Fall menu and homemade peach ciders

In-PersonWest Oakland, Oakland


Large (15-20 Guests)
Vegan, Vegetarian
Although the peach season harvest is done with our friends at the Masumoto Family Farm, we are still fermenting and preparing things from the harvest. My friend Steve Draper is preparing some peach ciders which we are serving up on this menu along with some spicy Trinidad flavored dishes.

Menu detail

Baigan pie
Small Plate
eggplant pie topped with chick pea curry, cucumber chutney and peach kuchela. Trinidad street food heaven!
Trinidad style corn soup
Small Plate
Yellow split pea puree with roasted corn and chilis, flavored with allspice and fresh thyme!
Run Down Stew, Jerk Tofu and more
Run Down Stew, Jerk Tofu, rice and peas, house pickles, homemade bread and more
Berry cobbler, soursop ice cream
Mixed berry cobbler and soursop-coconut vanilla ice cream
Peach Saison cider
Fermented completely dry on French oak with saison yeast and Masumoto peaches. Extra dry with spicy notes from the yeast and medium roast tannins from its time on oak. The nose is packed with orange blossom and preserved peach with woody vanilla overtones. Quite tart.
Lagered peach cider
Fermented completely dry in stainless steel with lager yeast for 3 weeks at 55 degrees and lagered on Masumoto peaches for 3 weeks. Semi dry with a hint of sweetness from the peaches and dominate apple nose. The lagering process restrains fermentation Esther’s letting the fruit shine through. Lightly tart, Very smooth and easy drinking.

Fall menu and homemade peach ciders

In-PersonWest Oakland, Oakland
(Exact Address will be shared upon purchase.)