If you haven’t signed on for one of the recently tweaked and revived wine dinners at Forage, here’s another opportunity: on Thursday, July 16th chef Eric Cooper will be whipping up a five-course menu to pair with 2019 “Dahu”, Julien Pilon/Simon Forgue, VDP. Wine guru Stan Hilbert is especially excited about this limited production blend of Viognier and Petit Manseng grapes – a collaboration from friends and fellow winemakers Julien Pilon from Rhone & Simon Forgue from Jurançon, See how it stands up alongside the evening’s menu, which can be enjoyed out in Forage’s new secret garden or in the comfort of your own home. Have a peek at the offerings below (vegetarian and non), consult the forecast and either reserve your take-out online here ($120 for two portions) or make a reservation online here ($150 per party of two) for a lovely evening no matter where you enjoy it.
OMNIVORE
Chilled Blueberry Soup
Lemon Lace, Pickled Blueberries
Sugar Snap Pea & Mussel Salad
Pickled Elderflower
Stuffed Zucchini
Couscous, Mint Sauce
Socca
Zucchini, EVOO Mayo, Smoked Citrus
Salt Seared Scallops
Callaloo & Rice, Crispy Smoked Spring Onions
Optional Cheese Course +$15:
Verona, VT Shepherd Co
Caramelized Whey, Blueberries
Optional Paired Dessert Course $20:
Gooseberry Flognarde
Shell Pea Sorbet, Day Lily Sugar
Cap Corse Blanc
VEGETARIAN
Chilled Blueberry Soup
Lemon Lace, Pickled Blueberries
Sugar Snap Pea & Tofu Salad
Pickled Elderflower
Stuffed Zucchini
Couscous, Mint Sauce
Socca
Zucchini, EVOO Mayo, Smoked Citrus
Brined Hakurei Turnips
Callaloo & Rice, Crispy Smoked Spring Onions
Optional Cheese Course +$15:
Verona, VT Shepherd Co
Caramelized Whey, Blueberries
Optional Paired Dessert Course $20:
Gooseberry Flognarde
Shell Pea Sorbet, Day Lily Sugar
Cap Corse Blanc
