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Cedar Restaurant Review: Down a flight of stairs into a woodsy setting, patrons will discover that chef Aaron McCloud strives to bring field and stream to an elegant menu, one that showcases such edibles as roasted beets tossed into a salad, pan-roasted day boat scallops and cauliflower soup served with a sorrel custard. He makes a point of shopping the farmers markets, but perhaps he is best known for such creations as his white chocolate and lobster soup that tips off the dinner menu, followed with such savory fare as venison casserole, grilled elk sausage and braised Texas wild boar. Lunches tend to showcase lighter, less lofty fare, and you might be well pleased with the chef’s grilled salmon or Angus flat-iron steak salad. Desserts don’t have quite the open-air quality, as the sticky toffee cake is very citified. Also check out the artisanal cheese choices and the dessert wines.