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Everest

As Everest begins the process of slowly and safely reopening, we are taking extra precautions to ensure the safe dining of our guests.  We are committed to the following guidelines to ensure the health of our guests and staff.

-A reconfigured  dining room to ensure at least 6 feet between tables and no more than 25% capacity at any time.
-Guests are required to wear masks while in the restaurant, only to be removed while seated at your table. Staff will be in masks at all times.
-Pre-screening and enhanced services prior to arrival including a personal call from the Sommelier for wine selections.
-All guests will have their temperatures taken prior to entering the restaurant.  Any guest with a temperature over 100 degrees Fahrenheit will not be allowed to dine with us.
-All guests must confirm they have not traveled to any area on the current travel restriction list within the last 14 days

Thank you for your continued trust and support of Everest Restaurant.  We are so happy and excited to welcome you back and serve you once again.

To view our health and safety guidelines for Lettuce Entertain You, click here.

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Clos Ste. Hune Dinner

February 23, 2017

Clos Ste. Hune Dinner

Throughout the months of January and February, Everest celebrated its milestone 30 year anniversary with a collection of wonderful events and special dinners. To complete the celebrations, an extraordinary wine dinner was hosted with Anne Trimbach, Hart Davis Hart and Chef Joho.

The Trimbach family, in business for 375 years and good friends of Chef Joho’s family, are renowned for their vineyards that include the fabled Grand Crus Clos Sainte Hune, which produces the most acclaimed Riesling in the world. The iconic Clos riesling is sourced from a tiny 4-acre plot within the Rosacker Grand and was the focus of this dinner.

The dinner began with a delightful reception of passed canapés;

Alsace Potage, Choucroute, Double Smoked Bacon and Rillette of Smoked Herring, Pumpernickel.

2009 Riesling, Cuvée Frédéric-Emile

First Course Pressé of Maine Lobster, Potato Brandade, First Pressed Olive Oil, Petite Salade

2000 Riesling, Clos Ste. Hune


1998 Riesling, Clos Ste. Hune


Second Course:  Vintage Carnaroli Risotto, Fricassée of Petit Gris Snail

2008 Riesling, Cuvée Frédéric-Emile

1990 Riesling, Cuvée Frédéric-Emile

Third Course:  Line Caught Atlantic Cod, Choucroute and Pumpernickel, Cucumber, Caraway Seed

1998 Riesling, Clos Ste. Hune

Fourth Course:  Le Saumon Souffle, Homage to Paul Haeberlin, Auberge

1964, Sauce au Clos St. Hune

1996 Riesling, Clos Ste. Hune

1990 Riesling, Clos Ste. Hune

1988 Riesling, Clos Ste. Hune

Fifth Course: Boneless Braised Veal Shanks, Matignon of Winter Vegetables, Homemade Pasta, Bone Marrow Quenelle

1989 Riesling, Clos Ste. Hune, Vendange Tardive

1989 Riesling, Cuvée Frédéric-Emile, Sélection de Grains Nobles

Sixth Course: New Wave Spice Cake Souffle, Barawecka Compote

1983 Riesling, Clos Ste. Hune, Vendange Tardive

It was an evening to remember of food and wine.  We couldn’t image a more appropriate way to end the anniversary festivities.  Cheers to another 30 years!

 

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