Rapid Creek Cidery’s menu is focused on simple food that reflects our interest in produce grown with care, animals treated with respect, and a well-curated pantry. We hope our cooking shows the restraint great ingredients deserve and the effort we put into time-tested technique.

Rapid Creek Cidery’s menu items will come and go with the seasons (and our whim) but we’ll update the full menu here as it evolves.

Updated February 2020


Bread for the Table with Butter of the Day / 5

Marinated Goat Cheese Labneh with Smoked Ham / 12

Olive Oil Poached Albacore Tuna with Chile Fish, Preserved Lemon, and Pine Nuts / 12

Fried Chicken Livers with Caramelized Onion Jam and Pickled Jalapeño / 12 


Za’atar Roasted Tofu with Hummus, House Pita, and Chermoula / 10

Fried Sticky Rice with Salmon Tartar, Yuzu Kosho, and Ponzu* / 12

Cajun Boudin Sausage Balls with Steen’s Mayo / 10

Lobster Tiradito with Peanuts, Serrano Chiles, and Rice Crackers* / 20

Grilled Beef Heart Anticucho with Black Mint / 12

Banyuls Pickled Eggs with Sweet Potato Mayo, Black Pepper, Boquerones, and Trout Roe / 9

Fried Peruvian Chulpa Corn with Aji Amarillo / 4

Potato Fries / 7 


Honey and Vinegar Glazed Half Duck with Heirloom Beans, Braised Cabbage, Za’atar Carrots, and Roasted Garlic Toast / 30

Pounded Berkshire Pork Chop with Marino Polenta, Roasted Mushrooms, 12 Year Balsamic, Pork Belly, and Parm / 26

Prime NY Strip Turkish Kabob with Hand Rolled Cous Cous, House Pita, and Assorted Meze / 38

Roasted Rainbow Trout with Pomegranate and Green Olive Relish, Harissa, and Black Lentils / 28 

Rice Stuffed Braised Cabbage with Country Captain Tofu, Sweet Potato Puree, and GORP / 23


Fattoush Salad with Sundog Farms Lettuces, Pomegranate Yogurt Dressing, and Pita Croutons / 12

Peruvian Chopped Salad with Aji Chilies / 6

Roasted Cauliflower Gratin with Stilton Blue Cheese / 6

Spatzle with NC Country Ham, Kale, and Corn Butter / 7

Brussels Sprout Kimchi / 5


RCC Cheeseburger* / 13

Korean BBQ Lamb Shoulder with Fried Jalapeño and Brussels Sprout Kimchi / 14

Falafel Burger with Israeli Salad, Labneh, and Calabrian Chilies / 10

Fried Shrimp Sandwich with Pickled Green Tomatoes and Duke’s Mayo / 14

Black Pepper Fried Chicken Thigh Sandwich with Roasted Garlic Mustard and Vinegar Slaw / 15


Orchard Breakfast – Two Eggs Any Style, Sausage or Bacon, Biscuit or Toast, and Seasoned Fried Potatoes 12

Chalkboard Omelette 10

Hangtown Fry  12

Eggs Benedict with Char Siu Pork Belly and Brussels Sprout Kimchi  16

Shakshouka with Greens, Feta, Yogurt, and Two Eggs  10

Vegan Shakshouka with Tofu and Roasted Veg 10

Biscuits and Gravy  8 – add Egg Any Style  1.75

Steel Cut Oatmeal with Mulled Fruit and Pecans 6

Toasted Banana Bread with Whipped Cream, Walnuts, and Maple Syrup 9

German Apple Pancake 12 – Add Whip 2


Pimento Cheese with Fried Egg, Braised Greens, and Sweet Corn Chow Chow 8

House Cured Salmon with Dill/Caper Cream Cheese and Pickled Red Onions 9


RCC Cheeseburger  13

Fried Shrimp with Pickled Green Tomatoes and Dukes Mayo  15

Black Pepper Fried Chicken Thigh Biscuit with Roasted Garlic Mustard and Vinegar Slaw  15

New Orleans-Style Shrimp and Grits 10


House Pork Sausage  5

Bacon  4

Two Eggs Any Style  3.5

Calabrian Chilies 2

Cranberry and White Chocolate Muffins 5

Grits 3.5

Seasoned Fried Potatoes 5

Toast  4 – add Wilson’s Apple Butter or House Preserves 1

Biscuit  2


Peanut Butter and Jelly  5

Grilled Cheese  5

Cheeseburger  6


Wake Up Iowa Coffee  3.5

Wilson’s Orchard Apple Cider 4

Fresh Squeezed Orange Juice  5

Kalona Whole Milk  3

Please note: Available desserts are subject to change and will vary often. Only available during dinner service Wednesday – Saturday 5 pm to 9 pm. 

Bruléed Apple Cobbler 8
Fenugreek Sweet Cream, Hot Toddy-Pressed Huckleberries, Honey

Boston Cream Donuts (V) 9
Candied Lime, Peanut Dukkah Praline

German Chocolate Layer Cake 10
Coconut Sorgum, Brown Sugar Pecans

Saffron Meringues (GF) for two 12
Pomegranate Curd, Orange, Pistachio