The Edge Restaurant & Lounge Menu
reserve your table
A pinnacle experience in Tahoe Dining
For parties of five or more, please contact 877-401-0666.
Please note Edgewood Restaurant is unable to accommodate parties larger than six.
This is The Edge, where culinary craft is pushed to new heights and the warm embrace of mountain hospitality surrounds you.
Appetizers
Oysters
Seasonal Granitas & Garnishes
28
Caviar
Spiced Gaufrettes, Caraway Crème Fraiche, Chives
160
Wagyu Beef Tartare
Horseradish, Aged Cheddar, Currant, Wagyu Tallow Aioli, Farm Carrot
32
Crispy Baby Yukon Golds
Koji Crema, Sweet Onion Agrodolce, Journeyman Bacon
28
Roasted Baby Cauliflower
Vadouvan Brown Butter, Peanut Brittle, Raspberry Mostarda, Fresno Chili
24
Stracciatella
Quince, Crispy Shallot, Aged Balsamic, Wasabi Greens
21
King Prawns
Crisped Brussels, Bird’s Eye Chili, Lime-Maple Vinaigrette, Marcona Almond, Herbs
38
Maitake Mushrooms
Shoyu Glaze, Crispy Tempura, Charred Scallion, Celeriac, Dark Chocolate
26
Foie Gras
Asian Pear, Toasted Brioche, Concord Grape, Winter Herbs
48
Fried Quail
Tea Brined, Gochujang-Lemon Glaze, Coconut Cabbage Slaw, Furikake
42
Wagyu Beef Carpaccio
King Crab, Tsar Nicoulai Caviar, Black Truffle
65
Farmer’s Market Salad
Chef’s Market-Driven Selection of Peak Harvest Produce
24
Pacific Bluefin Crudo
Mandarin Aguachile, Avocado Crema, Salsa Seca, Pomegranate
32
Bread & Butter
Rosemary Butter, Cayenne Honey, Honey Butter
8
Entrées
Okinawa Sweet Potato
Green Curry, Spiced Cashew, Coconut
38
Chili Crab Caramelle
Anaheim Chili, Saffron-Vanilla Cream, Crispy Root Vegetables, Black Truffle
49
Mt. Lassen Trout
Red Kuri Kimchi, Ikura Beurre Blanc, Snow Pea, Fish Sauce Caramel
62
Lobster
Sauce Americaine, Romesco, King Trumpet Mushroom, Chive Oil, Sourdough
79
Roasted Chicken
Sea Island Grits, Journeyman Andouille & Madeira Jus, Sierra Morel
58
Elk Chop
Row 7 Garleek Soubise, Cardamom & Caramel Apple Demi, Parisian Carrot, Mustard Seed
62
American Wagyu Filet
Charred Broccoli & Smoked Blue Cheese Fonduta, Potato Pave, Tomato-Chili Oil, Cajun Lacquer
79
Dessert
Cherry Wine Sabayon
Wine Roasted Cherries, Chiffon Cake, Burnt Vanilla Sabayon
20
Maple Bourbon Pecan Crème Brulee
Candied Pecans, Huckleberry Compote, Pecan Shortbread Cookie
20
Blackberry Earl Grey Mousse
Orange Caramel, Aerated Sponge Cake, Blackberry Compote
20
Chocolate Apricot Royal
Apricot Coulis, Chocolate Mousse, Brownie Biscuit
22
House Made Ice Cream & Sorbet
Seasonal Flavors
15
Amuse
Sunchoke Veloute
Hazelnut, Gooseberry, Winter Pear
First Course
Scallop Crudo
Turnip, Almond, Meyer Lemon
SUGGESTED WINE:
2025 Ladoucette Comte Lafond Sancerre
Loire, France
Second Course
California Halibut
Braised Mustard Greens, Smoked Ham Hock, Pickled Enoki, Charred Allium Broth
SUGGESTED WINE:
2023 Nikolaihof Hefeabzug, Grüner Veltliner
Wachau, Austria
Third Course
Wild Mushroom
Porcini Cappelletti, Duxelles, Green Peppercorn Brandy Cream, White Truffle
SUGGESTED WINE:
2019 Pertinace, ‘Marcarini’, Barbaresco DOCG
Italy
Fourth Course
American Wagyu Striploin
Parsnip, County Line Red Chard, Cucumber Do Chua, Carrot-Blood Orange Gastrique
SUGGESTED WINE:
2021 RoseRock,, ‘Zephirine’, Pinot Noir
Drouhin, Oregon
Dessert Bite
Winter Citrus
Okinawa Sweet Potato & Yuzu Caramel, Citrus-Creme Fraiche Gateau, Lemongrass & Grand Marnier Chantilly, Blood Orange Sorbet
Fifth Course
Sierra Noire
Sage Mousse, Cherry Compote, Moist Chocolate Cake
SUGGESTED WINE:
1994 Dow’s Vintage Port (+$61)
2016 Dow’s Vintage Port (+$53)
Main
Crab Rangoon Dip
Wonton, Sweet Chili, Chive
23
Parmesan & Nori Scones
Miso Crab Butter, Pepper Jam
14
Grilled Oysters
Watercress-Bacon Butter
24
Caviar
Spiced Gaufrettes, Caraway Crème Fraiche, Chives
160
The Edge Cheeseburger
Wagyu & Foie Gras Blend, Sunomono Pickle, Sweet Onion Agrodolce, Spiced Gaufrettes
25
Shrimp Cocktail
Dijonnaise, House Made Hot Sauce, Fresh Horseradish
18
Potato Latkes
Caraway Crème Fraiche, Preserved Lemon, Smoked Salmon Roe
12
Fried Fresh Mozzarella
Tsar Nicoulai Caviar, Cured Egg Yolk, Caper, Truffle
24
Deviled Egg
Tuna Toro, Yuzu Kosho, Togarashi
14
Spicy Tuna Tartlette
Finger Lime, Ponzu Reduction, Crispy Rice
22
Wagyu Beef Carpaccio
King Crab, Tsar Nicoulai Caviar, Black Truffle
65
Signature Cocktails
Blue Tahoe
Our Signature Cocktail: A Clover Club Inspired By Lake Tahoe
Gin, Blue Raspberry, Sagebrush, Golden Poppy, Lemon
22
Super Saiyan
A Moreishly Unctuous Take On The Bee’s Knees
Blanco Tequila, Chamomile, Miso-Honey Butter, Yuzu
22
Wyrttun Velvet
The English Countryside, with a Whisper of Agave Roast, Pimms No. 7
Mezcal – Pimms – Elderflower – Kabosu – Shiso & Cucumber
22
Heartbeats
Our Take On The Forgotten Gold Rush Era Cocktail From San Francisco, The Pisco Punch
Pisco, Suze, Limoncello, Pineapple-Calamansi Gomme
21
Leaves From The Vine
A Gin Fizz Travelling From Japan
Japanese Gin, Ceremonial Matcha, Sudachi, Calpico Soda
20
Myna Bird
A Mojito That’ll Transport You To A Thai Spa
Hawaiian Rum, Aloe, Coconut, Kaffir Lime, Thai Basil
25
Kasumi Blossom
A Delicate Collins from an Orchard Far East
Vodka – Asian Pear – Pickled Ginger – Yuzu – Sakura
20
Edgewood Sub-Zero Martini
A Super Chilled Classic Martini Crafted To Perfection
Vodka or Gin, French Vermouth, Orange Bitters, Lake Tahoe Water
24
Novocaine
An Old Fashioned With A Wisp Of Ginger And A Subtle Bitter Kick
Single Barrel Bourbon, Penicillin Liqueur, Gran Classico Bitter
22
Non-Alcoholic Cocktails
Vesuvius
A Crisp & Refreshing Spritz
Non-Alcoholic Aperitivo & Rose, Tomato Ponzu, Strawberry & Basil, Sicilian Lemonade
15
Haleakala
A Temperance ‘Tea-Ki’ Libation
Non-Alcoholic Aperitif – Coconut – Chai & P.O.G – Verjus
15
St. Andrews
A Spirit-Free Take On A Smoky Penicillin
Non-Alcoholic Whiskey, Lapsang Souchong, Ginger-Honey Gomme, Verjus
15
Post Dinner Cocktails
Espresso Martini
Vodka, Coffee Liqueur, Espresso, Cascara
17
Carajillo
Licor 43, Espresso, Orange Oils
17
Irish Coffee
Irish Whiskey. Hot Coffee, Hand Whipped Cream, Nutmeg
17
Sparkling
Gran Moraine, NV, Brut Rosé, Yamhill Carlton, OR
GLASS
25
BOTTLE
100
Telmont Brut, NV, Damery, France
GLASS
37
BOTTLE
140
Bollinger Special Cuvee, NV, Brut, Champagne, France
GLASS
51
BOTTLE
204
White
2023 Jayson by Pahlmeyer, Chardonnay, Napa Valley, CA
Glass
27
Bottle
80
Nikolaihof Hefeabzug, 2023, Grüner Veltliner, Wachau, Austria
GLASS
26
BOTTLE
104
Ladoucette Comte Lafond, 2025, Sancerre, Loire, France
GLASS
40
BOTTLE
120
2023 Donnhoff Estate, Riesling, Nahe, Germany
GLASS
22
BOTTLE
80
2023 Hourglass, Sauvignon Blanc Napa Valley & Sonoma County, CA
GLASS
20
BOTTLE
80
2019 Robert Sinskey, Abraxas, Alsatian Blend, Los Carneros
GLASS
27
BOTTLE
108
2021 Domaine Billaud-Simon, Chablis Tête d’Or, Burgundy, France
GLASS
33
BOTTLE
124
Red
2019 Pertinace, ‘Marcarini’, Barbaresco DOCG, Italy
GLASS
39
BOTTLE
156
2021 RoseRock, ‘Zephirine’, Pinot Noir, Drouhin, OR
GLASS
48
BOTTLE
192
2024 Botella by Sea Smoke, Pinot Noir, Sta. Rita Hills
GLASS
30
BOTTLE
120
2022 Stony Hill, Cabernet Sauvignon, Napa Valley, CA
GLASS
35
BOTTLE
140
2023 Double Diamond by Schrader, Cabernet Sauvignon, Napa Valley, CA
GLASS
49
BOTTLE
196
2021 Gemstone, ‘Facets’, Red Blend, Yountville, CA
GLASS
25
BOTTLE
100
2022 Domaine Bois de Boursan, Chateauneuf-du-Pape, Rhone, France
GLASS
45
BOTTLE
180
Beer
Kizakura Brewing Co. ‘Lucky Cat’ White Ale
Kyoto, Japan
14
Stella Artois Pilsner
Leuven, Belgium
12
Sierra Nevada ‘Trail Pass’ Non- Alcoholic
Chico, California
8
Coronado Brewing Co. Salty Crew Blonde Ale
Coronado, California
11
Cali Squeeze Blood Orange Wheat Ale
Paso Robles, California
11
Deschutes ‘Fresh Squeezed’ IPA
Bend, Oregon
12
Amuse Bouche
Grilled Pineapple Granita
Mint, Salted Sesame, Finger Lime
First Course
Bluefin Tuna Crudo
Avocado Crema, Michelada Verde Granita, Yuzu Kosho, Tomato Oil
Second Course
Housemade Vermicelli
Wild Mushroom Duxelles, Roasted Garlic Consommé, Black Truffle, Parmesan Espuma
Third Course
Day Boat Scallop
Celery Root & Black Garlic Velouté, Green Apple, Toasted Hazelnut, Thai Basil
Fourth Course
Liberty Duck Breast
Mole Duck Jus, Delicata Squash, Cherry Gastrique, Pomme Purée
Dessert Course
Apple Cake
Pear Compote, Cream Cheese Espuma, Sliced Apple, Candied Ginger
Amuse
Caviar Egg
Champagne Sabayon, Dill Oil, Egg Yolk Jam, Tsar Nicoulai Caviar
Course 1
Diver Scallop Tataki
Nouc Cham, Pomegranate, Brussel Leaves, Marcona Almond
Course 2
Sunchoke & Truffle
Leek Veloute, Smoked Gouda, Sunflower, Winter Truffle
Course 3
California Sea Urchin
House Made Vermicelli, Guanciale, Cured Egg Yolk, Coconut-Chili Crisp
Course 4
Wagyu & Lobster
Charred Carrot Romesco, Broccolini, Tarragon, Black Currant, Sauce Americaine
Palette Cleanser
Blood Orange & Campari Sorbet
Rosemary, Alpino Miele, Graham Wafer
Dessert
Cherry Bourbon Crème Brûlée
Caramelized Sugar, Almond Cookie, Market Berries