Ramps don't wait. They push through the forest floor in early spring for just a few weeks, filling the air with that unmistakable wild garlic perfume before disappearing until next year. At Corridor, we love them — and this is our second year building an entire evening around them.

Wild at Heart is a love letter to the ramp in all its forms. Chefs Erin and Logan have spent weeks thinking about how to honor this fleeting ingredient across every course — pickling the bulbs, charring the greens, turning the leaves into oils and pestos, folding them into fresh pasta, and finding the places where ramps speak loudest alongside other early spring produce.

Expect a five-course menu with wine pairings, where the ramp is never a garnish — it's always the point. Vegan options available.

The Menu

• Welcome Bites
  Deviled Eggs with Ramp Oil | Focaccia + Radish Ramp Butter Terrine

  Borell-Diehl Chardonnay Sekt Brut 2022

• Course One
  Ramp Panella | fried caper gremolata, ricotta, lemon

  Fantinel Tenuta Sant’Helena Sauvignon 2024

• Course Two
  Watercress + Ramp Barley Risotto | mushrooms and shaved asparagus salad

  Weingut Loimer, Green Label Gruner Veltliner 2021

• Course Three
  Lingcod with Spring Veg | radishes, fingerlings, favas, ramps, kohlrabi, charred ramp vinaigrette
  v: Jackfruit + Hearts of Palm “Crabcake” | radishes, fingerlings, favas, ramps, kohlrabi, charred ramp vinaigrette

  Chateau Gassier Côtes de Provence Rosé 2025

• Dessert
  Carmelized Onion Cake | shiitake ice cream, ramp chili crisp

  Luigi Rosato Frizzante NV

The Details

• Cost: $150 per person (plus tax and gratuity).

• Pairings: Curated wine pairings are included with each course.

• Note: Vegan options available. We cannot accommodate food allergies or other dietary restrictions at this special event.

Limited seating available. Reservations can be made by calling the shop at (317) 257-7374.