822 E Street, NW
In addition to the restaurant’s regular brunch menu Cedar’s Chef Aaron McCloud will prepare a three-course prix fixe brunch menu for Easter weekend. The $40 per person menu will be served on Saturday, March 30 and Sunday, March 31. It includes a first course warm English pea cream soup or a shellfish stew of mussels, oysters and lobster and three main course selections: house-made rabbit sausage and eggs, roasted lamb from Maryland’s Martin’s Farm or a spring vegetable tart. Chef McCloud’s version of a key lime pie and a peanut butter cup complete the courses.
Full menu after the jump.
Cedar DC Easter Brunch Prix Fixe
Warm English Pea Cream
soft poached Evensong Farm egg, pancetta crisp
Spring Shellfish Stew
smoked mussels, butter poached oysters, lobster, fava beans, artichoke barigoule, saffron broth
Rabbit Sausage and Eggs
Swiss chard, brioche, white asparagus
Roasted Martin’s Farm Lamb
herb smoked potato salad, sautéed ramps, mustard jus
Spring Vegetable Tart
cauliflower puree, spring onion drizzle
“Key Lime Pie”
Key lime panna cotta, graham ice cream, candied lime chip, toasted marshmallow, graham crumble, raspberry gastrique.
Cedar’s Peanut Butter Cup
chocolate mousse, peanut butter ganache, flourless chocolate cake, candied peanuts, peanut powder.
alcohol and gratuity not included