Chanterelle Mushroom Dinner
Few fungi have earned the gastronomic respect of the chanterelle. Prized for its flavor and aroma, the chanterelle is a summertime treat, which grows natively in Wisconsin and is best to harvest from late July to early September.
Chef de Cuisine John Raymond is excited to build upon the success of the Morel Mushroom dinner earlier this year in May and offer a Mid-summer Mushroom Dinner featuring Chanterelles. Imagine yourself sitting in the dining room at Bartolotta's Lake Park Bistro, overlooking the lake, and enjoying a five-course meal with four pairings on a late August evening. Make that dream a reality. Purchase your tickets today.
Coquilles Saint-Jacques avec Chanterelles
seared scallop, ground walnuts, Swiss chard, buttermilk-braised chanterelles
Soupe de Chanterelles
chilled chanterelle and watercress soup, hazelnut brioche croutes, mushroom liqueur
confit of chanterelles, garden mache, whipped delice de Bourgogne, grilled sourdough
Morue et Chanterelles
oven-roasted black cod, Viognier and tomato buerre blanc, buttered chanterelles, basil crema
Veau aux Chanterelles
seared veal tenderloin, sweet potato fondant, chanterelle mushrooms, port wine, cherries
GÂteau À l’envers aux prunes
plum upside-down cake, plum wine sabayon, spiced walnuts, walnut ice cream