Sparkling Wine Dinner at Forage

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The Forage folks know that a good glass of bubbly is right for any occasion, even just a regular weekday, and if you agree you should head to Cambridge on Tuesday, May 23rd for a special sparkling wine dinner. Chef Eric Cooper and wine guru Stan Hilbert have some brilliant bottles of bubbles from around the globe ready to go with pairings like Chilled Asparagus Soup with Marinated Shrimp paired with NV Cremant de Loire Brut, Arnaud Lambert, Château de Brézé; and Green Peppercorn Rubbed Hanger Steak with Roasted Gold Potatoes, Spinach, Smoked Scallop Butter, Wild Mustard Greens and Red Wine Jus with 2011 “Informal,” Pato, Bairrada, Portugal. Take a look at the omnivore and vegetarian menus below.

Dinner costs $95 per person, and if you’d like to snag a table on their lovely patio or in the cozy dining room make a reservation here between 5:00 and 8:45pm. Due to the delicate nature of sparkling wines this week’s dinner will only be served at the restaurant, so no to go. If you’ve got a bubble-worthy celebration coming up, and you taste something you love at dinner, be sure to grab a bottle or two for retail prices before you head home — you can have a night out and get your graduation shopping done all in one fell swoop.

Sparkling Wine Dinner Menu

OMNIVORE

Chilled Asparagus Soup
Marinated Shrimp
NV Cremant de Loire Brut, Arnaud Lambert, Château de Brézé

Lentil & Seaweed Terrine
Radish Salad
2021 “L’Arpette a Petrolette” Domaine de l’Arpette, Gaillac

Green Peppercorn Rubbed Hanger Steak
Roasted Gold Potatoes, Spinach, Smoked Scallop Butter, Wild Mustard Greens, Red Wine Jus
2011 “Informal,” Pato, Bairrada, Portugal

Persimmon Steamed Pudding
Lilac Syrup
NV Clairette de Die “Tradition” Achard-Vincent, Rhone

Optional Champagne Course
Alpha Tolman, Jasper Hill, VT
Nut Bar, Gooseberry Jam
NV Champagne Brut”Dure Peine” Sébastien Girost

VEGETARIAN

Chilled Asparagus Soup
Marinated Tofu
NV Cremant de Loire Brut, Arnaud Lambert, Château de Brézé

Lentil & Seaweed Terrine
Radish Salad
2021 “L’Arpette a Petrolette” Domaine de l’Arpette, Gaillac

Grilled Spring Veg
Himalayan Red Rice & Lentil Cake, Toum, Cured Olives, Chili Oil, Watercress, Walnut & Mint Raspberry Ketchup
2011 “Informal,” Pato, Bairrada, Portugal

Persimmon Steamed Pudding
Lilac Syrup
NV Clairette de Die “Tradition” Achard-Vincent, Rhone

Optional Champagne Course
Alpha Tolman, Jasper Hill, VT
Nut Bar, Gooseberry Jam
NV Champagne Brut”Dure Peine” Sébastien Girost

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