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The Cider Mill Fall Menu

Salads

Beet & Butternut ~ quinoa, goat cheese, pomegranate seeds, pumpkin seeds, arugula, candied pecan dressing ++ (VO, nuts) 15-

Potsticker Salad ~ pan-seared pork potstickers, shredded cabbage, bell peppers, carrots, snow peas, soy ginger dressing (vegO) ++ 16-

Cider Mill ~ mixed greens, pickled apples, candied walnuts, dried craisins, cider dijon dressing (gf, V, nuts) ++ 12-

Caesar ~ romaine, pecorino romano, croutons, white anchovy dressing (gfO) ++ 14- Garden ~ romaine, fresh veggies, house-made vinaigrette (gf, V)++ 11-

 

++ add protein: grilled chicken breast (cold items) 6-, roasted chicken thighs (hot items) 6-, breaded chicken 6.5, steak 10.5-, tofu 6-, spicy sausage 6.5-, salmon 13.5-, shrimp 13.5-

Appetizers

Tonight’s Soup

Sprouts ~ fried sprouts, maple chipotle sauce, house-made blue cheese dressing (gf**, VO) 16-

Bloody Mary Deviled Eggs ~ horseradish, old bay, tabasco, celery seed (df, gf) 10-

Flatbread ~ cauliflower crust, brie and blue cheese, spiced apples, mixed berry compote (gf, veg) 16-

Sweet Chili Pork Belly ~ apple and radish slaw, beet aioli (df, gf**) 14-

Pumpkin & Gouda Mac n’ Cheese ~ house-made rotini, roasted pumpkin pieces, pepitas, panko (veg) 14-

Sweet Potato Gnocchi Poutine ~ curds, bacon,sage chicken velouté 15-

Butternut Hummus ~ hot honey, whipped feta and goat cheese, pita and veggies (gfO, VO) 12-

Hot Honey Salmon Bites ~ pumpkin cornbread waffle, crispy bacon, chipotle honey (pescO) 16-

Grilled Focaccia ~ herbed melted brie, apple pear chutney, balsamic, crushed pecans (veg) 15-

Main Course

Double-Cut Pork Chop ~ bone-in, cider-brined, grilled. red smashed potatoes, tonight’s veg, cider reduction (gf**) 44-

Butternut Squash and Sage Alfredo ~ house-made rotini, parsnips, swiss chard, craisins, pistachios, crispy pork belly pieces (gfO, vegO) ++ 29-

Pecan-Crusted Ahi Tuna ~ vanilla parsnip puree, turmeric rice, cranberrycayenne drizzle (gf, nuts) 39-

Lamb Chops ~ roasted garlic and rosemary demi, sweet potato medallions, tonight’s vegetable (df, gf**) 45-

Pumpkin Curry ~ mushrooms, chickpeas, peppers, snow peas, onions, basmati rice (gf, V) ++ 28-

Bourbon and Cider Glazed Half Chicken ~ basmati rice, black eyed peas (gf) 32-

Braised Short Rib ~ red smashed potatoes, asparagus, port wine demi (gf) 42-

Spiced Rum Brown Butter Salmon ~ rosemary goat cheese risotto, brussels, candied pecans (gf, nuts) 40-

Pumpkin & Gouda Mac n’ Cheese ~ (entree size) house-made rotini, roasted pumpkin pieces, pepitas, panko (veg) ++ 28-

Riggies ~ house-made rigatoni, parmesan, spicy tomato cream sauce (choose roasted chicken thighs, breaded chicken, roasted eggplant, or Gianelli spicy ground sausage) (gfO, veg) 29-

Desserts

Apple Cider Donut Holes ~ Apple compote, cider caramel sauce, cinnamon whipped cream 12-

Add house-made brown sugar bacon ice cream +3

Pumpkin Cake ~ Brown butter cream cheese frosting, chai cake crumbles 10-

Cinnamon Roll Cheesecake ~ Cream cheese frosting, spiced chocolate ganache 12-

Pecan Pie ~ Ganache, coconut whipped cream (V) 10-

Chocolate Bourbon Crème Brûlée ~ Maple Toffee Cookie (gfO) 12-


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