Monday, April 4, 2011

Winnetka's Restaurant Michael Celebrates Easter with Special Brunch and Dinner

RESTAURANT MICHAEL
64 Green Bay Rd., Winnetka, Ill. 60093
 (847) 441-3100     
www.restaurantmichael.com
 
Enjoy a delicious three-course prix fixe brunch 11:30 a.m. to 2:30 p.m. and a "No Fuss" Easter Dinner 4:30 p.m. to 7:30 p.m. at Restaurant Michael this Easter (Sunday, April 24)!

The cost for brunch is $39 per guest and $19 per child age 10 and under (excluding tax and gratuity). The menu includes Pan-roasted Diver Scallop over braised beef short rib with a tarragon-scented spätzle ragoût; Sliced House-cured Smoked Salmon on warm potato cake with chive and lemongrass crème frâiche; Caramelized Onion and Bacon "Tarte Flambé"; Early Spring Pea Soup with snow pea and fresh Maryland crab; or Tossed Baby Greens dressed with choice of honey truffle or champagne herb vinaigrette.

For a second course choose from French Rolled Omelet with a choice of smoked salmon, chives tomato, grilled red onion and manchego cheese, served with bacon, potato cake and warm toasted brioche; Traditional Eggs Benedict with hollandaise sauce and thin asparagus spears; Roasted Chateaubriand of Beef Tenderloin with potato gratin and sauce perigord; Roasted Rack of Baby New Zealand Lamb and truffle-scented potato croquettes over ragout of candied fig, brussels sprouts and exotic mushrooms; or Maine Lobster and Exotic Mushroom Risotto with crispy fried leeks and grilled asparagus tips.

Conclude Easter brunch with Seasonal Gelato and Sorbets with toasted almond biscotti; Bananas Foster Crepes with caramel ice cream; or Warm Sage Scented Blueberry Charlotte with brown-sugar crème fraiche and vanilla gelato.

"No Fuss" Easter Dinner  includes a three-course prix fixe menu for $48 per person (excluding tax and gratuity) including House-cured and Smoked Wild Alaskan Salmon Rosette over a warm potato gateau and lemongrass honey crème frâiche; Pan-roasted Diver Scallop over Braised Beef Short Rib with tarragon-scented spätzle ragoût;  Two Preparations of Foie Gras with candied blueberry (sup. $6); Spring Pea Soup with Julianne snow pea, shredded fried leek and fresh crab; Petite Salade Maison with champagne herb or honey truffle vinaigrette; or Modern Salade Nicoise with baby mache, fresh beans, fingerling potatoes and curly endive-dressed with tapenade vinaigrette, seared rare big eye tuna and a poached quail egg.

For a second course choose from Panache of Grilled Wild Alaskan Escolar and Atlantic Salmon Filet over "angel hair" green and yellow squash and sauce poivron; Roasted Tenderloin and Braised Beef Short Rib Grand Mère with pommes gratin and vegetable bouquetierre; Roasted Rack of Baby New Zealand Lamb and truffle-scented potato croquettes over ragoût of candied fig, brussels sprouts and exotic mushrooms; Vegetarian Roasted Beet and exotic mushroom risotto; or Duo of Confit Duck Leg and Sautéed Breast of Guinea Hen with savoy cabbage confit, crispy pommes Anna and natural jus with fresh basil.

Conclude Easter dinner with Warm Huckleberry Financier and Ginger-almond Ice Cream Sandwich with a side of grand marnier hot chocolate; Tiny Classic Tahitian Vanilla Bean Crème Brûlée and Vanilla Panna Cotta with candied kumquats and almond biscotti; Upside-down Caramel Apple Tart with cinnamon-nutmeg gelato; or Grilled Pear and Chestnut Charlotte with spiced port wine syrup and pecan-caramel gelato.

To make a reservation for Easter brunch or dinner, please call Restaurant Michael at (847) 441-3100 
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