Friday, March 11, 2011

Restaurant Michael Features Dover Sole Tonight!

In honor of the Lenten season, Restaurant Michael (64 Green Bay Rd., Winnetka, Ill.) is offering Dover Sole tonight (Friday, March 11)!

The sole will be prepared traditionally in an ultra-light batter or à la Française. Upon guest choice, the sole can be finished with brown-butter, preserved lemon and capers or a lovely Charon Sauce accented with fresh tarragon and a pinch of tomato.

The beautiful dish is available á la carte for $36 or as part of the prix fixe menu structure—$48 (three-course) and $55 (four-course) plus tax and gratuity. Be sure to indicate preference when making a reservation as there are only 40 fish available. Please call Restaurant Michael at (847) 441-3100 to make a reservation.

Keep in mind, the seven-course Truffle Menu is available for $89 (add a wine flight for $24). Tonight’s featured performance presents the caberet song stylings of Petra van Nuis with guitarist Andy Brown from 6:30 p.m. to 9:30 p.m.

Restaurant Michael blackout policy specifics: •No offer may be used in conjunction with any other offer. This includes EVERYTHING except Restaurant Michael-issued gift certificates.
•No special offers may be redeemed for reservations held after 6:15 p.m. and before 8 p.m. on Friday and Saturday evenings.
•Special offerings include those offered by Restaurant Michael such as the Friday night special.
•Blackout dates include Valentine’s, Mothers’ Day, July 4th, Thanksgiving, Christmas, New Year’s Eve and any other generally-recognized special days.

About Restaurant MichaelRestaurant Michael serves classic haute cuisine in a contemporary presentation with French country flair. The restaurant is open for dinner Tuesday through Thursday 5:30 p.m. -10:30 p.m.; Friday and Saturday 5:30 p.m. -11:30 p.m.; and Sunday 4:30 p.m.-9 p.m. Call for seasonal hours. Complimentary parking is available. Major cards accepted. Be sure to “Like” Restaurant Michael on Facebook at and follow Michael on Twitter at @RestoMichael. Visit for more information.

No comments: