This ain't no turkey dinner!

Chefs Robin Kort & Chelseah Compton will be weaving their cultural Christmas traditions into a celebration of winter food and turning Xmas dinner on it’s head. For this menu, we may be playing with hand harvested ingredients like porcini, chicken of the woods, crab, oysters, smoked salmon, mussels, popweed, fig leaves and lots more.  Eight courses + our sommeliers juniper, fig leaf spiked mulled wine for your dining pleasure. Long table seating at a secret location in Mount Pleasant. BYOB, wine pairing list available upon request.

SWALLOW TAIL XMAS DINNER

Dec 15 + 16 at 6:30pm

8 Courses + drink = 179

Ps. If you are a crab lover you can substitute a course with a stuffed Dungeness or Red Rock Crab add on at checkout.  If I can get Red rock crab as it will look glorious with it's bright red Xmas shell.

For this menu we can't accommodate any allergies except GF requests.

Wild Mushroom Dinner 

on Nov 2nd (Nov 3 is sold out).  Come out to dine at Swallow Tail supper club in Mount Pleasant!

WILD MUSHROOM MENU Teasers....

Lions Mane Mushrooms, stuffed + deep fried

Morel Black Bean Miso pour over broth with pasta

Warm Golden Chanterelle + Hedgehog Salad – Brown butter, bacon, hazelnut, wild greens, ricotta squash

Matsutake Carpaccio 

Fireweed Pasta – Northern foraged flowers pressed in pasta dough, quail egg yolk

Candy Cap Mushroom oat “creme” caramel 

*Note that the mushrooms we feature may changed depending on the season

Swallow Tail dinners are long table style where you are invited to the chefs home kitchen to dine, everyone is welcome. Chefs Chelseah Compton & Kate Martin (Acorn restaurant) are tag teaming courses for this menu.  As a bonus, Chef Chelseah will be using some of her hand harvested ingredients from her time cooking up North this summer like the fireweed flowers for her pasta sheets.

Nov 2nd at 6:30pm 

6 courses - $159pp, Byob

What mushrooms am I seeing pop up this week? 

Chicken of the woods is a mushroom that can taste like... chicken:)  But if you harvest older specimens then can be very very bitter.  The trick is to find them young and tender and only cut off the edges that are soft.  Cook this mushroom really well.  This mushroom only grows on dead wood (hardwood and conifers; Laetiporus spp.) and can be found abundantly in our area.  If you want to learn more about these and of course mushrooms that don't have deadly look alikes and are good for beginners come out for a Wild Mushroom 101 class with us on the North shore till late fall. 

WILD MUSHROOM CLASSES

SEPT-NOV 2023