Mushroom Festival Menu

Starts Friday May 15

Appetizers

HARISSA MUSHROOM SKEWERS v 14-   lion’s mane and king trumpet mushrooms basted in harissa pepper sauce over lemon/sage hummus 

VELVET MUSHROOM BISQUE 15-   assorted variety of boutique mushrooms, finished with basil oil and porcini mushroom dust

SAVORY MUSHROOM BAKLAVA  16- pioppino, black pearl, chestnut and yellow oyster mushrooms baked between sheets of phyllo dough with walnuts, herbs, and kefalograviera cheese; metaxa brandy savory “syrup”

SLIDERS 18-   shaved prime rib, rosemary aioli, roasted lion’s mane, oyster and chestnut mushrooms

BURRATA SALAD gf 19-   arugula, toasted pine nuts, pickled mushroom vinaigrette, sun dried tomatoes, king trumpet mushrooms roasted in arugula pesto, burrata

Mains

FESTIVAL SKIRT STEAK *  gf 43-   topped with roasted lion’s mane and king trumpet mushrooms, crumbled barrel-aged feta, demi-glace; black truffle potato purée 

YOUVETSI v 26-   king trumpet, yellow oyster, and chestnut mushrooms in an aromatic tomato stew with orzo pasta

10 LAYER SHORT RIB AND MUSHROOM LASAGNA 27-   short rib ragu, blue oyster, king trumpet, black pearl, lion’s mane, and chestnut mushrooms; anthotyro, ricotta, fresh mozzarella, demiglace, bechamel 

HALIBUT TAGINE 37-   fileted halibut served in a cast iron dutch oven with lion’s mane mushrooms, wilted baby kale, chick peas, pearl cous cous in an aromatic moroccan-spiced harissa and tomato sauce

PAPPARDELLES 27-   pappardelles, cauliflower crema, roasted black pearl and chestnut mushrooms, shallots, black truffle pate, parmesan, crispy brussels sprout leaves

BOUTIQUE ‘SHROOM BURGER * 26-   ground black angus beef burger topped with roasted italian and blue oyster mushrooms, kefalograviera cheese, rosemary aioli