edgewood restaurant menu
reserve your table
For parties of five or more, please contact 877-401-0666.
Please note Edgewood Restaurant is unable to accommodate parties larger than six.
A favorite among visiting golfers and locals for decades, Edgewood Restaurant has earned a loyal following serving up breathtaking views and fine cuisine.
Menu & Pricing Subject to Change
V – Vegan
GF – Gluten Free
DF – Dairy Free
Appetizers
Marin Bay Fresh Crab TimbaleGF
Artichoke / Diced Tomato / Avocado Cream / Black Truffle Gelle
24
Poached Octopus & Pacific Yellow Tail CrudoGFDF
Cuttlefish / Osetra Caviar / Spring Beet Brodetta / White Truffle Oil
22
Bronzed Sea ScallopsGF
Red Lentils / Glazed Squash / Pineapple & Curry Sauce / Serrano Mint Foam
28
Hudson Valley Foie Gras SautéDF
Roasted Pears / Panettone / Kumquat Marmalade Gel / Ancient Vinegar
27
Mustard Crusted & Smoke Kissed SteelheadGFDF
Pickled Root Vegetables / Guajillo Vinaigrette / Centerfuged Citrus Sorbet
22
Savory Piedmontese Braised Duck RisottoGF
Green Garlic / Spring Mushrooms / Squash Blossom / Macha Gelle
27
House Cured Charcuterie
Candied Marcona Almonds / Cauco Cracker / Pine Butter / Pear Mostarda
22
Soups
Spring Squash & Lobster ChowderGF
Lobster Medallions / Sherry Crème
15
French Onion
Parmesan Croutons / Gruyère Cheese
12
Soup Of The Day
Regionally And Seasonally Inspired
12
Salads
Dressings Made with Nutiva Hemp Seed Oil
Roasted Local QuailGFDF
Treviso / Tuscan Kale / Shaved Fennel / Shaved Cucumber / Strawberry Glaze
14
Edgewood Caesar
Layered Baby Red & Green Romaine / Parmesan Lattice / White Anchovies / Caper Dust / Meyer Lemon Dressing
12
Heirloom Tomato BrûléeGF
House-Pulled Mozzarella / Lola Rossa / Pickled Red Onion / Basil Purée / Taggiasca Olives
18
Entrees
Study Of Mahoney & Irwin Lamb
Garlic Eggplant Purée / Aero Cherry Gel / Sweetbread Ricotta Croquette / Sweet Pea Salad / Mix Berry Glace
55
Brandt Farms Prime Filet MignonGF
Potato Fondutta / Piedmontese Toma / Speck Roasted Asparagus / Sweet Drop Peppers / Rosemary Glace
63
Pinecone Smoked Elk LoinDF
Black Barley / Petit Snap Peas / Lavender Carrot Purée / Chard Stem / Elk Demi
57
Prime Steak DuoGFDF
Petit Filet / Dry Aged New York / Rosemary Poached Fondant Potato / Parsnip Crisp / Micro Vegetables / Chimichurri Emulsion / Roasted Pepper Sherry Coulis
65
Roasted Turbot Aglio e Olio
Spinach Pappardelle / Roasted Fennel / Julienne Red Pepper / Favas / Squid Ink Tuile
48
Espresso Dusted Veal ChopGFDF
Braised Radicchio / Poached Radish / English Peas / Roasted Potato / Tonnato Sauce
65
Pan Seared BranzinoGF
Young Fennel / Roasted Artichokes / First of Season Heirloom Tomatoes / Twin Oaks Citrus Beurre Blanc
45
Hunter’s Rabbit CassouletGF
Borlotti Beans / Pancetta / Foraged Mushrooms / Oven Roasted Tomato / Tender Herbs
52
Lobster Angelotti & Shaved Black Truffle
Saffron Stretched Pasta / Creamy Bisque Foam / Seasonal Mushrooms / Melted Leeks / Confit Tomato / Vegetable Nage / Tarragon Foam
55
Whole Roasted EggplantVGFDF
Pickled Local Vegetables / Rutabaga Purée / Braised Cabbage
35
Desserts
Coffee & Tallow
Milano Espresso | Beef Tallow | Bran Crunch | Salted Caramel | Dulcey Chocolate | Praline
17
Sierra Wildflower
Dandelion Root | Elderflower | Sunflower Seed | Chia Seed | California Almonds
17
Golden Delicious
Winter Apple | Financier | Opalys
17
Bergamot PendantVGF
Bergamot Curd | Cranberry Compote | Vegan Meringue
15
Squash Blossom
Scallop Mousse, Muscatel Vin
Scallop & Prawn
Squid Ink Cavatelli, Pecan Green Garlic Pistou
North Atlantic Lobster
Clarified Tomato Gazpacho, Avocado Pear Salad, Lemon Oil, Herb Snow
Valrhona Pot Du Crème
Chocolate Au Lait, Rose Prosecco, Pressured Sugar, Strawberry Caviar