11/03/2026
These Kennett Square beauties were the stars of our best-ever Wild Mushroom Bisque at our recent Club 41 Hunter's Moon dinner.
Pink oyster, chestnut and shiitake mushrooms (all pictured), among others, were blended into a velvety purée, then finished with toasted hazelnuts, a medley of sautéed wild mushrooms and crème fraîche.
And that was just the first course!
The evening's menu also featured house-made rabbit ravioli with roasted butternut squash sauce, bacon-wrapped wild game meatloaf with hunter's sauce served over spinach-Gruyere mashed potatoes, and Black Forest pavlova.