Summer Restaurant Week Lunch Menu
3-Course Lunch 22 3- Course Wine Pairings 15
Appetizer
Chilled Virginia Corn Soup
blue crab salad
Cedar Market Salad
artisan mixed greens, pickled onion, fennel, corn and parmesan
Heirloom Tomatoes: Five Ways
fried green - curd - smoked gel - bloody mary sorbet
and marinated sliced tomatoes with herb feta and balsamic
Butter Lettuce Salad
duck bacon, dried cranberries and hazelnut vinaigrette.
Smoked Virginia Trout
salmon roe, pickled onion, endive, champagne vinaigrette
Virginia Oyster Pan Roast
braised leeks, salsify and grilled bread
Appetizer
Chilled Virginia Corn Soup
blue crab salad
Cedar Market Salad
artisan mixed greens, pickled onion, fennel, corn and parmesan
Heirloom Tomatoes: Five Ways
fried green - curd - smoked gel - bloody mary sorbet
and marinated sliced tomatoes with herb feta and balsamic
Butter Lettuce Salad
duck bacon, dried cranberries and hazelnut vinaigrette.
Smoked Virginia Trout
salmon roe, pickled onion, endive, champagne vinaigrette
Virginia Oyster Pan Roast
braised leeks, salsify and grilled bread
Entrée
Pork Belly “BLT” Sandwich
smoked tomato jam, basil aioli, frisée on a toasted brioche and fries
Beef Burger
tomatoes, grilled onion, pickles and a side of fries
Grilled Flat Iron Steak Salad
Creekstone farms Angus Flat Iron, arugula, tomatoes,
gorgonzola, spiced pecans, fried shallots, 12 year balsamic
Pan Roasted North Atlantic Cod
white beans, piquillo peppers, olive vinaigrette
Chicken Roulade
smoked gouda grits, cedar bacon vinaigrette, root vegetables
Sweet Potato and Rutabega Gratin
red quinoa, preserved cherries, sweet potato tart
Cedar Wild Mushroom "Strudel"
spinach, wild mushrooms, goat cheese fondue, garnished with white truffle vinaigrette frisee salad and walnuts
Pork Belly “BLT” Sandwich
smoked tomato jam, basil aioli, frisée on a toasted brioche and fries
Beef Burger
tomatoes, grilled onion, pickles and a side of fries
Grilled Flat Iron Steak Salad
Creekstone farms Angus Flat Iron, arugula, tomatoes,
gorgonzola, spiced pecans, fried shallots, 12 year balsamic
Pan Roasted North Atlantic Cod
white beans, piquillo peppers, olive vinaigrette
Chicken Roulade
smoked gouda grits, cedar bacon vinaigrette, root vegetables
Sweet Potato and Rutabega Gratin
red quinoa, preserved cherries, sweet potato tart
Cedar Wild Mushroom "Strudel"
spinach, wild mushrooms, goat cheese fondue, garnished with white truffle vinaigrette frisee salad and walnuts
Dessert
Chocolate & Peanut butter Praline
Jivara chocolate sauce and ice cream
Coconut Tres Leches
passion fruit sauce and sorbet
Sticky Toffee Cake
poached dates, spiced caramel, vanilla cream cheese
Chocolate & Peanut butter Praline
Jivara chocolate sauce and ice cream
Coconut Tres Leches
passion fruit sauce and sorbet
Sticky Toffee Cake
poached dates, spiced caramel, vanilla cream cheese
