The Forage peeps are doing a deep dive into Sancerre at their weekly wine dinner on Tuesday, April 5th. Wine expert and co-owner Stan Hilbert has selected three Sauvignon Blanc-based whites (one aged in stainless, one in oak and one with skin contact, all made with minimal intervention) and one Pinot Noir from the region, known for its rolling limestone hills and the richly textured wines they produce. You can explore the featured sips alongside a four-course menu (available in omnivore and vegetarian versions) from chef Eric Cooper. The meal is available on-site (indoors or out on their heated patio) for $95 per person or as take-out to be enjoyed at home for $150 for two people. Take a look at the menu(s) below, then book your table or place your take-out order accordingly.

OMNIVORE

Vietnamese Spring Roll
Tofu, Coconut Sticky Rice, Cabbage,
Sunflower Shoots, Carrots, Peanut Sauce
2019 “Le Tournebride”, Vincent Gaudry

Wild Rice Drop Biscuits
Quebecois Mushroom Gravy, Grilled Macomber Turnip
2020 “La Moussière” Alphonse Mellot

Laos Style Pork Sausage
Glass Noodles, Herb Salad
2018 “Auksinis Maceration”, Sebastien Riffault

Oma, Von Trapp, VT
Seed Cake, Beeswax Ice Cream
2019 Rouge, Hippolyte Reverdy

VEGETARIAN

Vietnamese Spring Roll
Tofu, Coconut Sticky Rice, Cabbage,
Sunflower Shoots, Carrots, Peanut Sauce
2019 “Le Tournebride”, Vincent Gaudry

Wild Rice Drop Biscuits
Quebecois Mushroom Gravy,
Grilled Macomber Turnip
2020 “La Moussière” Alphonse Mellot

Laos Style Carrot Sausage
Glass Noodles, Herb Salad
2018 “Auksinis Maceration”, Sebastien Riffault

Oma, Von Trapp, VT
Seed Cake, Beeswax Ice Cream
2019 Rouge, Hippolyte Reverdy