La Tana Celebrates Mushroom Season with a Special Dinner ‘Menù Fisso’

The Goods from Caffe La Tana

Vancouver, BC | BC’s wild mushroom season is upon us and Commercial Drive’s Italian wine bar La Tana is making the most of this magical time by foraging an early fall feast! For one week only, September 16 to 22, 2024, dig in to a dinner version of the popular three-course lunch menù fisso – known in Italy as a set menu made-from-scratch – featuring a variety of seasonal fungi including porcini, chanterelles, candy caps, and cauliflower mushrooms. Reservations are recommended and can be made online.

“Since launching our lunch menù fisso, guests have been asking for a dinner version – with mushroom season upon us, we thought it would be a good time to introduce a wine bar menù fisso,” says Paul Grunberg, co-founder of Banda Volpi, the gang behind folkloric neighbourhood spots Savio Volpe, Pepino’s, La Tana, and Elio Volpe. “The three course menu is a great way to experience and savour the rustic flavours of mushrooms in different preparations, including dessert and a unique cocktail.”

La Tana’s Funghi Dinner Menù Fisso ($59++) was created by Banda Volpi culinary director and avid mushroom forager Phil Scarfone, together with La Tana head chef Kenny Kao. Available for one week only, from September 16 to 22, 2024, the menù fisso features three courses with options:

COURSE ONE
choice of

Porcini Carpaccio
Parmigiano reggiano, lemon, walnut, volpi olive oil

Spinach Sformato
Roasted chanterelle mushrooms, garlic croutons, parsley

Wild Mushroom Soup
Crispy sage, cauliflower mushroom fritti, black pepper chantilly

COURSE TWO
choice of

Mushroom Polenta all’Uova
Stone ground polenta, roasted mushrooms, poached farm egg

Tagliatelle
Chanterelle ‘trifolati’, cured egg yolk, guanciale

Spaghetti
Porcini mushroom ragù, garlic breadcrumbs, pecorino romano

COURSE THREE
choice of

Semolina Olive Oil Cake
Candy cap mushroom chantilly, roasted pears

Cannoli
Mascarpone, sicilian pistachio

To complement the funghi menù fisso, Banda Volpi beverage director Amar Gill has crafted a mushroom-based cocktail, exclusive to the occasion, called the Mushroom Mi-To ($14), with a porcini and chanterelle vermouth, Campari, Ms. Better’s Smoke & Oak Bitters, and tangy orange oil.

Guests can also add on a selection of wine pairings for $45. Curated by wine director and sommelier of the year, Kristi Linneboe, the all-Italian wine options include Tiberio Pecorino, Cantina Terlan Schiava, and Chionetti Langhe Nebbiolo.

“I always look forward to mushroom season, and have already been out foraging a couple times,” adds Scarfone. “There’s nothing quite like the flavour of nicely roasted mushrooms. Our goal is to celebrate these seasonal and regional delicacies through the lens of Italian cuisine, and this mushroom dinner menù fisso at La Tana is a great way to get a taste of some of our province’s freshest varieties.”

To make a reservation and for more information about La Tana, please visit www.caffelatana.ca.