Edgar’s is featuring Spanish culture this week through a blend of herbs and spices creating a succulent array of traditional Spain cuisine. Enjoy!
Soup
- Chicken Tortilla
Twice Baked Potato
- Pepper Jack, Cilantro & Spanish Herbs
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 – House Grown Heirloom Tomatoes with Truffle Oil
- Oysters – Glacier Bay, Canada; Quivet Neck Shore, Massachusetts; or Cape Cod
Entrees
- Seafood Paella with Herb Crusted Monkfish – Saffron Rice with Shrimp, Mussels, Squid, Crab Meat & Tomatoes
- Coffee Rubbed Grilled 16oz Porterhouse – Served with Ham & Cheese Croquetas, Grilled Asparagus, finished with Drizzle of xvoo
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
- Cookie Dough Cheesecake
