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menus AT cedar
Kitko takes his East coast and West coast training and brings it to Cedar where classical French technique meets ingredient driven sensibility to create contemporary American cuisine with natural, clean flavors and vibrant presentations that highlight the expressions of the seasons.
Dinner
Available Monday to Saturday | 5:30 to 10:00
Appetizers
Potato-Leek and Fennel Soup with blue crab salad and whipped creme fraiche 9
Oyster Pan Roast with braised leeks, salsify and grilled bread 12
Market Lettuce Salad with shaved fennel, pear, gorgonzola and pomegranate molasses 9
Grilled Prawns with petite greens, black truffle coulis, hazelnut and truffle-sherry vinaigrette 14
Maple Glazed Pork Belly with carrot puree and micro bulls blood 9
Grilled Day Boat Scallops with heirloom tomato jam and lime mousseline 16
Roasted Beet Salad with dates, caramelized pecans and goat cheese fondue 12
Entrees
Butter Poached Maine Lobster with edamame, potato puree and hen of the woods mushrooms 30
Pan Roasted North Carolina Trout with asparagus, baby carrots, chanterelle mushrooms, mulberry potatoes, lemon-chive beurre blanc 24
Roast Chicken Basquaise with bell pepper-chorizo stew and Yukon gold potatoes 26
Herb Crusted Pork Tenderloin with goat cheese grits, roasted cherries and Creole mustard jus 26
Creekstone Farms NY Steak with black truffle, summer squash risotto, basil oil, squash blossom 32
Pan Roasted North Carolina Trout with asparagus, baby carrots, chanterelle mushrooms, mulberry potatoes, lemon-chive beurre blanc 24
King Trumpet Mushrooms with green lentils, poached egg, walnuts and arugula-frisee salad 24
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