Edgar’s is featuring the American Classics this week through a blend of herbs and spices creating a delicious array of traditional American Classic cuisine. Enjoy!
Soup
- Italian Wedding Soup
Twice Baked Potato
- Sun Dried Tomatoes, Romano Cheese and Basil
Appetizers
- Fried Green Tomatoes – Cornmeal Crusted topped with Tomato Shrimp Salsa
- Mussels – Sauteed with Garlic, Onion, and Mixed Herbs, finished with White Wine, Lemon & Butter
- Crab Cakes – Shrimp & Lump Crabmeat served with Spring Mix Salad with Grilled Pineapple, Strawberries, & finished with a Pomegranate Glaze
- Oysters – Scare Crow, MA
- Wild Mushroom Raviolis – Served in a Romano Cheese and Basil Tomato Cream Sauce, garnished with Salciccia Secca, and Dry Cured Sausage
Entrees
- Seafood Risotto – Creamy Risotto served with Seared Swordfish, Shrimp, Crabmeat, Octopus, Clams, and Mussels, finished with Asparagus, Basil and Sundried Tomatoes
- Italian Grilled Pork Tenderloin – Grilled Pork Tenderloin seasoned with Bacon and Dry curd Sausage with Rosemary, served with Roasted Root Vegetables, Grilled Radicchio and Yellow Tomato Garden Sauce
- Surf-N-Turf Grilled 5oz Tenderloin Filet – 1 lb. King Crab Legs, Garlic Mash, and Grilled Asparagus, served with Sauteed Mushrooms, Onion Demi and Drawn Butter
Featured Beverages
- 7 Moons Red Blend, 2016 CA
- Breckenridge Christmas Ale
- Sasyr, Sangiovese & Syrah, Italy 2012
Desserts
- Chocolate Lava Cake with Vanilla Bean Ice Cream
- Carrot Cake
- Sea Salt Caramel Cake
- Cookie Dough Cheesecake
- Tiramisu Sponge Cake
- Lemonberry Marscapone Cake
