James Beard House – Chef Lee Chizmar – Featuring Galen Glen Wines

James Beard House – Chef Lee Chizmar

Foraged Mushroom Feast

May 10, 2016

 

HORS D’OEUVRE

 

Surf and Turf

Chilled Oysters with Porcini-Crusted Beef Carpaccio, Horseradish Crème Fraiche, Crispy and Pickled Shallots

 

Smoked Pennsylvania Trout Rillettes

Hen of the Woods Mushroom, Local Potato Escabeche, Chive Crème Fraiche, Trout Caviar on Sourdough Crostini

 

Mushroom Tartare

Quail Egg, Potato Blini, Pickled Ramp, Truffle Aioli

 

Mushroom Deep-Dish Pizzas

Porcini Puree, Keepsake Farm Raw Milk Mozzarella, Caramelized Onions, Herbs

 

Pairing: Galen Glen Winery Stone Cellar Riesling 2014

 

DINNER

 

Smoked Mussel-Calamari Salad

Golden Enoki and Pickled Beech Mushrooms, Dill, Ginger, Black Sesame Vinaigrette, Crisp Shallots

Pairing: Galen Glen Winery Stone Cellar Gewurztraminer 2014

 

Mushroom Caesar Salad

Liberty Gardens Lettuce with Quick-Pickled Mushrooms, Sunflower Seeds, Parmesan, Garlic Croutons

Pairing: Galen Glen Winery Riesling 2014

 

Mushroom Terrine

Pickled Local Vegetables, Wild Watercress, Pepper Cracker, Porcini Mustard

Pairing: Galen Glen Winery Stone Cellar Chambourcin 2014

 

Cast Iron-Seared Halibut

with Mushroom Bouillabaisse, Bolete Mushroom Sausage, Snails, Potatoes, Baby Fennel, Fiddlehead Ferns, Asparagus

Pairing: Galen Glen Winery Stone Cellar Gruner Veltliner 2015

 

Rabbit Forager Stew

Herb Dumplings, Morels, Peas, Fava Beans, Pickled Ramps

Pairing: Galen Glen Winery Stone Cellar Zweigelt

 

DESSERT

 

Liberty Gardens Rhubarb Cake

Rhubarb Mousse, Golden Enoki Gastrique, Meringue, Rhubarb Puree, Black Pepper-Truffle Ice Cream

Pairing: Galen Glen Winery Stone Cellar Twilight 2015

 

BOLETE

Housed in a 200 year old stagecoach stop dating back to 1790, Bolete is our daydream turned reality. After years in the restaurant industry in San Francisco and Boston, we set out to build a small restaurant where Lee could always be in the (super tiny) kitchen and Erin could greet each and every guest. Being surrounded by some of the best farmland on the East Coast made building a restaurant rooted in local ingredients a reality here in the Lehigh Valley.  We change our menu daily and prepare everything from scratch. Please ask if you would like something altered or if you don’t see it at all as we are happy to accommodate.