Summit Village
The Lakeview
Happy Hour Saturdays | 5-6:30P
$2 | Shots
Caramel Apple
Creamsicle
Kamikaze
Lemon Drop
Melon Ball
$4
Draft Beers
Chips & Salsa
$6
Drinks
House Cabernet
House Chardonnay
Cosmopolitan (vodka, triple sec, lime juice, cranberry juice)
Dirty Shirley (vodka, sprite, grenadine)
Margarita (tequila, triple sec, sour mix, lime juice, salted rim)
Bourbon Breeze (bourbon, triple sec, ginger ale)
Bites
Shrimp Cocktail
Pulled Pork Sliders
4 Cheese Fried Ravioli
12oz Prime Rib Dinner Saturdays | 5P | $39
Served with Chef Vegetable
Prix Fixe Specials Fridays | 5P | $35
May 29-August 28
May 29
1st Course
Summer Berry Grain Salad
fresh blueberries, strawberries, tomatoes, cucumber, mixed greens, almonds, dried cherries, with a raspberry vinaigrette
Entree Course
Pan Roasted Airline Chicken
grilled asparagus, creamy mashed potatoes,topped with roasted tomato herb burre blanc
Or
Parmesan Crusted Whitefish
roasted broccoli, creamy mashed potatoes, topped with a citrus dill cream fraiche
Dessert Course
Salted Caramel Cheesecake
June 5
1st Course
Raspberry Almond Salad
grapes, cucumber, goat cheese, candied almonds mixed greens, raspberry vinaigrette
Entree Course
Shrimp alla Vodka Sauce
asparagus, bell pepper, lemon, garlic, over linguine pasta
Or
Chimichurri Flank Steak
roasted broccoli, fried fondant potatoes
Dessert
Blueberry Cobbler White Chocolate Cheesecake
June 12
1st Course
Summer Marinated Tomato Salad
heirloom tomatoes, red onion, bell peppers, mint, basil, croutons, with a cracked pepper red wine vinaigrette
Entree Course
Roasted Airline Chicken Breast
parmesan baked zucchini, creamy mashed potatoes, topped with a garlic lemon sauce
Or
Grilled Pineapple Roasted Pork Chop
summer vegetable blend, over herb wild rice blend
Dessert
Triple Mousse Mini Cakes
dark, milk, and white chocolate mousse, topped with white chocolate
June 19
1st Course
Orange & Feta
crushed pistachios, orange segments, cucumber with spinach, dressed with lemon, mint and olive oil
Entree Course
Beef Tender Sirloin & Grilled Onions
soy marinated sauteed mushrooms, lemon herb creamer potatoes, beef jus
Or
Chive Cream Fraiche Baked Trout
summer vegetable blend with lemon herb creamer potatoes
Dessert
Triple-layer Chocolate Cake
with creamy white chocolate filling, on a chocolate cookie crust
June 26
1st Course
Asian Sesame Vegetable Salad
carrots, edamame, peas, tomato, scallions, bell pepper red cabbage, toasted sesame seeds, ponzu soy dressing
Entree Course
Sesame Soy Glazed Salmon
chili spiced roasted broccoli, over edamame fried rice
Or
Bulgogi Glazed Sirloin
chili spiced roasted broccoli, over edamame fried rice
Dessert
July 3
1st Course
Watermelon Feta Salad
arugula, sunflower seeds, red onion, mint, with balsamic glaze
Entree Course
Pasta Bolognese
slow simmered house roasted tomato sauce, ground beef and pork, fresh orange zest, garlic, cream, and parmesan, herb pappardelle pasta
Or
Roasted Chicken Florentine Pasta
sauteed spinach, roasted tomatoes, herb pappardelle pasta, parmesan
Dessert
Wild Blueberry Crumble ala Mode
vegan shortbread, wild blueberries, vegan oat and toasted coconut streusel topped with vanilla ice cream
July 10
Mozzarella Cantaloupe Salad
crispy prosciutto, tomato, cucumber, over a bed of mixed greens with a balsamic dressing
Entree Course
Roasted Vegetable Provencal over Creamy Herb Polenta
roasted red onion and bell pepper, sauteed spinach, topped with fresh basil tomato sauce.
Or
Parmesan Crusted Whitefish
roasted broccoli, creamy mashed potatoes, topped with a citrus dill cream fraiche
Dessert
(pastry chef )
July 17
1st Course
Grilled Peach Salad
toasted walnuts, blueberries, feta cheese, served over bibb lettuce with red wine vinaigrette
Entree Course
Roasted Garlic Steak Sirloin
with sauteed spinach over three cheese manicotti, and creamy pesto
Or
Pan Roasted Airline Chicken
grilled asparagus, creamy mashed potatoes, topped with roasted tomato herb burre blanc
Dessert
(pastry chef)
July 24
1st Course
Grapefruit & Avocado Salad
crushed pistachios, red onion, goat cheese, on mixed greens with a citrus olive oil vinaigrette
Entree Course
Chili baked Sweet Potato stuffed Portabella Mushroom
over grilled corn risotto with roasted poblano, garlic, onion, vegetable stock, cumin and chili oil, parsley
Or
Chimichurri Flank Steak
roasted broccoli, fried fondant potatoes
Dessert
(pastry Chef)
July 31
1st Course
Summer Marinated Tomato Salad
heirloom tomatoes, red onion, bell peppers, mint, basil, croutons, with a cracked pepper red wine vinaigrette
Entree Course
Chicken Airline Florentine
served over classic ratatouille with florentine cream sauce
Or
Ratatouille Three Cheese Ravioli
classic ratatouille topped with raviolis and broiled mozzarella
Dessert
(pastry chef)
August 7
1st Course
Raspberry Almond Salad
grapes, cucumber, goat cheese, candied almonds mixed greens, raspberry vinaigrette
Entree Course
August 14
1st Course
Mozzarella Cantaloupe Salad
crispy prosciutto, tomato, cucumber, over a bed of mixed greens with a balsamic dressing
Entree Course
Shrimp alla Vodka Sauce
asparagus, bell pepper, lemon, garlic, over linguine pasta
Or
Beef Tender Sirloin and Grilled Onions
soy marinated sauteed mushrooms, lemon herb creamer potatoes, beef jus
August 21
1st Course
Mediterranean Tomato Salad
heirloom tomatoes, cucumber, red onion, kalamata olives, feta cheese over leaf lettuce and kale with a citrus vinaigrette
Entree Course
Marsala Mushroom Airline Chicken Breast
braised leeks, cream mashed potatoes, marsala mushroom sauce
Or
Grilled Honey Mustard Salmon
roasted parmesan asparagus, served creamy mashed potatoes
Dessert
(pastry Chef)
August 28
1st Course
Grilled Corn and Roasted Poblano Salad
tomato, chili spiced black beans, red onion, over fresh spinach with an avocado dressing
Entree Course
Grilled Pork Chop
honey crisp apple slaw, honey chili baked sweet potato
Or
Chive Cream Fraiche Baked Trout
summer vegetable blend with lemon herb creamer potatoes
Dessert
(Pastry Chef)
Vegetarian/Vegan options
Butternut Squash filet
with roasted mushrooms, sauteed spinach, wild rice blend, with a cauliflower turnip sauce, toasted herb bread crumb (G.Free w/o crumb)
Roasted Vegetable Provencal over Creamy Herb Polenta
blistered tomato, roasted red onion and bell pepper, sauteed spinach, topped with a fresh basil tomato sauce
Chili baked Sweet Potato stuffed Portabella Mushroom
served over grilled corn risotto with roasted poblano, garlic, onion, vegetable stock, cumin and chili oil, parsley
Cedar River Village
The River Bistro
Happy Hour Saturdays | 5-6:30P
$2 | Shots
Lemon Drop
Jolly Rancher
Green Tea
Hoochie Mama
Red Snapper
$4 | Craft Beers
Rotating selection of local & seasonal favorites
$6
Wine
House Cabernet
House Chardonnay
Bites
Maple-Glazed Brussel Sprouts
Flatbread Pizza
Pretzel Bites
Tap Takeovers
Samples & Drinks | 6-9P
Mammoth Distilling
June 25
Ethanology Distillation
June 26
Pizza Thursday-Saturday | 6-9P
$20 | Bistro Pizza Sauce | Fresh Hand Tossed Dough
Cedar Traditional Cheese
five-cheese mozzarella blend
Cedar Pepperoni Pizza
cup style pepperoni, five-cheese mozzarella blend
Vegetable Pizza
bell peppers, cremini mushrooms, vidalia onion, tomatoes,
five-cheese mozzarella blend
The Italian
mild Italian sausage, cup style pepperoni, red & green bell pepper, sweet Vidalia onion, banana peppers, tomato, five-cheese mozzarella blend
Cedar Margarita Pizza
basil and garlic olive oil, burrata mozzarella, fried prosciutto
Family Night Wednesdays | 6-9P
June 17-August 13
Half Off Children’s Menu
Free Games & Competitions