Enjoy a trip through the lesser known wine-making regions of the Rhone with your friends at Forage. As is their custom, chef Eric Cooper and wine guru Stan Hilbert will be exploring an array of natural wines (four or five if you get the extra cheese course) from the area as paired with a multi-course menu (four or five if you go for the optional cheese course).
The menu, which you can see in its entirety below, is available in omnivore-, pescatarian-, vegetarian- and vegan-friendly versions to be enjoyed at the restaurant (indoors or out on their heated patio) or as take-out for two.
Dinner costs $95 per person at the restaurant or $150 as a take-out meal for two to share. Peruse the menu(s) and the pairings below then book your table or place your order to-go for a tasty intro to some spectacular new (to you, anyway) french wines.
OMNIVORE
“Baked Brie”
Moses Sleeper, Mushrooms, Potatoes
2019 Pinot Noir “Perle Noire”, Ocre Rouge
Duck Fat Fried Monkfish
Pickled Spruce Cone Gribiche, Shaved Winter Radish
2020 Carignan “Hauts les Coeurs”, Domaine les Maou
Roasted Duck
Oat Groats, Winter Spinach & Orange
2020 Syrah “De L’Autre Rive”, Julien Pilon
Optional Paired Cheese +$25
West West Blue, Parrish Hill, VT
Peach & Turmeric Jam, Seedy Crackers
2020 Gamay “La Souteronne”, Herve Souhaut
Saffron Bread Pudding
Lemon Sherbet
2017 Muscat Beaumes de Venises Domaine du Paparotier
VEGETARIAN
“Baked Brie”
Moses Sleeper, Mushrooms, Potatoes
2019 Pinot Noir “Perle Noire”, Ocre Rouge
Lentil Fritter
Pickled Spruce Cone Gribiche,
Shaved Winter Radish
2020 Carignan “Hauts les Coeurs”, Domaine les Maou
Coffee Roasted Sweet Potatoes
Almond Butter, Oat Groats, Winter Spinach & Orange
2020 Syrah “De L’Autre Rive”, Julien Pilon
Optional Paired Cheese +$25
West West Blue, Parrish Hill, VT
Peach & Turmeric Jam, Seedy Crackers
2020 Gamay “La Souteronne”, Herve Souhaut
Saffron Bread Pudding
Lemon Sherbet
2017 Muscat Beaumes de Venises Domaine du Paparotier
