Kitko takes his East coast and West coast training and brings it to Cedar where classical French technique meets ingredient driven sensibility to create contemporary American cuisine with natural, clean flavors and vibrant presentations that highlight the expressions of the seasons.
Chilled Corn Soup with blue crab and whipped creme fraiche 8
Market Lettuce Salad with shaved fennel, corn, cherry tomatoes and parmesan 9
Crispy Pork Belly with watermelon, jalapeno jelly and chermoula vinaigrette 12
Roasted Beet Salad with dates, caramelized pecans and goat cheese fondue 10
Grilled Day Boat Scallops with heirloom tomato jam and lime mousseline 14
Marinated Calamari with Greek yogurt, baby heirloom tomatoes and pepquino cucumbers 12
Virginia Oyster Pan Roast with braised leeks, salsify and grilled bread 12
Entrees
Grilled Yellow Fin Tuna with cherry tomato confit, olives, capers and tonnato sauce 28
Alaskan Halibut with fresh corn polenta, honshemiji mushrooms and garlic-parsley butter 28
Lemon-Black Pepper Crusted Duck Breast with leg confit hash, parsnip puree and huckleberry jus 30
Butter Poached Maine Lobster with edamame, potato puree and hen of the woods mushrooms 30
Herb Crusted Pork Tenderloin with goat cheese grits, applewood bacon and roasted cherries 26
Creekstone Farms NY Steak with white bean ragu, bacon, green garlic, basil and pea tendrils 32
King Trumpet Mushrooms with bulgur wheat, poached egg, walnuts and arugula-frisee salad 24
822 E STREET NW WASHINGTON, DC 20004 202.637.0012 EMAIL
