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menus AT cedar
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.
SUMMER RESTAURANT WEEK LUNCH
Three Course Lunch | 20 - Wine pairings | 20
AUGUST 13TH -- SEPTEMBER 1ST
APPETIZER
Chilled Corn and Lobster Soup
corn panna cotta
Virginia Peach Salad
black pepper merigues, Stilton, pickled fennel
Chesapeake Oyster Pan Roast
salsify, leeks, grilled bread
ENTREE
Roasted Organic Chicken Breast
local squash ratatouille, feta, balsamic
Smoked Duck Sausage
salad of watercress, preserved cherries, plum puree
Grilled Scottish Salmon
stew of house made pork sausage, calamari, heirloom tomatoes, olives
Kurobuta Pork Belly BLT
smoked tomato jam, basil aioli, brioche
DESSERT
French Meringue "Ice Cream Sandwiches"
caramel and sea salt, morello cherry, mango
Stone Fruit Trifle
orange scented chiffon, pastry cream
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