On this evening the kitchen had used chanterelles in a dish made with fresh-caught whitefish, and a crepe with asparagus. Terri says these mushrooms have a softer flavor than morels do, and subtle mushroom flavor interspersed with bright green al dente asparagus in this delicate wrap. Other members of our party ordered Certified Angus Filet Mignon, Veal Napoleon with Wild Mushrooms and Risotto, and Rack of New Zealand Lamb.
We spent several hours at the table. As shadows lengthened and the moon sent silvery light dancing along the water's surface, we savored more wine, and coffee, paired with cheesecake, apple tatin and a thoroughly decadent Triple Chocolate Mousse Tower. Only a soft pillow and a comfortable mattress could make the evening any better.