Cider continues to astound us with its versatility, complexity, and potential. It rivals wine in terms of flavor profiles and expression of terroir. Join us for a feast style dinner featuring Finger Lakes and Hudson Valley ciders that blur the boundaries between wine and cider.
MENU (by Chef Cory Estelle):
Focaccia and flatbread with rosemary salt and tomato jam
- w - Good Life Vin de Pomme
Seared Cauliflower Mushroom | Cauliflower purée, tarragon oil, shaved pecorino
- w - Blackduck Hamilton’s Revenge
Tomato Tea | Apple skin oil
Egg Raviolio with House Stracciatella | Charred micro garlic greens, rosemary truffle cream
- w - Sundström Golden Russet
Pumpkin Blue Cheese Tarts
- w - South Hill Pommeau
* Kindly inform us of any allergies or dietary restrictions.