Edgar’s Restaurant in the Castle

Edgar’s Restaurant in the Castle is nestled inside historic 1880’s Belhurst Castle on the shores of Seneca Lake. Order a bottle of Belhurst wine before dinner and soak in the history of the Castle. Enjoy a dinner like no other complete with mouth-watering flavors and a dessert tray that will satisfy your sweet tooth!

Edgar's Restaurant in the Castle logo.

Dinner MENU


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

Soups & Salads

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

On the Side

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

Edgar’s EntrÉes

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





Enjoy something sweet from our famous dessert tray!

Try our NEW Edgar’s Restaurant in the Castle Features Menu! 

Fried Brussels & Chickpeas
Fried Brussels and Chickpeas tossed in Parmesan Butter $12.95
Recommended Wine Pairing: Belhurst Golden Pheasant

NY Strip & Shrimp
NY Strip and Shrimp with a Creamy Old Bay Sauce served with Mashed Potatoes and Seasonal Vegetable $42.95
Recommended Wine Pairing: Belhurst Cabernet Sauvignon

Mussels and Eggplant Marinara
Mussels with Eggplant Marinara Sauce $29.95
Recommended Wine Pairing: Belhurst Merlot

Featured Wines:
Colimoro Pinot Grigio, Alto Adige, Italy – $9 / $32
Flavors of white peach, honeysuckle, and ripe melon perfectly pair with the refreshing acidity. Full-bodied, with great balance, length, and a sliced green apple finish.

Hartford Court’s Fog Dance, Vineyard Pinot Noir, Russian River Valley, CA – $16 / $60
Fog Dance is located on a hillside in Green Valley (which gets a lot of fog, hence the name).
Features plenty of richness, medium to full-bodied, and beautifully balanced offering spiced cherry fruits as well as autumn leaves, spice, and dried herb aromas.

Featured Cider:
Mabel’s Hard Kinfolk Cider $9

Featured Beer:
Mabel’s Porter $9

Featured Cocktail:
Irish Mimosa 75
Champagne, Orange Juice, Splash of Blue Curacao


Dinner served Sunday – Saturday  /  5 pm – 8 pm
Closed Tuesdays 

(315) 781-0201 Ext. 3


Please call 315-781-0201 Ext. 3. We are not accepting online reservations at this time.

Reserve Your Table at Edgar’s Restaurant in the Castle