2008 SOMA Camp

Sunday Night Dinner Menu

Subject to change at the whim of the Chef.


~ Sweet and Bitter Greens, Marinated Mushrooms, Red Onion, Orange, with a Levantine Vinaigrette ~


~ Porcini, Parsley, Garlic, and Citrus-Stuffed, Roasted, Chicken Thighs ~
~ Truita de Xampinyons—Catalonian Frittata of Mushrooms, Potatoes, and Onion ~

Both Served with King Bolete Gravy


~ Moroccan and Libyan Olives ~
~ Cannellinis and Cabrales with Sage-Infused Coccoli Kernels ~
~ Provencal Wild Mushroom and Spinach Tart ~
~ Sautéed Garlic Mushrooms Ionia ~
~ Grilled Truffle Polenta with Tuscan Wild Mushroom Ragout ~
~ Pate of the Two Sicilys ~
~ Chestnut and Chanterelle Toast ~
~ Mushrooms En Papillote ~


~ Camp 2008 Candy Cap Brioche Pudding ~

Camp Executive Chef: Patrick Hamilton (a.k.a "Mycochef")
Sous Chef: Jill Nussinow (a.k.a. "The Veggie Queen")
The SOMA Culinary Group Chefs de Partie including Caitlin Marigold,
Mark Todd, Robert Deny, and Danielle Murray