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Mardi Gras & Lent Featured Menu ITems

Mardi Gras features:
Edgar’s seafood gumbo with andouille 8

Big One Maine Mussels, sautéed Creole style with garlic, mixed peppers and onions, simmered in white wine, old bay, thyme and butter 12

Cajun fried grouper cheeks, served with jicama slaw and creole remoulade 12

Oysters Rockefeller style 10
Oysters served on the half shell Winter Harbor 13

Blackened Catfish, cornbread with smoked jalapeño and crawfish, creole spinach 25

Porcini Dusted Swordfish, rosemary tomato broth with asiago gnocchi, creole crab relish 28

Grilled wild stripe Bass, shrimp creole risotto, fried okra, finished with lemon and xvoo 30

New Castle battered Cod served with side salad, choice of two sides 20