Foragers Market Menu Prices

Top seller.

3 Beef meatballs and 3 sides of your choice!

The organic tofu is spice-rubbed then roasted to set up a crust the stew is made with sauteed carrots, potatoes, celery & with coconut milk and green curry paste, scallions and cilantro.

Pick 4 sides of your choice!

1/2 Roast Chicken plate with 2 sides of your choice!

Featuring organic upstate pasture raised beef from Macenroe 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

Grated cauliflower, mixed grape & cherry tomatoes celery, shallots, parsley, basil, chives roasted garlic e.v.o.o., lime juice, Champagne vinegar, salt, black pepper and a hint of cayenne

Brown basmati rice, green lentils, sauteed onions, celery and mixed herbs

Zucchini & yellow squash either spiralized or hand cut in long strips, lightly steamed in lemon juice, basil, parsley, extra virgin olive oil, s&p.

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.

DIced sweet potatoes roasted with ancho pepper and light curry.

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

Yukon Gold potatoes, boiled skin on and mashed with butter, heavy cream, salt & black pepper. Allergens: Dairy,

Nappa cabbage, , red bell peppers, grated broccoli & carrots, in miso lime dressing

The warmer weather version of our fall/winter greens is featuring locally grown baby kale and red chard in our harissa dressing. Which consists of harissa(chilis, 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...