Five courses celebrating wild and seasonal mushrooms, from matsutake to chanterelle, each paired with wine. Wednesday, November 11 at Baleine.
Fall on the Cape means mushroom season, and we’re giving it a whole evening. On Wednesday, November 11, join us at Baleine for four courses built entirely around mushrooms, each one paired with a wine chosen to bring out their earthy, savory depth.
The night opens with a mushroom brodo with enoki, chive and dashi, a warm start to the meal. Next comes a silky chawanmushi, the Japanese savory custard, made with matsutake, one of the most prized mushrooms in the world for its rare, perfumed flavor. Our handmade agnolotti are filled with ricotta and pecorino toscano, finished with chanterelles, koji butter and fresh tarragon.
Followed by our mushroom “steak,” served with pommes purée, roasted apple, a rich mushroom demi and truffle aioli. And yes, even dessert, which is a mushroom ganache with crème anglaise and a crisp mushroom bacon garnish. It’s unexpected, and we think it might be the course you talk about on the drive home.
Dinner begins at 6PM. $75 per person includes all five courses and wine pairings. Seating is limited.
SAMPLE MENU
Amuse | mushroom brodo, enoki, chive, dashi
Chawanmushi | matsutake
Mushroom Agnolotti | chanterelle, ricotta, pecorino toscano, koji butter, tarragon
Mushroom “Steak” | whole roasted hen of the woods or chicken of the woods, pommes purée, roasted apple, mushroom demi, truffle aioli
Dessert | mushroom ganache, crème anglaise, mushroom bacon
Private Events
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Party size
1 ticket