top of page

 

The alchemy of food and gatherings is the root of creation for the Wild Forager. The passion behind it is a melting pot of curiosity and love for food and the world it comes from. 

Three Course Menus 

starting at $50/plate

salads & desserts interchangeable

The Valley 

Starter

  • Spring Green Salad Timberfields Salinova Greens Salad with Cucumber Ribbon, Cherry Tomato, Shredded Carrots, House Vinaigrette

Main course

  • Roast Chicken Breast, Fresh Herbs & Spices

  • Local Spinach & Gnocchi

  • Spring Vegetables in Wild Forager Green Magic vegetable seasoning Honey Lemon Sauce

Dessert

  • Blueberry and vanilla Cream cheese pie with Graham crumb

 

 

 

 

 

 

 

 

 

Summer Meadow 

Starter

  • Spinach & Peppered Strawberry Salad: Wild Forager’s own strawberry balsamic dressing made with fresh local strawberries, topped with crumbled goat chèvre and local strawberry slices with a light peppering, with balsamic reduction drizzle

Main course

  • Creekside Dairy Braised Beef, slow cooked Braised Beef in Red Wine Sauce

  • Stewed Carrots, Basil Infused Tomato

  • Truffled Mashed Potato

Dessert 

  • Classic Vanilla Bean Crème Brulee

 

The Field and Stream 

Starter

  • Port Poached Apple Salad, Creekside Dairy Fromage Blanc, Timberfields mix greens, Lavender vinaigrette

 

Main Course 

  • Seared Salmon with Lemon dill & caper cream sauce

  • Fried Parmesan polenta cake 

  • Spaghetti string vegetable

Dessert

  • Sticky Toffee Pudding, Warm Coconut Caramel Sauce over Rum, Raisin & Date Cake 

The Winter Forest 

Starter

  • Cellar carrot Soup with Maple Dijon Cream 

  • Red pepper curl & spruce tips

Main Course

  • Braised Agassiz Lamb shank, Red wine demi glaze 

  • Herb and lemon gremolata 

  • Honey roasted root vegetable

Dessert

  • Sticky Toffee Pudding, Warm Coconut Caramel Sauce over Rum, Raisin & Date Cake 

White on Transparent.png
White on Transparent.png
White on Transparent.png
White on Transparent.png
bottom of page