The folks at Forage are taking diners on a mini trip to Cornas, an appellation in Northern Rhone, with a syrah from winemaker Vincent Paris, who has become known for producing “insanely drinkable” wines from his six hectares of old vines. On Thursday, July 23rd, you’ll get to try the 2017 Granit 30 (named as an homage to the soil and gradient slope of the vineyard) alongside a five-course menu from chef Eric Cooper. You can choose between the omnivore and vegetarian menus (both of which are below) and then just decide if you’d like to enjoy your meal at home or in Forage’s new secret garden. See what the forecast looks like and 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 in or out.
OMNIVORE
Napa Cabbage
Urfa Biber Macadamia Nuts, Burdock Shoots
Smoked Roasted Tomato
Herb Salad, Herb Oil
Sweet Corn On the Cobb
Blackberry Tarragon Butter,
Smoked Citrus Salt
Lobster
Sesame & Lime,
Spicy Shiitake Duxelle, Celery Leaf
Sherry Marinated Hanger Steak
Grilled Cauliflower & Broccoli, Garlicky Almond Sauce
Optional Cheese Course +$15:
Bayley Hazen Blue, Jasper Hill, VT
Zucchini & Anise Bread,
Chocolate Syrup, Mint
Optional Paired Dessert Course $20:
Gooseberry Crumble
Sweet Fern Custard
2016 Eiswein Prädikatswein,
Heinz Eifel, Rheinhessen, Germany
VEGETARIAN
Napa Cabbage
Urfa Biber Macadamia Nuts, Burdock Shoots
Smoked Roasted Tomato
Herb Salad, Herb Oil
Sweet Corn On the Cobb
Blackberry Tarragon Butter,
Smoked Citrus Salt
Marinated Heiwa Tofu
Sesame & Lime,
Spicy Shiitake Duxelle, Celery Leaf
Seared Eggplant
Grilled Cauliflower & Broccoli, Garlicky Almond Sauce
Optional Cheese Course +$15:
Bayley Hazen Blue, Jasper Hill, VT
Zucchini & Anise Bread,
Chocolate Syrup, Mint
Optional Paired Dessert Course $20:
Gooseberry Crumble
Sweet Fern Custard
2016 Eiswein Prädikatswein,
Heinz Eifel, Rheinhessen, Germany
