Foragers Eatery

All natural chicken with your choice of 3 sides.

3 Beef meatballs and 3 sides of your choice!

Locally raised (Upstate NY and N.W. NJ) pastured Berkshire heirloom bread pork, featuring spiced rubbed boneless leg wrapped around boneless leg. The spice rub is simple and flavorful with black pepper, fennel seed, lemon zest, sage, thyme salt and black pepper. After rubbing, rolling with shallots and roasted garlic it is tied and the pork is slowly roasted to tender juicy deliciousness.

Spice rubbed roasted organic tofu served over braised carrots, red and green cabbage coated with BBQ sauce that is made with pumpkin puree, onions, serrano and Thai chilies, ginger, cider vinegar, brown sugar, molasses, yellow mustard, natural smoke extract.

Broiled with a Lemon-chive crust, Fresh lemon juice and zest mixed with turmeric, fresh chive, salt and pepper is brushed on salmon, then sprinkled with light coating of panko. Topped with a slice of lemon and heirloom grape and cherry tomatoes.

Chicken thighs, Diced tomatoes, Coriander, Pimento, Garlic, Cinnamon, Ginger, Salt and Pepper.

Pick 4 sides of your choice!

FORAGERS Italian imported 100% semolina pasta, Three cheeses ( Cheddar, Parmesan & Gruyere, heavy cream, milk, dry mustard, garlic, nutmeg, salt, black pepper ( we use a small amount of natural sodium citrate to prevent oil separation) Allergens: Dairy, wheat.

Featuring organic upstate pasture raised beef from McEnroe Farms. We blend with ricotta, Parmesan, eggs, panko bread crumbs, parsley garlic, fennel seed, red pepper flake, black pepper and salt. They are roasted in the oven then simmered in our tomato sauce made from Jersey plum tomatoes, onion, garlic, basil, e.v. olive oil, salt , black pepper & red pepper flake. Allergens: Dairy, wheat, egg

Assorted Spring lettuces, shaved fennel, cucumber, toasted sunflower seeds and Pickled red onions (quick pickled in red wine & sherry vinegar with salt, bay leaves pepper, allspice, salt, sugar) with our lemon herb dressing ( olive oil, safflower oil, lemon juice,lemon zest, parsley, cilantro, Dijon mustard salt, black pepper.

Yukon Gold potatoes, Rosemary, Olive oil, salt & black pepper

Diced sweet potatoes roasted with ancho pepper and light curry.

The fall and winter we use the full size greens that become a bit sweeter in the cooler weather as the plants increase their natural sugar production. Featuring locally grown baby kale and red chard in our harissa dressing. Which consists of harissa (chili's, garlic, coriander, caraway) e.v. olive oil, safflower oil, sherry vinegar, lime juice, whole grain mustard, chives, cilantro, salt, black pepper. In the fall/winter we use the bigger version of the greens and braise them in the same dressing. Spring and summer has the younger more tender greens tossed in the dressing and the acids (vinegar & lime juice) in the dressing makes them more tender.

Steamed with sauteed shallots, celery in w.c. olive oil, turmeric and parsley.

Roasted in garlic infused e.v. olive oil, with sunflower and hemp seeds, salt & pepper.