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

Prawns
Thai grilled and chilled jumbo prawns served with blood orange cocktail sauce and limes
16

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

Scallops 
Seared sea scallops with bean sprouts and Sriracha beurre blanc
16 

Consuming raw seafood may increase your risk of foodborne illness.

Soups

French Onion
Caramelized Mélange of Onions in a Savory Vegetable and Sherry Broth.
Baked with Brioche Crostini, Provolone and Gruyere Cheeses.
7

Mussel Saffron Bisque
8

Soup du Jour
6

Salads

Caesar
Frisee and Bibb Lettuce, White Anchovies, Garlic-Parmesan Croutons, Cherry Tomatoes,
Pickled Shallots and House Made Caesar Dressing.  
9

Panzella
Kale, olive bread, roasted heirloom to- matoes and cucumbers tossed in red wine vinaigrette
7

Pear
Butter bibb, walnuts, grapes, red onions and poached pears finished with a creamy Greek yogurt and poppy seed 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

Grill

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. 

FILET (10oz)
40

STRIP (14oz)
33

DELMONICO (16oz)
36

LOBSTER TAIL (8oz)
served with clarified butter
35

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

Grill Enhancements 

MOREL MUSHROOM & CABERNET DEMI
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

VEGETABLE DU JOUR
6

GRILLED ASPARAGUS WITH HAVARTI MORNAY
6

TRUFFLE AND PARMESAN ROASTED FINGERLING POTATOES

RUBY SAUERKRAUT WITH CARAWAY
6

SWEET POTATO BRÛLÉE WITH PRALINES
6

ROASTED BRUSSEL SPROUTS AND FENNEL

Entrées

CHICKEN
Wild mushroom Duxelle stuffed 10oz free range airline breast with sage pan gravy, served over bourbon whipped sweet potatoes
28

LAMB
Almond and Hungry Bear Farms honey crusted 10oz domestic lamb chop served over apricot and roasted leek risotto
37

VEAL
Seared 15oz Frenched veal loin chop served over bacon, leek and heirloom tomato smashed potatoes. Topped with roasted garlic and morel mushrooms
38

SEA BASS*
Seared Chilean white sea bass served over a spinach and parmesan polenta cake and carrot purée. Topped with sautéed broccoli rabe and lemon zest
36

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
35

CARBONARA
Squid ink fettucine with pancetta, shallots, peas, mussels and lobster meat in a rich, creamy pan sauce
32

BOLOGNESE
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
30