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 six-course meal with five 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
JJ Vincent Cremant de Bourgogne Brut, Burgundy

Soupe de Chanterelles

chilled chanterelle and watercress soup, hazelnut brioche croutes, mushroom liqueur
2015 Famille Hugel “Gentil”, Alsace

Chanterelles confites

confit of chanterelles, garden mache, whipped delice de Bourgogne, grilled sourdough
2017 Pascal Jolivet “Attitude” Rose, Loire Valley

Morue et Chanterelles

oven-roasted black cod, Viognier and tomato buerre blanc, buttered chanterelles, basil crema
2015 Vidal-Fleury Ventoux Rouge, Rhone Valley

Veau aux Chanterelles

seared veal tenderloin, sweet potato fondant, chanterelle mushrooms, port wine, cherries
2015 Château Saint-Sulpice, Bordeaux Rouge

GÂteau À l’envers aux prunes

plum upside-down cake, plum wine sabayon, spiced walnuts, walnut ice cream

Six courses with wine pairings
$125 per person plus service charge and tax

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