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(312) 475-9112(312) 475-9112
419 W Superior St, Chicago, IL 60610
baby greens, spiced hazelnuts, french feta, greek yogurt with hazelnut vinaigrette.
hearts of palm, panko crusted tiger shrimp, macadamia nuts.
beets, garam masala fried brussel sprouts & crispy pappadam.
grilled bok choy, soy mayo & hoisin glaze.
zaatar ,local ramps, french feta & mint yogurt.
roasted cipollini onions, fragrant tomato curry.
with hudson valley foie gras, sunnyside-up quail egg and savory caramel sauce.
a selection of three cheeses and one savory creation.
kimchee & charred octopus.
confit pierogi, sauerkraut puree, hen egg & bacon vinaigrette.
with pan-fried rice noodles and red coconut curry sauce.
with savory cabbage, white beans, confit fingerling potatoes & blood orange emulsion.
smoked freekeh, date puree & marcona almonds.
with pear-kohlrabi savory tart & apple cider nage.
braised short rib with exotic mushroom-potato lasagne & truffle reduction.
with creamed spinach gratin and truffle potato croquettes.
chimichurri broth, special chickpeas & spring vegetables.
sticky rice cake & fuji apple-pickled daikon salad.
trio of duck breast, confit leg, foie gras, cannellini beans & roasted garlic-herb crostini.
with greek style green beans, petite tomato and feta cheese salad.
with havarti cheese, tomato remoulade on house made dill roll.
with pancetta and balsamic glaze.
cheese kolacky with golden beet emulsion.
breakfast radish & white asparagus salad with tahitian vanilla bean vinaigrette & toasted macadamia nuts.
with caramelized spring onion/mango chutney with savory vegetable glaze.
with a chickpea-battered squash blossom stuffed with sheep's milk ricotta and 25-year-old balsamic vinegar reduction.
with ginger-pear soup.
with apricot-tokay sauce & citrus salsa, (duo of desserts).
with thai basil ice cream.
with cucumber raita & cumin puppadum.
pineapple vinaigrette brauneberger juffer-sonnenuhr riesling kabinett fritz haag.
tortellini and sweet potato emulsion with pistachio vinaigrette.
with celery root-parsnip latke and cepe reduction.
paradise and guava-sage sorbet with oven roasted peach-tamarind broth.
with armagnac ice cream. (duo of desserts).
with chocolate ginger ice cream.
truffled potato chips & blue hawaiian prawn salad.
with moonstone oyster & toasted sesame emulsion, (four plate of seafood selections).
with oven roasted tomato-sea urchin sauce, (four plate of seafood selections).
with tasmanian abalone salad, (four plate of seafood selections).
with cape scallops in a masutake mushroom-bonito broth.
braised veal cheek & squab pot-au-feu with grilled ramps fiddlehead ferns & fingerling potatoes in a veal broth.
with purple peruvian potato-blue hubbard squash dosa, black currant/pistachio chutney & fragrant quince sauce.
with roquefort carles & preserved medlar, petit basque, soumaintrain, bonde de gatine.
mango & pineapple, and black mint with lychee nut fruit soup.
with a meyer lemon tart, candied kumquat pound cake and blood orange sorbet, (quartet of desserts).
(quartet of desserts).
with tasmanian honey and toasted coconut, (quartet of desserts).
with mission fig nougat glace, (quartet of desserts).
a selection of three cheeses & one savory creation.
with creme chantilly and mixed berries.
with macadamia nut brittle crust and chocolate biscotti.
with house-made cookies.
cheesecake and raspberry-almond financiere purse.
with ever-changing fruit soup.
with tahitian vanilla ice cream.
with goldschlager ice cream.
with espresso ice cream and chocolate brittle.
fromage blanc layer cake with pecan granola crisp.
Menu for Zealous provided by Allmenus.com
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