July 15 Summer Mushroom Dinner at Supper Review 

This was our first visit to Supper. Owner Gina Gruenewald & Chef Erik are serious lovers of all things fungi. Supper is a contemporary take on a classic concept, a hybrid of modern freshness and old-school flair, infusing the best elements of the standard Midwestern supper club with modern culinary and mixology panache. Photos that were taken of every plate did not do justice to the high quality and abundant use of edible fungi. 
 Supper, 1962 N Prospect Ave, Milwaukee
Menu(mushrooms based on local and current availability)
Course No. 1
Foraged mushrooms- raw, smoked, pickled, roasted, watercress, SarVecchio, Saba, walnut oil
Course No. 2
Cotechino- Wild mushroom/ Taleggio phyllo purse, roasted beet puree
Course No. 3
Smoked pork belly- Wild mushroom fritto, grapes, sorghum
Course No. 4
Poached salmon- glazed wild mushroom, roasted corn tortellini, corn broth
Course No. 5
Veal cannelloni- roasted wild mushrooms, pea/ tarragon puree, red wine glaze
Course No. 6
Chanterelle Caramel, crema catalana, strawberry meringue, rhubarb-lemon sorbet, dehydrated strawberries, streusel.

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.