Mushroom Dinner Menu

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Amuse Bouche

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Profiteroles

Filled with smoked velvet pioppini mushroom caps, Cowgirl creamery triple brie

lightly dressed with a redwood clover and micro green salad

Roederer Brut, Anderson Valley

First

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Morel Mushroom Flan

Over a light sauté of alba clamshell mushrooms

Edamame , grilled leeks, rendered bacon lardons, in vermouth

Husch Vineyards, Estate Gewurztraminer (2007)

Second

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Manna Cotti

Mendocino Coastal Porcini ’s with spinach and ricotta,

wrapped in a black chanterelle pasta, San Joaquin Gold Mornay

Foursight, A.V., Pinot Noir “Zero New Oak” (2007)

Intermezzo

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Citrus Iced Napoleon

Layers of shaved citrus ice, vodka preserved meyer lemon zest, candied Buddha’s Hand

Third

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Beef Wellington

Tenderloin of Beef wrapped in puff pastry

Dressed with Wild Mendocino mushroom duxelle, and foi gras

Served with truffled mashed potatoes and swiss chard

Baxter Vineyards, Eaglepoint Ranch, Syrah (2004)

Vegan Moussaka

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Roasted Eggplant filled with a blend of Wild Mendocino Mushrooms garden herbs

roasted garlic over layered squash and a cashew cream sauce

Fourth

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Poached Bosc Pears and Beignet

Poached in Londer Gewurztraminer hand pressed grape juice

Germain-Robin and candy cap mushroom Sabayon

Londer Vineyards, Sweet Gewurztraminer

Chef’s Brian and Shennen Morris

Glendeven Mushroom Dinner

Saturday,November 14, 2009