The Cedar Room Menu
Appetizers
15
Fried Brussel sprouts, tossed in Gochujang barbecue sauce, pickled red onion; served with brussels sprout puree
19
Beer battered squid rings and tentacles, fried; served with marinara, lemon aioli, and rouille
19
Breaded Flat iron sirloin steak bites, fried; served with gravy
18
Blue Swimming Crab meat, bell peppers, onions, chives, panko, eggs, seared; served with remoulade
13
Breaded Sweet Onions, fried; served with onion ring sauce
19
Seared Brie Cheese, brandy glazed belle mushrooms, balsamic reduction, fig chutney; served with Ciabatta toast points
25
Premium meats, artisanal cheeses, seasonal produce, fig jam, nuts, ciabatta, and crackers
Salads
16
Iceberg, bacon bits, tomatoes, cucumbers, blue cheese crumbles; served with dressing of choice
15
Romaine, tomatoes, croutons, Parmesan; tossed in caesar dressing
17
Mixed greens, tomatoes, cucumbers, bacon bits, shredded cheese, candied walnuts; served with dressing of choice
Dressings:
Steaks
45 /60
12/16 oz CAB Ribeye; served with choice of side
50
12 oz CAB NY Strip Steak; served with choice of side
10 oz CAB Teres Major marinated and grilled; served with Belle mushroom caps, demi glace, and choice of side
32
8 oz CAB Flat iron Sirloin Breaded and fried; served with gravy and choice of side
BURGERS
All burgers are 1/2 pound, CAB prime ground beef patties
14 / 18
Brioche bun, Bacon, Lettuce, Tomato, Onion, Pickle; served with choice of side
14 / 18
Brioche bun, Boursin cream cheese, prosciutto, spring mix, tomato; served with choice of side
14 / 18
Brioche bun, bacon, blue cheese crumble Cajun style blackened seasoning, buffalo sauce, sauteed mushrooms; served with choice of side
14 / 18
Brioche bun, bacon, BBQ sauce, crispy onion ring, caramelized onion, sauteed mushroom; served with choice of side
Seafood
28
Wild Caught Atlantic Salmon, pan seared; served with choice of side
26
Pierport Farmed Shrimp, sauteed or fried; served choice of side
MP
Japanese Diver Scallops, pan seared; served with choice of side
House Favorites
30
12 oz honey brined bone in pork chop, choice of gochujang BBQ sauce or salted apple caramel; served with choice of side
25
Braised Chicken Quarters with garlic cream sauce; served with choice of side
HANDHELDS
16
Chicken Breast, grilled or crispy, Chili Fig spread, Bacon, Lettuce, Tomato, Pickle, Monterey & Pepperjack cheese; served on a toasted Brioche bun with choice of side
16
CAB smoked bottom round, sliced thin with melted cheese on a Hoagie roll; served with beef jus and choice of side
MP
Chilled Lobster Claw and Knuckle meat dressed Maine style; served with choice of side
14
All beef frank, grilled, on a poppy seed bun; served classic or Chicago style with choice of side
14
Shredded chicken breast, mayo, craisins, celery, on a croissant bun; served with choice of side
Add to any Item
8
10
7
10
10
toppers
8
4
3
4
3
MP
Desserts
14
29
9
7
Scoop 2.50 or Sundae 7
Sides À La Carte
6
4
5
6
8
5
6
Small Cup – 4 Medium Bowl – 6 Large Bowl – 8
TOPPERS
30
6
3
4
6
3
20
Entrees
All entrees come with soup or side salad course
Steaks
50
8 oz CAB Tenderloin; served with Mashed Potatoes and Vegetable Medley
45 /60
12/16 oz CAB Ribeye; served with choice of side
50
12 oz CAB NY Strip Steak; served with choice of side
40
10 oz CAB Teres Major marinated and grilled; served with Belle mushroom caps, demi glace, and choice of side
38
10 oz CAB Flat iron Sirloin brined and grilled; served with Fondant Potatoes and Beet Root Puree
32
8 oz CAB Flat iron Sirloin Breaded and fried; served with Mashed Potatoes and Gravy
40
10 oz CAB Slow Roasted Ribeye; served with Mashed Potatoes and jus
Seafood
28
Wild Caught Atlantic Salmon, pan seared; served with lemon pepper risotto
MP
North Atlantic Lobster, steamed; served with mac and cheese
26
Pierport Farmed Shrimp, sauteed or fried; served with saffron risotto
MP
Japanese Diver Scallops, pan seared; served with risotto nero
House Favorites
30
12 oz honey brined bone in pork chop, choice of spicy gochujang BBQ sauce or salted apple caramel; served with fondant potatoes and brussell’s sprouts
25
Braised Chicken Quarters with garlic cream sauce; served with mashed potatoes and Vegetable Medley
16
Chicken Breast, grilled or crispy, Chili Fig spread, Bacon, Lettuce, Tomato, Pickle, Monterey & Pepperjack cheese; served on a toasted Brioche bun with choice of Beer Battered or Sweet Potato fries
16
CAB roasted Rib Eye meat sliced thin with melted cheese on a Hoagie roll; served with beef jus and choice of Beer Battered or Sweet Potato Fries
18
CAB burger on a Brioche bun topped with Bacon, Lettuce, Tomato, Onion, Pickle; served with choice of Beer Battered or Sweet Potato fries
MP
Chilled Lobster Claw and Knuckle meat dressed Maine style; served with choice of Beer Battered or Sweet Potato fries
Add to any Item
8
10
7
10
10
toppers
MP
8
4
3
4
3
MP
Desserts
14
29
9
7
Scoop 2.50 or Sundae 7
Sides À La Carte
6
5
7
4
5
6
8
5
6
8
Small Cup – 4 Medium Bowl – 6 Large Bowl – 8
TOPPERS
30
6
3
4
6
3
20
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Split plate fee – $2
BJ Stenger, a fifth-generation rancher from south of North Platte, Nebraska, has always had a passion for diversification. With an Agribusiness Degree from Nebraska College of Technical Agriculture in Curtis, Nebraska, he dreamed of one day owning an upscale restaurant. That dream became a reality when he found the perfect building – with great parking – and closed the deal on January 30, 2020. Wasting no time, he began renovations immediately and opened on July 15, 2020 – bringing his vision to life! Now BJ is eager to share the exceptional quality of steak that only a rancher truly understands.
The Stenger family ranch, nestled in Box Elder Canyon and surrounded by majestic cedar trees, served as both the inspiration for the restaurant’s name and the stunning landscape photography showcased in the restaurant and on its website. The Cedar Room is more than a restaurant; it’s an experience, and its uniqueness is evident from the moment you arrive. Originally built in 1885, the building’s exterior has been carefully restored to preserve its historic charm while incorporating a modern touch. Inside, guests are welcomed by dazzling copper ceilings and warm lighting that create a sophisticated yet inviting ambiance. The rich, charred oak floors complement the elegant copper details, striking the perfect balance between rustic and upscale.
The menu is a fusion of flavors, featuring mouth-watering steaks, fresh seafood, and dishes inspired by Nebraska’s culinary scene. Enjoy a handcrafted cocktail made fresh every time by a trained mixologist, perfectly complementing your meal. To top off your dining experience, our selection of TCR style desserts promises to satisfy your sweet tooth and leave a lasting impression. The Cedar Room proudly serves Certified Angus Beef ®, ensuring every steak meets the highest standards.