SIDRA NATURAL TRADICIONAL
Cheese: Cabrales, Stilton
Nibbles: Chorizo, Pimiento de Padrón, Fried Calamari, Grilled Sardines, Cherrystone Clams, Patatas Bravas
Plates: Merluza ala Sidra, Fabada, Braised Pork Shank
CiderNoshes: Medallions of Scallop with Crispy Bacon Crust and Roasted Red Pepper Purée, Shitake & Pork Dim Sum
A morsel after every freshly aerated splash of these traditional sidras is a must. Have plenty on hand because they go fast.
SIDRA DE NUEVA EXPRESION
Cheese: Manchego, (Smoked) Gouda, Brie
Nibbles: Piquillo Peppers, Olives, Jamón Serrano & Iberico
Plates: Paella, Sole Muenier, Shrimp & Grits, Sushi & Sashimi,
CiderNoshes: Pesto Cream Sauce Stuffed Deep-Fried Shrimp
Light, crisp and austere these don’t overwhelm subtle flavors, yet their refreshing acidity complements saltiness and spice and cleans the pallet after fats.
SEMI-DRY SIDRA BRUT
Cheese: Afuega l’Pitu with Paprika, Chevre with Herbs
Nibbles: Chorizo, Grape Leaves, Spiced Nuts, Cumin Meatballs.
Plates: Chilindrón, Indian or Thai Curries, Chili, Oven Roasted Lamb, Kidneys w/Sherry
CiderNoshes: Baked Littleneck Clams, Stuffed Sweet Red Peppers w/Basque Green Sauce
The modest sweetness complements hot & spicy, but cumin brings out something rare and special in our Angelón Brut.
EXTRA-DRY SIDRA BRUT
Cheese: Cabrales, Stilton, Sharp Cheddar
Nibbles: Salchichón, Oysters, Fried Artichokes (not breaded), Kielbasa
Plates: Cachopo, Seared Sirloin tip with warm anchovy vinagrette, Grilled or Baked Salmon
CiderNoshes: Sausage-Stuffed Calamari
This is the red-wine of ciders with the depth and body to stand up to red meat. A great accompaniment to a briney-sweet chilled oyster, the big surprise is how much we want to stretch out the last morsel of steak to match sip for bite of Guzman Riestra Brut Nature. The crispy browned crust of Cachopo or brightening note of anchovy vinagrette are key.
Nibbles: Manchego w/membrillo, sharp cheddar w/guava paste, dates, almonds, pecans, walnuts
Cakes & Pastries: madalenas, tarta de santiago, sponge cake, shortbread
The unique acidity of spanish apple varieties prolongs the finish of Diamantes de Hielo well into the next bite of cheese. Diamantes contributes its raisiny glow to the light touch of a simple dry cake.