Chef Jeremy L. Hansen Forest Glen Kitchen

To Begin (For the Table) Warm House Bread & Cultured Butter Long-fermented dough • flaky salt • seasonal infused oil

Seasonal Pickles & Ferments Preserved vegetables • lacto-fermentation • herbs

First Course Wood-Fired Root Vegetables (Family-Style) Carrots, squash, onions, and greens • char • herb vinaigrette Deeply caramelized, bitter-sweet, and grounding

Second Course Hand-Cut Pasta or Hearth-Baked Grain Mushroom ragù • slow broth • aged cheese Comfort food elevated through patience and technique

Hearth-Roasted Protein Options may include: • Pasture-raised chicken with lemon & herbs • Slow-braised lamb with rosemary and garlic • Seasonal plant-forward centerpiece

Served with: Bitter greens with warm dressing Roasted potatoes or soft grains

Dessert (For Sharing) Hearth-Baked Fruit Yogurt or crème fraîche • honey • toasted nuts

I. Amuse Mineral-rich vegetable broth • fresh herbs

II. Raw & Bright Seasonal vegetables or market fish • citrus • cold-pressed olive oil

III. Greens & Ferments Gently cooked greens • fermented element • seeds

IV. Comfort Course Hand-rolled pasta or ancient grain • mushroom or vegetable broth

V. Omega Course Gently cooked fish or plant-based alternative • herbs • light jus

VI. Grounding Course Thoughtfully prepared protein or plant-forward centerpiece • roots • bitter greens

VII. Balanced Sweet Seasonal fruit or dark chocolate • olive oil • spice

I. Welcome Bite House-baked pastry • cultured butter • seasonal preserve

II. Fruit & Yogurt Seasonal fruit • lightly sweetened yogurt • honey

III. Egg Course Soft-cooked egg • seasonal vegetables • herb oil

IV. Bread Course Long-fermented toast or brioche • whipped butter • citrus zest

V. Brunch Classic Chef’s refined take on a classic (French toast, savory pancake, or similar)

VI. Protein & Greens Thoughtfully prepared protein • market greens • light sauce

VII. Sweet Finish Seasonal pastry or fruit-forward dessert

I. Amuse Seasonal vegetable broth • herb oil

II. Crudo-Style Thinly sliced seasonal vegetables • citrus • extra-virgin olive oil

III. Warm Greens Gently cooked market greens • almond or seed cream • herbs

IV. Pasta or Grain Hand-rolled pasta or ancient grain • mushroom broth • aromatics

V. Roasted Vegetable Wood-roasted seasonal vegetable • purée • toasted seeds

VI. Savory Course Braised or grilled plant-based centerpiece • seasonal vegetables • light jus

VII. Dessert Seasonal fruit or dark chocolate • olive oil • sea salt

I. Amuse Chilled seafood consommé • citrus oil

II. Crudo Market fish • sea salt • lemon • extra-virgin olive oil

III. Shellfish Gently poached shellfish • herb butter • fresh greens

IV. Pasta Hand-rolled pasta • shellfish broth • herbs

V. Fish Gently cooked market fish • fennel • citrus beurre monté

VI. Coastal Course Seafood preparation of the day • seasonal vegetables • light jus

VII. Dessert Citrus, olive oil & herbs • light sweetness

I. Amuse-Bouche Seasonal vegetable velouté • herb oil

II. Entrée Froide Market fish crudo • citrus • extra-virgin olive oil

III. Légumes Gently cooked seasonal vegetables • beurre blanc • fresh herbs

IV. Pâtes Hand-rolled pasta • light cream sauce • aged cheese

V. Poisson Gently cooked fish • fennel • citrus beurre monté

VI. Viande Slow-braised or roasted meat • natural jus • market greens

VII. Dessert Seasonal fruit or dark chocolate • crème légère

I. Apertura Cassava crisp • lightly cultured crema • citrus zest

II. Crudo Market fish • aji amarillo • fresh lime • extra-virgin olive oil

III. Verduras Charred seasonal vegetables • herb-forward mole verde • toasted seeds

IV. Maíz Nixtamalized corn agnolotti • mushroom broth • fresh herbs

V. Mar Gently cooked fish • coconut • coriander • bright citrus

VI. Tierra Slow-braised or grilled protein • chile-infused jus • seasonal greens

VII. Dulce Dark chocolate or tropical fruit • honey • warming spice

Course I — Apertivo Citrus-Marinated Olives & Almonds Orange peel • rosemary • sea salt A bright, aromatic opening

Course II — Crudo Market Fish Crudo Cold-pressed olive oil • lemon • capers Clean, mineral, and coastal

Course III — Verdure Warm Seasonal Vegetables Charred greens • yogurt or tahini • herbs Simple, vegetal, and deeply balanced

Course IV — Pasta Hand-Rolled Pasta Tomato essence • basil • aged cheese Sun-ripened flavor with refined restraint

Course V — Pesce Gently Cooked Fish Fennel • saffron • citrus broth Light, aromatic, and elegant

Course VI — Carne Slow-Cooked or Grilled Meat Lamb or poultry • rosemary • olive oil jus Grounded, savory, and composed

Course VII — Dolce Seasonal Fruit & Honey Yogurt or olive oil cake • citrus zest A clean, softly sweet finish