Edgewater Manor Restaurant Menu

Dinner menu

• Sautéed stuffed calamari

  CA$14
  Sautéed stuffed calamari chorizo & parmesan regianno filled calamari, spiced romesco sauce
• Escargots & double smoked bacon

  CA$12
  Escargots & double smoked bacon wilted baby spinach, roasted garlic & black trufflein a crisp wonton cup
• “pingue” cured meats & house made paté

  CA$12
  “pingue” cured meats & house made paté a selection of niagara’s finest cured meats & house made paté served
• Daily soup

  CA$9
  Seasonal accompaniments
• Edgewater salad

  CA$12
  Boston bibb lettuce, apples, blueberries, cashews, feta cheese, apple cider vinaigrette
• French onion soup

  CA$10
  Slow cooked onion broth gruyere, provolone & parmesan cheeses
• Romaine heart caesar salad

  CA$10
  Roasted caesar garlic infused dressing, double smoked bacon
• Upper canada cream arancini

  CA$12
  Roasted pumpkin puree, upper canada comfort cream, black truffle
• Shrimp vindalho

  CA$17
  Spiced shrimp, sauteed pingue chorizo sausage, oven roasted roma tomatoes, herbed goats cheese toast points
• Fig & proscuitto tart

  CA$10
  Fresh fig, crisp proscuitto, upper canada ricotta cheese, toasted puff pastry
• East coast lobster duo

  CA$14
  Creamy niagara icewine lobster bisque, crisp buttered lobster & tarragon spring roll
• Seared scallops & duck confit

  CA$16
  Pan seared diver scallops, 10 hour braised duck confit, warm banyuls pomegranite shallot vinaigrette
• Yellow fin tuna tartare

  CA$14
  Uzu vinegar, wasabi snow, fennel & apple slaw

• South pacific seabass

  CA$34
  Lentil duy puys with corn, parsley cream
• Shrimp & lobster

  CA$34
  Butter poached canadian lobster tail, garlic & chili tomato beurre blanc sauteed shrimp
• Crab & filet

  CA$49
  Grilled filet mignon, butter poached king crab, potato gnocchi
• 10oz grilled canadian beef tenderloin

  CA$40
  English stilton & panko crumb brulee, amarone & roasted peppercorn jus
• Australian rack of lamb

  CA$39
  Parmesan crusted rack of lamb, grainy mustard & port jus
• Oven roasted elora heritage chicken

  CA$28
  Sweet potato & roaring forties puree, winter truffle cream
• Ribeye steak

  CA$31
  18oz grilled bone on ribeye, horseradish cream, sautee mushrooms
• Edgewater cioppino

  CA$38
  Broiled canadian lobster tail, sauteed shrimp, diver scallops, fresh fish, tomoato saffron fennel broth
• Pistacchio crusted filet of salmon

  CA$26
  Beet & chardonnay cream sauce
• Veal edgewater

  CA$34
  Grilled provimi veal tenderloin, east coast lobster tailtarragon hollandaise sauce
• Crab & filet

  CA$55
  Grilled filet mignon, butter poached king crab legs, potato gnocchi
• Canadian angus beef striploin

  CA$36
  12oz. grilled canadian black angus beef striploin, pearl onion relish, bordelaise sauce
• The dish

  CA$59
  Grilled black angus sirloin, two butter poached lobster tail, cabernet sauvignon jus

• King island "roaring forties" blue
  Named for the winds that batter the coast of king island australia, this pasteurized cow's milk cheese has a sweet, nutty, creamy taste.
• Niagara gold
  Made locally in jordan station, semi-soft washed rind, golden colour, mild, sweet, buttery flavour, made with pasteurized guernsey cow's milk.
• Prestige de bourgogne
  From the burgundy region of france, this triple cream cow's milk cheese has a soft bloomy rind, and rich, creamy mild flavour.
• St. maure
  Soft goats cheese made in quebec, unpasteurized with a light texture and mild nutty flavour, covered with vegetable ash.
• 5 year aged cheddar
  Firm unpasteurized cheddar from quebec, sharp, bold, smooth flavour
• Compte reserve
  Made entirely of montbeliard cow's milk, aged from 22 months to 3 years, this is the oldest cheese found in france. mild flavours of nuts, and fruit.
• Pied de vent
  Made from milk of a single herd of cows on the sea water moistened pastures of the isle de la madelaine, unpasteurized washed rind cheese, sharp earthy flavour.
• Parmigiano regianno
  From parma italy, classic hard cow's milk cheese sweet fruity aroma. unpasteurized and aged for 12 months, has a sharp complex fruity flavour.
• Le riopelle
  Soft, bloomy rind triple cream cheese from quebec has flavours of hazelnuts, mushrooms and sweet butter and a creamy, almost runny texture.

• Niagara apple beignets
  Dark ale battered, homemade quince jam, vanilla ice cream
• Vanilla rice pudding
  Bruleed crust, rum & raisin ice cream
• Sticky toffee pudding
  Warm toffee pudding, walnuts & cranberries, butterscotch sauce
• Pecan pie
  Warm butter pecan pie, vanilla ice cream
• Menage a trois of creme brulee
  Lindt chocolate, vanilla & pistachio
• Chocolate indulgence
  Warm chocolate cake, molten center, creme anglaise