For Forage‘s the first wine dinner of autumn, sommelier/owner Stan Hilbert will be highlighting 2018 “Le Bon Petit Diable”, Domaine des Sablonnettes, Loire. On Thursday, September 24th, you can get a formal introduction – in person or virtually – paired with either of two five-course menus (one for vegetarians and one for carnivores) from chef Eric Cooper. As is his custom, he’s created two versions to complement the evening’s selection. Have a look at the menus below and book your table here or place your order for pick-up online here. The dinner costs $120 per couple if you choose take-out or $170 for on-site dining. Call 617.576.5444 if you’ve got questions.
OMNIVORE
Thyme Flan
Sumac Caramel, Sumac Salt, Crispy Onions
Celery Gratin
Goat Tomme, Potato Chips
Alycia’s Farmer’s Cheese
Aged for 15 Months in Beeswax & Roses
Glaceed Apricots, Scones
Charred Cabbage Salad
Lamb Bacon, Sherry & Shallot Vinaigrette
Chorizo & Clam Stew
Eggplant, Kale, Pickled Red Onions
Optional Cheese Course +$15:
Bayley Hazen Blue, Cow, Jasper Hill Farm, VT
Caramelized Onions, Wild Grapes, Soda Bread
Optional Paired Dessert Course $25:
Chipotle Waffle
Rue Ice Cream, Bittersweet Chocolate Syrup
“La Garrocha” Amontillado Sherry, Bodegas Grant
VEGETARIAN
Thyme Flan
Sumac Caramel, Sumac Salt,
Crispy Onions
Celery Gratin
Goat Tomme, Potato Chips
Alycia’s Farmer’s Cheese
Aged for 15 Months in Beeswax & Roses
Glaceed Apricots, Scones
Charred Cabbage Salad
Smoked Mushrooms, Sherry & Shallot Vinaigrette
Imam Bayildi
Eggplant, Tomatoes, Kale, Pickled Red Onions
Optional Cheese Course +$15:
Bayley Hazen Blue, Cow, Jasper Hill Farm, VT
Caramelized Onions, Wild Grapes, Soda Bread
Optional Paired Dessert Course $25:
Chipotle Waffle
Rue Ice Cream, Bittersweet Chocolate Syrup
“La Garrocha” Amontillado Sherry, Bodegas Grant