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
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
Selection of cured meats, cheeses and dried fruits or preserves
Breaded calamari rings and tentacles flash fried with pepperoncini, Kalamata olives and fresh tomato relish. Drizzled with roasted garlic Aїoli and shredded Asiago cheese
Thai grilled and chilled jumbo prawns served with blood orange cocktail sauce and limes
Pastis-scented escargots broiled with parsley and roasted garlic butter
Pan fried foie gras served with caramelized pears and toasted brioche
Seared sea scallops with bean sprouts and Sriracha beurre blanc
Consuming raw seafood may increase your risk of foodborne illness.
Caramelized Mélange of Onions in a Savory Vegetable and Sherry Broth.
Baked with Brioche Crostini, Provolone and Gruyere Cheeses.
Mussel Saffron Bisque
Soup du Jour
Frisee and Bibb Lettuce, White Anchovies, Garlic-Parmesan Croutons, Cherry Tomatoes,
Pickled Shallots and House Made Caesar Dressing.
Kale, olive bread, roasted heirloom to- matoes and cucumbers tossed in red wine vinaigrette
Butter bibb, walnuts, grapes, red onions and poached pears finished with a creamy Greek yogurt and poppy seed dressing
Half head of baby iceberg lettuce with duck bacon, heirloom tomatoes and Maytag Bleu cheese dressing
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
Edgar’s is very proud to offer only the ﬁnest Western and Angus beef. It has been aged a minimum of ﬁve weeks to ensure the quality and tenderness you deserve. All selections are served with seasonal vegetables.
The following selections of hand carved steaks are mesquite ﬁred and garnished with roasted garlic and parsley compound butter.
Rare: Cool red center
Medium Rare: Warm red center
Medium: Warm pink center
Medium Well: Very little pink, some charring
Well: No pink, charring
Pittsburgh: Charring outside, cool blue center
Edgar’s steaks are hand cut USDA choice or higher to ensure excellent flavor and tenderness.
All Selections are served with vegetable du jour and topped with a
Roasted Garlic and Herb Compound Butter.
LOBSTER TAIL (8oz)
served with clarified butter
Topped with herb scented au jus and served with creamy horseradish sauce.
MOREL MUSHROOM & CABERNET DEMI
Peppercorn crusted and pan seared with cognac sauce
8oz warm lobster tail served with clarified butter
Served family style
VEGETABLE DU JOUR
GRILLED ASPARAGUS WITH HAVARTI MORNAY
TRUFFLE AND PARMESAN ROASTED FINGERLING POTATOES
RUBY SAUERKRAUT WITH CARAWAY
SWEET POTATO BRÛLÉE WITH PRALINES
ROASTED BRUSSEL SPROUTS AND FENNEL
Wild mushroom Duxelle stuffed 10oz free range airline breast with sage pan gravy, served over bourbon whipped sweet potatoes
Almond and Hungry Bear Farms honey crusted 10oz domestic lamb chop served over apricot and roasted leek risotto
Seared 15oz Frenched veal loin chop served over bacon, leek and heirloom tomato smashed potatoes. Topped with roasted garlic and morel mushrooms
Seared Chilean white sea bass served over a spinach and parmesan polenta cake and carrot purée. Topped with sautéed broccoli rabe and lemon zest
Hudson Valley duck breast served over a hash of beets, carrots, potatoes, cippolini onions and duck bacon. Finished with a pomegranate-pinot noir gastrique
Squid ink fettucine with pancetta, shallots, peas, mussels and lobster meat in a rich, creamy pan sauce
Al dente rigatoni tossed with house smoked sausage, cippolini onions, roasted red peppers, carrots, red wine, tomato purée and celery leaves. Finished with shaved parmesan