Fine Dining //
EDWINS FINE DINING
Fine Dining Menu
A seasonal menu rooted in classic French technique, elegant presentation, and thoughtful hospitality.
Entrées
Foie Gras de Canard Poêlé
24
Hudson Valley foie gras with strawberry & rhubarb compote, toasted brioche.
Coquilles Saint-Jacques Farcies au Caviar et Sauce Crémeuse au Meursault
30
Caviar filled scallops with Meursault cream sauce.
Saucisson de Fruits de Mer
18
Grilled sausage of whitefish, scallops, lobster & shrimp with beurre blanc.
Artichauts à la Barigoule
15
Braised artichokes with carrot, tomato & thyme.
Ris de Veau Rôtis
21
Roasted veal sweetbreads with fennel cream & pan-fried potatoes.
Salade Folle
19
Salad of mixed local greens, foie gras terrine, papaya, lobster & honey-soy balsamic vinaigrette.
Potage du Jour
12
Soup of the day.
Asperges Blanches à la Fermière
18
Chicken breast, leek & carrot with watercress & sorrel mousse.
Fromage de Chèvre Chaud McKenzie Creamery
14
Warm McKenzie Creamery goat cheese, mixed field greens, port wine poached pears & champagne vinaigrette.
Plat Principal
Pappardelle au Printemps
32
Pappardelle pasta, fava beans, asparagus, morels & pancetta in a guanciale cream sauce.
Coquelet Farci Printanier
36
Chicken, artichoke, turnip & morel mushroom stuffed Cornish hen (half) with roasted potatoes & black truffle-Madeira chicken jus.
Sole de Douvres Pochée
54
Poached Dover Sole fillets with white Burgundy mousseline, asparagus & oysters.
Coquilles Saint-Jacques Poêlées
50
Massachusetts sea scallops, spring pea risotto, Parmigiano Reggiano & pea tendrils.
Côtelettes d’Agneau Rôties
45
Roasted lamb chops, ratatouille, tapenade & blood orange marmalade.
Paupiette de Mérou
38
Potato wrapped grouper with haricot vert & sauce beurre rouge.
Côte de Boeuf (served for two)
125
Grilled bone-in rib steak for two.
Caneton de Rouen à la Presse (24 hour notice)
130
Pressed duck with blood sauce prepared tableside for two.
Fricassée de Légumes de Printemps
25
Spring peas, new potatoes, asparagus, morel mushrooms & fresh herbs.
Saumon avec Sauce aux Herbes
32
Horseradish crusted salmon with cucumbers & crème fraîche.
Lapin à la Moutarde de Dijon
37
Rabbit leg braised in Dijon mustard cream sauce with roasted potatoes & braised fennel.
À la Carte
Wine Flight for 3 Courses
40
EDWINS FINE DINING
Tasting Menus
Curated tasting experiences designed to showcase the rhythm, elegance, and progression of the kitchen.