Cuisine of Italy this week, featuring Seafood Risotto, Italian Grilled Pork, and Surf-N-Turf with King Grab and 5oz Tenderloin

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