CEDAR
Dinner Menu
Subject to the season, the cellar, and the convictions of the chef.
§ 01
To begin
Hand-cut prime tenderloin, smoked egg yolk, cornichon, grilled levain.
Painted Hills tenderloin, aged parmesan, capers, lemon, white truffle oil.
Sauternes gelée, brioche, fig preserve, sea salt.
Hama Hama, Olympia, Totten Inlet — half dozen, mignonette, cocktail.
§ 02
Soups and salads
Iceberg, Point Reyes blue, applewood bacon, heirloom tomato, buttermilk.
Romaine hearts, white anchovy, brioche crouton, soft egg, aged parmesan.
Yellow and chioggia beets, whipped chèvre, walnut, pickled shallot.
Marrow toast, bone broth clarified to glass, parsley root.
§ 03
All cuts USDA Prime or Wagyu, dry-aged in our cellar a minimum of 30 days, finished over Eastern Washington applewood. Served with house mustard and bordelaise.
20 oz · 45-day dry-aged · Painted Hills, Oregon
18 oz · USDA Prime · Snake River Farms
8 oz · center-cut · Painted Hills
42 oz · 60-day dry-aged · carved tableside
36 oz · USDA Prime · long-bone ribeye for two
6 oz · Miyazaki Prefecture, Kyushu, Japan
§ 04
Caught off the Washington and Alaska coasts
Copper River, applewood-grilled, brown butter, capers, charred lemon.
Pan-roasted, chanterelle, leek fondue, beurre blanc.
1¾ lb · split, broiled, drawn butter, lemon.
8 oz filet and a 6 oz cold-water lobster tail.
§ 05
Served à la carte · ample for two
The 1962 recipe. Unchanged.
Cavatappi, Maine lobster, gruyère, brûléed crust.
Yukon gold, crème fraîche, chive, applewood bacon.
Chanterelle, oyster, maitake, garlic confit, thyme.
Charred, hollandaise, soft egg.
Layered Yukon gold, clarified butter, sea salt.
§ 06
Prepared in-house each afternoon
Vanilla bean, chocolate, raspberry, flambéed tableside.
Madagascar vanilla, candied orange.
Valrhona, sea salt, crème Chantilly.
Three artisan selections, honeycomb, walnut, levain.
GF · gluten free · DF · dairy free · V · vegetarian
Please advise your captain of any allergies. A 20% service charge is added to parties of six or more.