Cedar Creek Inn
Cedar Creek Inn
Raw. Crisp romaine hearts tossed with our fabulous Caesar dressing, garlic croutons and Parmesan cheese.
Mixed field greens tossed in a balsamic vinaigrette with crisp apple, candied walnuts and bleu cheese.
Chicken, lettuce, tomato, Fontina cheese, garbanzo beans, dry salami, Kalamata olives and fresh basil are chopped and tossed with a Dijon vinaigrette and Parmesan cheese.
Turkey, tomato, avocado, bacon, egg, bleu cheese, romaine and lettuce are finely chopped like the original from the Brown Derby restaurant and tossed in a buttermilk vinaigrette.
Chicken and mixed baby greens are tossed with apples, bleu cheese, red onion, cilantro, corn, peanuts, Barbeque ranch dressing and topped with crisp tortilla strips.
Raw. Seared rare ahi over field greens with portobello mushrooms, sweet peppers and toasted sesame seeds with a wasabi-ginger vinaigrette.
Shrimp, crab and scallops with asparagus, marinated cucumber, artichoke hearts, egg, olives and tomato over mixed greens with 1000 Island on the side.
Mildly curried chicken salad. Mayonnaise, onion, celery and raisins topped with cashews and filled in 1/2 of ripe papaya served with fresh fruit and batter bread.
Salmon over baby spinach with, fresh dill, red grapes, bacon, goat cheese, green onion, oranges, jicama and strawberries tossed with a raspberry vinaigrette.
Hand-pressed Angus beef charbroiled and served with lettuce, tomato, pickles, 1000 Island and french fries.
Plant-based, charbroiled and served on toasted sourdough withlettuce, tomato, pickles and french fries.
Sashimi-grade ahi on a wheat bun with jalapeno tartar sauce, tomato, sprouts and Swiss cheese served with Caesar salad.
Comes in corn tortillas with cilantro aioli and a spicy mango relish served with rice and beans.
Shredded filet of beef in corn tortillas with chopped tomato and cilantro served with our spicy green salsa, rice and beans.
Comes in corn tortillas with chopped tomato and cilantro served with our spicy green salsa, rice and beans.
Pecan wood smoked bacon, fresh mozzarella, tomato and lettuce with basil aioli on grilled sourdough and served with kale quinoa salad.
Tuna salad (mayo and red onion) with fresh herbs and tomato on rye bread with melted cheddar served with french fries.
Comes with basil pesto mayonnaise, tomato, Havarti cheese, lettuce,avocado and bacon on multi-grain bread served either cold or grilled with french fries.
Grilled sourdough with caramelized pickled onion melted Jack cheese and arugula served with onion rings.
Turkey, ham and Swiss on egg bread, dipped in a light batter and grilled served with raspberry preserves and fresh fruit.
Sliced prime rib, melted Gruyere and sauteed onion on a crusty rollserved with creamed horseradish, au jus and french fries.
Mildly curried chicken salad mayonnaise, onion, celery and raisins topped with cashews in a croissant with Swiss cheese served with cranberry sauce and fresh fruit.
8 oz. premium aged Angus beef on grilled sourdough served withcoleslaw and onion rings.
Comes with olive oil, fresh basil, Roma tomatoes, mushrooms, spinach, garlic, goat cheese and toasted pine nuts.
Chicken, peas, corn, bell peppers and penne pasta in a spicy, creamy sauce.
Spinach fettuccini with shrimp and scallops in a lemon-caper tomato butter sauce with capers and Parmesan.
Fresh vegetables with chicken or shrimp quickly stir-fried and served with steamed rice and a spicy orange-ginger sauce.
Our friend Ann Dreyer's light and crispy fish with french fries, cole slaw and jalapeno tartar sauce.
Roasted turkey breast served on sourdough bread with gravy, cranberry sauce, served with garlic mashed potatoes andvegetables.
6 oz. roasted with a maple-soy glaze and served with whole grain mustard mashed potatoes and vegetables.
10 oz. premium aged Angus beef roasted to perfection and served with creamed horseradish, garlic mashed potatoes and vegetables.
Comes with spinach, polenta and Gorgonzola over a ruby port sauce served with our kale and quinoa salad.
Served with our famous jalapeno tartar sauce and Caesar salad.
Raw. Crisp romaine hearts tossed with our fabulous Caesar dressing, garlic croutons and Parmesan cheese.
Mixed field greens tossed in a balsamic vinaigrette with crisp apple, candied walnuts and bleu cheese.
Chicken, lettuce, tomato, Fontina cheese, garbanzo beans, dry salami, Kalamata olives and fresh basil are chopped and tossed with a Dijon vinaigrette and Parmesan cheese.
Turkey, tomato, avocado, bacon, egg, bleu cheese, romaine and lettuce are finely chopped like the original from the Brown Derby restaurant and tossed in a creamy vinaigrette.
Chicken and mixed baby greens are tossed with apples, bleu cheese, red onion, cilantro, corn, peanuts, Barbeque ranch dressing and topped with crisp tortilla strips.
Raw. Seared rare ahi over field greens with portobello mushrooms, sweet peppers and toasted sesame seeds with a wasabi-ginger vinaigrette.
Shrimp, crab and scallops with asparagus, marinated cucumber, artichoke hearts, egg, olives and tomato over mixed greens with 1000 Island on the side.
Mildly curried chicken salad. Mayonnaise, onion, celery and raisins topped with cashews and filled in 1/2 of ripe papaya served with fresh fruit and batter bread.
Salmon over baby spinach with, fresh dill, red grapes, bacon, goat cheese, green onion, oranges, jicama and strawberries tossed with a raspberry vinaigrette.
Hand-pressed Angus beef charbroiled and served with lettuce, tomato, pickles, 1000 Island and french fries.
Plant-based, charbroiled and served on toasted sourdough withlettuce, tomato, pickles and french fries.
Comes with basil pesto mayonnaise, tomato, Havarti cheese, lettuce,avocado and bacon on multi-grain bread served either cold or grilled with french fries.
Grilled sourdough with caramelized pickled onion melted Jack cheese and arugula served with onion rings.
Sashimi-grade ahi on a wheat bun with jalapeno tartar sauce, tomato, sprouts and Swiss cheese served with Caesar salad.
Sliced prime rib, melted Gruyere and sauteed onion on a crusty rollserved with creamed horseradish, au jus and french fries.
Comes with olive oil, fresh basil, Roma tomatoes, mushrooms, spinach, garlic, goat cheese and toasted pine nuts.
Chicken, peas, corn, bell peppers and penne pasta in a spicy, creamy sauce.
Spinach fettuccini with shrimp and scallops in a lemon-caper tomato butter sauce with capers and Parmesan.
Light and crispy fish with french fries, cole slaw and jalapeno tartar sauce.
Comes with spinach, polenta and Gorgonzola over a ruby port sauce served with our kale and quinoa salad.
Organic breast of chicken stuffed with Brie and pecans finished witha pear sage sauce served with garlic mashed potatoes and vegetables.
Roasted with a maple-soy glaze and served with whole grain mustard mashed potatoes and vegetables.
Melt-in-your-mouth boneless beef short ribs served with garlic mashed potatoes and vegetables.
Our very special recipe with a Dijon shallot gravy served with garlic mashed potatoes and vegetables.
Jumbo prawns sauteed in lemon-garlic butter with capers, Roma tomatoes, Parmesan and bread crumbs served with sauteed spinach over creme Fraiche-chive mashed potatoes.
16 oz. New Zealand lamb roasted to perfection with cracked pepper garlic and finished with a pinot noir-tarragon reduction served with garlic mashed potatoes and vegetables.
4 oz. premium aged all-natural Angus beef medallions with fresh herb butter served with a 3 cheese potato gratin and vegetables.
Premium aged all-natural Angus beef, slowly roasted to perfection served with garlic mashed potatoes and vegetables.
Topped with a Dijon-shallot gravy and braised cabbage served with mashed potatoes, applesauce and creamed horseradish.
12 oz. aged all-natural Angus beef served over black pepper Bourbon sauce served with garlic mashed potatoes and vegetables.
Natural, brined pork ribs roasted with pears and served with a Bourbon-black pepper demi-glaze served with garlic mashed potatoes and vegetables.
A porcini crusted medallion of beef tenderloin with herb butter and your choice of lobster or prawns served with creme fraiche mashed potatoes and vegetables.
Mild peppers flash grilled with fresh lemon juice, sea salt.
3 mini burgers and fries served with 1000 Island dressing and pickles.
Served with jalapeno tartar sauce and cocktail sauce.
Comes with zesty orange dipping sauce and raspberry-chipotle sauce.
Coleslaw, jalapeno tartar sauce and cocktail sauce.
BBQ chicken, mozzarella, Gruyere, tomato, green and red onion, cilantro.
Everyone's favorite dip baked onto a crisp pizza crust.
Pesto, Roma tomatoes, fresh mozzarella, basil.
Raw. Grade #1 ahi tuna with traditional garnish.
Shrimp with cocktail sauce.
Scallions, bacon, Havarti cheese served with raspberry-chipotle sauce.
Served with butter and dill cream sauce.
Red onion, red pepper, cilantro, feta cheese.
Coconut shrimp, zucchini fritters, blistered shishito peppers, calamari, Zuni rolls.
3 pieces.
Sparkling 500 ml.
Still 500 ml.
Pecan wood smoked bacon, fresh mozzarella, tomato and lettuce with basil aioli on grilled sourdough and served with kale quinoa salad.
Sashimi-grade ahi on a wheat bun with jalapeno tartar sauce, tomato, sprouts and Swiss cheese served with Caesar salad.
Turkey, ham and Swiss on egg bread, dipped in a light batter and grilled served with raspberry preserves and fresh fruit.
Sliced prime rib, melted Gruyere and sauteed onion on a crusty rollserved with creamed horseradish, au jus and french fries.
Mildly curried chicken salad mayonnaise, onion, celery and raisins topped with cashews in a croissant with Swiss cheese served with cranberry sauce and fresh fruit.
Hand-pressed Angus beef charbroiled and served with lettuce, tomato, pickles, 1000 Island and french fries.
Plant-based, charbroiled and served on toasted sourdough withlettuce, tomato, pickles and french fries.
Our friend Ann Dreyer's light and crispy fish with french fries, cole slaw and jalapeno tartar sauce.
Comes with olive oil, fresh basil, Roma tomatoes, mushrooms, spinach, garlic, goat cheese and toasted pine nuts.
Traditionally prepared and served with fresh fruit and breakfast potatoes.
Poached eggs over crab and scallop cakes with hollandaise and a ribbon of spicy red pepper sauce served with breakfast potatoes and fresh fruit.
Shrimp, crab, and scallops with Havarti cheese and dill hollandaise served with breakfast potatoes, fresh fruit and choice of toast.
3 eggs scrambled with chorizo, fresh jalapenos, tortilla chips, cilantro, green onion, bell peppers and feta cheese topped with avocado and sour cream served with breakfast potatoes and fresh fruit.
French toast served with maple syrup, butter, bacon and fresh fruit.
6 oz. New York strip served with 2 eggs any style, breakfast potatoes and choice of toast.
Served with bacon, breakfast potatoes, fresh fruit and choice of toast.
Spinach, mushrooms, peppers and onion, breakfast potatoes, fresh fruit and choice of toast.
10 oz. aged Angus beef, slow-roasted and served with garlic mashed potatoes, vegetables and creamy horseradish.
6 oz. roasted with a maple-soy glaze and served with whole grain mustard garlic mashed potatoes and vegetables.
Raw. Crisp romaine hearts tossed with our fabulous Caesar dressing, garlic croutons and Parmesan cheese.
Mixed field greens tossed in a balsamic vinaigrette with crisp apple, candied walnuts and bleu cheese.
Mildly curried chicken salad. Mayonnaise, onion, celery and raisins topped with cashews and filled in 1/2 of ripe papaya served with fresh fruit and batter bread.
Chicken, lettuce, tomato, Fontina cheese, garbanzo beans, dry salami, Kalamata olives and fresh basil are chopped and tossed with a Dijon vinaigrette and Parmesan cheese.
Salmon over baby spinach with, fresh dill, red grapes, bacon, goat cheese, green onion, oranges, jicama and strawberries tossed with a raspberry vinaigrette.
Turkey, tomato, avocado, bacon, egg, bleu cheese, romaine and lettuce are finely chopped like the original from the Brown Derby restaurant and tossed in a buttermilk vinaigrette.
Chicken and mixed baby greens are tossed with apples, bleu cheese, red onion, cilantro, corn, peanuts, Barbeque ranch dressing and topped with crisp tortilla strips.
Raw. Seared rare ahi over field greens with portobello mushrooms, sweet peppers and toasted sesame seeds with a wasabi-ginger vinaigrette.
Shrimp, crab and scallops with asparagus, marinated cucumber, artichoke hearts, egg, olives and tomato over mixed greens with 1000 Island on the side.
Comes with a crisp brown sugar crust garnished with fresh raspberries.
Comes in a pecan crust over caramel creme garnished with fresh raspberries.
Double crust lemon tart with raspberry sauce.
Tastes like a warm chocolate chip cookie in pie form with walnuts served with ice cream or whipped cream.
Comes in an Oreo crust with our housemade fudge sauce topped with Butterfinger pieces.
Comes with rich Bourbon sauce.
House specialty. Served warm with vanilla bean ice cream.
Comes in a Graham and almond crust.
Comes with vanilla bean ice cream.
New York Strip
smoked turkey zuni
Prime Rib (Sunday Dinner)
chicken stir fry
Cobb Salad
New York steak with mashed potatoes and vegetables
Small Terrace Private Party
Cucumber-lada
Beautiful restaurant to celebrate any special occasion
a table set up for a party
Coconut Supreme cake
salad, food, salads
I ordered a passion tea she got the old fashion.
outside
cupcakes, food, dessert
drink
Rack of lamb
Turkey rolls
interior
interior
Teresa T.
Feb 23, 2025
Brea, CA : Valentine's Day so it was a prix fixe menu. We got in without too much groveling considering it was Valentine's Day. But I can give a decent review because I've eaten at the one in San Juan Capistrano many times.Cedar plank salmon: It has a maple glaze, but it's very light, not sickening sweet. It was cooked to perfection just fall apart on the fork tender. The sides are just sides, but they were good & tasty artichoke risotto and haricot verts. Porcini Mushroom Filet Medallions: Nicely presented and good flavor. It just was very rare when ordered medium. Because it was a busy Valentine's Day, we opted to not send that back and just toughed it out like a caveman. Herb crusted halibut: Very delicate piece of fish again cooked perfectly. Very good, but I'm more of a fan of macadamia crusted halibut. I will find a way for them to put that on the menu. The service was exceptional and excellent, despite the crowd. I wish I got her name, but she was very well-versed in wines and had two long braids in her hair, so you'll know who she is. We had a little chat about wines and I always say: I know a lot about wine only if I know more than you. She brought me a sample of Unshackled and yes, I ended up ordering a glass. It was chocolatey, Oaky, dark fruit, red blend by Prisioner. I will seek out a bottle at Total Wine. Past meals I've had and loved: Braised short ribs-absolute delish, Meatloaf (HUGE portion), , Fish and Chips-crispy enough and plenty Chicken Papaya salad-refreshing. Dined with two or three people and we have always have had a great meal with exceptional service at the Cedar Creek Inn. BTW, it's too bad you can't go to the one in San Juan Capistrano anymore and it had the best ambience of all. Another restaurant has taken it over, and I haven't had the opportunities to try the place.
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James A.
Mar 2, 2025
I decided to get a group of friends together for brunch today and to take advantage of another restaurant week! We had reservations for a party of 10 yet were seated for a table set for 12. The waitress was clearly confused and and I explained multiple times what our reservations were for and how many people were actually dining several times. We were not on the same page unfortunately. Service was pretty slow but we didn't say anything since it gave us time to talk. Restaurant week has pre fixe menus and I chose the French Onion soup which was delicious, the cedar plank salmon which was amazing and ended with the coconut cake which was good, but I wouldn't make a special trip to come back specifically for it. Other diners in my party had the angel hair and couldn't finish it since there was no flavor and the chicken was dry. The pot roast was described as overcooked but the gravy being delicious. The side of pickled cabbage (?) was a confusing side and didn't compliment the pot roast. Their toll house pie was room temperature and did not come with ice cream even though the waitress described it like a Piezookie, which is warm with ice cream. She brought out our check soon after the desserts without asking if we wanted more drinks or coffee. Unfortunately my friends were not Impressed with my choice of all the restaurants to brunch at for restaurant week so I was embarrassed. We all work in hospitality and unfortunately no one would recommend this. Also FYI they do add a 3% credit card fee so bring cash if you want to get that waived.
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Betty V.
Feb 22, 2025
It was my first time going to Cedar Creek Inn. Service was quite slow because it was very busy. We had a 5:00 reservation but was not served food until about 7:00. We were a party of 10, so I was very understanding. The food was delicious, and I was really glad I ordered the seafood fettuccine. My dish had so much flavor. I literally ate the whole entire plate in one sitting. Our server was very sweet. She really tried her best to check on us. I just wish that there were more people do help her. This place serves really good food, so it really makes up for the slow service. Many people that attended the gathering told me that they go to this place on a monthly basis. I definitely can understand why. I can't wait to try the other dishes. It seems like everything on the menu is delicious.
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Mark O.
Dec 14, 2024
Good Wine Pairings on the Menu:- Unshackled Red Blend: Perfect with Prime Rib or Filet Mignon- Heitz Cellar Cabernet: Ideal with Rack of Lamb or New York Steak- Padrillos Malbec: Best with Boneless Braised Short Ribs- Daou Chardonnay: Pairs wonderfully with Seafood Fettucine- Justin Sauvignon Blanc: Delightful with Brie & Pecan ChickenWe savored the Sauvignon Blanc with Brie, and it was absolutely delicious!The restaurant exudes an elegant ambiance with bright, open spaces.Our server was cheery and attentive. We sat near the hostess station to the right--an excellent table.I appreciated the diverse menu choices and enjoyed the Monte Cristo.Overall, a delightful experience for my first visit here.Review: Highly recommended!¡Bon appétit!
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Michael V.
Nov 3, 2024
Looking for a late dinner, my date got us reservations for cedar creek with open table which was perfect. I've long been a fan of their prime rib so that's my goto order. My date ordered the rack of lamb. Both of us had the garlic mashed potatoes. I had green beans and she ordered spinach for our 2nd sides. As usual cedar creek didn't disappoint. The food was tasty and well prepared. I didn't end up finishing my prime rib so our server carrie took it home for her dogs. Perfect, instead of throwing away the leftovers they're headed to her dogs for their enjoyment. Service is consistently on point at cedar creek. Carrie was great. Kept our drinks fresh and bringing out the food when it was ready. Prices are reasonable for a great meal. We'll definitely be back again.
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Kim L.
Feb 16, 2025
We went for early girls dinner. The bar area was full so we decided to eat in main restaurant area. This is where it was weird- they wouldn't seat us at 3:45. Restaurant was empty so I think they waited for staff? Let's start with dessert because that is the most important part for me that evening. I wanted to try their coconut cake because it's my favorite flavor because it is a delicate and light cake. Their version reminded me of a butter cake with white butter creme icing. There are coconut bits in the icing but not the coconut flavor I was looking for. The service was good- we had soft bread and waters right away. I had the meatloaf and it was okay, not too salty. We order a few apps as well and they were okay. None of the food or drinks stood out were would inspired or eager to come back. If a friend wanted to eat there I wouldn't say no.
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Sherry D.
Mar 2, 2025
What an amazing dinner experience! Celebrating at the Cedar Creek Inn last night was outstanding. Terry our waitress provided outstanding customer service. She was friendly, efficient, and professional. After we ordered; our drinks, appetizer, meal, and dessert were delivered in a timely manner. The food was delicious! I highly recommend the salmon and the land and sea meal. Thank you to Terry, cooks and the support staff...together they provided a wonderful dining experience! Bravo!
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Rose A.
Feb 7, 2025
This place is top notch! I've dined here many times when they first opened in Brea. Also hung out for happy hour too. Last night met up with some old work friends and this place still is tops! Had the cedar plank baked salmon with a maple-soy glaze served with mashed potatoes and vegetables.it was very good & cooked right. Had the house red wine, Robert Mondavi Merlot. We also had appetizer sampler platter that consisted of cheese, Zuni rolls, calamari, & zucchini. My husband had the porcini crusted filet mignon and he was truly impressed. We even had a sumptuous dessert, a triple layer chocolate cake with vanilla bean ice cream. The service was awesome, great ambiance. And just a wonderful place to dine or even just hang out by their patio.
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Gina T.
Sep 14, 2024
The first time I ate here was over 20 years ago. The last time I ate here, before tonight, was probably 17 years ago. I always order the rack of lamb and a lemon drop martini. There aren't many restaurants that serve rack of lamb, and it's my favorite dish so I have to get it when I can. I had always considered it an occasion type restaurant, and I haven't had the occasion to go back. Over the past 17 years I'd think about their rack of lamb a few times a year. This year when my parents asked where I'd like to go to dinner for my birthday, Cedar Creek was my first choice.It did not disappoint. I noticed a lot of reviews mentioned slow, or bad service and that was not the case for us tonight. Our server, Monica, was attentive, knowledgeable and personable. We throughly enjoyed having her as our server and she made the dining experience that much better. The restaurant itself is clean and bright. There appeared to be music in the bar area. I need to remember to come back more often than every 17 years. lol.
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Eddie W.
Sep 9, 2024
This place is incredible. Happy hour seven days a week with good munchies and cocktails. We were part of six and our server Natalie should teach a serving course. She was incredible and replaced out utensils when done with appetizers. Food was solid with a prime rib special on Sundays. Love the vibe here and will definitely be back.
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