Cabernet Franc Dinner at Forage

APICHART VONGPAKAYMAS/SHUTTERSTOCK

Hey Cab Franc fans, book yourself a table at Forage for their next wine dinner – coming up on Tuesday, June 14th – to taste your way through some exemplary bottles selected for you by owner Stan Hilbert. He’s lined up wines produced with different winemaking methods, from all over the world to pair with chef Eric Cooper’s four course menus, which are designed to accommodate both omnivores and vegetarians. Take a peek at the evening’s culinary agenda below and book your table indoors or out on the Forage patio via OpenTable ($95 per person) or reserve your meal to pick-up and enjoy at home ($160 for take-out dinner for two). You can also give them a ring at 617.576.5444 if you’ve got any Qs.

OMNIVORE
Shoyu Marinated Tofu
Carrots, Carrot Top Furikake
2021 Pet Nat, Field Recordings, CA

Ward’s Romaine
Tomato Vinaigrette, Smoked Pecans, Bayley Hazen
2020 “Tsoin Tsoin”, Laurent Herlin, Loire

Optional Extra Course +$25:
Nettle Colcannon
Smoked Pollock, Mustard, Cured Egg Yolk
2005 Bourgueil “Cuvée Prestige”, Lamé Delisle Boucard

Seared Bluefish
French Breakfast Radishes, Roast Baby Carrots, Gin Butter, Charred Lemon
2015 “L’Aiglerie”, Clos de l’Elu, Anjou

Madonna, Sage Hill, VT
Goat’s Milk
Cranberry & Herbes Salees Bread, Blistered Favas
2020 Cabernet Franc, Union Sacrée, Dry Creek

 

VEGETARIAN
Shoyu Marinated Tofu
Carrots, Carrot Top Furikake
2021 Pet Nat, Field Recordings, CA

Ward’s Romaine
Tomato Vinaigrette, Smoked Pecans, Bayley Hazen
2020 “Tsoin Tsoin”, Laurent Herlin, Loire

Optional Extra Course +$25:
Nettle Colcannon
Smoked Pollock, Mustard, Cured Egg Yolk
2005 Bourgueil “Cuvée Prestige”, Lamé Delisle Boucard

Bean Fritter
French Breakfast Radishes, Roast Baby Carrots, Gin Butter, Charred Lemon
2015 “L’Aiglerie”, Clos de l’Elu, Anjou

Madonna, Sage Hill, VT
Goat’s Milk
Cranberry & Herbes Salees Bread, Blistered Favas
2020 Cabernet Franc, Union Sacrée, Dry Creek

You may also be interested in