Edgar's

p.e.i. mussels, chorizo, garlic and tomatoes poached in chardonnay shellfish jus.

jumbo blue crab folded with tequila, lime, jalapeño and sour cream. served with herb tortilla chips.

lightly seasoned panko crusted calamari, vine ripened tomato salsa, roasted garlic aioli and shredded asiago.

four jumbo black tiger prawns poached in court bouillion. chilled and served with classic cocktail sauce and sauce roumelade.

broiled mushroom caps stuffed with domestic elk sausage. finished with ithaca apricot ale demi glace.

cajun seared chesapeake blue crab folded into a creamy gorgonzola cheese and cognac fondue. served with toasted baguette and new york state apple wedges.

imported escargot sauteed with pancetta, garlic, and chianti. served in mushroom caps baked with chevre.

jumbo black tiger shrimp marinated with our in house maple barbeque sauce. grilled over open flames and garnished with toasted bacon bits, scallions and shredded herb tortillas.

caramelized sweet onions simmered in a savory beef and sherry broth. baked with french bread crostini and provolone cheese.

chopped clams, hickory smoked bacon, garden vegetables and fire roasted corn simmered in a rich creamy clam broth.

made daily with the freshest ingredients available.

crispy iceberg lettuce, chopped tomatoes, red onions, bacon, cucumbers and bleu cheese with buttermilk peppercorn dressing.

crisp romaine, parmigiano reggiano, seedless grapes and semolina croutons with concord grape and roasted onion vinaigrette.

sweet bibb lettuce with beefsteak tomatoes, bocconcini, capicolla and red onion served with imported olive oil, aged balsamic, sea salt and cracked peppercorns.

(10 oz.) extremely tender steak from tenderloin.

(14 oz.) classic, well marbled from short loin.

(16 oz.) bone-on from ribeye.

(10 oz.) well marbled and very tender.

(16 oz.) well marbled from rib section.

(20 oz.) well marbled combination with filet and strip steak.

twelve or sixteen ounces of slow roasted angus beef rib seasoned with sea salt, cracked peppercorns and rosemary. served with au jus and horseradish sauce.

prime boneless beef short rib braised with cabernet and vegetable mirepoix. served with whipped potatoes and reduced braising jus.

every evening, executive chef casey belile will feature choice, hand-cut steaks, chops or roast prepared with seasonal and local cuisine.

wood fired frenched pork chop garnished with bourbon caramelized sweet corn relish.

charbroiled new zealand lamb rack chops. complimented with mango and cashew chutney.

sauteed herb and panko crusted veal scaloppini layered with capicolla and imported provolone. finished with shiitake marsala sauce.

wood fired free range organic chicken, fusilli, chorizo, baby spinach, roasted pistachios, roasted red peppers and chevre cream.

mesquite grilled duckling breast complimented with a sauce of brandy soaked bing cherries and organic orange blossom honey.

creamy three cheese risotto with shrimp, lobster, scallops and mussels poached in a savory red clam sauce.

charbroiled swordfish bruchette with garden vegetables and lemon dill beurre blanc. served over steamed basmati.

jumbo lump blue crab julienne roma tomatoes and new york state asparagus poached in a light parmigiano reggiano cream served over whole grain penne.

tossed with feta, artichokes, tomatoes, scallions and toasted pignolis in a lemon scented roasted garlic jus.

every evening, in addition to our butcher block, chef casey features unique fish and shellfish from around the world. this seafood is air freighted to assure freshness and will be prepared in its native style or with a finger lakes flare.

with button mushrooms and burgundy au jus.

with maple glazed apples.

with sweet and spicy honey chili glace.

with vine ripened tomato relish, imported provolone and pesto cream.

garnished with chablis, lemon and capers.

with garlic and merlot.

with toasted garlic butter.

with lemon and toasted pignolis.

with new york state cheddar.

with orange tamari mustard.

with candied pecans.