Zealous Prices in Chicago, IL 60610
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizer Course |
| Ever-Changing Soup | $10.00 |
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| Roasted Beets | $10.00 |
baby greens, spiced hazelnuts, french feta, greek yogurt with hazelnut vinaigrette.
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| Polynesian Chopped Salad Of Romaine | $11.00 |
hearts of palm, panko crusted tiger shrimp, macadamia nuts.
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| Gravlax Of Loch Duart | $14.00 - $13.00 |
beets, garam masala fried brussel sprouts & crispy pappadam.
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| Szechuan Blue Crab Cakes | $13.00 |
grilled bok choy, soy mayo & hoisin glaze.
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| Flatbread Of Spring Lamb Meatballs | $14.00 |
zaatar ,local ramps, french feta & mint yogurt.
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| 'Taco-Dosa' Of Blue Goat Cheese | $11.00 |
roasted cipollini onions, fragrant tomato curry.
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| Short Stack Of Mango Pancakes | $19.00 |
with hudson valley foie gras, sunnyside-up quail egg and savory caramel sauce.
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| Chefs Cheese Assortment | $12.00 |
a selection of three cheeses and one savory creation.
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| Potato Roll Of Braised Kurobuta Pork Belly | $14.00 |
kimchee & charred octopus.
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| Compressed Salad Of Frisee | $15.00 |
confit pierogi, sauerkraut puree, hen egg & bacon vinaigrette.
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| Main Course |
| Sesame Crusted Chilean Sea Bass | $32.00 |
with pan-fried rice noodles and red coconut curry sauce.
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| Roasted Halibut | $31.00 |
with savory cabbage, white beans, confit fingerling potatoes & blood orange emulsion.
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| Seared Sea Scallops | $30.00 |
smoked freekeh, date puree & marcona almonds.
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| Grilled Loch Duart Salmon | $29.00 |
with pear-kohlrabi savory tart & apple cider nage.
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| Grilled Beef Filet | $32.00 |
braised short rib with exotic mushroom-potato lasagne & truffle reduction.
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| Prime 16 Oz. Rib-Eye | $41.00 |
with creamed spinach gratin and truffle potato croquettes.
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| Braised Kurabuta Pork Cheeks | $30.00 |
chimichurri broth, special chickpeas & spring vegetables.
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| Korean Style Fried Miller Farm Chicken | $20.00 |
sticky rice cake & fuji apple-pickled daikon salad.
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| Cassoulet | $34.00 |
trio of duck breast, confit leg, foie gras, cannellini beans & roasted garlic-herb crostini.
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| Eggplant Gateau | $19.00 |
with greek style green beans, petite tomato and feta cheese salad.
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| Z' Burger | $15.00 |
with havarti cheese, tomato remoulade on house made dill roll.
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| Sides |
| Truffled Mashed Potatoes | $7.00 |
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| Garlic-Romano Cheese Fries | $7.00 |
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| Szechuan Green Beans | $7.00 |
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| Brussel Sprouts | $7.00 |
with pancetta and balsamic glaze.
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| Signature Specialties - Vegetarian Five-Course Menu |
| Inspired by seasonal ingredients and the jewel of market finds, zealous brings vegetarian cuisine to the next level. Zealous specializesin vegetarian, vegan, and special dietary needs. Menu changes daily. |
| Savory Black Walnut & Maytag Blue |
cheese kolacky with golden beet emulsion.
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| French Melon |
breakfast radish & white asparagus salad with tahitian vanilla bean vinaigrette & toasted macadamia nuts.
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| Short Stack Of Illinois Sweet Corn Pancakes |
with caramelized spring onion/mango chutney with savory vegetable glaze.
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| Barley/ Chanterelle Risotto |
with a chickpea-battered squash blossom stuffed with sheep's milk ricotta and 25-year-old balsamic vinegar reduction.
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| Honey-Apricot & Mirabelle Plum Sorbets |
with ginger-pear soup.
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| Yogurt-Lime Custard |
with apricot-tokay sauce & citrus salsa, (duo of desserts).
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| Fig/ Chestnut Mooncake |
with thai basil ice cream.
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| Signature Specialties - Five Course Menu |
| Menu changes daily, (Amuse). |
| Lobster Rillette |
with cucumber raita & cumin puppadum.
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| Grilled Walu Atop Ginger Poi |
pineapple vinaigrette brauneberger juffer-sonnenuhr riesling kabinett fritz haag.
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| Roasted Duck Breast |
tortellini and sweet potato emulsion with pistachio vinaigrette.
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| Filet |
with celery root-parsnip latke and cepe reduction.
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| Coconut Grains |
paradise and guava-sage sorbet with oven roasted peach-tamarind broth.
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| Armagnac Soaked Prune Chocolate Cake |
with armagnac ice cream. (duo of desserts).
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| Warm Ni-O Doughnut |
with chocolate ginger ice cream.
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| Signature Specialties - Seven Course Menu |
| Menu changes daily, (Amuse). |
| Napoleon |
truffled potato chips & blue hawaiian prawn salad.
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| Crispy Glass Eels |
with moonstone oyster & toasted sesame emulsion, (four plate of seafood selections).
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| Squid Ink Capellini |
with oven roasted tomato-sea urchin sauce, (four plate of seafood selections).
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| Carpaccio Of Onaga |
with tasmanian abalone salad, (four plate of seafood selections).
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| Maine Lobster |
with cape scallops in a masutake mushroom-bonito broth.
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| Foie Gras |
braised veal cheek & squab pot-au-feu with grilled ramps fiddlehead ferns & fingerling potatoes in a veal broth.
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| Venison Loin |
with purple peruvian potato-blue hubbard squash dosa, black currant/pistachio chutney & fragrant quince sauce.
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| Hickory Nut-Beggar's Purse Stuffed |
with roquefort carles & preserved medlar, petit basque, soumaintrain, bonde de gatine.
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| Blood Orange |
mango & pineapple, and black mint with lychee nut fruit soup.
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| Study Of Citrus |
with a meyer lemon tart, candied kumquat pound cake and blood orange sorbet, (quartet of desserts).
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| Mango Cashew Crisp With Rhubarb Sorbet |
(quartet of desserts).
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| Chocolate Ginger Steam Bun |
with tasmanian honey and toasted coconut, (quartet of desserts).
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| Free-Form Pumpkin Pie |
with mission fig nougat glace, (quartet of desserts).
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| Mignardises |
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| Signature Specialties - Cheese Course |
| Chefs Cheese Assortment | $12.00 |
a selection of three cheeses & one savory creation.
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| Signature Specialties - Dessert Course |
| Bruleed Key-Lime Tart |
with creme chantilly and mixed berries.
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| Caramelized Banana Tiramisu |
with macadamia nut brittle crust and chocolate biscotti.
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| Madagascar Vanilla Bean Creme Brulee |
with house-made cookies.
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| Mascarpone-Citrus |
cheesecake and raspberry-almond financiere purse.
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| Seasonal Selection Of Sorbets |
with ever-changing fruit soup.
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| Cranberry-White Chocolate Brioche Bread Pudding |
with tahitian vanilla ice cream.
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| Granny Smith Apple Brown Butter Custard Tart |
with goldschlager ice cream.
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| Valrhona Chocolate-Almond 'Opera" Cake |
with espresso ice cream and chocolate brittle.
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| Ginger-Spiced Poached Pear |
fromage blanc layer cake with pecan granola crisp.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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