Morels mushrooms are a springtime favorite in Wisconsin! 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 for our annual Morel Mushroom Dinner on May 20.
James Beard Award-winning Executive Chef Adam Siegel has created a five-course dinner that uniquely highlights Morels. Wine Director Mariana Popescu searched through our vast wine cellar and has chosen five spectacular French wines to pair with the menu.
Want to enjoy Morel mushrooms at home? Guests that join us at this dinner will have the opportunity to purchase a pound of morel mushrooms to take home!
Join us for our annual Morel Mushroom Dinner on May 20, 2021!
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Oeuf Poche avec Salade d’Asperges et Morilles
Soft Poached Egg over a Salad of Sautéed Morel Mushrooms,
Asparagus, and Sherry-Truffle Vinaigrette
2017 Côtes de Provence Rose,
Mathilde Chapoutier “Grand Ferrage” (Grenache, Cinsault)
Saumon Sauvage aux Sauce de Morilles
Wild Salmon in a Morel Cream Sauce with Lemon and White Wine
2013 Bourgogne Blanc, Albert Bichot “Secret de Famille” (Chardonnay)
Crêpe Farci aux Morilles avec Gruyère
Morel Mushroom-Stuffed Buckwheat Crepe with Gruyère Fondue
2018 IGP Pays D’Oc, Maison Nicolas (Pinot Noir)
Canard Rôti avec un Ragout de Morilles
Roasted Magret Duck with a Ragout of Morel Mushrooms, Fava Beans, and Spring Peas
2015 Bordeaux, Château Clarke by Edmond de Rothschild (Merlot, Cabernet Sauvignon)
Gâteaux aux Noix et Morilles
Morel Mushroom and Walnut Cake with Crème Fraiche Ice Cream, Cinnamon, and Apricots
NV Limoux, Toad Hollow Risqué Methode Ancestrale (Mauzac)