Edgar's
Belhurst Castle Route 14 South, Geneva, NY 14456 (315) 781-0201Main
Appetizers
helix escargot 'the most prized snails' sautéed with chopped garlic, mushroom caps and finished with beurre rouge
black tiger prawns poached, chilled and served with a combination of classic cocktail sauce and sauce roumelade
sea scallops sautéed with pancetta, mushrooms and scallions finished with chardonnay cream and baked with parmesan bread crumbs
half dozen middleneck clams stuffed with bacon, spinach and garlic topped with asiago cheese and baked on the half shell
baked pheasant stuffed mushroom caps with wood fired tomato sauce and parmigiano reggiano
diced Australian lobster garnishing a smooth lobster and sherry bisque
baked with a French bread crouton and a blend of provolone and gruyere cheeses
Salads
Beef
Edgar’s is very proud to offer only the finest western and angus beef that has been wet aged a minimum of five weeks to ensure the quality and tenderness you deserve. Our steaks are garnished with roasted garlic parsley butter to further bring out the ric
mesquite fired eight ounce center cut filet mignon served on a gorgonzola crostini
twelve ounce lightly peppered, hand carved angus beef striploin
second in tenderness only to a filet, this well marbled ten ounce angus beef chuck steak has intense steak flavor without the chew
every evening executive chef Casey belile will feature choice, hand-cut steaks, chops or roasts, prepared with seasonal and local cuisine.
ten, fourteen or eighteen ounces of slow roasted angus beef rib. seasoned with cracked peppercorns and smoked sea salt, served with au jus and horseradish sauce.
with six Ounce Australian Lobster tail
sauteed mushrooms with garlic and merlot creamed baby spinach Gratinee whipped delmonico potatoes oversized baked potato with sour cream caramelized onions with smoked bacon and cheddar stuffed potatoes saffron risotto
Lamb and Pork
at Edgar’s, we use only the finest milk fed calves, giving you the sweetest flavor. Our lamb and pork is all premiere stock graded choice or above, and our game and poultry cuts are USDA inspected and of the highest quality. All selections are served with
mesquite fired veal loin chop finished in a sauce of pancetta, mushrooms, marsala, and demi glace
mesquite fired twin six ounce loin chops with Dijon sage sauce and jalapeno mint jelly
twin six ounce bacon wrapped pork filets grilled over an open fire and complimented with apple, walnut and date chutney
roasted boneless breast of chicken stuffed with prosciutto, provolone and roasted red peppers complimented with pesto cream
cabernet glazed Denver red deer medallions with mushrooms and sweet onions. served on a bed of penne with gorgonzola cream sauce.
sauteed mushrooms with garlic and merlot creamed baby spinach Gratinee whipped delmonico potatoes oversized baked potato with sour cream caramelized onions with cognac smoked bacon and cheddar stuffed potatoes saffron risotto
Seafood
all of our seafood at Edgar’s is hand picked and butchered by our chefs to ensure the freshest, most appealing product. all selections are served with seasonal vegetables.
sauteed mushrooms with garlic and merlot creamed baby spinach Gratinee whipped delmonico potatoes oversized baked potato with sour cream caramelized onions with cognac smoked bacon and cheddar stuffed potatoes saffron risotto
roasted garlic olive oil basted swordfish, charbroiled and complimented with Roma tomato bruschetta and baby mozzarella
six jumbo black tiger shrimp baked with Maryland blue crab dressing and complimented with lobster brie sauce
open fire grilled eight ounce sashimi grade ahi tuna steak with saffron risotto, baby spinach and feta cream
extra large bacon wrapped sea scallops roasted with dill sorrell and finished with lemon chardonnay sauce
jumbo shrimp and sea scallops poached in a wood fired vodka sauce tossed with penne and garnished with steamed mussels and shaved parmigiano reggiano.
six ounce Australian lobster tail broiled with brandy and served with drawn butter and lemon
Weekdays
all of Edgar’s weekday specials are a sampling of our Sunday price fixed menu and include soup du jour, the wedge, seasonal vegetable and chocolate layer cake
grilled twelve ounce pork chop with whipped potatoes and demi glace
wood fired black angus twin four ounce filets with aus jus and whipped potatoes
Chicken Milenaise with Broccoli and Penne Alfredo
angus beef tenderloin tips au poivre with whipped potatoes
baked Atlantic salmon fillet over saffron risotto
Weekdays Specials
our Sunday price fixe menu includes soup du jour, the wedge, seasonal vegetable and chocolate layer cake
