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Join us for delicous three-course paired dinner co-hosted by our Head Chef Ben Brown and Head Distiller Rick Pipes. Let us take you on a culinary journey crafted specifically to pair with Merridale's ciders and spirits. Throughout the evening, Ben and Rick will share details and descriptions of each dish and its accompanying cocktail, spirit or cider pairing. Your first course will be served at 6:30pm.
Brick Oven Artisan Bread
Fresh-baked, house-made artisan breads
with an apple cider and honey emulsion
Roasted Vegetable & Prosciutto Terrine
Roasted zucchini, eggplant and artisan bread encased in prosciutto.
Finished with baby kale, roasted red pepper and chevre
Sous vide and reverse seared new york strip roast, sliced thin.
Finished with a rich veal and red wine demi
Roasted Local Chicken Breast
Local sourced chicken breast rubbed in a sweet spice mix
and basted with our house-made apple butter.
Finished with our traditional cider and thyme demi
Roasted Root Vegetables
Roasted with sea salt and olive oil, finished
with zattar aioli and toasted hazelnuts
Oven roasted and compressed Yukon potatoes, sweet potatoes
& yams, layered with cream, thyme & butter.
Gingersnap & Eggnog Trifle
Crumbled gingersnap cookies layered with caramelized apples
and salted caramel custard. Finished with eggnog whip and dusted with cocoa.