Here is this Wednesday's "March Mushroom Madness" pop-up dinner menu! Please make sure to call ahead for reservations, hope to see you then.
Cream of mushroom and toasted caraway bisque, chili oil, crispy shallots.
Baked polenta Napoleon- crimini pate, shiitake bacon, arugula, lemon fennel vinaigrette, chive.
Mushroom story- seared king trumpet mushroom, spring pea purée, balsamic caviar. Citrus herb encrusted portobello carpaccio, pesto'd zucchini noodles. Heart of Palm and oyster mushroom fritter, caper remoulade, red pepper relish.
Forrest floor- buried chocolate rose petal truffle, dark chocolate soil, lemon cheesecake stem, lavender macaroon, vanilla mist custard, candied mint leaves.
517 Bloomfield Ave.