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 featuring chanterelle mushrooms with five exquisite French wine pairings on a mid-August evening.  Make that dream a reality. Purchase your tickets today.

-- Hors d'oeuvre --

Maïs soufflé aux girolles

Popcorn with Chanterelle Salt and Butter
 

-- Le Menu --

huîtres pochées aux girolles

Warm-poached Oysters in Curry with Chanterelles, Black Sesame, and Kataifi
NV Champagne Henriot Brut Souverain Magnum
 

Terrine de girolles et trompettes noires

Chanterelle and Black Trumpet Terrine, Roasted Fennel Marmalade
2018 Morgon, Domaine Château de Pizay (Gamay)
 

Poisson sur casserole de haricots d’été

Baked Grey Sole with Almond Flour, Yellow Foot Chanterelle and Summer Bean Casserole,
Petite Herbs, Chanterelle Butter
2014 Bourgogne Blanc Joseph Drouhin “La Foret” (Chardonnay)
 

Poitrine américaine cuite lentement avec girolles et échalote

Slow-cooked American Wagyu Brisket with Chanterelles and Shallot, Stone Fruit and Honey Confit
2012 Cahors, Crocus Préstige (Malbec)
 

gLACE á LA NOISETTE AUX CERISES

Hazelnut Ice Cream, Cherries, Thyme Caramel Sauce, Candied Chanterelles, Candied Hazelnuts
2001 Rivesaltes, Domaine de Rancy Ambré

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

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