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Edge By Goldmoor Inn
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Ultime informazioni
Refined Scenic Dining
valutazione
Recensioni
fotografia
menù
foie and truffle mousse, warmed brioche, roasted grapes, ginger butter, balsamic pearls
house-made sourdough, herbed ricotta, caramelized butternut squash, pomegranate, pumpkin seeds, maple brown butter glaze
Canadian lobster, Arborio rice, sea urchin butter, parmigiana Reggiano lemongrass essence, curried peanut
gochujang marinade, cauliflower rice, wine - soaked raisins, house-made kimchi, pickled apple
Boston lettuce, roasted cauliflower, sweet potato, dried cranberries, apples, walnuts, goat cheese, persimmon vinaigrette
crispy kale, caramelized Brussel sprouts, roasted grape, broccoli florets, ricotta salata, sourdough crouton, sherry vinaigrette
red and golden beets, curry-raisin puree, gorgonzola cheese, caraway tapioca chip, toasted pumpkin seeds, apple vinaigrette
roasted Brussel sprouts, cauliflower 8 oz Filet Mignon, mushroom duxelles, prosciutto florets, caramelized onion puree, pickled pearl onion, sauce Au Poivre
slow roasted chicken, butternut squash, celeriac, roasted Brussels sprouts, brown butter whipped potato, puff pastry lattice, burgundy truffle gravy
smoked salt crust, brushed with rosemary oil, roasted marble potatoes, broccolini, black trumpet mushroom puree, sauce Au Poivre
farm raised, forbidden black rice, parsnip cream, confit heirloom carrot with thyme, apple-ginger butter, pickled apple, cherry bacon jus
parmesan cavatelli, glazed short rib, roasted broccoli florets, caramelized onion puree, gorgonzola cream sauce, bone marrow crumble, pomegranate seed
wild mushroom crust, tapioca pearl, celeriac, sweet potato, black trumpet mushroom tapioca chip, burgundy truffle cream sauce
roasted cauliflower florets, cauliflower cream, cauliflower rice, wine-soaked raisin, curry-raisin puree, marcona almond, curry oil
white bean puree, caramelized butternut squash, forbidden black rice, pancetta, broccolini, potato chive sauce
8-hour braised bone-in short rib glazed with a red wine reduction and chive served with confit heirloom carrots with an apple-ginger butter and pomegranate seeds, brown butter garlic whipped potatoes, an autumn salad tossed in a persimmon vinaigrette, finished off with a short rib jus and house made kimchi
grilled asparagus, iberico ham, sauce gribiche, morel cream, bone marrow crumble, pickled radish
roasted garlic, creamy spinach alfredo, aged parmesan tuile, Cesar aioli, micro thyme
Calabrian chile, scallion cream cheese, marinated Persian cucumbers, pork-shallot crumble
crisp skin, potato mousseline, radicchio, and Granny Smith apple salad, champagne vinaigrette, huckleberry jus
saffron cous cous, Kalamata olive, oven roasted tomatoes, orange segments, braised fennel, cognac-soaked figs, parmesan, pistachio crumble, citrus vinaigrette
warm merguez sausage, golden raisins, English peas, ricotta, roasted asparagus, quail egg, sourdough crouton, Cesar dressing
cucumber, carrot, snap pea, avocado, mango puree, curried candied peanut, sesame seeds, sweet chili lime vinaigrette
8 oz filet mignon, mushroom duxelles, prosciutto, creamed leeks, grilled asparagus, artichoke puree, pickled pearl onion, marble potato chip, malt vinegar, sauce Au Poivre
Gochujang marinade, whipped potatoes, roasted maitake mushroom, glazed English peas, caramelized onion gravy, house made kimchi
California morels, jicama puree, brandy butter roasted carrots, pickled mustard seed, snap pea puree, morel lamb jus
spiced Manilla clams, creamed leeks, roasted maitake mushroom, fennel puree, fingerling potato chips, potato leek velouté
coconut milk, lemongrass risotto, sautéed spinach, fresh ginger, pineapple gel, vanilla bean beurre Blanc, caviar, shallot pork crumble
Peruvian spiced marinade, creamy garlic orzo, fresh mango, marinated cucumber salad, sesame seeds, basil Thai chili sauce
fennel, potato puree, saffron spiced cous cous, cognac-soaked figs, braised fennel, Kalamata olive, lemon gel, poultry velouté, micro thyme
house made lamb sausage, Calabrian chile, English peas, braised fennel, heirloom tomato, aged parmesan Reggiano, yuzu beurre Blanc, bone marrow crumble
pan seared whole striped bass with crispy skin served on a bed of creamy garlic orzo with fresh mango, sautéed spring vegetables tossed in a citrus vinaigrette. Topped with a bright jicama salad, flavored with a Thai sweet chili vinaigrette, and finished off with a trio of sauces with distinguishing flavors
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