CIDER MILL

  CIDER MILL 

The

SPRING MENU LAUNCHED ON APRIL 3, 2018!


APPETIZERS

Tonight’s Soup – selection & price vary nightly.  

Smoked Gouda Mac + Cheese (vg) – 10

Split Rock Greens: Sautéed Escarole, Cherry Peppers and Pancetta –topped with Pecorino + Breadcrumbs (cbgf/cbV) – 10

Hummus of the Week with Veggies + Fried Pita (V) – 9

Deviled Eggs: Chipotle Lime + Pico de Gallo (df/gf) – 8

Arancini: Pork Belly Fried Rice + Kimchi Fondue – 13

Grilled Asparagus, Maytag, Sherry Vinaigrette + Roasted Peppers (gf/vg) – 8

Crab Hush Puppies with Jalapeño Jam + Roasted Garlic Aioli – 12

Fried Belly Clams, Tartar Sauce, Fried Capers, Cured Egg Yolk – 14

Grilled Octopus, Fingerling Potatoes, Roasted Fennel, Olive --Vinaigrette (df/gf) – 15

Duck Confit Spring Rolls with Rhubarb-Chili Dipping Sauce (df) – 12

Marinated Beet Sliders with Hummus, Sprouts + Pickled Fennel (df/V) – 11


SALADS

Entrée sizes available with steak (+8), chicken (+5), and salmon (+8)

House Salad: Baby Kale, Pickled Apples, Cheddar Cheese Crisps, Candied Walnuts + Cider-Dijon Dressing (cbV/vg) – 9

Caesar Salad: Romaine, Pecorino + Homemade White Anchovy Dressing – 10

Smoked Salmon Niçoise: Green Beans, Egg, Heirloom Tomatoes, Olive, Potato + Red Wine Vinaigrette (df) – 12

Green Goddess: Quinoa, Edamame, Radish, Celery + House-Made Green Goddess Dressing (vg) – 10


SIDES                  

$4 each.                                                                     

Tonight’s Veg                         Black Bean-Jicama Salad                               

Fries                                           Apricot-Almond Couscous                            

Split Rock Greens                 Jasmine Rice                      

Mac & Cheese                        Quinoa Pilaf

Fried Pita                                                            


ENTRÉES  

 We kindly request that substitutions are made only under allergy or food sensitivity circumstances. Sides are available for $4 each.

 All entrées are served with tonight’s veg except where indicated.  

 Grilled NY​ ​Strip​: ​ ​Roasted​ ​Garlic​ ​Mashed​ ​Potatoes, ​ ​Maytag Creamed Spinach, Crispy Shallots – 29  

 Pan-Seared Salmon topped with a Smoked-Salmon-Horseradish Crust. Served with Quinoa Pilaf + Lemon Herb Oil – 26  

 Grilled Flat Iron with Black Bean-Jicama Salad, Creamed Corn + Sweet Onion Vinaigrette – 24

 Pan-Fried Trout: Crab and Corn Hush Puppies, Sautéed Greens + Remoulade – 23

(this entrée is served with sautéed greens instead of tonight’s veg)

 Hot + Sour Crispy Eggplant and Chickpea Fritters with Edamame, Jasmine Rice and Rhubarb-Chili Sauce (gf/V) – 18

 Heavenly Thighs: Brown Sugar and Cinnamon Spice-Marinated Chicken Thighs served with Split Rock Greens and Mac + Cheese - 18

 

PASTA

Chicken Riggies: Rigatoni​, ​Pancetta, ​ Cherry​ ​Peppers​ ​+​ ​Crispy​ ​Chicken​ ​in​ ​a​ ​Creamy​ ​Tomato​ ​Sauce​ ​–​ ​18

House-Made Cavatelli, Peas, Truffle-Oyster Mushroom Sauce – 18

Gemelli, Oven-Dried Tomatoes, Fava Beans, Baby Artichokes, Garlic Herb Oil (V) - 18


SANDWICHES 

All sandwiches served with fries + a pickle.

House Burger: 8oz. Sirloin-Brisket Burger, Bacon Jam, Local Cheddar + a Fried Egg on a House-Made Sesame Roll – 15

Hellfire Chicken BLT: Buttermilk Marinated Breast, Applewood-Smoked Bacon, Lettuce, Tomato, Sriracha Aioli + Jalapeño Jam on a House Roll – 15

Steak Sandwich: Grilled Flat Iron, Garlic Mayo, Roasted Long Hots, Grilled Onion + Aged Provolone on a Sub Roll + a Side of au Jus – 18

Clam Roll: Fried Belly Clams on a House Sub Roll with Tartar Sauce + Pineapple Slaw – 16

Fried Shrimp + Pork Belly Tacos (2): Avocado Crema, Pico de Gallo, Shredded Lettuce + Cabbage in a Soft Flour Tortilla

 

TREAT

Treat the Kitchen to a pitcher of beer for the end of service! Listen for the bell – 12