New Chef's Selection menu
APPETIZERS
-
Soup Du Jour 10
-
French Onion Crock 12
-
Crispy Brussel Sprouts 12
citrus lime seasoning
-
Fig Jam Flatbread 14
fig jam / goat cheese / arugula / balsamic glaze
-
Escargot 16
snails / compound garlic butter
-
Colossal Shrimp Cocktail 18
lemon wedge / cocktail sauce
-
Calamari 18
ginger snap / jalapeños / fresno chili / fresh basil / parmesan / marinara
-
Edge Meatballs 18
tomato ragu / fresh ricotta / basil
-
Shrimp Tempura 18
Asian dipping sauce
-
Spicy Grand Marnier Shrimp 20
tempura / sesame seeds / grand marnier aioli / sriracha
-
Wu Tang Clams 20
sautéed clams / pork sausage / bok choy / sesame / ginger / sambal
-
Lamb Lollipops 22
grilled lamb chops / mango chutney / roasted red pepper aioli
-
Crab Cakes 20
jumbo lump crabmeat / pan seared / garlic aioli
-
Scallops 20
pan seared / tropical salsa / pomegranate glaze
SALADS
-
EDGE House Salad 12
organic baby lettuce / heirloom tomatoes / cucumber / red onion / pine nuts / house dressing
-
Crisp Wedge Salad 14
baby iceberg / maytag blue cheese / heirloom tomatoes / apple smoked bacon / frizzled onions
-
Caesar Salad 15
romaine / caesar dressing / shaved reggiano parmigiana / herb croutons
PASTA
-
Rigatoni Bolognese 30
aromatics / parmesan cheese / fresh ricotta
-
Short Rib Ravioli 28
shiitake mushrooms / peas / overnight tomatoes / heavy crème / parmigiana reggiano
-
Lobster Tagliatelle 42
Maine lobster meat / shrimp / sundried tomatoes / asparagus / shiitake mushrooms / sherry cream sauce
-
Angry Lobster 42
lobster meat / spinach / bucatini pasta / spicy marinara
ENTRÉES
-
The Big EDGE Burger 18
add bacon 3 certified angus beef / lettuce / tomato / onion / choice of cheese / brioche bun / fries
-
Baby Back Ribs
1/2 Rack – 24 | Whole Rack - 40 sidewinder french fries / house made coleslaw / choice of: Asian sticky sauce, bbq, bourbon
-
Chicken Milanese 30
baby arugula / bocconcini / heirloom cherry tomatoes / red onion / citrus vinaigrette
-
Salmon 35
cedar plank / coconut rice /seasonal vegetables / tomato salsa
-
Greek Style Roasted Branzino 36
red onion / lemon / heirloom tomatoes / dill / ladelemono sauce / coconut rice
-
Short Ribs 36
cabernet braised / garlic mashed potato / seasonal vegetables / mushroom demi-glace / frizzled onions
-
Pork Chop 38
bourbon glaze / hot pepper and heirloom tomato relish / sweet potato mash / seasonal vegetables
-
Duck à l'Orange 42
pan seared duck breast / confit duck leg / coconut rice / seasonal vegetables / orange glaze
-
Day Boat Scallops 42
pan seared / crab / shiitake mushroom / spinach risotto
-
Blue Cheese Sirloin 38
10 oz certified angus baseball sirloin / blue cheese crust / balsamic onions / garlic mashed potatoes / seasonal vegetables
-
Filet Mignon 48
garlic mashed potato / seasonal vegetables / cabernet demi-glace
-
Prime NY Strip 12oz 48
wilted swiss chard / fingerling potatoes sautéed in duck fat / horseradish chimichurri
-
Cowboy Steak 29 Day Dry Aged 16oz 59
duck fat fingerlings potatoes / seasonal vegetables
ENHANCEMENTS (add to any entrée)
-
chicken 8
-
shrimp 10
-
salmon 18
-
scallops 20
-
lobster tail 28
STEAK SIDES
-
red wine demi-glace 3
-
sautéed mushrooms 8
-
sweet and hot peppers 8
-
spinach and mushroom risotto 12
-
horseradish cream 3
THE SIDE
-
sauteéd spinach 8
-
garlic mashed potatoes 8
-
sweet potato mashed 8
-
coconut rice 8
-
sautéed broccoli 8
-
grilled asparagus 10
-
seasoned french fries 8
-
lobster mashed 25
-
onion rings 10
GLUTEN FREE
$5.00 Shared Plate Charge on all SALADS / PASTAS / ENTREÉS
The Edge uses organic eggs and is in support of local farming practices and utilizes such products when available.
The Chef will be happy to accommodate your food allergies. Please inquire.
The Edge accepts Visa / MasterCard / Discover cards only
A 20% gratuity will be added for all parties of 6 or more. Substitutions may be subject to a surcharge