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 CConfit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Creme Anglaise
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

Eryngii Mushroom, Crispy Polenta with Wilted Spinach,
Honey Balsamic demi and Pomegranate Seed with Juice
By Executive Chef John Kane, University Club of San Francisco, CA

Golden Chanterelle and Shiitake Mushrooms with
Tofu Stir Fry on Lundberg Family Farms Organic Jasmine Rice,
Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy
By Executive Chef John Kane, University Club of San Francisco, CA

Maine Lobster, with Grilled Matsutaki Mushrooms,
and Buckwheat Jus
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Mushroom, Barley, and Red Pepper Soup

Mushroom Broth
By Executive Chef John Kane, University Club of San Francisco, CA

Mushroom, Hazelnut, and Roasted Garlic Soup

Mushroom Ragout, Spinach, Venison stuffed Piquillo Pepper,
Baby Vegetable and Veal Stock Reduction
By Executive Chef John Kane, University Club of San Francisco, CA

Mushroom Risotto with Fresh Pumpkin
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Namban Marinaded Mushroom Salad with Ponzu Vinaigrette
By Chef Gregg Denter, The Oaks Restaurant,
Carmel Valley Ranch, Carmel, CA

Porcini Tart with Goat Cheese and Arugula Salad
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Roasted Hen of the Woods Mushrooms and
Seared Porcinis with Barley, Artichoke Heart,
Caramelized Shallots and Water Chestnuts in a Mushroom Broth
By Executive Chef John Kane, University Club of San Francisco, CA

Szchewan Mushroom Soup with Seared Ahi
By Executive Chef John Kane, University Club of San Francisco, CA

Venison Carpaccio with Sauteed Foie Gras, Chanterelles,
Caramelized Figs and Port Demi Glace
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Wild Mushroom Cappuccino
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA