Brant Point Grill at White Elephant is offering weekly tasting menus this fall, highlighting the best of seasonal ingredients and sharing with Nantucket Insider some recipes to take home to our own kitchen. One of our favorite dishes is a creamy mushroom bisque made with Chanterelle mushrooms. Executive Sous Chef Joshua Rogers filled us in on the details behind this soup and also provided his recipe. Rogers explains that Chanterelle mushrooms are a great item to feature on a seasonal tasting menu as they are in full flavor during the fall season. At Brant Point Grill collaboration is key on the seasonal menus and they are a training tool with the cooks, allowing them to create the recipes with the executive chefs' guidance. This week's tasting menu was created by Jeffery Pyle and Brant Point Grill's Executive Chef Thomas Pearson. Click here to read the current tasting menu and don't forget to check back on Nantucket Insider for a weekly update on Brant Point Grill's seasonal tasting menus! Read on below for the recipe for Mushroom Parmigano Reggiano Bisque...