pear, Shallot Puree, Sherry Vinegar Gelée (Supp. 6)

Grilled Medallion of Foie Gras
Frangipane Sarnie, Candied Rhubarb, Spiced Rhubarb Gastrique (Supp. 6)

Butter Fried Veal Sweetbreads and Sautéed Escargots
Over Creamy 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

Salade Lyonnaise
Frisée, Bacon Lardons, Medium Poached Egg, Croutons, Mustard Vinaigrette

Chilled Terrine
Spring Ramps & Roasted Vegetables Candied Pecans and Grilled Asian Pear.

And Now
Crispy Filet of Loup de Mer
Citrus Couscous, Grilled baby Corn, Pickled Ramps, Chimichurri Sauce.

Sauteed Wild Alaskan Halibut
White Bean & Preserved Tomato Ragout

Whole Roasted Semi bonles Cornish Hen
Petit Pois, Sweet Carrot Puree, Rosti Potato

Osso Bucco Provencal
Over Porcini Polenta with Grilled Baby Fennel

Roast Saddle & Leg of Rabbit
Stone Ground Mustard, Sage Butter Gnocchi, Sauteed Red Chard.

Sautéed Wagyu Beef
Sirloin & Short Rib Ravioli, Pomme Anna, Sauce Marchand de Vin (Supp. 6)

Duo of Stuffed Quail & Roasted Breast of Duck
Sauce Perigord, Cabbage and Cauliflower Confit.

Panache of Rack & Loin of Lamb
Grilled Ratatouille Custard, Dauphine Provencal, Rosemary Lamb Jus (Supp. 3)

This Evenings Seasonal Vegetarian Entrée Preparation

Finally
Confit Clementine
Pineapple Mousse, Chilled Meyer Lemon-Vanilla Fruit Soup.

Hot Kumquat Soufflé
Cointreau Crème Anglaise

Nouveau Grand Marnier Crème Brulée
Citron Sablé, Blood Orange Cremé

Hot Fallen Chocolate Soufflé
Butterscotch Gelato

Chocolate Dacquoise
Crème Anglaise

Pistachio-Almond & Cassis Mousse Bombe
Salted Caramel Sauce

A Generous Selection of Artisan Cheeses
(Supp. 5)

indicates a spicy dish

Top photo: Chef Michael Lachowicz | Courtesy Michael Navarro Studios