Explore The Fall Menu At Cedar Street Grill

The Dobbs Ferry restaurant—committed to “true American” comfort food—introduces its fall menu.

For this year’s fall menu, Cedar Street Grill Executive Chef and co-owner Matt Kay introduces new cocktails served with their most popular dishes and a vegetarian riff on chicken wings that you will not want to miss.

Cedar Street Grill
23 Cedar Street
Dobbs Ferry

Blistered shishito peppers are Kay’s take on “vegetarian wings,” that meat-eaters will love it too. The mildly spicy peppers are glazed with a sweet-and-spicy sriracha-maple sauce and served with generous crumbles of blue cheese.

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Sweet corn and crab chowder—smooth and creamy with a little cayenne pepper kick and hint of paprika—is a comforting, flavorful choice on a crisp Autumn night.

Shrimp and cheddar grits (with bits of corn) with Andouille sausage and Old Bay seasoning.

Maple-brined pork chop with wild rice, cranberries, almonds, and roasted Brussels sprouts.

The Maple Leaf: Redemption Rye, fresh lemon, Crown Maple Syrup, bitters, rosemary, and lemon-lime soda. 

The Ol’ Noggin: Mitcher’s bourbon, Gosling’s rum, vanilla ice cream, cinnamon, and nutmeg—worth ordering as a nightcap in place of dessert. 

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The Master Mule is a summer favorite that Kay’s carrying over into fall, made with Tito’s vodka, ginger syrup, fresh lime, mint, and ginger beer.

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