Annual Fall Mushroom Dinner with Mushroom Mike

"The best part (of my job) is watching chefs put out these incredibly creative dishes with the things I bring them." - "Mushroom" Mike Jozwik

Join Mushroom Mike and Bartolotta's Lake Park Bistro for a five-course mushroom extravaganza!

Mushroom Mike is a professional forager and uses his vast fungus knowledge to procure some of the rarest and tastiest mushrooms in the area. Every year, the mushroom man supplies Lake Park Bistro with a large variety of wild and cultivated mushrooms. 

Melange de champignons
Hen and Chicken of the Woods, Black Trumpet Crème Fraiche, 8 mushroom Duxelle
2014 Domaine de Colette 'Regnie' Beaujolais Rouge-

Poisson Vivaneau et champignons
Red Snapper with Wild Mushroom Brodo, Roasted Root Vegetables, Spicy Mustard
2014 Frederic Magnien Borgogne Blanc
Vegetarian Option: Arugula Salad, Roasted Hedgehogs, and Crotin de Chevre

Ragout de Lapin confit et champignons
Slow Cooked Rabbit Leg “Confit”
Hedgehog and Rabbit Ragout, Lobster Chips, Natural Jus
2010 Prieure des Coules de Meyney Bordeaux- St Estephe
Vegetarian Option: Mushroom Ragout with Braised Tarbais Beans, Roasted Apples

Filet de Porc avec champignons
Pork Tenderloin Mushroom Honey, Pumpkin Purée, Cider-Braised Chicken of the Woods
2013 Domaine de Cabirau Cotes du Roussillon Rouge
Vegetarian Option: Four Fried Mushrooms, with Remoulade, Truffle Dressed Frisée

Tarte a la poire et chataigne
Pear and Chestnut tart Honey poached pears, chestnut mousse, pear jam, spice biscuit and honey truffles


Five courses with pairings
$95 per person, plus tax and gratuity