Explore The Fall Menu At Cedar Street Grill

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.

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. 

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.