Edgewood Tahoe is proud to be the official home of the American Century Championship. Access to Edgewood will be limited to credentialed guests on July 5. Edgewood will be open to ticketed spectators and Lodge guests July 6 – July 10. Reservations are required. LEARN MORE

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

Appetizers

Marin Bay Fresh Crab Bruschetta

Soft Egg / Citrus Cucumber / Watermelon Radish / Horseradish Aioli

20

Poached Octopus & Cuttlefish CrudoGFDF

Glass Eel / Oscetra Caviar / Red Pepper Brodetta / White Truffle Oil

22

Bronzed Sea Scallops

Zucchini / Eggplant Ragout / Romesco / Serrano Mint Foam

28

Hudson Valley Foie Gras Bloccare

Roasted Pear / Panettone / Fig Gel / Ancient Vinegar

27

Mustard Crusted & Smoke Kissed Steel HeadGF

Pickled Spring Vegetables / Guajillo Vinaigrette / Centerfuged Citrus Sorbet

22

Spring Sweet Pea Risotto

Langoustines / Manilla Clams / Peach Tea Gelle / Foraged Mushrooms Carmellini Beans

27

House Cured Charcuterie

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

22

Soups

Roasted Spring Squash & Lobster Chowder

Lobster Medallions / Citrus Mascarpone

15

French Onion

Parmesan Croutons / Gruyère Cheese

12

Soup Of The Day

Regionally And Seasonally Inspired

12

Salads

Dressings Infused With Cbd Oils

Il Paese TerrineGF

Treviso / Shaved Asparagus / Baby Summer Squash / Barolo Glaze

14

Edgewood Caesar

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

12

Tomato Tartar

House Pulled Mozzarella / Baby Cucumber / Pickled Red Onion / Foccacia Crumble / Taggiasca Olives

18

Entrees

Study Of Mahoney & Irwin Lamb

Garlic Rabe / Aero Rhubarb Gel / Sweetbread Ricotta Croquette / Beet Top Sweet Pea Salad / Hibiscious Glace

55

Brandt Farms Prime Filet Mignon

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

63

Pinecone Smoked Elk Loin

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

55

Prime Steak DuoGFDF

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

65

Roasted Turbot Aglio e Olio

Hazelnut Crust / Buckwheat Pappardelle / Roasted Tomato Garlic Agre Dolce / Parsley Tuille

48

Espresso Dusted Veal Chop

Braised Radicchio / Poached Radish / Blue Lake Green Beans / Tomato Sauce

63

Pan Seared BranzinoGF

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

45

Spring Rabbit & Bianco Di Napoli

Toasted Polenta / Pancetta / Roasted Porcinis / Oven Roasted Tomato / Favas

52

Lobster Angelotti & Shaved Black Truffle

Herb Stretched Pasta / Creamy Bisque Foam / Seasonal Mushrooms / Melted Leeks / Confit Tomato / Saffron Nage / Tarragon Foam

55

Whole Roasted EggplantVGFDF

Pickled Local Vegetables / Rutabega Puree / Braised Spring Greens

35

Desserts

Garden Strawberry

Fresh Strawberry / Chiffon Cake / Dehydrated Strawberry

17

Ristretto

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

16

Yuzu Mango Pavlova

Vegan Meringue / Tapioca Malto / Fresh Mango Yuzu Compote / Aerated Spooma / Yuzu Caviar

16

Dark Chocolate Souffle

Warm Chocolate Cake / Frangelico Anglaise

18

Artisan Cheeses

Candied Almonds / Fig Jam

22

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