See what the talented twosome at Forage – that’s chef-owner Eric Cooper and co-owner and General Manager Stan Hilbert – do with one of summer’s unsung heroes at their upcoming watermelon themed dinner on Tuesday, August 30th.

The pair have brought their collective skill to bear on the evening’s four-course prix fixe (which is available in omnivore- and vegetarian-friendly versions) and accompanying wine pairings. You can expect match-ups like chilled soup with carrot gravlax and creme fraiche with the 2021 Grillo “Cala Iancu”; and a watermelon fool made with raw pulp, candied rind and watermelon skin custard with Henriques & Henriques Madeira (scope out the menu in its entirety below).

Scoop up a spot in their air conditioned dining room or out on their patio for this end-of-the-season celebration. Dinner costs $95 per person if you’d like to dine at the restaurant (reservations are available online here) or $160 for two people if you’d prefer to pick up your dinner and enjoy it at home (place your take-out order online here). Call 617.576.5444 with any questions.

Amuse: Raw Wedges w/ Mushroom Furikake

Chilled Soup, Carrot Gravlax, Creme Fraiche, Dill, Carrot Top Oil
2021 Grillo “Cala Iancu”, Mortellito, Sicily

Smoked Trout or Smoked Tofu, Watermelon Ceviche, Toasts
2021 Skin Contact Oak Ridge Gewurztraminer, Maloof, Willamette

Bluefish or Mushroom Sausage, Watermelon Radish (hopefully), Preserved Lemon & Butter, Rosti, Roasted Watermelon Sauce
2021 Mourvedre “Bagatelle”, Mr Petit, Languedoc

Optional Paired Cheese Course +$25:
Oma, Von Trapp, VT,
Pickled Rind, Watermelon Sorbet
2021 Fortana Set e Mez, Mariotti, Fortana dell’Emilia

Watermelon Fool (Raw Pulp, Candied Rind, Watermelon Skin Custard)
Henriques and Henriques 15 Years Old Boal Madeira