Edgar’s Restaurant in the Castle

Calamari, Breaded calamari rings & tentacles, bell peppers, banana peppers, sweety drop peppers, shredded asiago cheese and lemon aioli 18.95

Escargot, Sautéed escargot, white wine, fresh parsley & garlic butter 14.95

Shrimp Cocktail, Six jumbo shrimp poached with fresh lemons, thyme & peppercorn, served with cocktail sauce 16.95

Bacon Leek Arancini, Bacon and leek arancini finished with a roasted red pepper sauce 14.95

Truffle Steak Fries, Thick cut steak fries tossed in truffle oil topped with Asiago cheese 6.95

Soup Du Jour, cup 5.95 | bowl 7.95

Seafood Chowder, cup 9.95

French Onion, crock 8.95

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 5.95

Caesar Salad, Chopped romaine tossed with creamy Caesar dressing, shaved Parmesan cheese and
garlic croûtons 6.95

Forest Mushroom Risotto 7.95

Steamed Broccoli with butter 6.95

Asparagus with lemon butter 5.95

Loaded Baked Potato topped with Honey Blonde Mabel’s Oat Soda Co. Cheddar cheese sauce, steamed broccoli, scallions and bacon 8.95

Bacon Fried Brussel Sprouts 7.95

Green Beans 5.95

Roasted Garlic Mashed 5.95

Sautéed Forest Mushrooms in red wine & herbs 6.95

Rosemary Pommes Frites with garlic Parmesan 5.95

Mac & Cheese Mabel’s Oat Soda Co. Honey Blonde Cheddar cheese sauce, tratoli pasta
and crispy panko 9.95

Pork Chop a la Edgar’s, 10-ounce bone-in pork chop topped with saffron apple sauce served with creamy Mabel’s Oat Soda co. Honey Blonde Mac & Cheese and green beans 34.95 

Speakeasy Shrimp Gumbo, Our hearty, homemade shrimp gumbo served over your choice of white rice or tratoli pasta 29.95

Dwyer’s Duck, Roasted duck breast with a blueberry balsamic reduction served with creamy cheddar mashed potatoes and bacon roasted brussels sprouts 39.95 

Seared Scallops Angielica, Seared scallops served over angel hair pasta with a white wine, garlic caper sauce, Market Price

Honey Orange Salmon, Local orange blossom honey-seared salmon served with lemon-scented dill rice and asparagus 38.95

Harvest Chicken Tratoli, Tratoli pasta with a creamy sweet corn sauce, pearl onions, roasted cherry tomatoes, and fresh basil 28.95 

Veal Schnitzel, Breaded veal cutlet served with roasted dill fingerling potatoes & asparagus with a lemon aioli 30.95

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

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 27.95

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

Delmonico, 16-ounce boneless, marbled rib eye, served with creamy garlic mashed potatoes and seasonal vegetable, Market Price

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! Market Price

Swordfish, Grilled swordfish steak served with a roasted brussels sprouts and herb-marinated sun-dried tomato risotto, drizzled with balsamic glaze 38.95