This fall and winter, Forage Restaurant is inviting you to experience their new seasonally inspired food and drink features.
Located in The Listel Hotel (1300 Robson Street), the new menu items are courtesy of Executive Chef Craig Sung. Sung took the reins of the kitchen at the locavore-focused restaurant this summer and has put together a menu that showcases the best of BC’s fisheries, farms and fields.
Without further ado, here are all the new fall and winter menu features.
Forage fall and winter features
Small Plates
- BC Oysters (kelp mignonette, fresh horseradish, kimchi)
- Cast Iron Pan Bread (local cheddar, spicy honey)
- Beetroot Salad (roasted red and yellow beets, beetroot hummus, Okanagan goat cheese, pine nuts, sourdough crisps)
- Bison Carpaccio (pickled rhubarb, pesto aioli, sous vide egg yolk, sourdough crisps, Alpindon cheese)
- Forage Seafood Chowder (smoked sablefish & salmon, prawn toast)
- Duck Liver Parfait (Fraser Valley duck liver, Okanagan cherry preserve, grand fir, forage waffle)
Land
- Osso Bucco (Elk Shank, Parsnip Pomme Puree, Heirloom Carrots, Grand Fur Gremolata)
- Cutter Ranch Berkshire Pork (hay-smoked bone-in chop, pearl onions, charred cabbage, horseradish crema, pork jus)
- Steaks (8oz Bison ‘butcher’s cut’ or 12oz Bison striploin, accompanied by seasonal garnishes and bison marrow butter)
Soil
- Wild Pie (stinging nettle & kale, filo pastry, Okanagan goat cheese, tahini yogurt, apple slaw)
- Gnocchi (Kennebec potato gnocchi, butternut squash, sage, brown butter crumb, Neufchâtel cheese)
- Mushroom Barley ‘Risotto’ (local foraged mushrooms, king oyster mushrooms, ricotta cheese, truffle mushroom soil)
Sea
- Octopus (spiced eggplant purée, chimichurri, confit German butter potatoes, house-made Fraser Valley pork chorizo)
- Sablefish (pen-roasted Golden Eagle sablefish, sunchokes, broccolini, yellow curry sauce)
- Dungeness Crab (Crispy Fried Carb Legs, kohlrabi slaw, spring onions, black pepper jam)
Seasonal Harvest Sides
- Confit Garlic Pomme Purée (chives, garlic scape salt)
- Fried Brussels Sprouts (lemon honey, Charmisan cheese)
- Roasted Squash & Sweet Potato (garlic yogurt)
- Cultivated Mushrooms (garlic, shallots, parsley)
Desserts
- Sunchoke Crème Brûlée (sunchoke chips, citrus Madeleines)
- Freshly Baked Dark Chocolate Lava Cake (white wine, elderflower, poached pears, Chantilly cream)
- Ambrosia Apple Pie (Forty Creek whisky caramel sauce, elderflower cream)
- Canadian Cheese (clover honey, seeded crackers, seasonal fruit compote)
Forage’s new fall and winter menu is available daily from 5pm to 10pm.
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