Morel Mushroom Dinner

Morels are a springtime favorite! Professional foragers and amateurs alike enjoy getting out into the woods after a long, cold winter to go hunting for these tasty mushrooms.

Our favorite forager, Mushroom Mike, returns to Bartolotta's Lake Park Bistro with a bounty of morel mushrooms. Our chefs will take turns using these rare beauties to create a five-course dinner paired with wine. New this year: guests that join us at this dinner will have the opportunity to purchase a pound of morel mushrooms to take home!

Join us for this annual celebration.

Morilles et Saumon

Poached Sockeye Salmon, Smoked Black Tea, Buttered Morels, Pate Bric, Miner’s Lettuce
Domaine Charles Sparr Crémant D’Alsace Brut

Velouté aux Morilles

Creamy Morel Soup with Brioche Crouton, Morel and Chevre Mousse, Chives
2017 Loire Valley, Maison Alain de la Trielle (Pinot Noir)


Alaskan Halibut with Sautéed Asparagus, Morels and Ramps, Fennel Seed Vinaigrette, Morel Jus
2012 Pays D’Oc  Francois Lurton, Domaine Les Salices (Viognier)

Ravioli aux Morilles et Veau

Braised Veal and Morel Raviolis, Spring Mushroom Ragout, Morel Demi,
Shaved Hidden Springs Sheep Cheese
2015 Grand Vin de Bordeaux Château Venus (Merlot, Cabernet Sauvignon)

Cheesecake aux Fraises

Cheesecake, Strawberry Balsamic Pepper Compote, Graham Sable, White Chocolate Almond Dip, Basil, Strawberries and Chocolate Balsamic​​​​​​​
2018 Cotes-du-Rhone Rosé, “Les Trois Couronnes” (Grenache, Syrah, Cinsault)

Five courses paired with wines
$135 per person, plus service charge and tax

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