The Forager's Table

Spring isn’t just a season; it’s a flavor profile.

Join us for an exclusive Five-Course Foraged Meal inspired by the first buds and wild finds of the year. From delicate Porcini Carpaccio to hand-crafted Ramp Gnudi, Chef Robert Repp and Chef Christopher A. North have prepared The Forager's Table. Join us.  

The Lineup: 

 Porcini Carpaccio | EVOO, mushroom conserva, chervil, pine nut.

 Scallop | English peas, pancetta, pork dashi, chive oil.

 Ramp Gnudi | Fiddleheads, wild mushrooms, lemon pesto.

 Duck | Confit wing, ramp sausage, fregola verde, garlic scapes.

 Rhubarb Tart  

The Details: 

 Thursday, March 19th at 6:00pm

 $75/person (Tax included!). Buy tickets by clicking HERE!

 Optional wine pairings & a-la-carte drinks available.

Tables are limited and our foraging dinners fill up fast. Grab your spot today.