Forage & Feast: Dinner
FUNGI COOKING SESSION MENU
Pickled Hen Of The Woods & Blueberry Bruschetta
Yachaejeon with Oyster Mushrooms & Beets
[Korean Style Crispy Pancake]
Shiitake Mushroom Velouté topped with Snow Crab
Candied Chanterelles on Cinnamon Cap Mushroom
& Vanilla Ice Cream
LUNCHTIME BREAD & BUTTER BAR
Sautéed Morel Mushrooms, Pan-fried in butter
Chanterelle Butter, Garlic Scape Butter
Herbed Focaccia & Gluten-Free Buckwheat Crepes
Cantharellus, Craterellus & Garlic Confit
Winter Chanterelles, Black Trumpets & Chanterelles
Ginger & Lemon Candied Jelly Babies
