Name: Forage Restaurant
Start: 2016-08-10T18:30:00-07:00
End: 2016-08-10T18:30:00-07:00
Location: Forage

A West End favourite, Forage connects diners to local fishers, foragers and farmers. Also featured? The handiwork of an interesting crew of talented BC distillers, winemakers, and brewers. The menu is – first and foremost – delicious, but also reflective of Whittaker’s uncompromising commitment to local ingredients and building community through shared plates. Open for breakfast seven days a week, brunch on weekends and nightly for drinks and dinner from 5:00 pm. Friendly people. Fine local fare.

“Forage chef Chris Whittaker has helped breathe new culinary life into the West End.” Anya Levykh, Westender (June 2015)

For Summerdine, Forage has set aside a picnic table for six in their Backyard coupled with a fun family style menu and some of BC best wines!

Summerdine 2016 Menu:

Snacks:
Organic Popcorn & crackling (no chicharron) x2

Kale & apple chips x2

Corn bread x1

Paired with Sea Cider Bramble Bubbly

First course:
Charcuterie, chicken liver parfait,
house pickles and ferments, IPA mustard (no pork) x2

Chermoula spiced ancient grains, chickpea tempeh mousse,
root vegetables, lemon yogurt chips, mint pannacotta x1

Grilled Kale salad brie and honey dressing,
caramelized apple, roasted hazelnuts x2

Paired with Clos du Soleil Capella Sauv Blanc/Semillon 4oz

Second course:
Albacore tuna tartare, shelling pea, dashi,
charred onion, crispy chicken skin, nasturtium x2

Pan-roasted Haida Gwaii halibut, kasu brown butter,
heirloom tomato cilantro salsa, smoked potatoes x2

Paired with McWatters Chardonnay 4oz

Third course:

Bison striploin, smoked sausage, smashed potatoes,
pickled mushrooms, foraged green chimichurri x2

Duck leg confit, liver mousse ‘cream puff’,
rhubarb gastrique, pickled cherries x2

Paired with Time Red Meritage 4oz

Dessert:

Elderflower Neufchatel cheese puff, ice cream,
cordial, Unruly gin-spiked berries x2

Summer berry tartlette, vanilla Chantilly, sable Breton,
lemon powder, strawberry sorbet, tonka sugar meringues x 1

Hazelnut and dark chocolate torte, Earl Grey ganache,
roasted white chocolate ‘brulee’, candied Meyer lemon, bergamot Chantilly x1

Paired with La Frenz liqueur Muscat 1oz

Forage Restaurant

August 10, 2016 @ 6:30 pm

Summerdine 2016 Menu:

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