Now Open for Our 6th Fall SeaSon September 27, 2024 5:00pm-8:30pm Reserve your table
(903) 802-6341 Cedar Creek Lake
Now Open for Our 6th Fall SeaSon September 27, 2024 5:00pm-8:30pm Reserve your table
(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
Spiced cod bites served with a carrot puree.
Black Tiger shrimp served with cocktail sauce, lemon wrap, and French bread croutes.
Pan seared jumbo lump crab cake with a classic remoulade.
European helix snails sautéed in garlic, shallot-herbed butter served with crostini
Warm Goat cheese wrapped in grape leaves with roasted red bell peppers, served with crostinis.
Eight shucked oysters on the half shell. served with cocktail sauce.
Topped with a crostini and melted Gruyere
Rich and creamy bisque with bits of fresh Lobster and V's creme fraiche
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 Ribeye with a brandy peppercorn crusted cream sauce
Full bone rack classically served with Mint jelly.
Swiss cheese and shaved ham fill this chicken breast topped with wild mushroom cream sauce
Grilled portobello mushrooms, and slow cooked risotto.
Seasonal micro-greens with a citrus beurre Blanc.
Pan seared Black Tiger shrimp, angel hair pasta, tomatoes, laced with a garlic butter compound.
Served with a warm lamp of drawn butter
Napped with a citrus Buer Blanc
USDA Certified Angus beef 14oz Ribeye napped with a Gorgonzola Sauvignon Blanc sauce.
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