Vegetarian Five-Course Menu (with wine pairings)

Inspired by seasonal ingredients and the jewel of market finds, Zealous brings vegetarian cuisine to the next level. Zealous specializes in vegetarion, vegan, and special dietary needs.

• Savory Black Walnut & Maytag Blue Cheese Kolacky with Golden Beet Emulsion
  Pol Roger Brut, Epernay, Champagne N.V.
• French Melon, Breakfast Radish & White Asparagus Salad with Tahitian Vanilla Bean Vinaigrette & Toasted Macadamia Nuts
  Loimer Gruner Veltliner 'Langenlois', Kamptal 1999
• Short Stack of Illinois Sweet Corn Pancakes with Caramelized Spring Onion/Mango Chutney with Savory Vegetable Glaze
  Hartford Chardonnay, Sonoma Coast 1999
• Barley/Chanterelle Risotto with a Chickpea-Battered Squash Blossom Stuffed with Sheep's Milk Ricotta and 25-year-old Balsamic Vinegar Reduction
  Chianti Classico Fattoria Valtellina 1998
• Honey-Apricot & Mirabelle Plum Sorbets with Ginger-Pear Soup
• Duo of Desserts:
  Yogurt-Lime Custard with Apricot-Tokay Sauce & Citrus Salsa
  Fig/Chestnut Mooncake with Thai Basil Ice Cream
  Tokaji Aszu 6 puttonyos 'Betsek' Royal Tokaji Company 1993

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Five Course Menu (with wine pairings)

• Amuse:
  Lobster Rillette with Cucumber Raita & Cumin Puppadum
  E. Barnaut Blanc de Noirs Brut, Bouzy, Champagne N.V.
• Grilled Walu Atop Ginger Poi and Pineapple Vinaigrette
  Brauneberger Juffer-Sonnenuhr Riesling Kabinett Fritz Haag, Mosel-Saar-Ruwer 1998
• Roasted Duck Breast, Tortellini and Sweet Potato Emulsion with Pistachio Vinaigrette
  Hartford Pinot Noir, Sonoma Coast 2000
• Filet with Celery Root-Parsnip Latke and Cepe Reduction
  Artadi 'Vi-as de Gain' Crianza, Rioja 1997
• Coconut Grains of Paradise and Guava-Sage Sorbet with Oven Roasted Peach-Tamarind Broth
• Duo of Desserts:
  Armagnac Soaked Prune Chocolate Cake with Armagnac Ice Cream
  Warm Ni-o Doughnut with Chocolate Ginger Ice Cream
  d'Arenberg Shiraz Port, McLaren Vale 1998

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Seven Course Menu (with wine pairings)

• Amuse:
  Napoleon of Truffled Potato Chips & Blue Hawaiian Prawn Salad
  von Buhl Spätburgunder Brut Blanc de Noir Sekt, Pfalz, Germany 1994
• Four Plate of Seafood Selections:
  Crispy Glass Eels with Moonstone Oyster & Toasted Sesame Emulsion
  Squid Ink Capellini with Oven Roasted Tomato-Sea Urchin Sauce
  Carpaccio of Onaga with Tasmanian Abalone Salad
  Scotch Iranian Osetra Caviar with Sweet & Sour Beet Sauce
  Chateau d'Orschwihr Pinot Blanc 'Drachenfels', Alsace 1999
• Maine Lobster with Cape Scallops in a Masutake Mushroom-Bonito Broth
  Landmark Chardonnay 'Overlook', Sonoma 1999
• Foie Gras, Braised Veal Cheek & Squab Pot-au-Feu with Grilled Ramps Fiddlehead Ferns & Fingerling Potatoes in a Veal Broth
  Domaine de la Pousse d' Or 1erCru, Santanay 1999
• Venison Loin with Purple Peruvian Potato-Blue Hubbard Squash Dosa, Black Currant/Pistachio Chutney & Fragrant Quince Sauce
  Grant Burge 'The Holy Trinity' Grenache/Shiraz/Mourvèdre, Barossa Valley 1998
• Hickory Nut-Beggar's Purse Stuffed with Roquefort Carles & Preserved Medlar, Petit Basque, Soumaintrain, Bonde de Gatine
  Hacienda Monasterio Crianza, Ribera del Duero 1996
• Blood Orange, Mango & Pineapple, and Black Mint with Lychee Nut Fruit Soup
• Quartet of Desserts:
  Study of Citrus with a Meyer Lemon Tart, Candied Kumquat Pound Cake and Blood Orange Sorbet
  Mango Cashew Crisp with Rhubarb Sorbet
  Chocolate Ginger Steam Bun with Tasmanian Honey and Toasted Coconut
  Free-Form Pumpkin Pie with Mission Fig Nougat Glace
  Duc de Castellac 'Vieilles Vignes' Monbazillac 1997
• Mignardises

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DESSERT COURSE

Dessert selections $9

• Brûléed Key-Lime Tart with Créme Chantilly and Mixed Berries
• Caramelized Banana Tiramisu with Macadamia Nut Brittle Crust
• Fuji Apple Brown Butter-Almond Cake with Sweet Crème Fraîche and Terrine of Honey Ice Cream - Pomegranate Sorbet
• Madagascar Vanilla Bean Crème Brûlée with House-Made Cookies
• Mascarpone-Citrus Cheesecake and Raspberry French Soda
• Seasonal Selection of Sorbets with Ever-Changing Fruit Soup
• Valrhona Flourless Chocolate Cake with Espresso Semifredo and Milk Chocolate Brittle Napoleon
• Coconut Cream Tart with Chocolate Pot de Crème and Passion Fruit Sorbet

CHEESE COURSE $12

• Chef’s Cheese Assortment
  A selection of three cheeses & one savory creation

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