Edgar’s is featuring Creole culture this week through a blend of herbs and spices creating a delicious array of traditional Creole cuisine. Enjoy!
Soup
- Edgar’s Seafood Gumbo with Andouille
Twice Baked Potato
- Andouille Sausage, Mixed Peppers & Pepper Jack
Appetizers
- Fried Green Tomatoes – Cornmeal Crusted topped with Tomato Shrimp Salsa
- Mussels – Seauteed with Onions, Garlic, and Peppers, finished with White Wine Creole Seasonings
- Crab Cakes – Shrimp & Lump Crabmeat served with Spring Mix Salad with Grilled Pineapple, Strawberries, & finished with a Pomegranate Glaze
- Caprese Salad – House Grown Heirloom Tomatoes, Fresh Mozzarella, Basil, xvoo & Balsamic
- Oysters – Centerfold Oysters, MA; or Creole Grilled Centerfold Oysters with Creole Butter
Entrees
- Creole Grilled Barramundi Fillet – Served with Jambalaya Rice, Crawfish Gravy, and Grilled Asparagus
- Creole Cod – Creole Autumn Beer Battered Alaskan Cod, served with Side Salad, choice of 2 sides and Creole Remoulade
- Lake Victorian Fried Perch Sandwhich – Served with Pepper Jack Cheese, Side Salad, and choice of side
Featured Wines
- 7 Moons Red Blend, 2016 CA
Desserts
- Chocolate Chip Cookie Lava Cake with Vanilla Bean Ice Cream
- Limoncello Cake
- Baklava Cheesecake
- Lemonberry Marscapone Cake
