Fall Mushroom Dinner

Autumn is here and so are all the incredible mushrooms that come with the season! The team at Bartolota's Lake Park Bistro is thrilled to bring back this popular food and wine dinner that highlights the versatility of mushrooms while capturing the essence of fall.

Join us on Thursday, November 14  for a five-course menu created by Executive Chef Amanda Langler and the Bartolotta's Lake Park Bistro team to immerse yourself in the earthy aromas, delicate textures, and exquisite flavors of fall mushrooms. Dinner will be accompanied by five wines hand-selected by Certified Sommelier Mariana Popescu to complement the complex flavors of the mushrooms that will be highlighted during this evening. 

We hope you can join us for an exciting evening celebrating the diversity, richness, and umami that mushrooms bring to a meal.

Menu 

Coquilles St. Jacques aux Sauce Beurre Blanc
Pan-seared sea scallop with Romanesco cauliflower purée,
wild mushroom duxelles, butter-glazed black trumpet mushrooms,
chives, champagne caviar beurre blanc

Salade de Champignons et Endives

Warm mushroom salad with duck fat fried king trumpet,
oyster, and hen of the woods mushrooms, Belgian endive,
radicchio, brioche croutons, Ossau Iraty cheese, leek soubise, warm bacon vinaigrette

Lapin Braise avec Champignons Sauvage et Pruneaux
Braised rabbit leg in crème de prune liquor with white bean purée,
braised savoy cabbage, brandy-soaked prunes, sautéed yellowfoot chanterelles, and hedgehog mushrooms

Longe de Veau Rôtie avec Ris de Veau et Champignons
Roasted milk-fed veal loin with warm veal sweetbread and wild mushroom terrine,
Brussels sprout leaves, rosemary red wine demi-glace

Gateau de Crepe avec Mousse de Chapeau de Bonbons
Buttermilk crepes layered with candy cap mushroom mousse and Honeycrisp apple butter
with vanilla and spice caramel and candied pecans