Sencha Scent of Mountains(Green)
Sencha is grown high in the foothills of the Japanese Alps in Kawane.
Kukicha Shiraore (Green)
Made from the highest grade Gyokuro in Kyoto.
Dragon Pearl Jasmine(Jasmine)
Grown in China these tea leaves are rolled into small pearls.
Spring Floral Ti Quan Yin(Oolong)
Oolong tea from the Fujian province of China.
This fruity black tea is blended for Chef Joho using the flavors of Alsace.
Viennese Earl Grey(Black)
A classic Earl Grey using a fine Darjeeling as its base.
INFUSIONS (Caffeine Free)
Created exclusively for Everest. A blend of dried fruits, vanilla and lemon.
The finest Egyptian chamomile and natural orange.
Made from the best Verveine imported from France.
Oregon mint makes for a delightful after dinner herbal tea.
This is the flower of the Tilleul (Linden) tree from the foothills of the French Alps
Hand crafted by Jacques Torres from the finest cocoa beans in the Dominican Republic.
We use only the finest direct trade coffee beans from El Salvador and Guatemala, roasted and blended to our standards. Gran Riserva Espresso Beans are sourced from the best plantations of Brazil, Central America, and India.
New Wave Soufflé
~ Supp. + 10 ~
New Wave Mandarine Soufflé, Vanilla Coulis, Clementine Glacé
*2016, Domaine Cauhapé, Gros/Petit Manseng , Jurançon, France 18
18th Century Alsace Recipe
Chicorée Leroux Infused Kougelhopf, Crème Café and Mocha Jus
*NV, Domaine La Tour Banyuls, Grenache, Roussillon, France 19
Apple Tarte Tatin
Poached Heirloom Apple Tatin, Caramelized Black Walnuts, Maple Cap Jus
*2016, Petit Guiraud Sauternes, Bordeaux, France 22
Crispy Meringue, Bartlett Pear and Chocolate Glacé, Mocha Coulis
*Camille Braun Crémant d’Alsace Everest Cuvée NV 19
Alsace New Style Cheesecake, Lemon, Honey des Vosges
* 2012, Domaine Durban, Muscat, Beaumes des Venice, France 16
Chocolate, Chocolate, Chocolate
Assortment of Four Chocolate Tastes
*2015, M. Chapoutier, Banyuls, France 18
Sorbet et Crème Glacé
Composition of Ice Creams and Sorbets
* Drappier Brut Rosé. NV 36