The team at Forage is going all out for their Mushroom & Chocolate Dinner. On Tuesday, October 25th, chef Eric Cooper combines sweets (from Dancing Lion Chocolates), savories (courtesy of foragers Ben & Tyler) and wines (thanks to wine guru Stan Hilbert) for a four-course menu that’s all but bursting with fall flavors. Have a look at the prix fixe below to see the kind of combinations they have in store – mushroom and hazelnut pate, coq au vin with a chocolate mole, among plenty more – and give a holler at 617.576.5444 to be sure they’re saving your seat. The dinner costs $69 person before tax and gratuity.

Black Trumpet & Potato Soup
Black Walnut/Chocolate Soda Bread
Finca San Juan, Guatemala Cacao Nibs
2008 VernacciaSecca, Colluce, Marche

Mushroom & Hazelnut Pate
Salted Caramel/Chocolate Chip Cookie
Liberty Apple Jelly
“Creos” 72% Dark Milk from the Maranon Canyon, Peru
2014 Chenin Noir, Chateau la Tour Grise, Loire

Coq au Vin
Hen of the Woods, Romaine, Chocolate Mole
“I’x Jaguar” 68% Finca Maya Rojo, Guatemala
2014 Corbieres “Le Compagnon” Domaine Ledogar

Chocolate Nemesis
Lions Mane Ice Cream
Cinnamon/Almond Wafer
Pacari Raw Organic 70% from Ecuador
2011 Riesling Trockenbeerenauslese,
Niersteiner Hipping, Schneider, Rheinhessen