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The Edmon
Fried chickpeas, roasted vegetables.
Castelfranco, baby beets, hazelnut, warren pears, sherry vinaigrette.
Avocado, Parmesan, toasted pumpkin seeds.
Braised oxtail, habanero, grilled sourdough.
Nduja, white wine reduction.
Squid ink sofrito, garbanzo beans.
Red cactus fruit, local citrus, fermented chilies.
Fresh tomato ragu, pickled chili, aioli.
Salsa macha, peanuts, Persian cucumber.
Carrot puree, dried chilies.
Salt-baked fingerling potatoes, hen of the woods, jalapeno vinaigrette.
Fontina cheese, parsnip puree, hazelnut.
Sage spatzle, seared pears, celery root puree, pecans.
Delicate squash, pumpkin seed puree.
Guajillo Chile, pineappleand habanero salsa, cannellini bean.
Saffron yogurt, roasted sunchokes.
Salt baked fingerling potatoes, bone marrow vinaigrette.
House blend, caramelized onion, applewood smoked bacon, Vermont white cheddar, garlic mayo served with house cut fries.
Market greens with Parmesan.
Concord grape, candied pecans.
Menu for The Edmon provided by Allmenus.com
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