For me, that glass was filled with a dry, crisp, lightly funky cider made of Ashmead's Kernel apples. It both washed away and accented those dense, delightful flavors while also refreshing the palate. And then it did something similar for the roasted beet salad and hanger steak that followed. The golden yellow beets had a lovely tenderness balanced by the crunch of hazelnuts and creamy goat cheese. The steak's exterior was charred to perfection, its center pink and tender. It arrived beside a pool of a sweet-savory house-made steak sauce that featured — you guessed it — apples.