Mushroom Madness Dinner

Our Sous Chef, VP of SEMO Mycological Society and all-around fun-guy,
Joey Hafley, will be foraging the forests, doing in-house cultivating and utilizing dried species of mushrooms all May to bring you a mind-blowing culinary experience like no other. Not only will Joey be sharing his wealth of knowledge of these beloved spores, but he will be transforming up to 18 varieties into magical creations sure to surprise and delight even the most discerning of palettes.

Amuse
Turkey Tail & Truffle Oil Crackers
witches’ butter & wood ear fruit jam

First Course
Wild Cultivator Gallimaufry
pickled young chicken of the woods, dryad saddle “watermelon rind”,
butter poached lion’s mane, enoki, tempeh “croutons” & huitalacoche- lime vinaigrette
Wine Pairing: Avinyo Cava Brut 2018 or Bourbon Pairing: Willet Pot Still

Second Course
Czech Kyselo Soup with Morels & Rye
blue potato shoestrings, cured egg yolk & pink oyster salt
Wine Pairing: Chateau Pesquie- Terrasses Rose 2018 Or Scotch Pairing: Glenmorangie Lasanta

Third Course
Miatake “Chopped Steak”
miso greens, fontina bechamel, toasted pine nuts & oyster kimchi
Wine Pairing: Catena Vista Flores Malbec 2018 or Scotch Pairing: Balvenie Caribbean Cask

Intermezzo
Chanterelle & Sweet Amazake Infused Bourbon Tejuino
apricot sorbet

Fourth Course
12oz Koji Aged Strip Steak
oyster mushroom fries & mushroom ketchup
Wine Pairing: Shedhorn Zinfandel 2018 or Bourbon Pairing: Four Roses Single Barrel

Fifth Course
Candied & Crystalized Cauliflower Mushroom
cauliflower-mushroom caramel & cinnamon bourbon-brown sugar ice cream

*Menu possibly subject to minor changes due to availability
$149 per person /tax & gratuity not included

Reservations at 314-241-beef (2333)