Chef Eric Cooper and the team at Forage have brought back their well-known four-course seasonal tastings menus to celebrate all that this year’s spring has to offer. Their two debut menus (omnivore and vegetarian) include two small plates, one big plate and a dessert for 2 to share. The menus highlight chef Cooper’s culinary history studying and teaching of some 23 cuisines around the world, with marjoram rubbed double-boned pork chop with tomato braised cabbage and rye berries, vegetarian carrot sausage and EVOO cake served with blueberry coulis and lemon snaps. Menu add-on options include: cheese courses, wine pairing for two or a single bottle of red, white, orange wine. The menus are available for in-door, patio or to-go so you can relish this farm to table neighborhood bistro under their patio garden or nestled at home. Book your table online here or order your tasting to-go. And if you want some more details about these specialty wines, don’t forget to sign up for Forage’s Wine Club each month (get all the deets here).