Edgewood Restaurant Menu
Welcome to Edgewood Restaurant, where culinary excellence meets breathtaking views. Nestled in Stateline, NV, this New American steakhouse artfully combines fine dining with a romantic ambiance, making it perfect for special occasions or a cozy night out.
The menu dazzles with options like the Marin Bay Fresh Crab Timbale and Bronzed Sea Scallops, catering to diverse palates with vegetarian, vegan, and pescatarian selections. Notably, the Study Of Mahoney Irwin Lamb and Brandt Farms Prime Filet Mignon showcase the restaurant's commitment to quality.
Customer experiences highlight the exceptional service and attention to detail, especially for families and special dietary needs. Join us for a memorable dinner featuring gorgeous dishes, thoughtful wine pairings, and stunning sunset views over the lake. Edgewood Restaurant isn’t just a meal; it’s an unforgettable experience.
appetizers
Marin Bay Fresh Crab Timbale
GF Artichoke Diced Tomato Avocado Cream Black Truffle Gelle
Poached Octopus Pacific Yellow Tail Crudo
GF DF Cuttlefish Osetra Caviar Spring Beet Brodetta White Truffle Oil
Bronzed Sea Scallops
GF Red Lentils Glazed Squash Pineapple Curry Sauce Serrano Mint Foam
Hudson Valley Foie Gras Saute
DF Roasted Pears Panettone Kumquat Marmalade Gel Ancient Vinegar
Mustard Crusted Smoke Kissed Steelhead
GFDF Pickled Root Vegetables Guajillo Vinaigrette Centerfuged Citrus Sorbet
Savory Piedmontese Braised Duck Risotto
GF Green Garlic Spring Mushrooms Squash Blossom Macha Gelle
House Cured Charcuterie
Candied Marcona Almonds Cauco Cracker Pine Butter Pear Mostarda
Spring Squash Lobster Chowder
GF Lobster Medallions Sherry Creme
French Onion
Parmesan Croutons Gruyere Cheese
Soup Of The Day
Regionally And Seasonally Inspired
soups
salads
Roasted Local Quail
GFDF Treviso Tuscan Kale Shaved Fennel Shaved Cucumber Strawberry Glaze
Edgewood Caesar
Layered Baby Red Green Romaine Parmesan Lattice White Anchovies Caper Dust Meyer Lemon Dressing
Heirloom Tomato Brulee
GF HousePulled Mozzarella Lola Rossa Pickled Red Onion Basil Puree Taggiasca Olives
Study Of Mahoney Irwin Lamb
Garlic Eggplant Puree Aero Cherry Gel Sweetbread Ricotta Croquette Sweet Pea Salad Mix Berry Glace
Brandt Farms Prime Filet Mignon
GF Potato Fondutta Piedmontese Toma Speck Roasted Asparagus Sweet Drop Peppers Rosemary Glace
Pinecone Smoked Elk Loin
DF Black Barley Petit Snap Peas Lavender Carrot Puree Chard Stem Elk Demi
Prime Steak Duo
GFDF Petit Filet Dry Aged New York Rosemary Poached Fondant Potato Parsnip Crisp Micro Vegetables Chimichurri Emulsion Roasted Pepper Sherry Coulis
Roasted Turbot Aglio E Olio
Spinach Pappardelle Roasted Fennel Julienne Red Pepper Favas Squid Ink Tuile
Espresso Dusted Veal Chop
GFDF Braised Radicchio Poached Radish English Peas Roasted Potato Tonnato Sauce
Pan Seared Branzino
GF Young Fennel Roasted Artichokes First of Season Heirloom Tomatoes Twin Oaks Citrus Beurre Blanc
Hunters Rabbit Cassoulet
GF Borlotti Beans Pancetta Foraged Mushrooms Oven Roasted Tomato Tender Herbs
Lobster Angelotti Shaved Black Truffle
Saffron Stretched Pasta Creamy Bisque Foam Seasonal Mushrooms Melted Leeks Confit Tomato Vegetable Nage Tarragon Foam
Whole Roasted Eggplant
VGFDF Pickled Local Vegetables Rutabaga Puree Braised Cabbage
entrees
desserts
Ristretto
Milano Espresso Dulce Coffee Mousse Salted Caramel Nougatine Praline Crunch
Dark Chocolate Souffle
GF Warm Chocolate Cake Frangelico Anglaise
Peach Cloud
Peach Almond Butter Crust Citrus Almond Inspiration
Lemon Lavender Pavlova
VGF Lemon Sorbet Vegan Meringue Lavender Foam Candied Lemon
