The spring sap is running in New England and the folks at Forage are celebrating with a fab four-course maple menu at their weekly wine dinner on Tuesday, March 14th. Chef Eric Cooper and wine guru Stan Hilbert have put their creative heads together to come up with some very interesting small-production wine pairings like Roast Beets with Dill Seed Maple Brittle, Orange Blossom Creme Fraiche served with 2021 Patapon Rouge, Le Briseau, Loire; and Maple Duck Curry with Chana Dal, Basmati, Cilantro Raita and Pickled Chilies served with 2021 “Neck” Sylvain Bock, Ardeche. Check out the full menus for omnivores and vegetarians below. Dinner costs $95 per person to dine in (reserve a spot here), or take your maple spread home for two for $160 (order here).

Forage has a special dinner every Tuesday night to showcase local ingredients and interesting wines — if you want to be in the know, sign up for their weekly emails on the website, and give the restaurant a call at 617.576.5444 if you have any Qs.

OMNIVORE

Celery Root & Parsnip Soup
Maple Glazed Bacon, Shaved Shallots
2021 “La Mossa,” Casa Di Baal, Salerno

Roast Beets
Dill Seed Maple Brittle, Orange Blossom Creme Fraiche
2021 Patapon Rouge, Le Briseau, Loire

Maple Duck Curry
Channa Dahl, Basmati, Cilantro Raita, Pickled Chilies
2021 “Neck” Sylvain Bock, Ardeche

Maple Semifreddo
Pine Nut Brittle, Plum Sauce
1996 Carcavelos, Quinta Dos Pesos, Portugal

VEGETARIAN

Celery Root & Parsnip Soup
Maple Glazed Mushrooms, Shaved Shallots
2021 “La Mossa,” Casa Di Baal, Salerno

Roast Beets
Dill Seed Maple Brittle, Orange Blossom Creme Fraiche
2021 Patapon Rouge, Le Briseau, Loire

Maple Veg Curry
Channa Dahl, Basmati, Cilantro Raita, Pickled Chilies
2021 “Neck” Sylvain Bock, Ardeche

Maple Semifreddo
Pine Nut Brittle, Plum Sauce
1996 Carcavelos, Quinta Dos Pesos, Portugal