Winter 2019 Tasting Menu: Five Tastes for 5
Orchard Cider, One For Everyone
Featuring our own Kite & String
Last Cuvee ‘17 Dry. Still. A blend of our favorite tanks of 2017. Round, soft mouthfeel, long lasting finish.
(ABV 8.4%). Glass 6 / Bottle 15
Funkhouse ‘17 Bone dry. Champagne method. Silky and buttery from a malolactic fermentation with a creamy mouthfeel. (ABV 8.4%) Glass 6 / Bottle 17
Cazenovia ‘16 Bone dry. Champagne method. Floral nose and notes of black pepper, nasturtium, citrus rind and green pear. (ABV 8.4%). Glass 7 / Bottle 17
Golden Russet ‘17* (weekends only) Semi-dry. Champagne Method. Pale straw color, busy bubbles. Cinnamon, smoke, apple pie, honey, raisins, dried banana on the nose. Bananas, savory nuts, waxy honey and buttercream on the palate. Finish is long with light acidity and a creamy mouthfeel. Juicy to the end. Glass 7 / Bottle 18
Cyser '17 Semi-dry. Champagne Method. Cider fermented with local honey. Notes grilled peaches, raspberries and fresh honey. (ABV 10.3%). Glass 6 / Bottle 17
Northern Spy ‘17 Semi-dry. Method Charmat. Fresh, ripe fruit, honeydew, mango and papaya. Well balanced acidity with a sweet reserve. (ABV 8%).
On Tap 6 / Bottle 15
Semi-sweet. Charmat Method. A blend of cider and red wine wine sweetened with fresh Riesling juice. Wildly fruity with lush layers of strawberry and cream (ABV 8.5%). Glass 6 / Growlers only 16
Honeoye ‘17 Sweet. Sparkling. Summer honey on the nose. Lush ripe apples, thick, creamy, floral. Bright juicy acid. (6.9% ABV). On Tap 6 / Bottle 16
Wine and Beer
Guest Winery: Osmote’s 2017 ‘Rosé’
Guest Brewery: Aurora Ale & Lager Co’s New England IPA ‘Wading in the Cashmere Sea’
Specialty K&S Ciders
Ice Cider- Traditional '16 A dessert cider concentrated in the depths of winter. Lively acidity with layers of butterscotch and butter. (ABV 12%) Glass 8 / Bottle 25
Honeycrisp Ice Cider '17
A still dessert cider. A single varietal, made entirely from Honeycrisp apples. Dried banana and pineapple. Light, bright, zesty, fruit with notes of dried papaya. .
Royal Cider ‘15 Fortified dessert cider. A cold concentrated ice cider blended w/ young apple brandy. Aged in American oak. Unfiltered, unfined. (ABV 18%). Glass 8 / Bottle 28
Pommeau ‘16 Still. Our cider custom distilled at Finger Lakes Distillery. Blended with russet and bittersweet juice, aged in American Oak. (ABV 20%) Glass 8 / Bottle 22
Ginger Bear Sparkling. Like no other ginger soda- our own organic ginger, citrus and honey. On Tap 3 / Bottle 6
Switchel Sparkling. Sweet, sour and spicy old-time vinegar-based tonic. On Tap 3 / Bottle 6
Shrub Seasonal options of this farm-grown, house-made vinegar, fruit and vegetable mixer. Bottle 12
The tasting menu is arranged from bone dry all the way to sweeter ciders and ends with Ice Ciders and Pommeau. Each cidery is featured throughout the menu. Scattered throughout the menu are still ciders (no bubbles), traditional method ciders, bottle conditioned ciders and sparkling ciders.
Flight Menu: 4 x 4 oz glasses (16 oz total) $12
Featuring 10-15 cider options from bone dry to sweet to non-alcoholic.
Pouring from a rotation of on-tap sparkling ciders and by-the-bottle limited releases, traditional method and still cider.
Last Cuvee: Bone dry. Still (no bubbles). Round, soft mouthfeel, long finish.
Centennial: Bone dry. Sparkling. Northern Spy dry hopped with Centennial hops from our family’s farm in Binghamton.
Cazenovia: Bone dry. Champagne style, strongly tannic.
Scrumpy: Bone dry. Unfiltered farmhouse-style, sour.
Northern Spy: Semi dry. Single varietal. Well balanced. Mango & melon notes.
Rosé: Semi sweet. Wine and Cider blend. Fruity and floral.
Honeoye: Semi-sweet. Bright and juicy. Creamy w/ a balanced acidity.
Ginger Bear: Homegrown organic ginger soda. Spicy with honey. NA
Switchel: Sweet, sour and spicy old-time vinegar-based tonic. NA