A reflection of the weather, we’ve got some new fall-flavored items on the menu.
Butternut Squash Soup
Made with locally foraged Golden Chanterelle Mushrooms and roasted butternut squash, this soup is garnished with a toasted almond pesto and creme fraiche. It will warm you up and delight your taste-buds!
Golden Chanterelles (cantharellus cibarius) can be found throughout the Mt. Baker / Snoqualmie national forest between September and November. If you’re so inclined, you can go out yourself and forage for them. Locally, head to the Glacier Public Service Center and get a mushroom-picking permit. You can find plenty of resources online about how to hunt and identify mushrooms (some hunters suggest looking for gold colors poking out of the leaves and brush).
The mushrooms last until the first hard freeze, so get out there if you can, or come visit us – we’ve done all the hard work for you!
Marinated Beet Salad
A fresh salad made with red and yellow beets, red onions, baby spinach, chevre, roasted pumpkin seeds, and dressed with a honey lemon vinaigrette. A delightful combination of flavors and a perfect complement to your entree.