Wassail restaurant in New York, one of America’s great cider destinations, has announced a new Spring menu. The new menu deviates significantly from their renowned all-vegetarian fare, bringing meats on to the plate in an homage to traditional cider regions.
Among the new items are “Fava & Chorizo”, “Pork Belly Pintxos”, “Boudin Blanc”, “Cold Smoked Duck Breast”, and “Bone In Ribeye Sagardotegi Style”. The decidedly Spanish inspired menu keeps a number of pure vegetarian plates on the menu also.
Opened in Spring of 2015 Wassail became an instant cider destination as well as smash hit among the vegetarian set and the not-s0-vegetarian gang. Today Wassail keeps more than 120 ciders on tap and in bottle. It’s selection covers the globe with a particularly outstanding emphasis on East Coast cider bottlings.