Jan 8, 2018 - 2018-01-08. VEGAN RESTAURANT WEEK MENU OPTIONS. WINTER RESTAURANT WEEK 2018. 3-COURSE DINNER 35. APPETIZER
2018-01-08
WINTER RESTAURANT WEEK 2018 DINNER 3-COURSE DINNER 35
3- COURSE WINE PAIRINGS 22 APPETIZER
Soup of The Day chef’s seasonal selection Oyster Pan Roast braised leeks, salsify, grilled bread Cedar House Mixed Green Salad organic mixed greens, cherry tomatoes balsamic vinaigrette, pickled fennel, enoki mushrooms Roasted Beet Salad arugula, preserved cherries, roasted pecans, pickled onions, goat cheese fondue Oven Baked Brie brie wrapped in fuille de brick, fig jam, roasted pecans, toasted brioche crostini Cedar Smoked Salmon capers, pickled onions, citrus chive cream, arugula and frisée, champagne vinaigrette
ENTRÉE Fish of the Day chef’s selection Chicken Suprême stuffed with wild mushrooms, spinach and goat cheese, over spinach risotto and mushroom cream Rack of Lamb crusted in pistachio and mustard, with white truffled mashed potatoes and rosemary reduction Elk and Pheasant Sausage Duo grilled elk and pheasant sausages, crispy mushroom dumplings, pickled king mushroom and roasted vegetables Seared Beef Tenderloin seared tenderloin, roasted vegetables, roasted purple potatoes and onions, porcini mushroom and awaze sauce Confit of Rabbit Leg roasted sweet potato and shallot puree, rabbit cake, served with apple chutney Stuffed Quail forbidden rice pilaf, pecans, chanterelle mushrooms & duck sausage, marsala infused black currant sauce Texas Wild Boar Chops loin chops, sweet potato duchesse, stewed cherries, roasted vegetables, bacon vinaigrette Sweet Potato and Rutabaga Gratin red quinoa, preserved cherries, parsnip puree and roasted vegetables
DESSERT Espresso Crème Brûlée Almond cake
Square Chocolate Mousse Teff and pecan crust, ice cream
Cedar Cheese Cake Pecan and Coco Crust
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
Cedar Restaurant | 822 E Street NW Washington, DC 20004 | 202.637.0012 | cedardc.com
2018-01-08
VEGAN RESTAURANT WEEK MENU OPTIONS WINTER RESTAURANT WEEK 2018 3-COURSE DINNER 35 APPETIZER Vegan Soup of the Day chef’s seasonal selection House Mixed Green Salad mixed greens, cherry tomatoes, balsamic vinaigrette enoki mushrooms. Vegan Caesar Salad house made vegan dressing, herb croutons, smoked tempeh Roasted Beet Salad arugula, pecans, pickled onions, cherries
Entree Vegan “Meatloaf”
baked meatloaf with homemade marinara sauce, roasted rosemary purple potatoes
Roasted Mixed Vegetable Ravioli
wild mushrooms, baby spinach, root vegetables, vegan cheddar, tomato and fennel ragout
Smoked Tempeh and Risotto
thinly sliced smoked tempeh, spinach risotto and lemon tahini
Grilled Tofu
marinated tofu, warm curry vinaigrette, quinoa, roasted vegetables, cauliflower pure
House Made “Chicken” Fettuccini Rose house made pasta with olives and rose sauce
Desserts Chocolate &Peanut butter Mousse vegan vanilla or sorbet Pecans & Blueberry berry coulis, vegan vanilla or sorbet Goji berry & Mango pistachio, almonds and pecan crust House Made Sorbets *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
