It’s a throwback Thursday kind of week at Forage as owner Stan Hilbert revisits Domaine Beauthorey, producers of the first natural wine he ever tasted. On Thursday, August 27th, you’ll get to try another bottle from the unassuming vineyard (located in the Coteaux du Languedoc appellation of Pic Saint Loup) that piqued his interest fifteen years ago. For his part, chef Eric Cooper will be creating two five-course menus (one for meat-eaters and one for vegetarians) to be enjoyed at home or on the beauteous new Forage patio. Peruse the menu(s) below and, whenever you’re ready, order your take-out online here ($120 for a meal for two) or make a reservation ($170 per dining duo).
OMNIVORE
Chilled Beet Soup
Lavender Cured Scallops, Fresh Mint
Pear & Black Walnut Salad
Spruce Vinegar & Goldenrod Oil
Smoked Duck
Peach Mayo, Parsley Salad, Toast
Smørrebrød
House Farmer’s Cheese, Roasted Jimmy Nardellos, Hard Boiled Egg, Cucumber, Smoked Citrus Salt
House Made Goose Sausage
Beluga Lentils, Apple Salad, Pickled Mustard Seeds
Optional Cheese Course +$15:
Middlebury Blue,
Cows Milk, Blue Ledge Farm, VT
Sweet Corn Wafer, Watermelon
Optional Paired Dessert Course $25:
Peach Napoleon
House Mascarpone, Pecans
2018 Vouvray Moelleux
“Le Haut Lieu”
Domaine Huet, Loire
VEGETARIAN
Chilled Beet Soup
Lavender Cured Scallops, Fresh Mint
Pear & Black Walnut Salad
Spruce Vinegar & Goldenrod Oil
Smoked Mushroom Duxelle
Peach Mayo, Parsley Salad, Toast
Smørrebrød
House Farmer’s Cheese, Roasted Jimmy Nardellos, Hard Boiled Egg, Cucumber, Smoked Citrus Salt
Huevos Haminados
Beluga Lentils, Apple Salad, Pickled Mustard Seeds
Optional Cheese Course +$15:
Middlebury Blue,
Cows Milk, Blue Ledge Farm, VT
Sweet Corn Wafer, Watermelon
Optional Paired Dessert Course $25:
Peach Napoleon
House Mascarpone, Pecans
2018 Vouvray Moelleux
“Le Haut Lieu”
Domaine Huet, Loire
