foraged. a hyper seasonal eatery

1709 N. Charles Street Baltimore, MD 21211
410-235-0035

a new take on farm-to-table. each item on the menu is comprised of local and seasonal ingredients. the concept is true to chef chris amendola’s ethos in the kitchen, one that is deeply rooted in the woods.

when chef amendola is not in the kitchen, he is in the woods. the impetus for foraged. was pretty simple: a chef’s love for finding food in nature combined with a love for cooking great food. at foraged. the menu will change with the seasons, providing new local flavors and ingredients throughout the year.

Cocktail Bar
Gluten Free Options
Nut Free Options
Small Plates
Vegan Options
Vegetarian Options

foraged. a hyper seasonal eatery Menu(s)

3 Course Meal  •  $40

Download PDF Menu

Main Courses (choose two)

roasted beet salad, apple, arugula, herb goat, lemon vinaigrette, walnuts

mushroom stew, house ricotta, poached egg, fines herb, pine nut

md style “crab cake”, lions mane mushrooms, remoulade

beef liver mousse, carmelized onion jam, micro herbs, mustard

heirloom grains risotto, mushrooms, cauliflower, parmesean

roasted scallops, fall squash puree, roasted fennel, apple, walnuts

monkfish, preserved tomatoes, oysters, poix, potatoes, bacon

duck breast, bean ragu, celery root, carrots, onion, duck jus, bacon

braised oxtail stew, poix, potatoes, lions mane mushrooms, toasted focaccia

braised beef cheek, creamed cabbage, mushrooms, bacon , beef jus

beef tenderloin, last spring’s asparagus, hollindaise, lions mane, beef jus

Dessert (choose one)

chocolate pot de creme, cocoa nib and hazelnut crumble

sweet potato cake, trifoliate orange cream cheese frosting, toasted walnuts

fall spiced cheesecake, apple compote, whipped cream

shortcake, last spring’s strawberries, basil, whipped cream

selection of ice creams

*menu subject to change based off what our farmers have available.

please make 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.