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Cold Appetizers
Sushi Roll Platter
Assorted Sushi Platter
Treasures of The Sea
Oysters, Crab Legs and Crab Claws served with homemade cocktail sauce, horseradish and lemon
Beef Carpaccio
Thinly shaved prime tenderloin of beef drizzled with Oil Wasabi Cream, shaved Parmesan, scallions and capers (also available on toast points)
Tuna Tartar
Sashimi grade Ahi tuna mixed in sesame oil layered with tomatoes and avocado served on a bed of Alfalfa sprouts
Rasputin Style Caviar Blini
Butter Crepes served with premium quality Red Caviar
Petergof Superior Trout Platter
Fresh Lake Superior Trout smoked and garnished with Red Caviar
Pavilion Signature Coconut Shrimp Salad
Mescaline mix, dried cranberries, pineapple chunks, diced mango, and caramelized almonds tossed with raspberry vinaigrette, topped with coconut shrimp mixed in sweet and sour sauce
Salmon ``Napoleon``
Layered crepes with cream cheese and smoked salmon garnished with Red Caviar and a side of smoked captian fish
Insalata Caprese
Red vine tomatoes, and mozzarella slices topped with fresh basil and a touch of olive basil oil
Roasted Duck
Wine marinated roasted duck, glazed with orange juice and topped with dark cherry sauce
Eel Seaweed Wrap
Crab meat and seaweed mixed with trio sauce wrapped in unagi eel
Venetian Platter
Assorted premium cured and smoked meats and cheeses accompanied with crackers, grapes, and quince
``Raznosol`` Platter
Barreled pickled red and white cabbage, spicy mushrooms, vine tomatoes and sour pickles
Hot Appetizers
Pan Fried Potatoes with Shiitake Mushrooms
Home style (zharennaya kartoshka s gribami)
Neptune Seafood Plate
Lobster Tail, Rumaki Scallops, and Jumbo Mussels Rockefeller
Foié Gras (served individually)
Seared goose liver presented on a pear slice topped with the chef`s exclusive sauce
Asian Skirt Steak
Marinated skirt steak served with grilled seasonal vegetables
Escargot Purse
Sautéed snails mixed in a creamy garlic spinach sauce, folded in filo dough
Grilled Cherry Quails
Farm raised quails marinated in whole grain mustard, house spices topped with black currant sauce served with mascarpone couscous
Main Course
Chilean Sea Bass and Filet Mignon (served individually)
Grilled Sea Bass marinated in soy sauce composition, glazed with teriyaki sauce, and Filet Mignon, served with a choice of whipped mashed or baby roasted potatoes, and seasonal vegetables
Wild Berry Flambé
Homemade sugar pastry filled with a scoop vanilla ice cream topped with flaming wild berry mix prepared tableside
Refreshing Platter of Seasonal Fruits
Assortment of European Desserts
Soft Drinks
Coke, Diet Coke, Sprite, Ginger Ale, Coffee, Tea
1 bottle of Vodka ``Grey Goose`` per 10 guests and your choice of a bottle of Champagne, Red or White Wine

Items and prices are subject to change without notice!

Friday Banquets 8pm-2am (per special request)
Saturday Banquets 8pm-2am
Sunday Brunch 1pm-5pm

577 Waukegan Rd.
Northbrook, IL 60062
(847) 715-9445

E-mail: mypetergof@yahoo.com