We’re serving one of our favorite dishes this fall — fresh Idaho rainbow trout stuffed with scallops, locally-foraged chanterelle mushrooms, spinach and basil served with a grilled herb puree.
Rainbow trout carry a mild, nut-like flavor and are the ideal palette for our creative culinary team. The meat is tender and flakey and pairs well with flavors that bring out its delicate taste.
Our fish is sourced from Idaho, which produces more than 70% of the nation’s supply of rainbow trout. The state’s system of aquifers and springs make it an ideal location to raise fish.
To add dimension to the dish, we incorporated locally-foraged chanterelle mushrooms. In the fall, these golden-topped mushrooms can be found growing on the roots of forest trees.
More than 40 species of chanterelles, or chanterelle-like mushrooms, can be found in North America. Most often they are found near pine, fir, spruce, Douglas-fir, hemlock and oak trees.
Chanterelles are meaty and chewy and have an earthy and peppery flavor. We enjoy them so much, we’ve incorporated them into several of our other dishes, including:
— Chanterelle Mushrooms Lunch Appetizer: local chanterelle mushrooms, warm goat cheese, balsamic charred tomatoes, roasted garlic and crostini
— Vegetarian Ricotta Gnudi: chanterelles, leeks, pea vines, roasted shallots, butternut squash brown butter puree, crispy sage leaves
— Butternut Squash Soup: local golden chanterelle mushrooms, roasted butternut squash, ginger nutmeg, allspice, creme fraiche and thyme
— Chanterelle Mushrooms Dinner Appetizer: local chanterelle mushrooms with warm goat cheese, balsamic charred tomatoes, roasted garlic and crostini
We are currently open for lunch from 11:30am-4pm and dinner from 4pm-close every day of the week. Our closing times vary seasonally.
Please call (360) 766-6185 to make a reservation.