You’re literally on the water. That’s the first thing you notice when you walk onto The Cedars Floating Restaurant. It isn't just "near" the lake or "overlooking" the water; it is a 600,000-pound structure floating on Lake Coeur d’Alene, held up by concrete pontoons. If a big boat wakes by, you might feel a tiny tilt. It’s cool.
But people don't just come for the novelty of eating on a giant raft. They come for the food. Specifically, they come for a very specific Pacific Northwest style of dining that feels a bit like a time capsule—in the best way possible. The Cedars Floating Restaurant menu is a heavy-hitter list of steaks, prime rib, and seafood that hasn’t tried to reinvent itself into some tiny-portion fusion spot. It knows what it is. It’s a North Idaho staple.
The Famous Salad Bar (Yes, People Still Love These)
In an era where most "fancy" restaurants have killed off the salad bar in favor of $18 kale starters, The Cedars keeps it alive. Honestly, it’s a huge part of the draw. It’s not some wilted lettuce-and-ranch situation you’d find at a budget motel. This thing is massive.
You’ve got over 40 items. We’re talking fresh greens, obviously, but also specialty prepared salads, caviar (yes, really), and those tiny bay shrimps that people pile sky-high. If you order an entrée, the salad bar is usually included. It’s easy to accidentally fill up on pickled beets and artisanal cheeses before your steak even hits the table, which is a rookie mistake, but a tempting one.
Steak and Prime Rib: The Heavy Lifters
If you look at the heart of The Cedars Floating Restaurant menu, you’re looking at beef. They source a lot of their meat from local Northwest ranchers, and the preparation is pretty straightforward: high heat, heavy seasoning, and reliable aging.
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The Prime Rib is the undisputed king here. They slow-roast it for hours. You can get the standard "Cedars Cut" or go for the "Biergarten," which is basically a massive slab of meat that looks like it belongs in a cartoon. They serve it with traditional au jus and a horseradish sauce that actually has a kick. It’s not that wimpy, creamy stuff; it’ll clear your sinuses if you aren’t careful.
Then there’s the "Putter Steak." It sounds weird. It’s basically a top sirloin that’s been marinated in a secret blend of soy, ginger, and garlic for about 48 hours. It’s salty, savory, and incredibly tender. It’s the kind of dish that people who have been coming here since the 60s order every single time without looking at the menu.
Seafood on the Water
It would be weird to sit on a lake and not eat fish. While the lake itself provides the view, the seafood on the menu mostly comes from the coast.
- Cedar Plank Salmon: This is the most "Northwest" thing you can eat. The salmon picks up that smoky, resinous flavor from the wood. It’s usually finished with a balsamic glaze or a lemon-herb butter.
- Stuffed Scampi: Large prawns stuffed with crab meat and baked. It’s rich. It’s buttery. It’s exactly what you want when you’re on vacation.
- Fresh Catch: They usually have a rotating selection based on what’s available. Sometimes it’s Halibut (if it’s in season), other times it’s Steelhead.
The Drinks and the "Nook"
The bar at The Cedars has this dark, cozy, almost nautical vibe that contrasts with the bright, open windows of the dining room. They do a lot of huckleberry drinks because, well, it’s Idaho. If you haven't had a Huckleberry Lemonade or a Huckleberry Martini yet, you’ll see them on almost every table.
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They also have a pretty deep wine list focusing on Washington and Oregon labels. Think big, bold Cabs from Walla Walla that can stand up to a fatty piece of Prime Rib.
What Most People Get Wrong About Dining Here
A lot of visitors think it’s a "tourist trap" because of the location. It’s easy to assume that a floating restaurant relies on the gimmick rather than the kitchen. But if you talk to locals in Coeur d'Alene, they’ll tell you this is where they go for anniversaries or when someone graduates.
The waitstaff here is often "career staff." You’ll find servers who have been there for fifteen or twenty years. That’s rare. It means the service isn't that frantic, scripted AI-style chatter you get at chain restaurants. It’s professional, a bit old-school, and generally very fast considering how many covers they turn on a Saturday night.
Price Point and Value
Look, it’s not cheap. You aren't getting out of there for twenty bucks. You’re looking at $40 to $70 for most main courses. However, when you factor in that the salad bar and a side are usually included, the value proposition changes. You’re paying for the "experience" of the float, but you’re also getting a massive amount of food.
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One thing to note: they don't take reservations in the way most modern spots do. It's often a first-come, first-served situation or a very limited booking system. During the summer, the wait can be two hours. People just hang out on the docks or at the bar. It’s part of the ritual.
The Dessert Tradition
If you have room—which, honestly, most people don’t—the Billy Miner Pie is the go-to. It’s a mocha ice cream pie with a chocolate crust, caramel, and almonds. It’s huge. It’s shared by most tables because eating a whole one alone is a bold, perhaps dangerous, move.
Real Insider Tips for the Menu
Don't ignore the appetizers just because the salad bar is coming. The "Biergarten Mushroom" caps are stuffed with a blend of sausage and herbs that is surprisingly complex.
Also, if you're a fan of a specific cut of meat, ask about the "Chef’s Cut" of the day. Sometimes they have off-menu ribeyes or wagyu crosses that aren't printed on the main The Cedars Floating Restaurant menu but are available for those who ask.
The temperature on the water can drop fast even in July. If you’re sitting by the windows, it can get a little chilly as the sun goes down over the lake. Dress in layers. The restaurant has a "resort casual" vibe, so you don’t need a suit, but maybe leave the flip-flops at the boat dock if you're going for dinner.
Actionable Next Steps for Your Visit
- Arrive Early: Since they don't always take traditional reservations, getting there 30 minutes before you actually want to eat is a smart play.
- Check the Season: If you want the Salmon, ask if it’s fresh-caught or frozen. The kitchen is honest about it, and the Copper River Salmon season (usually May/June) is the peak time to order fish.
- The Salad Bar Strategy: Go light on the bread. The warm bread they bring to the table is addictive, but it’s a trap. Save that stomach real estate for the seafood and the prime rib.
- Boat Access: If you’re on the lake, you can actually tie up your boat at their private dock. It’s the most stylish way to arrive, and it saves you the headache of the parking lot, which gets cramped.
- Sunset Timing: Check the sunset time for Coeur d'Alene. You want to be seated about 45 minutes before that happens to get the full color show over the water while you're eating your main course.