3rd Annual Morel Mushroom Dinner

Morels are a springtime favorite! Professional foragers and amateurs alike enjoy getting out into the woods after a long, cold winter to go hunting for these tasty mushrooms.

Our favorite forager, Mushroom Mike, returns to Bartolotta's Lake Park Bistro with a bounty of morel mushrooms. Our chefs will take turns using these rare beauties to create a five-course dinner paired with wine. Join us for this annual celebration!

Vol au Vent aux Morilles

Pastry with Morel Mushrooms and Crème Fraiche
 

Velouté d’Aperges Blanches et Morilles

White Asparagus Soup with Morels and Morel Liqueur
2016 Domaine de la Pépière, “La Pepie” Muscadet-Sevre-et-Maine, Loire Valley
 

Fromage de Brebis avec Morilles

Landmark Creamery “Petite Nuage” with Morels,
Garden Mache, and Pate Bric
2014 Marc Deschamps, “Les Vignes des Berge” Pouilly-Fume, Loire Valley
 

Fletan au Flan de Morilles

Alaskan Halibut, with a Morel Flan, English Peas,
Spring Onions, and Morel Vin Blanc
2016 Domaine Girard, Sancerre Rouge
 

Suprême de Poussin a la sauce aux Morilles et vin du Jura  

Boneless Pousin, Jura Wine, Morels, and Fresh Cream,
Caramelized Ramps, and Green Asparagus
2015 Nicolas Badel, “Montrond” St. Joseph
 

Parfait à la Rhubarbe Angelique aux Morilles

Strawberry Rhubarb Parfait, Candied Angelica, Morel Oat Crumble,
Rhubarb Angelica Preserves and Whipped Crème Fraiche

Five courses paired with wines
$135 per person, plus service charge and tax

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