edgewood restaurant menu

reserve your table

No matter what the mood or time of day, we’ve got what you’re hungry for. Hours of service 5:00 PM to 9:00 PM daily.

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

Ristretto

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

17

Dark Chocolate SouffleGF

Warm Chocolate Cake / Frangelico Anglaise

19

Peach Cloud

Peach / Almond Butter Crust / Citrus / Almond Inspiration

17

Lemon Lavender PavlovaVGF

Lemon Sorbet / Vegan Meringue / Lavender Foam / Candied Lemon

14

The Intro

From the Mind of the Chef

First Encounter

Deconstructed Oyster Rockefeller

Pernod, Hog Island Oysters, Creamed Spinach, Pancetta, Fennel Pollen Tuille

Caviar, Smoked Diver Scallops & Dungeness Crab Cocktail

24 Karat Gold, Remoulade, Crisp Parsnip, Avocado Crème Fraiche, Sea Beans

Sweetbreads

Pistachio Soil, Horseradish Gribiche Whip, Tiny Lettuces, Crisp Blue Cheese Olives, Mustard Jam

Foie Gras, Truffle & Yellow Fin Potato Puree

House Roasted Corn Nuts, Tapenade, Piquillo Pepper

Date Night

Kobe Beef Tenderloin & Lobster Tail

Truffle Foie Gras Dauphinoise, Winter Bean & Root Ratatouille, Meyer Lemon Honeycomb Drizzle

Grilled Bison

Charred Salsify, Wild Boar Sausage, Pumpkin & Purple Potato Hash, Mugwort Goat Cheese Fondue

Hard Seared Arctic Char

Pickled Seaweed, Herring & Wild Onions, High Country Crisp Mushrooms, Pomegranate Air

72 Hour Marinated Hudson Valley Duck Breast

Cranberry Merguez Stuffing, Smoked Beet Coins, Candied Orange, Chambord Glace

The Bond

Sweet Seduction by our Executive Pastry Team

Access the unforgettable