Melting Pot Cuisine this weekend featuring Duroc Pork T-Bone & Blackened Mahi Mahi

Edgar’s is featuring cuisine from a variety of influences this weekend – along with the usual soft spot for seafood  🙂

Soup

  • Shrimp & Corn Chowder

Twice Baked Potato

  • Onion, Parsley, Swiss

Appetizers

  • Crab Cakes – Served w/ Seaweed Salad & Truffle Glaze
  • Mussels – Sauteed w/ Cilantro, Peppers, Onions, & Garlic. Finished w/ White Wine & Butter
  • Fried Green Tomatoes – Beefsteak Tomatoes lightly Fried & finished with Shrimp & Mango Relish
  • Oysters: Raw on the Half Shell – Fiddlehead, ME (nice salinity & bright)
  • Oysters: Grilled with Parsley & Garlic – Spinney Creek, ME (plump & mild)

From Our Garden

  • Caprese Salad – Sliced Hairloom Tomatoes, Basil, Fresh Mozzarella, Drizzed XVOO & Balsamic Vinegar

Entrees

  • Duroc Pork T-Bone – Jamaican Coffee-Rubbed Tender Duroc Pork, Black Bean Cakes with a Jerk Peach Salsa
  • Blackened Mahi Mahi – Over Sliced Heirloom Tomatoes & a Light Salad of Red Onion, Mixed Greens & a Southern Smoked Tomato Vinaigrette. Topped with Crispy Fried Clams
  • Fish Fry Buffet (6p – 9p) – Fried Fish, Fried Shrimp, Clam Strips, Crab Cake Balls, Hush Puppies, Corn on the Cob, House Salad, Fresh Fruit
  • Southern Crab Boil (6p – 9p) – 1/2 lb Snow Crab, Clams, Mussels, Shrimp, Corn on the Cob, Kielbasa, Redskin Potatoes, served with Drawn Butter

Featured Beverages

  • Peach Sangria – Moscato, Peach Schnapps, Vodka, Apple Juice, Soda, Fresh Peaches & Cherry
  • Villa Maria Effervescenet Sauvignon Blanc
  • Breckenridge Hop Peak IPA

Desserts

  • Chocolate Chip Cookie Lava Cake
  • Limoncello Mascarpone
  • Chocolate Lava Cake
  • Baklava Cheesecake
  • Key Lime Cheesecake
  • Lemonberry Mascarpone Cake
  • Snickers Peanut Butter Caramel Pie
  • Tiramisu

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