Edgar’s is featuring an array of cultures this week through a blend of herbs and spices creating a delicious array of traditional Melting Pot cuisine. Enjoy!
Soup
- Shrimp & Crab Corn Chowder
Twice Baked Potato
- Sundried tomato Pesto, Bacon, & Cheddar
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
- Caprese Salad – Sliced Beefsteak Tomatoes layered with Fresh Buffalo Mozzarella, Pesto, Basil, XVOO, & Balsamic Vinegar
- Cajun Grilled Oysters – Cape Cod Oysters with Garlic Herb Butter & Parmasean
- Smoked Turkey Rib – Served with Cole Slaw
- Oysters – Glacier Bay, Canada; Quivet Neck Shore, Massachusetts; or Cape Cod
Entrees
- Grilled Jerked Salmon Filet – Served with Red Beans & Rice, Mixed Green Salad with Mangos & Blackberries, finished with Calamari Croutons
- Clam Linguini Pasta – Steamed Clams served in a White Wine & Chopped Clam Sauce with Parsley & Crushed Red Pepper Flakes
Featured Wines
- Coppola, Chardonnay 2015
- Odd Lot, Petite Sirah & Petit Verdot Blend 2015
Desserts
- Chocolate Lava or Chocolate Chip Cookie Lava Cake with Vanilla Bean Ice Cream
- Triple Layer Fudge Cake
- Raspberry Swirl Cheesecake
- Limoncello Cake
- Sea Salt Caramel Cake
- Baklava Cheesecake
- Lemonberry Marscapone Cake
