University
Club
Eryngii
Mushroom , Crispy Polenta with Wilted Spinach, Honey Balsamic
demi and Pomegranate Seed with Juice
By Executive Chef John Kane, University
Club, San Francisco, CA
Mushroom
Broth, By Executive
Chef John Kane, University Club, San Francisco, CA
Mushroom
Ragout, Spinach, Venison stuffed Piquillo Pepper, Baby
Vegetable and Veal Stock Reduction
By Executive Chef John Kane, University
Club, San Francisco, CA
Roasted
Hen of the Woods Mushrooms and Seared Porcinis with Barley,
Artichoke Heart, Caramelized Shallots and Water Chestnuts
in a Mushroom Broth, Simple Mirepoix Stock,
By Executive Chef John Kane, University
Club, San Francisco, CA
Simple
Mirepoix Stock, By
Executive Chef John Kane, University Club, San Francisco,
CA
Szchewan
Mushroom Soup with Seared Ahi
By
Executive Chef John Kane, University Club, San Francisco,
CA
Los
Altos Country Club
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 Confit, Coffee Poached
Pears, Mascarpone Truffle Gelato, and Black Tea Creme
Anglaise
By
Executive Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Maine
Lobster, with Grilled Matsutaki Mushrooms, and Buckwheat
Jus
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Venison
Carpaccio with Sauteed Foie Gras, Cnanterelles
Caramelized Figs and Port Demi Glace
By
Executive Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Mushroom
Trio
Wild
Mushroom Cappuccino
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
Porcini
Tart with Goat Cheese and Arugula Salad
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA |
