Edison Place

With cabbage slaw and horseradish dill vinaigrette.

Flaky puff pastry topped with Fontina, ricotta and Parmesan cheese, speck ham, mushrooms, caramelized onions and truffle oil.

Buffalo, Asian ginger soy or bourbon-BBQ flavor.

Served with house made bourbon-BBQ sauce.

Five shrimp with tangy horseradish tomato dressing.

With a hint of chipotle, zesty black bean and corn salsa and sour cream.

Shredded vegetable and teriyaki glaze, served with sweet chili dipping sauce.

Baby leeks and salted toasted pretzel points.

Salted and served with spicy Dijon mustard.

Beef stock and house toasted croutons, smothered with melted Swiss.

Tossed field greens, grape tomatoes, red onions, crumbled Gorgonzola, blue cheese dressing and toasted pretzel crisps.

Crispy romaine topped with shredded Asiago, toasted garlic croutons and creamy Parmesan dressing.

Tossed mesculin mix, mandarin oranges, toasted almonds, crispy crunch noodles in a ginger soy dressing.

Chopped romaine, hard boiled eggs, black olives, crumbled Gorgonzola cheese and crispy bacon in house made balsamic vinaigrette piled high with diced tomatoes.

On a pretzel bun with thick cut bacon, Swiss, kraut and remoulade. Served with french fries.

Served with french fries.

Served Milanese, Parmigiana or Buffalo style. Served with french fries.

With bier braised sauerkraut and Dijon mustard on toasted pretzel bun. Served with french fries.

Grilled flank steak, arugula, roasted mushroom and onions topped with Fontina on a toasted garlic ciabatta, served with bordelaise sauce. Served with french fries.

Served with crispy tortilla chips, sour cream and melted cheese. Served with french fries.

Split knockwurst, beer braised sauerkraut, remoulade and Swiss cheese on toasted rye bread. Served with french fries.

Served with whipped potato and sauteed spinach.

Topped with crispy fried onions, served with herbed steak fries and creamed spinach.

With mint jus, whipped potato and sauteed spinach.

In honey mustard tarragon glaze served with rice pilaf and a streamed vegetable bundle.

Served au poivre style with baked potato, string beans and carrots.

Pair of boneless breast, pan seared with potato and cheese croquette and sauteed mixed vegetable.

Breaded, fried chicken cutlet served with baby arugula, tomato and red onion, topped with house made citrus vinaigrette.

Five colossal shrimp, stuffed seafood in white wine, lemon and garlic herb sauce, served with rice pilaf and sauteed mixed vegetable.

Breaded pork cutlet served with wild mushrooms and hunter sauce, served with potato pancake and red cabbage.