The Chef’s Table at the Edgewater
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~First Course~
Mushroom and Chive Crepe Torte
Roasted Shallot Cream, Truffle Salt
*Dante Pinot Noir
Grilled Romaine Salad
Green Goddess, Crispy Prosciutto, Focaccia Croutons, White Anchovy, Cherry Tomatoes
*Laurenz Grüner Veltliner
Pan Seared Foie Gras – {$5 Supplement}
Blueberry-Lavender Gastrique, Bliss Maple
Reduction, Toasted Brioche
*Madonna Riesling
Calico Scallop Ceviche
Mango Salsa, Cucumber Gel
*Aveleda Vinho Verde
~Main Course~
Chef’s Fresh Fish Selection
Spring Chowder, Lemon Confit
*Verget Vaucluse Roussanne/Viogner
Chef’s Fire Grilled Filet
Warm Marble Potato Salad, Sautéed Haricot Verts
*Guilhem Rouge (GSM & Carignan)
Flame-Grilled Pork Chop
Low Country Polenta with House-Cured Tasso, Candied Collards, Peach Chutney
*Monte Oton Garnacha
Pan-Roasted Duck Breast
Red Wine Mushroom Risotto, Blackberry Demi
* Centonze Nero D’Avola
~Dessert~
Chocolate Bread Pudding
Corn Flake Crisp Toasted Marshmallow Ice Cream
*Delaforce Ruby
Pistachio Crème Brulee
Golden Raisin Pistachio Biscotti
*DR Loosen Sparkling Riesling
Brown Butter Cake
Brown Butter Icing, Mascarpone Ice Cream
* Ferriera Tawny
Sorbet with Fresh Fruit
*Renwood Orange Muscat
3 Course Dinner $55.90 -------- *Wine Pairing $23.90 * -------- 5 Cheese Tasting Plate $16.50
Thank You in advance for turning cell phone ringers off
*Gratuity of 20% Will Be Added to Parties of 6 or More
*Warning: Consuming raw or undercooked meat, poultry, seafood & eggs may increase risk of
food borne related illness
