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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.
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Three Course Menus
starting at $50/plate
salads & desserts interchangeable
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The Valley
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Starter
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Spring Green Salad Timberfields Salinova Greens Salad with Cucumber Ribbon, Cherry Tomato, Shredded Carrots, House Vinaigrette
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Main course
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Roast Chicken Breast, Fresh Herbs & Spices
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Local Spinach & Gnocchi
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Spring Vegetables in Wild Forager Green Magic vegetable seasoning Honey Lemon Sauce
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Dessert
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Blueberry and vanilla Cream cheese pie with Graham crumb
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Summer Meadow
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Starter
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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
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Main course
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Creekside Dairy Braised Beef, slow cooked Braised Beef in Red Wine Sauce
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Stewed Carrots, Basil Infused Tomato
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Truffled Mashed Potato
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Dessert
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Classic Vanilla Bean Crème Brulee
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The Field and Stream
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Starter
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Port Poached Apple Salad, Creekside Dairy Fromage Blanc, Timberfields mix greens, Lavender vinaigrette
Main Course
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Seared Salmon with Lemon dill & caper cream sauce
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Fried Parmesan polenta cake
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Spaghetti string vegetable
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Dessert
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Sticky Toffee Pudding, Warm Coconut Caramel Sauce over Rum, Raisin & Date Cake
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The Winter Forest
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Starter
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Cellar carrot Soup with Maple Dijon Cream
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Red pepper curl & spruce tips
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Main Course
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Braised Agassiz Lamb shank, Red wine demi glaze
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Herb and lemon gremolata
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Honey roasted root vegetable
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Dessert
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Sticky Toffee Pudding, Warm Coconut Caramel Sauce over Rum, Raisin & Date Cake
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