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Foraging Class Menu
Drinks
Chaga Iced Tea
Folklor Wine & Cider Tasting
Appetizers
Mushroom Tapenade on Mediterranean Focaccia
Entrees
Lions Mane Crabcakes with Garlic & Wild Ramp Aioli
Sides
Sauteed Mushroom Medley
Kale Salad with roasted mushrooms
Baked Apples with Oyster mushrooms
Desserts
Dried Mushroom Szechuan Crisp served over vanilla ice cream
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