EDWINS Restaurant
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French-Inspired Dining with an Educational Mission
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Menu
Lobster Bisque
Soup of the day
Local mixed greens with fresh herbs, fried shallots & Banyuls-hazelnut vinaigrette
Warm McKenzie Creamery goat cheese, mixed field greens, poached pears & Champagne vinaigrette
Salad of Ortiz Tuna, haricot verts, egg, potato, anchovy, tomato, red onion, Niçoise olives & red wine vinaigrette
Mixed greens, roasted Woolf Farms honey crisp apples, wild mushrooms, walnuts & apple cider vinaigrette
Sauternes braised pork belly with parsnip puree & apple-honey glaze
Truffle studded sweetbreads, fried potatoes, wild mushrooms, salsify & Madeira sauce
Four meats, pickled vegetables, whole grain mustard & toast points
Grilled seafood sausage in homage to David Waltuck. Lobster, white fish, scallops, shrimp & pine nuts with shallot beurre blanc
Frog legs, garlic, parsley & butter
Artichokes, braised in white wine, olive oil & butter
Seared Hudson valley foie gras with apple cream sauce, roasted apples & brioche. Recommended with a glass of Pommeau de Normandie, L. Dupont $10
Burgundy snails with caramelized fennel, garlic, butter & parsley
Taste of our artisan cheeses
Poached sea scallops, mushroom cream sauce, Gruyere cheese & bread crumbs
Grouper wrapped in crispy potatoes with haricot verts & beurre rouge
Grilled lamb rack with eggplant caponata, mint & parsley oil
Salt cured Duck leg confit with wild mushroom risotto
Horseradish encrusted salmon with cucumbers & cream
Seasonal game with sweet potato puree, root vegetable and Brussels sprout medley, toasted almonds, bacon & game jus (Birdshot may be present)
Green Circle farm chicken breast with wild rice, mushroom ragout & rosemary Madeira sauce
Pistachio crusted Blue Hole trout, haricot verts & black truffle beurre blanc
Fresh cornucopia pasta, braised wild boar shoulder, bacon, truffle, demi-glace & cream
Please inquire. Hand-ground beef with fines herbes, bacon, mushrooms, arugula, fried garlic & sauce Diane prepared tableside. Served with goose fat-fried potatoes
Requires 24 hour notice. Pressed duck with blood sauce prepared tableside
Truffled cauliflower gratin
Trio of braised beet salad, frisée, orange vinaigrette
Portobello Napoleon with roasted red pepper, squash, zucchini, roasted cauliflower & red pepper coulis
Fall mofongo with sweet potato puree
Country duck-terrine with cherries and pistachios
Artichokes; braised in white wine, olive oil and butter
Sautéed flageolets beans with garlic, arugula, fennel, rosemary & fried shallots
Burgundy snails with fennel, garlic, butter & parsley
Salad of Ortiz tuna, haricot verts, egg, potato, anchovy, tomato, red onion, Nicoise olives & red wine vinaigrette
Plum and elderflower bread puidding
Souffle - Please allow 25 minutes to prepare
Chocolate pyramid with Grand Marnier macerated strawberries
sorbet with toasted almonds and apples
Prepared tableside
Poached pear tart
French doughnuts with powdered sugar, Calvados caramel sauce
Gunpowder Green, Earl Grey, English Breakfast, Decaf Earl Grey, Peppermint, Lemon-Ginger
Colombian, Decaf Dark Roast, Jamaican, Creme Brulee
Kahlua, Baileys, Grand Marnier
Housemade vanilla ice cream, créme de menthe, créme de cacao
Coffee, Remy Martin VSOP Cognac & Whipped Cream
Lobster Bisque
Soup of the day
Local mixed greens with fresh herbs, fried shallots & Banyuls-hazelnut vinaigrette
Warm McKenzie Creamery goat cheese, mixed field greens, poached pears & Champagne vinaigrette
Salad of Ortiz Tuna, haricot verts, egg, potato, anchovy, tomato, red onion, Niçoise olives & red wine vinaigrette
Mixed greens, roasted Woolf Farms honey crisp apples, wild mushrooms, walnuts & apple cider vinaigrette
Sauternes braised pork belly with parsnip puree & apple-honey glaze
Truffle studded sweetbreads, fried potatoes, wild mushrooms, salsify & Madeira sauce
Four meats, pickled vegetables, whole grain mustard & toast points
Grilled seafood sausage in homage to David Waltuck. Lobster, white fish, scallops, shrimp & pine nuts with shallot beurre blanc
Frog legs, garlic, parsley & butter
Artichokes, braised in white wine, olive oil & butter
Seared Hudson valley foie gras with apple cream sauce, roasted apples & brioche. Recommended with a glass of Pommeau de Normandie, L. Dupont $10
Burgundy snails with caramelized fennel, garlic, butter & parsley
Taste of our artisan cheeses
Poached sea scallops, mushroom cream sauce, Gruyere cheese & bread crumbs
Grouper wrapped in crispy potatoes with haricot verts & beurre rouge
Grilled lamb rack with eggplant caponata, mint & parsley oil
Salt cured Duck leg confit with wild mushroom risotto
Horseradish encrusted salmon with cucumbers & cream
Seasonal game with sweet potato puree, root vegetable and Brussels sprout medley, toasted almonds, bacon & game jus (Birdshot may be present)
Green Circle farm chicken breast with wild rice, mushroom ragout & rosemary Madeira sauce
Pistachio crusted Blue Hole trout, haricot verts & black truffle beurre blanc
Fresh cornucopia pasta, braised wild boar shoulder, bacon, truffle, demi-glace & cream
Please inquire. Hand-ground beef with fines herbes, bacon, mushrooms, arugula, fried garlic & sauce Diane prepared tableside. Served with goose fat-fried potatoes
Requires 24 hour notice. Pressed duck with blood sauce prepared tableside
Truffled cauliflower gratin
Trio of braised beet salad, frisée, orange vinaigrette
Portobello Napoleon with roasted red pepper, squash, zucchini, roasted cauliflower & red pepper coulis
Fall mofongo with sweet potato puree
Country duck-terrine with cherries and pistachios
Artichokes; braised in white wine, olive oil and butter
Sautéed flageolets beans with garlic, arugula, fennel, rosemary & fried shallots
Burgundy snails with fennel, garlic, butter & parsley
Salad of Ortiz tuna, haricot verts, egg, potato, anchovy, tomato, red onion, Nicoise olives & red wine vinaigrette
Plum and elderflower bread puidding
Souffle - Please allow 25 minutes to prepare
Chocolate pyramid with Grand Marnier macerated strawberries
sorbet with toasted almonds and apples
Prepared tableside
Poached pear tart
French doughnuts with powdered sugar, Calvados caramel sauce
Gunpowder Green, Earl Grey, English Breakfast, Decaf Earl Grey, Peppermint, Lemon-Ginger
Colombian, Decaf Dark Roast, Jamaican, Creme Brulee
Kahlua, Baileys, Grand Marnier
Housemade vanilla ice cream, créme de menthe, créme de cacao
Coffee, Remy Martin VSOP Cognac & Whipped Cream
Pate foie gras with cereal, apple and honey
Salad of Maine lobster, avocado, tomato, apple and aged vinaigrette
Grilled sausage with shellfish, chicken, lobster and shrimp with beurre blanc
Chablis marinated artichokes with carrot emulsion
Sauteed porcine pork belly with green puree
Homemade bread pudding with Roquefort blue cheese, vanilla brown butter, and 25 year old balsamic vinegar
Warm Mckenzie Creamery goat cheese, pickled grapes, poached pear champagne vinaigrette
Roasted veal with cauliflower and sweet corn cream
Seafood stew with saffron, lobster and clam broth
Roasted chicken in puff pastry with wild mushrooms and truffle
Lobster and sole filet with Brillat Savarin cheese and beurre blanc
Grilled bone-in ribeye with roasted garlic mashed potatoes
Duck confit with lentils and red wine sauce
Ravioli with mushrooms, spinach and 10 year old extra virgin olive oil
Amuse Bouche, Salade de Bel Mer, Paupiette de Bar, Poulet au Pot, Fromage, Pyramide du Chocolat, Mignardise
Foie Gras au Cereal, Artichauts a la Barigoule, Filet de Sole Brillat Savarin, Cote de Boeuf (Serves 2), Fromage, Elixir de Fruits Exotique avec Sorbet de Tea, Crepes Souffle, Mignardise
potato ham fritters
fried tossed with garlic red sauce
herb marinated fried. choice of mild, hot or bbq
fried saute in garlic, butter parsley
ditalini pasta with fontina cheese
with maple mustard
with local greens
with champagne hazelnut vinaigrette
Marinated lion’s mane mushroom, pickled carrot daikon, cilantro, jalapeño, spicy “aioli” on a French baguette.
breaded fried chicken breast with mashed potatoes
beurre blanc, pomme puree haricot vert
with mushroom risotto
with truffled mash
with linguine
grilled served with caramelized onions, bacon, gruyere cheese dijon mustard aioli
served with fries
chicken tenders fries
with vanilla ice cream
Lobster Bisque
Soup of the day
Local mixed greens with fresh herbs, fried shallots & Banyuls-hazelnut vinaigrette
Warm McKenzie Creamery goat cheese, mixed field greens, poached pears & Champagne vinaigrette
Salad of Ortiz Tuna, haricot verts, egg, potato, anchovy, tomato, red onion, Niçoise olives & red wine vinaigrette
Mixed greens, roasted Woolf Farms honey crisp apples, wild mushrooms, walnuts & apple cider vinaigrette
Sauternes braised pork belly with parsnip puree & apple-honey glaze
Truffle studded sweetbreads, fried potatoes, wild mushrooms, salsify & Madeira sauce
Four meats, pickled vegetables, whole grain mustard & toast points
Grilled seafood sausage in homage to David Waltuck. Lobster, white fish, scallops, shrimp & pine nuts with shallot beurre blanc
Frog legs, garlic, parsley & butter
Artichokes, braised in white wine, olive oil & butter
Seared Hudson valley foie gras with apple cream sauce, roasted apples & brioche. Recommended with a glass of Pommeau de Normandie, L. Dupont $10
Burgundy snails with caramelized fennel, garlic, butter & parsley
Taste of our artisan cheeses
Poached sea scallops, mushroom cream sauce, Gruyere cheese & bread crumbs
Grouper wrapped in crispy potatoes with haricot verts & beurre rouge
Grilled lamb rack with eggplant caponata, mint & parsley oil
Salt cured Duck leg confit with wild mushroom risotto
Horseradish encrusted salmon with cucumbers & cream
Seasonal game with sweet potato puree, root vegetable and Brussels sprout medley, toasted almonds, bacon & game jus (Birdshot may be present)
Green Circle farm chicken breast with wild rice, mushroom ragout & rosemary Madeira sauce
Pistachio crusted Blue Hole trout, haricot verts & black truffle beurre blanc
Fresh cornucopia pasta, braised wild boar shoulder, bacon, truffle, demi-glace & cream
Please inquire. Hand-ground beef with fines herbes, bacon, mushrooms, arugula, fried garlic & sauce Diane prepared tableside. Served with goose fat-fried potatoes
Requires 24 hour notice. Pressed duck with blood sauce prepared tableside
Truffled cauliflower gratin
Trio of braised beet salad, frisée, orange vinaigrette
Portobello Napoleon with roasted red pepper, squash, zucchini, roasted cauliflower & red pepper coulis
Fall mofongo with sweet potato puree
Country duck-terrine with cherries and pistachios
Artichokes; braised in white wine, olive oil and butter
Sautéed flageolets beans with garlic, arugula, fennel, rosemary & fried shallots
Burgundy snails with fennel, garlic, butter & parsley
Salad of Ortiz tuna, haricot verts, egg, potato, anchovy, tomato, red onion, Nicoise olives & red wine vinaigrette
Plum and elderflower bread puidding
Souffle - Please allow 25 minutes to prepare
Chocolate pyramid with Grand Marnier macerated strawberries
sorbet with toasted almonds and apples
Prepared tableside
Poached pear tart
French doughnuts with powdered sugar, Calvados caramel sauce
Gunpowder Green, Earl Grey, English Breakfast, Decaf Earl Grey, Peppermint, Lemon-Ginger
Colombian, Decaf Dark Roast, Jamaican, Creme Brulee
Kahlua, Baileys, Grand Marnier
Housemade vanilla ice cream, créme de menthe, créme de cacao
Coffee, Remy Martin VSOP Cognac & Whipped Cream
Pate foie gras with cereal, apple and honey
Salad of Maine lobster, avocado, tomato, apple and aged vinaigrette
Grilled sausage with shellfish, chicken, lobster and shrimp with beurre blanc
Chablis marinated artichokes with carrot emulsion
Sauteed porcine pork belly with green puree
Homemade bread pudding with Roquefort blue cheese, vanilla brown butter, and 25 year old balsamic vinegar
Warm Mckenzie Creamery goat cheese, pickled grapes, poached pear & champagne vinaigrette
Roasted veal with cauliflower and sweet corn cream
Seafood stew with saffron, lobster and clam broth
Roasted chicken in puff pastry with wild mushrooms and truffle
Lobster and sole filet with Brillat Savarin cheese and beurre blanc
Grilled bone-in ribeye with roasted garlic mashed potatoes
Duck confit with lentils and red wine sauce
Ravioli with mushrooms, spinach and 10 year old extra virgin olive oil
Amuse Bouche, Salade de Bel Mer, Paupiette de Bar, Poulet au Pot, Fromage, Pyramide du Chocolat, Mignardise
Foie Gras au Cereal, Artichauts a la Barigoule, Filet de Sole Brillat Savarin, Cote de Boeuf (Serves 2), Fromage, Elixir de Fruits Exotique avec Sorbet de Tea, Crepes Souffle, Mignardise
potato & ham fritters
fried & tossed with garlic & red sauce
herb marinated & fried. choice of mild, hot or bbq
fried & saute in garlic, butter & parsley
ditalini pasta with fontina cheese
with maple mustard
with local greens
with champagne hazelnut vinaigrette
Marinated lion’s mane mushroom, pickled carrot & daikon, cilantro, jalapeño, & spicy “aioli” on a French baguette.
breaded & fried chicken breast with mashed potatoes
beurre blanc, pomme puree & haricot vert
with mushroom risotto
with truffled mash
with linguine
grilled & served with caramelized onions, bacon, gruyere cheese & dijon mustard aioli
served with fries
chicken tenders & fries
with vanilla ice cream
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