Edgar’s Restaurant in the Castle

Crab Cakes, Lump blue crab meat, Chesapeake Bay seasoned panko, lemon aioli, dressed micro greens 15.95

Calamari, Breaded calamari rings & tentacles, bell peppers, banana peppers, sweety drop peppers and shredded asiago cheese 15.95

Escargot, Sautéed escargot, white wine, fresh parsley & garlic butter 12.95

Shrimp Cocktail, Six jumbo shrimp poached with fresh lemons, thyme & peppercorn, served with cocktail sauce 15.95

Charcuterie Board, Daily selection of cured meats, local and imported cheeses, pickled vegetables, local honey, crackers 15.95

Bacon Leek Arancini, Bacon and leek arancini finished with a roasted red pepper sauce 13.95

Ahi Tuna Cucumber Rounds, Citrus wasabi, seared ahi tuna and cucumber rounds 10.95

Soup Du Jour, cup 4.95 | bowl 6.95

French Onion, crock 7.95

House Salad, Crisp field greens, cucumbers, tomatoes, carrots & red onion served with your choice of balsamic vinaigrette, Gorgonzola peppercorn, avocado ranch, golden Italian or sun-dried tomato vinaigrette 4.95

Caesar Salad, Chopped romaine tossed with creamy Caesar dressing, shaved Parmesan cheese and
garlic croûtons 5.95

Forest Mushroom Risotto 6.95

Steamed Broccoli with shallots & butter 5.95

Sautéed Spinach with garlic and oil 5.95

Grilled Asparagus with lemon butter 4.95

Loaded Baked Potato topped with Honey Blonde Mabel’s Oat Soda Co. Cheddar cheese sauce, steamed broccoli, scallions and bacon 7.95

Roasted Garlic Mashed 4.95

Sautéed Forest Mushrooms in red wine & herbs 4.95

Rosemary Pommes Frites with garlic Parmesan 5.95

*Mac & Cheese Mabel’s Oat Soda Co. Honey Blonde Cheddar cheese sauce, radiatori pasta
and crispy panko 8.95

*Guest Favorite

Pork Chop a la Edgar’s, Coffee apple glazed 10-ounce bone-in pork chop served with an apple and onion fennel salad and Cheddar risotto 28.95

*Speakeasy Shrimp Gumbo, Our shrimp gumbo served over your choice of white rice or tratoli pasta 26.95

Dwyer’s Duck, Roasted duck breast served with honey roasted tri-colored carrots and a blueberry spinach cous cous salad, drizzled with a mustard dressing 32.95

Seared Scallops Angielica, Pan-seared scallops with a white bean, spinach and artichoke ragout, finished with a roasted red pepper sauce, Market Price

Honey Orange Salmon, Honey-orange seared salmon served with lemon-dill rice and asparagus 32.95

Carrie’s Chicken Tratoli, Grilled chicken breast, spinach, sun dried tomatoes, spring onion and Goat cheese, tossed with a walnut and artichoke pesto over tratoli pasta 24.95

Veal Schnitzel, Breaded veal cutlet served with roasted dill fingerling potatoes & asparagus with a lemon aioli 29.95

Lobster Tail, 8-ounce broiled lobster tail served with a loaded baked potato & grilled asparagus with lemon butter, Market Price

Louis Lamb Rack, Curry and herb rubbed grilled rack of lamb served with a kale and chickpea salad, finished with Goat cheese 39.95

Stuffed Quail Earl, Shiitake mushroom and walnut stuffed quail served with tri-colored carrot miso risotto and pomegranate seeds 34.95

Neptune’s Catch of the Week, Weekly seafood special, Market Price

Vegetable Curry, Thai curry, coconut milk and seasonal vegetables served over rice topped with crispy tofu 23.95

Filet Mignon, 8-ounce filet, the most tender of steaks, served with garlic mashed potatoes and seasonal vegetable 39.95

Delmonico, 16-ounce boneless rib eye, served with garlic mashed potatoes and seasonal vegetable 38.95

*Red’s Prime Rib, 14-ounce slow roasted garlic & rosemary seasoned Certified Angus Beef served with garlic mashed potatoes and seasonal vegetable. It all started with Cornelius “Red” Dwyer back in 1933 and we’ve had prime rib on the menu for 86 years! 36.95

*Guest Favorite