Edgar’s is celebrating Chilean culture this week through a blend of herbs and spices to create a delicious array of Chilean cuisine. Enjoy!
Soup
- Roasted Poblano & Chicken
Twice Baked Potato
- Mixed Peppers, Cilantro, & Cheese
Appetizers
- Fried Green Tomatoes – Cornmeal Crusted topped with Tomato Shrimp Salsa
- Mussels – Sauteed with Mixed Peppers & Onions Creole Seasonings, and Finished with White Wine & Butter
- Crab Cakes – Shrimp & Lump Crabmeat served with Spring Mix Salad with Grilled Pineapple, Strawberries, & finished with a Pomegranate Glaze
- Oysters – Pink Ribbon, Canada; Wellfleet, Massachussetts
Entrees
- Chilean Coffee & Thyme Rubbed 16oz Porterhouse – Served with Edgar’s Mashed Potatoes, Grilled Asparagus, & FInished with Sauteed Mushrooms & Onions with Garlic & Truffle Oil
- Chilean Pan-Seared Lemon Peppered Mako Shark – Served with Saffron Rice, Cilantro & Garlic Vegetable Medley, & Topped with Crab & Berry Relish
- Edgar’s Southern Fried Walleye – Served with choice of two sides & a House Salad
Featured Drinks
- Wine Pairing Miguel Torres, Las Mulas Reserva Cab, 2013
- Wine Pairing Miguel Torres, Las Mulas Sauvignon Blanc, 2014
- New Belgium, Citradelic
Desserts
- Baklava Cheesecake
- Chocolate Chip Cookie Dough Cheesecake
- Keylime Cheesecake
- Lemonberry Marscapone Cake
- Tiramisu Cake
