For their weekly dinner, the wine-loving folks at Forage have selected a bottle from up-and-coming French winemaker Laura Aillaud, who got her start on three rented hectares of land in Luberon, Languedoc. Only ten cases of her 2019 “Libre Comme l’Air” even made it to the US and they just so happen to have one of them at Forage. Reserve your spot for the dinner, scheduled for Thursday, July 9th, and you’ll get to try this limited production, all natural wine alongside a five-course menu from chef Eric Cooper. See what’s in store on the menu below (it comes in two versions: one for omnivores and one for vegetarians) and can be enjoyed on the Forage patio or in your own home, if you’d prefer take-out. Whichever one suits your comfort level and your schedule, just be sure to reserve your spot asap – tickets for this dinner are limited. Reserve your take-out online here for $120 per couple or book a table online here for $150 per two-top. Call 617.576.5444 with any questions.
OMNIVORE
GRILLED RADICCHIO
Pickled Spring Flowers & Favas
CELERY 3 WAYS
Caramelized on Toast
Grilled with Cultured Butter
Pickled, Deviled Egg
Fresh Mint
ZUCCHINI
Smoked Capers, Vanilla Salt
NAPA CABBAGE
Cucumber, Strawberries,
House Wine Vinaigrette
BLUEFISH
Raspberries steeped in Gin,
Seared Fennel, Roast Spring Onions
OPTIONAL CHEESE COURSE +$15:
Moses Sleeper, Jasper Hill, VT
Beach Plum Syrup, Hazelnut Cookies
OPTIONAL PAIRED DESSERT $20:
STRAWBERRY SPOONBREAD
Rhubarb Woodruff Sorbet
2013 Vin Santo, Alle di Vecchia
VEGETARIAN
GRILLED RADICCHIO
Pickled Spring Flowers & Favas
CELERY 3 WAYS
Caramelized on Toast
Grilled with Cultured Butter
Pickled, Deviled Egg
Fresh Mint
ZUCCHINI
Smoked Capers, Vanilla Salt
NAPA CABBAGE
Cucumber, Strawberries,
House Wine Vinaigrette
TURNIP GREEN SOCCA
Raspberries steeped in Gin,
Seared Fennel, Roast Spring Onions
OPTIONAL CHEESE COURSE +$15:
Moses Sleeper, Jasper Hill, VT
Beach Plum Syrup, Hazelnut Cookies
OPTIONAL PAIRED DESSERT $20:
STRAWBERRY SPOONBREAD
Rhubarb Woodruff Sorbet
2013 Vin Santo, Alle di Vecchia