May 26th Spring Morel Mushroom Dinner at Morel Restaurant Review 

This was our second visit to Morel Restaurant and the Morel staff along with Chef/Owner Jonathan Manyo did a fine job of presenting only Wisconsin foraged items for each dish.   Morels were used in every course.  Photo missing was the Pheasant dish entree which the reviewer ate before a photo could be taken.  

Attention Restaurants

Our members love mushrooms.  Would you like to host one of our mushroom dinners?  Dinners are held on a weeknight of your choice.  5-6 course, wine/drink flight option, foraged & cultivated mushrooms must be used in each course, reception: 6;30,  dinner: 7pm. 
Capacity: 40-60 persons.  Contact: Steve, 414-745-5483.