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(Rich essence of suillus mushrooms from a recipe of our family’s for over sixty years)
(A Palmer House specialty, this tart is the essence of what wild mushrooms are all about)
(truffles, crab, scallops, and shrimp in creamy Riesling sauce)
WITH CARAMELIZED ONIONS, MELTED GOUDA CHEESE, AND RED PEPPER PURÉE
(PATÉ WITH WHITE TRUFFLE, BLACK CHANTERELLES)
WITH ROASTED BEETS, GOAT CHEESE, HAZELNUTS, AND BLOOD ORANGES IN MARIONBERRY VINAIGRETTE
WITH RASPBERRY VINAIGRETTE AND HAZELNUTS
WITH SHAWN’S HOUSE COHO SMOKED SALMON
WITH PORCINI SAUCE AND SCALLOPED POTATOES
WITH HAZELNUT PEPPER SAUCE AND JALAPENO CORNBREAD
WITH JUNIPER RED CABBAGE AND BLACK CHANTERELLES
WITH WILD MUSHROOMS
WITH KAPUSTA, CONFIT OF APPLES, CARAMELIZED ONIONS, AND DRIED CHERRIES, WITH WILD MUSHROOMS AND PORT SAUCE
WITH BURDOCK, CASHEWS, WATER CHESTNUTS, AND WILD RICE
WITH PORCINI DUXELLES AND MUSTARD VINAIGRETTE
WITH WILD MUSHROOM DUXELLES AND CREOLE-PINOT GRIS SAUCE
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