The New Year is past, and the holidays are behind us, now is the time to settle into winter. Into dinners of hot soups and great company. We are also in the most abundant time of the year for wild edibles. All the rain has the greens and mushrooms bursting from the earth, the forests and oceans are alive with activity. Join us for a meal focused on what is growing all around us.
Come to the communal table, and feast your senses on steaming soupe de poisson, wild mushroom stuffed quail, and maple scented candy cap crème brûlée. We've partnered with our friends at Bluxome Winery to bring you a great night. Join us.
And the menu is...
Warming Soupe de Poisson
Wild Nori and Sriracha Crostini
Gnocchi with Nasturtium Pesto
Black Trumpet Mushrooms
Chef Caught Local Herring, Horseradish Crème Fraîche, New Potatoes, Rye Toasts
Wild Mushroom Stuffed Quail
Rosemary Pan Sauce, Parmesan Polenta
Roasted Broccoli Rabe
Grill Roasted Local Squid
Savory Cauliflower Puree
Wild Foraged Miners Lettuce
Little Gem, Wild Radish Flowers, Pickled Beets
Wild Fennel Champagne Vinaigrette
Maple Scented Candy Cap Crème Brûlée
The Wild Kitchen is a roaming restaurant where each family-style course focuses on wild edibles found all around us. Our seasonal menu features not only what local farmers have to offer, but the forests and oceans as well. Everyone is welcome.
How it works:
Because we use the freshest wild foraged ingredients, sometimes the menu changes, but it's always delicious.
No substitutions please
No cancellations please, but you're welcome to transfer tickets to a friend (and just think how excited they'll be!)
Gift certificates available
Wines available for purchase from Bluxome Winery
We love barter! Have something you'd like to trade for a seat at the table? Let us know.
photos by Andria Lo: andrialo.com
and Robin Jolin: robinjolin.com