Fête de 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 Thursday, September 12, for an unforgettable dining experience at Bartolotta's Lake Park Bistro. Enjoy a five-course dinner spotlighting chanterelle mushrooms, paired with five exquisite French wines, all while taking in the stunning Lakeview from our dining room.

MenU

Pain Perdu au Délice de Bourgogne
Savory French toast with whipped Délice de Bourgogne cheese,
caramelized chanterelle mushrooms, thyme, shallots, and sherry walnut vinaigrette
2022 Alsace Pinot Gris “Tradition”, Vignerons Sophie & Xavier Schneider

----------------------------

Turbot Veronique
Poached filet of turbot with chanterelle mushrooms,
 green grapes, fine herbs and breadcrumbs, and vermouth cream sauce
2020 Saumur Blanc, Domaine de la Guilloterie “Elégance” (Chenin Blanc)

----------------------------

Faisan Braisé avec Châtaignes et Gin
Braised pheasant with chestnuts and Citadel French gin,
served with celery root mousseline, braised red cabbage, chanterelle mushrooms
2022 Bourgogne Rouge, Vigneron Damien Martin

----------------------------

Côte de Boeuf aux Pommes Parisienne et Girolles
Roasted ribeye cap with crispy braised potatoes and pearl onion
with sautéed chanterelles and bacon with a Dijon Madeira cream sauce
2021 Tautavel, Vigneron Gérard Bertrand “An 560” (Grenache, Syrah, Carignan)

----------------------------

Crème caramel aux Prunes Confites
Baked custard with molten caramel with preserved plums,
pine nut brown butter crumble, candied sage
2019 Jurançon Moelleux, Domaine Castéra (Petit Manseng, Gros Manseng)

menu subject to change based on availability of ingredients.