Foray events is going wild! This month's event experience will feature wild foods from our region.
Menu
Themed Cocktails
Nutty Squirrel
Brandy, Frangelico, Double Cream, Crème de Cocoa, Acorn Sugar Rim
Whipped Acorn Sugar
Spruce Tip Mule
Spiced Wild Spruce Syrup, Vodka, Ginger Beer, Pine Needle,
MENU
Mixed Wild Grain Bread, Sunchoke Chips
Forest Floor Butter
1st
Smoked Oyster and Wild Mushroom Soup en Croute
2nd
Sea Bean salad
Arugula, Fennel, Radish, Cotija Cheese
Honey Sumac Vinaigrette
Choice of
Chestnut and Bacon Stuffed Juniper Brined Rabbit
Mulberry and Wine Reduction
Caught Salmon with Sumac, Spruce Tip and Wild Onion Yogurt
Above served with American hand harvested wood parched wild rice
Cauliflower mushroom
or
Wild Boar Ragu
on Fresh Acorn Flour Tagliatelle
Garnished with Glazed Wild Greens and Caper berries
Dessert
Maple Custard Pie with Hickory and Huckleberry Chutney
Beach Plum Crescent Tartelettes with Hot Honey Bourbon Chestnut Cream
Discussion
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