New Chef's Selection Menu

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
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
Lamb Lollipops 20

grilled lamb chops / mango chutney / roasted red pepper aioli
Crab Cakes 20

jumbo lump crabmeat / pan seared / chipotle aioli
Scallops 20

pan seared / papaya 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
Watermelon Salad 16

watermelon / arugula / cucumber / blueberries / feta cheese / almonds / honey lime vinaigrette
Burrata Salad 18

burrata / arugula / roasted red beets / heirloom tomatoes / extra virgin olive oil / balsamic drizzle

PASTA

Pappardelle Bolognese 30

aromatics / parmesan cheese / fresh ricotta
Short Rib Ravioli 28

shiitake mushrooms / peas / overnight tomatoes / heavy crème / parmigiana reggiano
Edge Pasta 32

linguine / jumbo shrimp / chicken / chorizo / scallions / peppers / spicy coconut chili sauce
Lobster Tagliatelle 42

Maine lobster meat / shrimp / sundried tomatoes / asparagus / shiitake mushrooms / sherry cream sauce

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
Grilled Pork Tenderloin 29

sofrito / coconut rice / fried plantains
Chicken Milanese 30

baby arugula / bocconcini / heirloom cherry tomatoes / red onion / citrus vinaigrette
Salmon 35

cedar plank / coconut rice / chef vegetable / tzatziki
Branzino 35

cauliflower / fingerling potatoes / pignolis / Argentinian chimichurri
Short Ribs 36

cabernet braised / garlic mashed / chef vegetable / mushroom demi-glace
Blackened Red Snapper 34

pan seared/ topped with mango salsa / coconut rice / chef vegetable
Filet Medallions 38

pan seared / roasted red pepper / mushroom risotto
Pork Chop 38

bourbon glaze / hot pepper and heirloom tomato relish / sweet potato mash / chef vegetable
Duck A L’Orange 42

pan seared duck breast / confit duck leg / coconut rice / chef vegetable / orange glaze
Day Boat Scallops 42

pan seared / crab / shiitake mushroom / spinach risotto
Filet Mignon 48

garlic mashed potato / chef vegetable / cabernet demi-glace
Prime NY Strip Steak 12oz 48

wilted swiss chard / fingerling potatoes sautéed in duck fat / horseradish chimichurri
Prime Delmonico 16oz 52

garlic mashed potato / chef vegetable
Cowboy Steak 29 Day Dry Aged 16oz 59

duck fat fingerlings potatoes / chef vegetable

ENHANCEMENTS (add to any entrée)

chicken 8
shrimp 10
salmon 18
scallops 20
lobster tail 28

STEAK SIDES

au poivre 3
red wine demi-glace 3
sautéed mushrooms 8
sweet and hot peppers 8
spinach and mushroom risotto 12

THE SIDE

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