Forage Cambridge

a delightful assortment of six pickles (both lacto fermented & classic vinegar pickles) all made in house when the produce was perfectly in season

one local cheese served with rotating accoutrements

chef Stuart Reiter's cashew based camembert with rotating accoutrements

Marinated Garlic Scapes & Roasted Carrots, Rye Croutons, Strawberries, Tarragon Vinaigrette

juniper & morel bresaola, honey coppa, black shallot yogurt, roasted summer squash & broccoli salad, pineappleweed

Basil, Blueberries, Balsamic, Beet Carpaccio

garlic chives & walnut salsa verde, raspberries & spearmint

rock shrimp, birch butter, first of the season tomatoes, scallion & kelp kimchi

Broccolini, Roasted Rhubarb, Angelica Seeds, Beef Tallow Fingerlings

Chickpea & Tomato Ragout, Urfa Biber Pita, Sugar Snap & Cucumber Salad, Parmesan, Basil

herby coconut broth, seared tiara cabbage, sugar snaps, thai chili oil, bamboo rice, black sesame seeds

Colcannon, Mushroom Gravy, Pickled Celery, Sassafras

7 pot chili infused champagne vinegar. darn fuego.

three delightful hot sauces to spice up you

a variety pack of salts, vinegars, infused oils, and sauces. they all come in wicked cute little bottles.

add to anything

dealer's choice: we'll pair it to your meal.

dealer's choice: we'll pair it to your meal.

dealer's choice: we'll pair it to your meal.

dealer's choice: we'll pair it to your meal.

dealer's choice: we'll pair it to your meal.

one local cheese served with rotating accoutrements

Fermented Orange, Macerated Strawberries, Narragansett Creamery Stracciatella, Chocolate Feuilletine

Almond & Date Crust, Tart Poached Rhubarb, Crystallized Fennel, Feuilletine