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Menu Sample

1st Course ---------------------------------------

Yesteryear Cider: Aromas of ripe pair, apple and strawberry with soft hints of perfume. Creamy undertones open up to subtle clove, toffee, green leaf and pineapple notes.

paired with

House made charcuterie plate featuring lardo, sopressata, and pork terrine accompanied by gherkin pickle, mustard and apple butter.

2nd Course-----------------------------------------

Betwixt Cider: Aromas of strawberry and apple with notes of hard strawberry candy and sweet apple.

paired with

Spiced pork belly with a cider bbq reduction served with pickled apple, shaved fennel and orange supremes.

3rd Course----------------------------------------------

Cidermaker's Barrel: Natural yeast fermentation lends layers of rich flavor including vanilla and fruit sweetness. A tannic, charred oak finish enhancesthis traditional Shenandoah Valley Farmhouse style cider.

paired with

Pan seared rockfish with smoked ham grits, sunchoke slaw and veloute sauce. 

4th Course---------------------------------------------

Season's Finish: A round and viscous ice style dessert cider. It's long, silky, smooth mouth feel has flavors of apple, pineapple, red cherry and toast.

paired with

Citrus almond cake with whipped chevre, apples and toasted almonds.


Earlier Event: June 24