foraged. a hyper seasonal eatery
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.
*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.