Signature Speciality

Vegetarian Five-Course Menu (with wine pairings)

Inspired by seasonal ingredients and fresh market finds, Zealous brings vegetarian cuisine to the next level. Zealous specializes in vegetarian, vegan, and special dietary needs.  Menu changes daily

  • 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

Five Course Menu (with wine pairings)

Menu changes daily

  • 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

Seven Course Menu (with wine pairings)

Menu changes daily

  • 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


Dessert Course $10

  • Brûléed Key-Lime Tart with Créme Chantilly and Mixed Berries
  • Caramelized Banana Tiramisu with Macadamia Nut Brittle Crust and Chocolate Biscotti
  • Madagascar Vanilla Bean Crème Brûlée with House-Made Cookies
  • Mascarpone-Citrus Cheesecake and Raspberry-Almond Financière 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

Cheese Course $12

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