The dynamic, wine-loving duo at Forage – that’s chef Eric Cooper and wine guru/general manager Stan Hilbert – will be sipping their way through a selection of Rieslings for their next weekly wine dinner, scheduled for Tuesday, November 2nd. Reserve a spot and sit down to biodynamic and organic bottles from around the world (Austria, France, Chile, Vermont) as paired with a four-course menu full of seasonal nibbles like mushrooms on toast and smoked steelhead trout over juniper branches.
Take a peek at the menu below (which is also available in a meat-free version) and book a table in the dining room or out on the heated patio. Dinner costs $90 per person for guests at the restaurant, or $140 per to-go meal for two (price does not include tax and tip) for folks who’d prefer to dine at home. Pre-order your take-out meal here or book your table online to work your way through.
Mushrooms on Toast, Quark, Mint
2019 “Antecedent”, Iapetus, Vermont
Root Veg & Scallion Mille Feuille, Little Leaf & Pear Vinaigrette
2015 “BILDSTOECKLE” Nature, Bannwarth Alsace
Smoked Steelhead Trout over Juniper Branches
Smokey Bean Fritter
Glaceed Radishes, Dandelion Greens with Grapeseed oil
Optional Paired Cheese Course +20
2019 “Macerated Riesling” Kuntz
Bayley Hazen Blue Cheese, Schawtzplententorte, Rose Syrup
2013 Noble Riesling Late Harvest , Casas del Bosque, Valle de Casablanca, Chile