They’re bringing out the big guns at Forage on Tuesday, February 21st for their annual Baller Burgundy Dinner. Wine guru Stan Hilbert has saved some of his biggest, boldest and Burgundiest bottles to accompany the evening’s four-course menu. Chef Eric Cooper’s handiwork includes dishes like scallop crudo, and smoked boar belly and beef liver terrine (it’s also available in a meat-free version for vegetarians.) The menu, priced at $79 per person, is available throughout the evening so you can book a table any time between 5:30 and 10:00pm to partake. Call 617.576.5444.

OMNIVORE
Scallop Crudo
Mustard & Mushroom Spaetzle
2013 St Romain
Christophe Buisson
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Smoked Boar Belly & Beef Liver Terrine
White Grape/Rue Syrup, Carrot Salad
2012 Santenay “Les Hates”
Vincent & Sophie Morey
—
Viburnum Lacquered Duck
Charred Cabbage, Roasted Potatoes with Dill & Garlic
2011 Savigny Les Beaune 1 Cru “Les Lavieres”
Chandon de Brailles
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Oma, Von Trapp Farmstead
Ginger Syrup, Anise Biscotti, Tarragon Ice Cream
2013 Mercurey “Chamirey”, Domaine Raquillet

VEGETARIAN
Oyster Mushrooms
Mustard & Mushroom Spaetzle
2013 St Romain
Christophe Buisson
—
Smoked Squash Terrine
White Grape/Rue Syrup, Carrot Salad
2012 Santenay “Les Hates”
Vincent & Sophie Morey
—
Viburnum Lacquered Tofu
Charred Cabbage, Roasted Potatoes with Dill & Garlic
2011 Savigny Les Beaune 1 Cru “Les Lavieres”
Chandon de Brailles
—
Oma, Von Trapp Farmstead
Ginger Syrup, Anise Biscotti, Tarragon Ice Cream
2013 Mercurey “Chamirey”, Domaine Raquillet