Dinner Menu

Edgar's

We welcome you to a most unique dining establishment located within Belhurst Castle.Beginning in 1885 under the supervision of Mrs. Carrie Collins, a descendant of Henry Clay, fifty men worked on the Castle construction over four years, using materials mostly imported from Europe.

Carrie Collins lived here until her death in 1926, at which time Belhurst was passed to her grandson who sold it to Cornelius J. “Red” Dwyer, a colorful and engaging personality with a wide circle of friends throughout the country. Mr. Dwyer opened Belhurst as a speakeasy and gambling casino on April 18 1933. Under his direction, Belhurst became an outstanding showcase restaurant and casino, with gambling rooms upstairs operating until the early 1950’s.

Today, the Castle remains the centerpiece of Belhurst, a hospitality entity including three lodging venues, two catering facilities, the area’s favorite lounge, a luxurious spa, and one of the most unique Wine & Gift Shops in the Finger Lakes featuring our Award-Winning Belhurst Wines.

Edgar’s, named after the patriarch of the Reeder family, Ralph Edgar Reeder, is proud to offer excellent service and exquisite food and beverage in a truly unique atmosphere.

We are pleased to have you as our guest! Enjoy!

The Reeder Family

Executive Chef: Marco Ballatori

Appetizers

RAW OYSTERS ON THE HALF SHELL*
Seasonal and fresh raw oysters on the half shell served with lemons and cucumber mignonnette half dozen // bakers dozen
Market Price

CHARCUTERIE PLATTER
Selection of cured meats, cheeses and dried fruits or preserves 
14

CALAMARI
Breaded calamari rings and tentacles flash fried with pepperoncini, Kalamata olives and fresh tomato relish. Drizzled with roasted garlic Aїoli and shredded Asiago cheese 
15

SHRIMP CANAPÉ
English cucumber canapé topped with chive-horseradish cream cheese, court-poached prawn and pickled radish. Served with blood orange cocktail sauce
13

ESCARGOTS
Pastis-scented escargots broiled with parsley and roasted garlic butter
14

FOIE GRAS
Pan-fried foie gras served with caramelized pears and toasted brioche
17

DUCK WINGS
Thai chili and plum-glazed duck wings served with Gorgonzola-wasabi Aїoli and pickled ginger
15

APPETIZER FEATURE DU JOUR

Soups

FRENCH ONION
Caramelized mélange of onions in a savory vegetable and sherry broth. Baked with brioche crostini, provolone and Gruyère cheeses
7

CRAB & WHITE BEAN CHOWDER
8

SOUP DU JOUR 
6

Salads

CAESAR
Frisée and bibb lettuce, white anchovies, garlic-parmesan croutons, pickled shallots, cherry tomatoes and house made Caesar dressing 
9

KALE & PANCETTA
Chop salad of kale, radicchio, tart apples, crispy pancetta and pecans tossed in a NYS maple syrup vinaigrette
7

SWEET POTATO SALAD
Baby spinach with rosemary roasted sweet potatoes, feta, sliced red onions, and hard boiled quail eggs  nished with honey-mustard dressing
8

WEDGE
Half head of baby iceberg lettuce with duck bacon, heirloom tomatoes and Maytag Bleu cheese dressing
9

HOUSE
A blend of field greens and crisp romaine with sliced cucumbers, cherry tomatoes, carrots and red onions with choice of dressing: 
Vidalia onion vinaigrette • Avocado ranch • Red wine vinaigrette • Creamy Maytag Bleu • Greek yogurt and poppy seed Balsamic vinaigrette •  Thousand Island • Golden Italian
6

Grill

Edgar’s steaks are hand-cut USDA choice or higher to ensure excellent flavor and tenderness. All selections are served with vegetables du jour, a head of roasted garlic and topped with compound butter.

FILET (10oz) 
40

STRIP (14oz) 
34

DELMONICO (16oz) 
37

LOBSTER TAIL (8oz)
Served with clarified butter
35

BLOCK FEATURE DU JOUR

PRIME RIB
Topped with herb scented au jus and served with creamy horseradish sauce
12oz 31 
16oz 36
24oz 39

Grill Enhancements 

ROSEMARY-BALSAMIC MUSHROOMS & ONIONS 
8

SAUCE BÉARNAISE 
8

AU POIVRE
Peppercorn crusted and pan seared with cognac sauce 
8

LOBSTER TAIL
8oz warm lobster tail served with clarified butter 
28

Side Dishes

Served family style 
6

GRILLED ASPARAGUS WITH HARVATI MORNAY 

CHATEAU POTATOES WITH GARGONZOLA 
AND NYS CHEDDAR 

VEGETABLE DU JOUR

BROWN MUSTARD SCENTED POMMES DAUPHINE  

TRICOLOR CARROTS WITH THYME AND 
HONEY GLAZED PECANS 

BARLEY PILAF WITH ANDOUILLE LEEKS 
AND CORN 

Entrées

CHICKEN
Roasted lemon, garlic and parsley marinated free range airline chicken breast served with an English pea and heirloom tomato risotto
32

LAMB
Pistachio and honey mustard crusted rack of New Zeland lamb served with chateau potatoes
37

VEAL
Duck fat seared 14oz Frenched veal loin chop served with rosemary butter scented spaetzel and roasted heirloom tomato-green peppercorn ragout
38

SCALLOPS
Pan-seared diver scallops topped with a crisped prosciutto, slivered garlic and parsley gremolata. Served atop black bean orzo with cremini mushrooms, chives and chevre. Garnished with basil syrup and blood orange reduction
37

DUCK
Hudson Valley duck breast served over a hash of beets, carrots, potatoes, cippolini onions and duck bacon. Finished with a pomegranate-pinot noir gastrique 
36

SALMON
Wild Sockeye salmon with an aged parmesan crust served over scallion-studded jasmine rice and true scented tomato broth 
37

FETTUCCINE
House-made grilled mushroom fettuccine tossed in a roasted roma tomato coulis and house made ricotta cheese, served with a smoked polpette of veal, turkey and pork 
35

CATCH FEATURE DU JOUR


Edgar’s seafood is sourced fresh, shipped directly from the boat and hand-cut by our culinary team. 20% gratuity on parties of 6 or more