Every Sunday at Forsythia from 5pm – 10pm, Chef Christopher Kearse and team will present Sundaes at Forsythia, a multi-course menu, rotating bi-weekly, that features imaginative dishes available as a prix fixe experience solely on Sunday nights — capping off with an indulgent, ultra-elevated riff on the traditional ice cream sundae.

For $70 per person, guests dining at Forsythia on Sundays this spring and summer can enjoy a highly-inventive four-course menu that incorporates locally-sourced, hyper-seasonal ingredients and produce. 

Kearse’s debut Sundaes at Forsythia menu includes the following: 

• Wax Bean & Haricot Verts Salad: Back Truffle – Buttermilk, Toasted Hazelnuts, Grated Yolk
• Escargot: Almond-Chartreuse Butter, Bergamot Croutons, Pickled Onions
• Tuna Crudo: Snap Peas, Mustard Flowers, Brown Butter & Verjus Consummé
• Wagyu Beef Tartare: Pickled Ramps, Mighty Bread Sour Dough, Ramp Béarnaise
• Trout Véronique: Cauliflower, White Grapes, Fiddlehead Ferns
• Braised Short Rib: Foie Gras, Roasted Carrots, Snow Peas, Sauce Bordelaise (add-on supplement Seared Foie Gras $20) 
• Salt Meadow Lamb Crépinette: Rhubarb, Roasted Gem Lettuce, New Potatoes, Lamb Jus (optional supplement $15)
• Caramelized Wildflower Honey Ice Cream Sundae: Coconut Crémeux, Pistachio, Elderflower, Tri-Star Strawberries 

Reservations for Sundaes at Forsythia are highly encouraged and can be made via Resy, though walk ins are also welcomed. À la carte options are unavailable on Sunday evenings. 

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