edgewood restaurant menu

reserve your table

No matter what the mood or time of day, we’ve got what you’re hungry for.

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

Marin Bay Fresh Crab Bruschetta

Soft Egg / Smoked Celery Root / Golden Beet / Meyer Lemon Marinated Radish

20

Poached Octopus & Pacific Yellow Tail CrudoGFDF

Glass Eel / Osetra Caviar / Pommegranite Brodetta / White Truffle Oil

22

Bronzed Sea Scallops

Purple Potato Crema / Glazed Squash / Sauce Veronica / Serrano Mint Foam

28

Hudson Valley Foie Gras Saute’

Roasted Placer Apple / Panettone / Braeburn Gel / Ancient Vinegar

27

Mustard Crusted & Smoke Kissed Steel HeadGF

Pickled Root Vegetables / Guajillo Vinaigrette / Centerfuged Citrus Sorbet

22

Savory Duck Confit Risotto

Roast Pumpkin / Porcini Mushrooms / Toasted Chestnuts / Bourbon Gelle

27

House Cured Charcuterie

Candied Marcona Almonds / Cauco Cracker / Pine Butter / Pear Mostarda

22

Roasted Autumn Squash & Lobster Chowder

15

French Onion

Parmesan Croutons / Gruyère Cheese

12

Soup Of The Day

Regionally And Seasonally Inspired

12

Honey Glazed Roasted Quail

Treviso / Tuscan Kale / Roasted Stripped Beets / Barolo Glaze

14

Edgewood Caesar

Layered Baby Red & Green Romaine / Parmesan Lattice / White Anchovies / Caper Dust / Meyer Lemon Dressing

12

Butternut Brûlée

House Pulled Mozzarella / Lola Rossa / Pickled Red Onion / Moscatel Vinaigrette Taggiasca Olives

18

Study Of Mahoney & Irwin Lamb

Arrowhead Cabbage / Aero Cherry Gel / Sweetbread Ricotta Croquette Sweet Pea Salad / Hibiscus Glace

55

Brandt Farms Prime Filet Mignon

Potato Fondutta / Piedmontese Toma / Speck Roasted Brussels / Sweet Drop Peppers / Rosemary Glace

63

Pinecone Smoked Elk Loin

Shoe Tree Barley / Toasted Corn Tuiile / Smoked Butternut Puree / Chard Stem Blackberry Glace

55

Prime Steak DuoGFDF

Petit Filet / Dry Aged New York / Rosemary Poached Fondant Potato / Salsify Crisp / Micro Vegetables / Chimichurri Emulsion / Roasted Pepper Sherry Coulis

65

Roasted Turbot Aglio e Olio

Hazelnut Crust / Squid Ink Pappardelle/ Roasted Tomato Garlic Agre Dolce / Red Pepper Tuille

48

Espresso Dusted Veal Chop

Braised Radicchio / Poached Radish / Autumn Squash / Roasted Potato / Tomato Sauce

65

Pan Seared BranzinoGF

Young Fennel / Pink Blush Asparagus / Tiny Snap Peas / Late Harvest Heirloom Tomatoes / Twin Oaks Citrus Beurre Blanc

45

Hunters Rabbit Cassoulet

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

Vegetables / Rutabega Puree / Braised Cabbage

35

Dark Chocolate SouffleGF

Warm Chocolate Cake / Frangelico Anglaise

19

Spiced Pumpkin Chai

Pumpkin Mousse / Chai Creme / Chiffon / Pumpkin Tart / Chocolate Stem

17

Ristretto

Milano Espresso / Dulce Coffee Mouse / Salted Caramel Nougatine / Praline Crunch

16

Oats & AcaiVGFDF

Oat & Coconut Custard / Acai Coulis / Vegan Oat Crumb / Rice Tuille / Mandarin

15

Kumamoto Oyster and Giaveri Osetra Caviar

Salt Cod, Meyer Lemon paired with Le Grand Courtage Brut

King Crab Salad

Petit Kale, Celery Root, Sweet Cranberries, Current Vinaigrette Paired with MiraLaguna Rose

Intermezzo

Strawberry Sorbet

Braised Turbot

Napa Cabbage, Bloomsburg Spinach, Melted Leeks, Mushroom Broth Paired with Three Fat Guys Sauvignon Blanc

Grilled Wagyu A-5 Strip

Foie Gras Poached Yukon Potato, Red Cabbage, Amarone Compound Butter Paired with J. Lohr Paso Robles Petite Sirah

Pure Passion

Passion Fruit Curd | Butter Short Crust | Meringue | Praline Paired with Jekel Riesling