Cedar Ridge offers delicious food options prepared with many locally produced meats, cheeses and vegetables. Please order all food and bottles of wine from our tasting bar, where we will take your payment and give you a table number. Thank you! No reservations taken except for Sunday brunch and indoor seating is limited.
Small Plates
(Available Wednesday-Friday from 11am-8:30pm, Saturday and Sunday 11am-4:30pm
Spinach and Artichoke Dip $9
Iowa Meat and Cheese Tray $13
Iowa Butcher Platter $18
Iowa Goat Cheese and Bruschetta $13
Local Seasonal Salad $8
Turtle Cheesecake $7
Wood-Fired Pizzas
(Available Wednesday-Friday from 11am-8pm, Saturday and Sunday 11am-4pm)
BBQ Chicken: Bourbon BBQ sauce, red onions $13
Beef Burgandy: Wine marinated steak, portabellas, red onion $15
White: Chicken, spinach, artichokes, roasted garlic $13
Prosciutto: Mushrooms, arugula, truffle oil $15
Margherita: Local fresh tomatoes, fresh basil, fresh mozzarella $13
Prime Rib
(Available Wednesday-Friday 5pm-8pm)
8 oz. Queen Cut $16
12 oz. King Cut $18
Served with asiago potatoes and horseradish sauce.
Brunch Menu
$15 Reservations Only
A buffet of gourmet egg strata, prime rib with horseradish sauce, warm scones, local greens salad, corn husk-smoked bacon, sausage links, fruit and homemade pancakes with Bourbon maple syrup. Coffee, juice and mimosas made with Brianna wine included in the cost of brunch. Please call 857-4300 to make reservations for this or any upcoming Sunday.
Catering Menu
The Cedar Ridge Kitchen caters all private parties of up to 72 guests. Our wood-fired pizzas and small plates are available in a buffet. Please contact us to discuss alternate food options and pricing.
If you have reserved our Tasting Room for a private dinner for up to 40 guests, you may choose from the following options, as well as platters of our small plates:
Choice of two entrees and one side. Final count of each entree is required two weeks before event.
Parmesan Encrusted Grouper~ Broiled grouper breaded with a parmesan and rosemary crust $18
Salmon Pesto~ Almond crusted baked salmon topped with a homemade pesto $18
Stuffed Chicken Breast~ Baked prosciutto, apple and brie stuffed chicken breast with a port reduction $19
Prime Rib~ 10 oz. seasoned slow-roasted prime rib served with a creamy horseradish sauce $22
Sides~ Garden Wild Rice, Roasted Vegetables or Asiago Potatoes
(all photos by alansphotographiccreations.com)
Valentine's Day Pairings Dinner
Saturday, February 11 (seatings at 5:30 or 8:00 or Tuesday, February 14 at 6:00
Our most anticipated pairings dinner in a romantic setting; you'll get extra brownie points for this one!
---
First Course
Buttery sauteed shrimp over a bed of spinach and shaved fennel, dressed in a fire-roasted bell pepper sauce
and topped with sweet chili almonds.
Paired with Edelweiss
---
Second Course
Linguini pasta with green peas with asparagus with a refreshing manchego cheese, mint, and basil sauce.
Paired with LaCrosse
---
Third Course
Petite Bistecca (Tuscan style steak) served with sauteed arugula and pine nuts with crisp rosemary roasted potatoes.
Paired with St Croix
---
Fourth Course
Heart-shaped chocolate cake with a rich strawberry filling and dipped in dark chocolate rum ganache. Served with a chocolate-dipped strawberry and tipsy vanilla sauce.
Paired with Port
February Murder Mystery
Saturday, February 18 or Sunday, February 19
6pm~ $50 per person (wine not included)
First Course
Blood Orange and Root Vegetable Salad
---
Second Course
Chicken Marsala
Crisp thin cutlets of chicken drown in a rich Marsala sauce over a bed of capellini pasta and garlic sautéed green
beans OR
Slow-roasted Prime Rib with creamy asiago potatoes
---
Third Course
Death By Chocolate
Mexican Fusion Wine Pairing Dinner
Saturday, March 10 6-9pm
Chef Elizabeth will create four courses inspired by the cuisine of Mexico, paired with our award-winning wines. Menu coming soon.
March Murder Mystery
Saturday, March 24 and Sunday, March 25 6-9pm
First Course
Blood Orange and Spinach Salad
---
Second Course
Chicken Marsala
Crisp thin cutlets of chicken drown in a rich Marsala sauce over a bed of capellini pasta and garlic sautéed green
beans OR
Slow-roasted Prime Rib with creamy asiago potatoes
---
Third Course
Death By Chocolate