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Wild Mushroom Menu

Created with locally harvested mushrooms.


Truffled Risotto

with Chanterelles, Oyster Mushrooms and Toasted Pine Nuts

Summer Mesclun Salad

with a Vidalia Onion Artichoke Vinaigrette and Three Mushroom Tartlet

Smoked Duck and Oyster Mushroom Bruscetta

with Cilantro oil and Aged Balsamico

Mushroom and Saffron Consomme

with a Chanterelle Royale


Pan Seared Diver Scallops

Braised in Sweet Butter with Chanterelles and Rosemary

Chanterelle Duxelle Crusted Red Snapper

with an Oyster Mushroom Ratatouille

Oven Roasted Rack of Australian Lamb

with a Roasted Garlic and Oyster Mushroom Ragout

Pan Seared Venison Loin

with a Chanterelle and Oyster Mushrooms Sautéed with Bacon and Caraway Seeds

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