Forage

Come find out why you should be drinking more wine from Portugal! With more than 250 indigenous grape varieties, and a history of winemaking that dates back to the 7th century BC, there is a lot to explore. We’ll be pouring small production wines, some innovative and new, some made according to 2,000 year old traditions. All unique, all natural, all delightful. Chefs Eric Cooper & Alycia Palame have curated dishes to pair with each wine, with Omnivore, Vegetarian and Vegan iterations of the menu available. The cost is $120 per person, for the food & wine, and doesn’t include tax, tip, or add ons like additional courses, pickle platters, or an extra glass of wine.

A four course menu created by Chefs Eric Cooper & Alycia Palame, with optional wine parings curated by wino-in-residence Teague Mitchell. Non alcoholic cocktail pairings will also be available, and the menu will have Omnivore, Vegetarian and Vegan options, featuring locally sourced food. The cost is $85 per person for food and does not include taxes and gratuity.