Book

Foraged

Details

Menu Price: $45.00

Japanese and Sushi driven

Amenities

General
Restaurant
To Go Denver
General
  • Blocks to CCC: 11
  • Event Space:
  • Hours: Sun-Wed: 11am-10pm, Thurs: 11am-11pm, Fri-Sat: 11am-12am
  • Miles to airport: 24.6
  • Miles to CCC: .9
  • Total Capacity (if applicable): 250
Restaurant
  • Allow Buy Out:
  • Cuisine: New American Kitchen/Raw Bar
  • Has a Chef/Community Table:
  • Pricing: $$
  • Serves Dinner:
  • Serves Lunch:
Restaurant Information
  • Take-Out:
  • Dine-In:
Menu Options
  • Menu Price Option: $45.00
  • Vegetarian Option Available:
Courses
  • First Course Heading: Soup or Salad
  • First Course Options: Squash Soup- Crispy Pork Belly, pepitas, chili oil Charred Frisee Salad- Pistachio crusted chèvre, asian pear, pear vinaigrette
  • Second Course Heading: Appetizer
  • Second Course Options: Grilled Rock Shrimp- Mung bean fritter, scallion salad, gochujang Kabocha Squash Croquette- Shishito pepper, togarashi aioli
  • Third Course Heading: Entree
  • Third Course Options: Teres Major- Parsnip tree, braised bok choy, tempura maitake, tamarind jus Sheepshead- Wild rice, green papaya, grilled eggplant, miso beurre blanc Wild Mushroom "Roulade"- Tempura Tofu, seaweed salad, black rice cracker, crispy shiitake

Meeting Facilities

Facility Info
Meeting Rooms
  • Description Foraged is a beautiful state-of-the-art restaurant that can be used to host large parties of up to 275 people. With 2 floors, an open dining room set under an incredible, one-of-a-kind piece of art by local artist, Ted Davis, a raw bar surrounded by the foraged knives of our Chef Duy Pham, a private dining area encased in glass and patio in the heart of the Diary Block. Foraged is sure to provide you and your guests with an experience that goes above and beyond your highest expectations.
  • Total Sq. Ft. 6000
  • Reception Capacity 275
  • Space Notes Event Contact: Charissa Koulovatos, (720) 231-8596, charissa@foragedrestaurant.com
  • Type of Venue Restaurant
  • Type of Event Reception, Banquet, Meeting Classroom
  • Banquet Capacity 250
  • Number of Rooms 3
  • Classroom Capacity 250
Private Dining Space
  • Total Sq. Ft.: 400
  • Classroom Capacity: 30
  • Banquet Capacity: 30
  • Reception Capacity: 45
Full Buyout
  • Total Sq. Ft.: 6000
  • Classroom Capacity: 250
  • Banquet Capacity: 250
  • Reception Capacity: 275
The Raw Bar & Mezzanine
  • Total Sq. Ft.: 1200
  • Classroom Capacity: 40
  • Banquet Capacity: 60
  • Reception Capacity: 60

Menu

Soup or Salad

Squash Soup- Crispy Pork Belly, pepitas, chili oil

Charred Frisee Salad- Pistachio crusted chèvre, asian pear, pear vinaigrette

Appetizer

Grilled Rock Shrimp- Mung bean fritter, scallion salad, gochujang

Kabocha Squash Croquette- Shishito pepper, togarashi aioli

Entree

Teres Major- Parsnip tree, braised bok choy, tempura maitake, tamarind jus

Sheepshead- Wild rice, green papaya, grilled eggplant, miso beurre blanc

Wild Mushroom "Roulade"- Tempura Tofu, seaweed salad, black rice cracker, crispy shiitake