- 1300 Robson St
- Vancouver, BC V6E 1C5
Forage connects diners to local fishers, foragers and farmers. Also featured? The handiwork of an eclectic crew of talented BC distillers, winemakers, and brewers. The menu is – first and foremost – delicious, but also reflective of our uncompromising commitment to local ingredients and building community through shared plates. Forage’s wine list is 100% BC. Forage is open for Dinner Wednesday to Saturday from 4pm. Happy hour is from 4pm-6pm. Brunch is on Saturday/Sunday from 9am-2pm. Dining Style: Casual Special Features: Wheelchair Access, Bar or Lounge, Private Parties, Parking, Beer & Wine on tap
Dinner MenuPrice for this Menu: $38 Cuisine Type: West Coast Neighborhood: West End, English Bay Reservation Status: Accepting Reservations Vegetarian Options Available: YesBest of BC First course butternut squash velouté, hazelnut, parmesan crisp suggested wine pairing: 2018 Bizou + Yukon bubbles 11- award-winning BBQ duck chowder, dungeness crab and shrimp toast (+6) suggested wine pairing: 2018 Bizou + Yukon bubbles 11- trio of fresh BC oysters, kelp mignonette, house kimchi (+9 ) suggested wine pairing: 2018 Bizou + Yukon bubbles 11- // Second course seven spice Albacore tuna crudo, pickled shallots, miso-dare sauce suggested wine pairing: 2018 Blue Mountain Pinot Gris 12- duck liver parfait, caramelized onion relish, quince jam, toasted crostini suggested wine pairing: 2018 Blue Mountain Pinot Gris 12- winter salad, local winter greens, Ambrosia apple, pickled walnuts, Kootenay Alpine Alpindon cheese, winter spiced squash vinaigrette suggested wine pairing: 2018 Blue Mountain Pinot Gris 12- // Third course Gelderman Farms Pork Tenderloin, apple pomme puree, braised red cabbage, chicharron, smoked pork jus suggested wine pairing: 2017 Stag’s Hollow Dolcetto 13- butcher’s cut Canadian bison steak, potato pavé, roasted carrots, brussels sprouts, bordelaise sauce (+8) suggested wine pairing: 2014 Kettle Valley ‘Naramata Bench Reserve’ Shiraz 13- smoked Gindara sablefish, lobster mushroom risotto, sunchoke chips suggested wine pairing: 2018 Kettle Valley Chardonnay 13- oven roasted nut roast, french lentils, winter vegetables, miso gravy suggested wine pairing: 2015 Pentâge Viognier 12- // Add on to any course: pan seared Great Bear Scallop (+9) 16-hour slow cooked Gelderman Farms pork belly (+9) // Fourth course ambrosia apple tarte tatin, pecan citrus cake, caramel custard crème, vanilla chantilly cream suggested wine pairing: 2018 Vidal ‘Special Select Late Harvest’ Arrowleaf Cellars 10- caramel chocolate and hazelnut bar, ginger spiked roasted pear, Earl Grey ice cream, spiced cookie crumbs suggested wine pairing: NV Merlot Syrah Tawny Fortified Solera La Frenz Winery 10-
Beverages, tax and gratuity are extra.