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
Soft Egg / Smoked Celery Root / Golden Beet / Meyer Lemon Marinated Radish
Glass Eel / Osetra Caviar / Pommegranite Brodetta / White Truffle Oil
Purple Potato Crema / Glazed Squash / Sauce Veronica / Serrano Mint Foam
Roasted Placer Apple / Panettone / Braeburn Gel / Ancient Vinegar
Pickled Root Vegetables / Guajillo Vinaigrette / Centerfuged Citrus Sorbet
Roast Pumpkin / Porcini Mushrooms / Toasted Chestnuts / Bourbon Gelle
Candied Marcona Almonds / Cauco Cracker / Pine Butter / Pear Mostarda
Roasted Autumn Squash & Lobster Chowder
Parmesan Croutons / Gruyère Cheese
Regionally And Seasonally Inspired
Dressings Infused With Cbd Oils
Treviso / Tuscan Kale / Roasted Stripped Beets / Barolo Glaze
Layered Baby Red & Green Romaine / Parmesan Lattice / White Anchovies / Caper Dust / Meyer Lemon Dressing
House Pulled Mozzarella / Lola Rossa / Pickled Red Onion / Moscatel Vinaigrette Taggiasca Olives
Arrowhead Cabbage / Aero Cherry Gel / Sweetbread Ricotta Croquette Sweet Pea Salad / Hibiscus Glace
Potato Fondutta / Piedmontese Toma / Speck Roasted Brussels / Sweet Drop Peppers / Rosemary Glace
Shoe Tree Barley / Toasted Corn Tuiile / Smoked Butternut Puree / Chard Stem Blackberry Glace
Petit Filet / Dry Aged New York / Rosemary Poached Fondant Potato / Salsify Crisp / Micro Vegetables / Chimichurri Emulsion / Roasted Pepper Sherry Coulis
Hazelnut Crust / Squid Ink Pappardelle/ Roasted Tomato Garlic Agre Dolce / Red Pepper Tuille
Braised Radicchio / Poached Radish / Autumn Squash / Roasted Potato / Tomato Sauce
Young Fennel / Pink Blush Asparagus / Tiny Snap Peas / Late Harvest Heirloom Tomatoes / Twin Oaks Citrus Beurre Blanc
Borlotti Beans / Pancetta / Foraged Mushrooms / Oven Roasted Tomato / Tender Herbs
Saffron Stretched Pasta / Creamy Bisque Foam / Seasonal Mushrooms / Melted Leeks / Confit Tomato / Vegetable Nage / Tarragon Foam
Vegetables / Rutabega Puree / Braised Cabbage
Warm Chocolate Cake / Frangelico Anglaise
Pumpkin Mousse / Chai Creme / Chiffon / Pumpkin Tart / Chocolate Stem
Milano Espresso / Dulce Coffee Mouse / Salted Caramel Nougatine / Praline Crunch
Oat & Coconut Custard / Acai Coulis / Vegan Oat Crumb / Rice Tuille / Mandarin
Tuesday, February 14, 2023 Edgewood Restaurant
Salt Cod, Meyer Lemon paired with Le Grand Courtage Brut
Petit Kale, Celery Root, Sweet Cranberries, Current Vinaigrette Paired with MiraLaguna Rose
Strawberry Sorbet
Napa Cabbage, Bloomsburg Spinach, Melted Leeks, Mushroom Broth Paired with Three Fat Guys Sauvignon Blanc
Foie Gras Poached Yukon Potato, Red Cabbage, Amarone Compound Butter Paired with J. Lohr Paso Robles Petite Sirah
Passion Fruit Curd | Butter Short Crust | Meringue | Praline Paired with Jekel Riesling