foraged. a hyper seasonal eatery – Baltimore Restaurant Week

1709 N. Charles Street Baltimore, MD 21211

410-235-0035

Welcome to foraged! we celebrate Maryland with the best local and seasonal ingredients. our commitment to scratch-made cuisine shines from our bread to desserts. our menu is designed around the concept of shared dining. we believe appetizers and entrees should have died in the 90s… all our plates are perfectly portioned to encourage sharing among friends and family. this communal
approach allows you to explore the diverse flavors of each season, creating a unique experience as you savor one dish after another whether you order a la cart to create your own multi course menu or allow us to guide you through the season with our 5-course tasting menu.

-Chef Chris Amendola

Make a Reservation

Cocktail Bar

Gluten Free Options

Nut Free Options

Outdoor Seating

Small Plates

Vegan Options

Vegetarian Options

Wine Bar

foraged. a hyper seasonal eatery Menu(s)

Dinner Menu • $55

Download PDF Menu

drew’s famous sourdough focaccia +$13

house-made ricotta, peach chutney, cocoa nibs

First Course

*Your choice add wine pairings +$25.

Franklin Co-op Stuffed Squash Blossoms

tempura fried, house-made herb ricotta, basil aioli

v. ~ Franklin Co-op heirloom tomato salad,

herb crème fraîche, apricot, mint, basil pistou

v. ~ franklin co-op leaf lettuce salad,

spring vegetables, herb goat cheese, lemon vinaigrette

v. ~ sobo fun guy mushroom stew,

house-made ricotta, poached egg, fines herbes, pine nut

v. ~ sobo fun guy md style “crab cake”

lion’s mane mushroom, remoulade

~ roasted sapidus farms happy oyster,

asparagus bacon butter, lemon, vermouth, breadcrumbs

Second Course

Migrash farm grains risotto

haricot vert, zucchini, parmesan

mushroom ravioli

house-made ricotta, mushroom, onion, english peas ~

wild chesapeake bay scallops,

braised kohlrabi, squash blossoms, lardons, scallion cream ~

maryland blue catfish,

braised fennel, charred shallot, english peas ~

Redemption spring chicken leg

blistered cherry tomato, haricot vert, garlic scapes, chicken jus

rettland farms pork loin,

charred vegetable medley, blueberry mustarda, pork jus

roseda beef coulotte

creamed corn, garlic scapes, crispy jowl, beef jus

Pig Parts

*Please allow a few extra minutes for us to prepare your pig parts in order to ensure perfection.

*All pig parts are served with seasonal house-made pickles and sauce gribiche

kool ranch pig ears crispy fried ears +$13

kool ranch powder

cheek +$14

all meat with little fat

pork belly +$15.

you know this one

tongue +$13. ~

all meat with a little fat

chin crispy skin, +$12.

Little meat, little fat

lardo +$10

salt cured fat back

jowl +$16

like belly but better

porchetta di testa +$12

pig heart jerky marinated and dried 10. ~

snout crispy skin, good amount of meat/fat 14. ~

socket crispy skin, good chunk of meat, little fa

pig head terrine

pig heart +$10

jerky marinated and dried

snout crispy skin +$14

good amount of meat/fat

socket +$13

crispy skin, good chunk of meat, little fat

*menu subject to change based off what our farmers have available. This is a Sample menu.

Please make the service team aware of any allergies we will try our best to avoid cross-contamination.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

*We add 5% to all checks for a tip out to the kitchen and 20% gratuity to parties of 6 or more*