Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Binger with a Sherry Syrup
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Almond
financiere with Candy Cap Mushroom CConfit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Creme Anglaise
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Cauliflower
Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Eryngii
Mushroom, Crispy Polenta with Wilted Spinach,
Honey Balsamic demi and Pomegranate Seed with Juice
By Executive Chef / Owner Jone Kane
Kane's Restaurant, Grass Valley, California
Golden
Chanterelle and Shiitake Mushrooms with
Tofu Stir Fry on Lundberg Family Farms Organic Jasmine
Rice,
Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy
By Executive
Chef / Owner Jone Kane
Kane's Restaurant, Grass Valley, California
Maine
Lobster, with Grilled Matsutaki Mushrooms,
and Buckwheat Jus
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Mushroom,
Barley, and Red Pepper Soup
Mushroom
Broth
By Executive
Chef / Owner Jone Kane
Kane's Restaurant, Grass Valley, California
Mushroom,
Hazelnut, and Roasted Garlic Soup
Mushroom
Ragout, Spinach, Venison stuffed Piquillo Pepper,
Baby Vegetable and Veal Stock Reduction
By Executive
Chef / Owner Jone Kane
Kane's Restaurant, Grass Valley, California
Mushroom
Risotto with Fresh Pumpkin
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Namban
Marinaded Mushroom Salad with Ponzu Vinaigrette
By Chef Gregg Denter, The Oaks Restaurant,
Carmel Valley Ranch, Carmel, CA
Porcini
Tart with Goat Cheese and Arugula Salad
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Roasted
Hen of the Woods Mushrooms and
Seared Porcinis with Barley, Artichoke Heart,
Caramelized Shallots and Water Chestnuts in a Mushroom
Broth
By Executive
Chef / Owner Jone Kane
Kane's Restaurant, Grass Valley, California
Szchewan
Mushroom Soup with Seared Ahi
By Executive
Chef / Owner Jone Kane
Kane's Restaurant, Grass Valley, California
Veal
Fillet with Organic Wild Rice,
Baby Vegetables and Morel Mushroom Jus
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Venison
Carpaccio with Sauteed Foie Gras, Chanterelles,
Caramelized Figs and Port Demi Glace
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Wild
Mushroom Cappuccino
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
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