Mushroom season is upon us. It's been a long dry summer, but finally the rains have come and breathed life back into the forests.
In a celebration of the season, we’re bringing you a wild mushroom feast. Wild Boar Rillette, Porcini Chestnut Soup, Wild Mushroom stuffed Turducken....We'll also be partnering with our friends at Two Mile Wine on included pairings. I hope you'll join us.
And the menu is...
Wild Huckleberry Eucalyptus Kir
Charcuterie plate of:
Wild Boar Rilette, Jardinaire Pickles, Pickled Bull Whip Kelp, Fatted Calf Pate Rustique, and House Smoked Wild Caught Mackeral
Warming Porcini Chestnut Soup
House Made Creme Fraiche
Savory Wild Mushroom
Butternut Squash Bread Pudding
Pickled Deviled Eggs
Wild Caught Local Dungeness Crab
Hand Harvested Mendocino Sea Salt
Wild Mushroom Stuffed Turducken
Mushroom Gravy, Braised Savoy Cabbage
Roasted New Potatoes
Wild Foraged Miners Lettuce
Little Gem, Wild Radish Flowers, Pickled Beets
Wild Fennel Champagne Vinaigrette
Sweet Potato Pie
Wild Nettle Crust
The Wild Kitchen is a roaming restaurant where each family style course focuses on the wild edibles found all around us. Following the seasons, our menu explores not only what local farmers have to offer, but the forests and oceans. Everyone is welcome.
How it works:
Because we use the freshest wild foraged ingredients, sometimes the menu changes, but it's always delicious.
Vegetarian options available, but we need 72 hours notice
No cancellations please, but you're welcome to transfer tickets to a friend (and just think how excited they'll be!)
Gift certifcates available
Wine pairings included
photos by Robin Jolin: robinjolin.com
and Andria Lo: andrialo.com