Edgar’s Restaurant in the Castle

speakeasy shrimp gumbo

our hearty, homemade shrimp gumbo served over your choice of white rice or tratoli pasta

pan-seared sea scallops

seared scallops served over angel hair pasta with a white wine, garlic lemon caper sauce, topped with crispy pancetta

honey orange salmon

local orange blossom honey-seared salmon served with lemon-banana pepper risotto and asparagus

scampi

choice of shrimp or chicken, sautéed in white wine, garlic butter sauce served over angel hair pasta topped with parmesan

parmesan crusted chicken

topped with garlic & herb cheese, fresh mozzarella, house made roasted red pepper marinara sauce over asiago risotto garnished with fresh basil and crispy prosciutto

lobster tail

8-ounce broiled lobster tail served with a loaded baked potato & grilled asparagus with lemon butter

neptune's catch of the week

weekly seafood special

vegetable curry

thai curry, coconut milk and seasonal vegetables served over rice topped with crispy tofu. also available with chicken | shrimp

miso polenta

braised spring vegetables over miso polenta with crispy tofu, topped with chili oil and toasted sesame seeds. also available with chicken | shrimp

braised lamb shank

served with whiskey whipped sweet potatoes and maple bacon bourbon roasted carrots

filet mignon

8-ounce filet, the most tender of steaks, served with creamy garlic mashed potatoes and seasonal vegetable

delmonico

16-ounce boneless, marbled rib eye, served with creamy garlic mashed potatoes and seasonal vegetable

red's prime rib

14-ounce slow roasted garlic & rosemary seasoned certified angus beef served with garlic mashed potatoes and seasonal vegetable. it all started with cornelius "red" dwyer back in 1933 and we've had prime rib on the menu for 90 years!

jeremy's la chasse

twin venison steaks served with blackberry reduction, creamy garlic mashed potatoes and ramps sautéed in bacon fat

entree enhancements

espresso

cappuccino

coffee

creamy corn chowder

creamy roasted sweet corn, potatoes, celery & thymeserved with house made corn fritters

blueberry peach feta salad

fresh blueberries, peaches, cucumbers, feta tossed in lemon basil vinaigretteand drizzled with local honey

barbacoa beef tacos

shredded slow roasted barbacoa beef, drizzled with queso in a toasted corntortilla, topped with pickled red onion & fresh cilantro

sorbet

mango sorbet

sicilian swordfish

pan seared swordfish, kalamata olives, golden raisins, toasted pine nuts,served over asiago risotto with lemon butter roasted asparagus

lemon lavender crème brûlée