Orange wines are the order of the day at Forage’s weekly wine dinner. On Tuesday, March 15th wine guru Stan Hilbert shares a few (four, or five if you add on the optional cheese course) of his favorite macerated whites (aka amber or ramato wines), made by leaving the grape skins and seeds in contact with the juice, which is where that deep orange-ish color comes from.
Chef Eric Cooper will be putting up a four-course menu (five-course with the aforementioned optional cheese course), available in omnivore-, pescatarian-, vegetarian- and vegan-friendly versions. Peep the whole shebang below and to parktake, book a table at the restaurant (indoors or out on their heated patio) or order your meal as take-out. Dinner costs $95 per person on-site or $150 as take-out for two. Call 617.576.5444 with any Qs.
OMNIVORE
Antipasto
Bean Dip, Toast, Marinated Shrimp, Lahano Salata
2020 Garelis Muscat, Greece
Turnip Gratin
Fines Herbes Salad, Dulse Flake Breadcrumb
2020 Pecorello, “Folk” Creta Paglia, Calabria
Trout w/Sausage Sauce
Chard Wrapped Lentils, Vienna Dumplings
2020 “Phenix”, Geschikt, Alsace
Optional Paired Cheese +$25
Moses Sleeper,
Jasper Hill, VT
Elderflower Jelly, Seaweed Crackers
2017 Vitovska “Solo MM17”, Vodopivec, Friuli-Venezia Giulia
Yogurt Cake
Cherry Preserves, Sunflower Crisp
2019 La Demesure, Aurelien Petit, Languedoc
VEGETARIAN
Antipasto
Bean Dip, Toast, Marinated Tofu, Lahano Salata
2020 Garelis Muscat, Greece
Turnip Gratin
Fines Herbes Salad,
Dulse Flake Breadcrumb
2020 Pecorello, “Folk” Creta Paglia, Calabria
Black Pearl Mushrooms
Chard Wrapped Lentils, Vienna Dumplings
2020 “Phenix”, Geschikt, Alsace
Optional Paired Cheese +$25
Moses Sleeper,
Jasper Hill, VT
Elderflower Jelly, Seaweed Crackers
2017 Vitovska “Solo MM17”, Vodopivec, Friuli-Venezia Giulia
Yogurt Cake
Cherry Preserves, Sunflower Crisp
2019 La Demesure, Aurelien Petit, Languedoc
