Chef Jacquie is proud to host her second annual MOREL dinner, we will be having this on Sunday May 19th, to help with all the abundance of Morel Mushrooms!
We will be beginning at 6:00p. Want to be the first to know about her menu?
7 Course Morel Mushroom Wine Dinner
Presented by Luke Payne of Roanoke Valley Wine Company
Sunday May 19th, 2019
Mache Salad, English Pea Puree, Lemon Vinnaigrette, Morels
Roasted & Blanched Asparagus, Bay Scallops, Lemon & Roasted Morels
Crudo of Wild Salmon, Morel & Pea Vichyssoise
Roasted Loin of Pork, Morels & Proscuitto, Apriums
Quail Filled with Currants, Crimini, Oats, Morels & Tarragon
Tea Soaked Pheasant, Whole Sauteed Morels
Watermelon Sorbet with Toasted & Watermelon Soaked Morels
$100.00 Per person, Tax and Gratuity (20%) will automatically be added to your bill.
Consuming Raw or Under cooked food could result in food borne illness