It’s Brinner Time at Forage

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The most important meal of the day gets a fancified PM update at Forage this week at their Breakfast for Dinner Wine Dinner. On Tuesday, December 5th, chef Eric Cooper will be transforming traditional AM faves (granola, sausage and celery root hash, shakshuka) into a four-course menu of evening fare and pairing it with wines chosen by co-owner and wine expert, Stan Hilbert. Scope out the menu below to see what they’re working on and book your table in the dining room for $110 per person (or order to-go for pick-up for $160 for two people). Call 617.576.5444 if you’ve got Qs – but don’t skip this one.

Compote & Granola, Begonia Honey
2022 “Ptit Jules” Achard-Vincent Cremant de Die

Mushroom Sausage
Celery Root Hash, Hollandaise
2022 “Midrash”, Chertok, VT

Heirloom Tomatoes, Poached Egg, Lacto Toum, Parsley Salad
2020 “Naturaleza Salvaje” Azul y Garanza, Navarra

Narragansett Creamery Burrata
Waffle, Pea Shoots, Fermented Garlic Maple Syrup, Maple Chili Crisp
2022 “Puszta Libre”, Claus Preisinger, Burgenland, Austria

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