Ontario Foraging, Foraging, Wild edibles, Wild Mushrooms, Stratford restaurants, oyster mushrooms, morels

Nettle Gouda from Butcher Baker w/baguettes from The Little Green Grocery

Nettle Soup

Cattail Hearts and Tomato Salad

Fiddlehead Quiche from Linley's of Stratford

Strawberry Rhubarb Pie from The Honey Tree

Craft Beer from Stratford's Black Swan Brewery

Konzelmann Merlot (Niagara)

Pelee Island Chardonnay (Niagara)

June 3rd, 2017 Forage and Feast Menu

***Please note, we can prepare an alternate menu for individuals
requiring vegan or gluten free diets.
Nettle Gouda Cheese from The Butcher The Baker (Stratford)

Baguettes from The Little Green Grocery (Stratford)

Nettle Soup
Pureed nettles in a garlic flavoured stock with a hint of nutmeg.

Main Course
Cattail Hearts and Tomato Salad
Mediterranean-inspired salad with cattail hearts and tomatoes with a light garlic dill vinaigrette.

Fiddlehead Quiche, created by Chef Aaron Linley of Stratford

Wines
Pelee Island Chardonnay VQA
Pale straw yellow colour; apple and light lemon aromas and flavours with a touch of vanilla; dry palate with soft, round flavours.

Konzelmann Merlot
Medium bodied and fruity. Ruby colour; cherry, cassis, & vanilla aroma; matching flavour, balanced; medium/light body

Beer
From Stratford's own Black Swan Brewery, English Pale Ale
A traditional, malt-forward, British-style beer, light copper in colour.

Dessert:
Strawberry Rhubarb Pie with a hint of Japanese Knotweed
from The Honey Tree Patisserie (Stratford)