Cedar Knoll Menu

butternut squash, apple, pear, sweet potato, fall spices, pumpkin oil, salted maple cream

blistered grapes, honeycomb, basil, sweet and sour apricot sauce

poached lobster on a mini french bun with tarragon orange aioli, creme fraiche, caviar

country sausage, cheddar, and cornmeal fritters and sweet potato croquettes with apple butter

red wine braised octopus is grilled and served with cassoulet of black eyed peas and gremolata

creamy foie gras custard is bruleed and topped with brandied date compote and served with toasted banana bread

cauliflower and turnip puree, crispy parsnips, wild mushrooms, sherried lobster cream

pan roasted local angus beef, blackberry port sauce, fried brussels, port butter, bone marrow potatoes (add seared foie gras....$14)

pan fried heritage breed pork chop with smashed potatoes, braised red cabbage, cognac apples

lump and jumbo lump meat, tarragon, dill, lemon, bearnaise, herb whipped potatoes, sweet n sour slaw

rosemary balsamic venison, carrot mousse, savory rye bread pudding, cocoa plum sauce

buttermilk rosemary veal is pan fried and accompanied by truffled fingerling potatoes, autumn vegetable melange, roasted onion puree, bordelaise

rolls, smokey BBQ sauce, jalapeno citrus relish, red onion aioli choose two sides: potato salad, cole slaw, pickled veggies, fries, brussels sprouts

short crust, parsnip custard, roasted mushrooms, radicchio, arugula, cauliflower, truffle oil

lemon ginger cake made with extra virgin olive oil, semolina, and buttermilk, iced with lemony buttercream and garnished with sugar crushed blueberries

homemade pie with sweet and salty roasted peanuts and vanilla ice cream