May 7th 12:00-2:00 pm
Minne Lusa House
2737 Mary St., Omaha, NE

End the morel season right. Specifically, with a 5-course morel-based brunch. There will be a starter course of local sourdough bread with morel pate, morel butter and morel tapenade. Then a twist on eggs Benedict of country shoulder bacon and poached egg served over fried polenta and topped with morel hollandaise. Next is a salad of spring greens with lardons of our house-cured country bacon cooked sous vide with morels. The main dish will be handmade morel and duck egg pappradelle pasta with sautéed morels, peas and fresh garlic greens (photo). Dessert is still up in the air, but I am leaning towards a morel-infused frozen custard with dark chocolate ganache.