October- December 2018 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
Geneva Russet ‘17 Dry. Champagne Method. Aromas of sweet baked apple, "dirty honey", beeswax, dried apple rings. (ABV 8.4%). Glass 7 / Bottle 18
Baldwin '17 Dry. Champagne Method. Bright,tropical fruit, bracing acidity with notes of pineapple and lime, ending with a dry, weighty finish. (ABV 11%) Glass 7 / Bottle 18
Pioneer Pippin ’17 Governor's Cup+Best Heritage Cider 2018 in the NY Wine Classic. Off dry. Champagne Method. High acid. Candied lemon peel, and cranberry. Gripping crab apple tannins. (ABV 10%). 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
Rosé ‘17 Semi-sweet. Method Charmat. High acid cider, Riesling juice, Marechal Foch red wine. Luscious strawberry. (ABV 8.5%). On Tap 6 / Bottle 16
Honeoye ‘16 Sweet. Sparkling. Summer honey on the nose. Lush ripe apples, thick, creamy, floral. Bright juicy acid. (6.9% ABV). On Tap 6 / Bottle 16
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.
Glacial Till: Off dry. Still, balanced notes of sweetness and earthiness.
Cazenovia: Bone dry. Champagne style, strongly tannic.
Farmhouse Dry: Earthy w/ a distinct lemon note and creamy finish.
Workman Dry (Redbyrd Orchard Cider). Bone dry, tart, bright.
The Last Blacksmith (from our June Guest: Hudson Valley Farmhouse). Smoky, barrel aged, funky, tannic.
Northern Spy: Semi dry. Single varietal. Well balanced. Mango & melon notes.
Rosé: Semi sweet. Wine and Cider blend. Fruity and floral.
Honeoye: Bright and juicy. Creamy w/ a balanced acidity.
Young Cider: Sweet and punchy. Actively fermenting and alive!
Ginger Bear: Non-alcoholic organic ginger soda. Spicy! Sweetened with honey. NA
Switchel: Sparkling. Refreshing, vinegar-based soda. NA
Sparkling Maple Sap. Straight from our maple forest to your glass! NA