Fête des Chanterelles

Few fungi command the culinary acclaim of the chanterelle. Celebrated for its exceptional flavor and aroma, this delightful summer treasure, native to Wisconsin, is best harvested from late July to early September.

Executive Chef Amanda Langler is thrilled to build on the success of our Morel Mushroom Dinner earlier this summer by presenting a late-summer Mushroom Dinner featuring chanterelles. Join us on Tuesday, September 16, for an unforgettable dining experience at Bartolotta's Lake Park Bistro. Enjoy a four-course dinner spotlighting chanterelle mushrooms, paired with four exquisite French wines, all while taking in the stunning Lakeview from our dining room.

Amuse Bouche

Coquille Saint-Jacques gratinée à la béchamel
Sea scallop baked in béchamel sauce with chanterelle duxelles
and a crisp leek and herb breadcrumb topping

MenU 

Filet de sole pochée, salade tiède de girolles
Gently poached Dover sole served over a warm chanterelle and frisée salad,
with poached apples, shallots, and a tarragon brown butter vinaigrette
2023 Alsace Pinot Blanc, Dom. Michel Fonné “Tradition”

Paillard de poussin, sauce à la crème aux girolles rôties
Lightly-breaded and pan-seared breast of poussin, served with braised green cabbage,
roasted chanterelle mushrooms, and a chanterelle and mustard cream sauce
2022 Red Burgundy, Château de Pierreclos Pinot Noir

Joue de bœuf braisée à la Provençale
Provençal-style braised beef cheek with sautéed chanterelle mushrooms, red wine, bacon,
Niçoise olives, and orange zest, served with handmade fresh egg ribbons
2018 Bordeaux Saint-Julien, Aspirant de Beychevelle

Clafoutis aux figues et chocolat
Warm rustic tart of figs and chocolate, topped with toasted almonds,
powdered sugar, and vanilla Chantilly cream
Pineau des Charentes, Château de Beaulon aged 5 yrs in Oak Barrels

menu subject to change based on availability of ingredients.