Cedar Grove Steakhouse

Caramelized red and yellowbell pepper in tomato ragout, hot italian sausage, grilled toast and parsley oil, a great starter to wake up the palate tiziano risera chianti italy 2002 - the aroma of this wine is full and fruity with an elegant note of spice. The flavor is smooth with a lingering finish and does a wonderful job of boasting the sauces' best qualities 11 glass, 31 bottle

Served with roasted red remoulade and balsamic citronette salad, caramel road chardonnay monterrey 2004 - with its minerality as well as citrus, orange blossom and honey dew flavors this chardonnay has the complexity to match the richness in the remoulade sauce and crab cakes 9 glass, 24 bottle

Ripe roma tomatoes, fresh garlic and basil, extra virgin olive oil with pecorino romano cheese on grilled asiago cheese bread, tommasi le rosse pinot grigio piedmont - verona italy 2005 - clean and spicy, typical hints of tropical fruit this medium bodied wine with a clean, round soft taste has a crisp finish to help deliver the bold flavors of the garlic and sweet aromas of the basil 10 glass, 30 bottle

A rich blend of goat cheese, lump crab meat and roma tomatoes stuffed in portabellini caps and several with artisian grilled toast points and baby spinach salad, toad hollow chardonnay mendocino county 2004 - well balanced fruit flavors and acidity with a fresh finish this wine is muscular enough to stand up to the creamy textures of the goat cheese and crab meat 8 glass, 24 bottle

Panko breaded and served with fresh herbs, lemon wedges and charred marinara sauce, sonoma-cutrer chardonnay russian river ranches california 2004 - you'll find hints of honey, flowers, kiwi and lemon zest in this vintage and there are more moneral notes apparent. The finish is crisp and to the point with exceptional length to help cleanse the palate 14 glass, 34 bottle

Asparagus and fresh herbed cream cheese wrapped in san danielle prosciutto ham mumm napa brut prestige nv - rose petal aroma and further layers reveal crisp yet creamy qualities, rich and lingering with white peach, nectarine and green apple qualities, followed by a lemon-kissed finish which pairs beautifully with the prosciutto and fresh herbs 6.50 glass, 11 for 187 ml bottle

Baby greens, sliced apples, toasted pine nuts, red onion and warm pine nut vinaigrette, michal picard vouvray france 2003 - with a surge of fresh fruit, this not-quite dry white enlivens the creamy texture of the cheese and buttery quality of the pine nuts 8.50 glass, 24 bottle

Romaine, romanao cheese, homemade croutons tossed in caesar dressing 6 add grilled chicken breast 3, add salmon or shrimp, kendall-jackson grand reserve chardonnay california - lush and tropical with bright citrus notes and ripe apple flavors. Beautifully balanced, this chardonnay is richly layered with elegance to stand up to this bold salad 14 glass, 34 bottle

Prosciutto, gold and roma tomatoes, capers, artichoke hearts, fresh mozzrella, kalamata olives, hearts of palm, red onion tossed in olive oil and balsamic vinegar turnbull sauvignon blanc napa valley 2004 - its aromatic potpourri of sunsoaked summer fruits, delicate floral nuances and elegant spice sets the stage for that most enjoyable of taste sensations. this sauvignon blanc is a great compliment to the fresh tomatoes and mozzrella 11 glass, 34 bottle

King salmon filet on a bed of baby spinach with gold and roma tomatoes, feta chesse, roasted peppers, red onion and lemon garlic vinaigrette whitehaven sauvignon blanc new zealand 2005 - a full flavored medium bodied wine with an abundance of currant and gooseberry falvors, and a clean, lingering finish witha hint of ripe citrus that will bring out the best in the salmon and vinaigrette 9.50 glass, 28 bottle

Served with chicken, avocado, jalapenos and cheddar cheese

Basted in olive oil, lemon juice, herbs and served medium rare with marinated grilled zucchini, red onion and cherry tomatoes and tarragon rissoto cakes parducci petite syrah mendocino 2003

Cooked medium rare lightly seasonedand served with peach sage demi glace, toasted polenta and braised carrots and fennel chateau saint-roch cotes du rhone france 2003

Filet of salmon pressed into crushed pistachios and accompanied with an ancho citrus remoulade and your choice of two sides sonoma cutrer chardonnay california 2004

Double cut bone in pork chop stuffed with corn bread apple goatcheese stuffing served a jus with your choice of two sides sau tebno malbec argentina 2004

Sauteed shrimp, clams, scallops and pancetta in a white truffle cream sauce and bowtie pasta and your choice of side tommasi pinot grigio italy 2004

6 oz filet prepared pepper crusted, applewood bacon wrapped or topped with stilton bleu cheese red rock merlot california 2004

13 oz charbroiled strip seasoned to perfection francisan cabernet sauvignon napa valley 2003

16 oz classic cut prepared grilled or blackened simi cabernet sauvignon sonoma 2002

10 oz steak charbroiled to your preference liberty school cabernet sauvignon paso robles 2003

7 oz. bacon wrapped filet served with crab cake and red pepper remoulade frei brothers reserve pinot noir russian river valley 2003

13 oz fresh ground black angus beef charbroiled and topped with a mushroom veal reduction coppola diamond merlot california 2004

6 oz. filet topped with fresh texas goat cheese, roasted red pepper caper garnish and balsamic reduction michele chiarlo barbera d' asti 2003t