(903) 802-6341 Cedar Creek Lake
(903) 802-6341 Cedar Creek Lake
Local heirloom tomatoes, balsamic glaze, fresh basil, surrounded by warm mozzarella, served with parmesan crostini
Lump crab meat, spices, and herbs stuffed in mushroom caps, laced with hollandaise sauce
Layered tomatoes, basil, topped with extra virgin olive oil and drizzled with balsamic glaze
Black Tiger shrimp served with cocktail sauce, lemon wrap, and French bread croutes
Pan seared jumbo lump crab cake with a classic roumlade
European helix snails sautéed in garlic, shallot-herbed butter served with crostini
Tender marinated prime beef with sweet soy and spicey peanut sauce.
with a white wine citrus and garlic parmesan crostini.
Seasonal micro-greens with a citrus beurre blanc.
Topped with gruyere and a crostini
Rich and creamy bisque topped with creme fraiche swirl
Fresh greens, cucumbers, tomatoes, sliced pepperoncini, artichoke hearts, kalamata olives with green goddess dressing
A wedge of iceberg lettuce topped with diced tomato, bacon, Gorgonzola bleu cheese crumbles
House made croutons and parmesan crisps
Fresh greens, warm goat cheese, sliced Granny Smith Apples topped with spicy candied pecans and house vinaigrette
Entrees are served with your choice of wild rice, baked potato, or parsnip mashed and vegetable du jour.
Charbroiled USDA Prime 8 oz with herb roasted bone marrow
Prime tenderloin medallions sauteed with shallots and mushrooms with a red wine reduction
Aged twenty one day Certified Angus beef cut to order
24oz bone-in ribeye, 45-day dry-aged with Balcones Blue Texas Bourbon
14oz USDA Prime Center Cut with herbed butter
USDA Certified Angus beef 14oz New York strip peppercorn crusted with a porcini mushroom butter
Four bone rack with Midori gastrique
Swiss cheese and shaved ham fill this chicken breast topped with wild mushroom cream sauce
Grilled portobello mushrooms, and slow cooked risotto.
Seasonal microgreens with a citrus beurre blanc
Grilled Black Tiger shrimp with angel hair pasta, heirloom tomatoes, laced with a garlic butter compound.
Served with drawn butter
Chef's selected
with a white wine citrus and garlic parmesan crostini.
A split plate charge of $10 added to all shared entrees will include choice of potato and vegetable de jour. parties of 6 or more will have an automatic 18% service charge added to their check.
Call today to reserve your table. vscedarcreek.com