Next up in the weekly wine dinner series at Forage: sommelier/owner Stan Hilbert will be highlighting the 2019 Schioppettino, I Clivi from Friuli. On Thursday, October 1st, you can get a formal introduction – in person or virtually – paired with either of two five-course menus (one for vegetarians and one for carnivores) from chef Eric Cooper. As is his custom, he’s created two versions to complement the evening’s selection. Have a look at the menus below and book your table here or place your order for pick-up online here. The dinner costs $120 per couple if you choose take-out or $170 for on-site dining. Call 617.576.5444 if you’ve got questions.
OMNIVORE
Stuffed Peppers
Confit Potato, Caramelized Onion, Goat Tomme
Garlic Oil Poached Squash
Pine Nut Focaccia, Mint, Lemon
Stewed Tomatoes
Polenta Tart, Fresh Basil
Seared Broccoli
Peach & Celery Salad, Parmesan
Chicken Cacciatore
Egg Noodles, Parmesan Pinenuts
Optional Cheese Course +$15:
Ode to Joy, Goat, Ruggles, MA
Red Wine & Peppercorn Snaps,
Apples, Red Wine Syrup
Optional Paired Dessert Course $25:
Couscous
Honey, Pistachio, Sweet Ricotta,
Candied Orange, EVOO
2018 Vin Santo, Casa Alle Vacche
VEGETARIAN
Stuffed Peppers
Confit Potato, Caramelized Onion, Goat Tomme
Garlic Oil Poached Squash
Pine Nut Focaccia, Mint, Lemon
Stewed Tomatoes
Polenta Tart, Fresh Basil
Seared Broccoli
Peach & Celery Salad, Parmesan
Wild Mushroom Cacciatore
Egg Noodles, Parmesan Pinenuts
Optional Cheese Course +$15:
Ode to Joy, Goat, Ruggles, MA
Red Wine & Peppercorn Snaps, Apples, Red Wine Syrup
Optional Paired Dessert Course $25:
Couscous
Honey, Pistachio, Sweet Ricotta,
Candied Orange, EVOO
2018 Vin Santo, Casa Alle Vacche
