Groups and Meetings Menu

Breakfast In Edgar's

For parties of 25 or higher please narrow down your menu options to a choice of 4 entrees.

Lighter Fare

Continental Breakfast
Choice of Danish, muffin or bagel with coffee and juice $7

Yogurt Parfait
Greek yogurt layered with fresh berries and granola $8

Fruit & Cheese
Display of seasonal fruit served with cottage cheese $8

Hot Oats
Steel cut oats served with dried cranberries, NYS maple syrup and cream $8

Smoked Salmon
Cured Scottish salmon served with toasted mini bagels, dill cream cheese, diced eggs, onions and capers $10 

From the Grill
All selections are served with your choice of herb scented breakfast potatoes or fresh fruit salad

French Toast
French bread dipped in vanilla-infused egg. Served with NYS maple syrup $10

Stuffed French Toast
Challah bread stuffed with berries and chèvre, dipped in vanilla-infused egg and served with orange butter and fresh crème $13

Buttermilk Pancakes
Three large, lighter-than-air buttermilk pancakes served with orange butter and NYS maple syrup $11

Chocolate Pancakes
Buttermilk pancakes with rich chocolate morsels, served with orange butter and fresh crème $12

Berry Pancakes
Buttermilk pancakes with fresh seasonal berries, served with orange butter and NYS maple syrup $12

Banana Walnut Pancakes
Buttermilk pancakes with walnuts and bananas, served with orange butter and NYS maple syrup $12 

Eggs
All selections are served with your choice of herb scented breakfast potatoes or fresh fruit salad

Seneca Sunrise
Two cage free eggs with toast and choice of Applewood smoked bacon, pork sausage or roasted ham $9 Add eggs $1 each. Substitute poultry bacon/sausage $2
Add 6 oz. grilled sirloin $10

Castle Croissant
Breakfast sandwich of two fried eggs, Canadian back bacon, arugula and NYS cheddar on a toasted, buttery croissant $10

Chamber Frittata
Baked egg dish with seasoned red potatoes, arugula, chèvre and Applewood smoked bacon $12

Carrie Collins
Egg-white omelet with spinach, tomatoes, shiitake mushrooms and gruyère cheese served with fresh fruit salad and toast $12

Tower Omelet
Fluffy 3-egg omelet of smoked andouille sausage, peppers, onions and provolone, with herb scented breakfast potatoes and toast $12

Custom Omelet $12
Fluffy three egg omelet filled with choice of toppings:
• Broccoli • Onion • Tomato • Ham • Spinach • Mushrooms • Cheddar Cheese • Gruyère Cheese • Peppers • Smoked Andouille Sausage • Bacon

Eggs Benedict
Two poached eggs served atop toasted English muffins and roasted ham, finished with fresh-made Hollandaise sauce $14

Eggs Dwyer
Two poached eggs served over cheddar biscuits and Canadian back bacon, topped with sausage gravy $14

Eggs Neptune
Two poached eggs served over toasted brioche and Maryland style crab cakes with tarragon hollandaise $16 

Sides

Toasted Bagel
With butter, cream cheese and preserves $4

Breakfast Meat
Applewood smoked bacon, roasted ham, smoked andouille sausage or pork breakfast sausage $4

Poultry Bacon or Sausage $5
Herb Scented Breakfast Potatoes $3
Fresh Fruit Salad $3
Corned Beef Hash  $4

Lunch Buffet

Served Monday-Friday
11:30am-2pm
$15.95 per Person
Non-alcholic beverages included

Two Homemade Soups
Tossed Salads
Caesar Salad
Assorted Homemade Salads
Pasta du Hour
Three Hot Entrees
Sides and Vegetables

Dinner Menu

Appetizers - Choice of 3

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 - Choose 1, 2 or 3

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 - Choose 1, 2 or 3

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

Entreès - Choice of 3
The following selections of hand carved steaks are mesquite fired and garnished with roasted garlic and parsley compound butter. 

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

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) 
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

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 

 

Weekend Brunch Buffet
Served Every Saturday & Sunday

Served Saturday & Sunday
11:00 am ~ 1:45 pm
Non-alcoholic beverages included 

Chef Attended Omelet Station
Cinnamon French Toast
Breakfast Sausage
Maple Cured Bacon
Belgium Waffles
Fluffy Scrambled Eggs
Fresh Baked Sticky Buns
Assorted Breads
Imported Cheese Display
Bagels with Assorted Cream 
Cheese
Salad Bar
Quiche Du Jour
Crudite’s
Seasoned Breakfast Potatoes
Chef Carved Roast Beef
Varied Gourmet Entrees
Smoked Salmon Platter
Selection of Fruit & Vegetable Juices
Assorted Fresh Pastries
Warm Desserts & Dessert Bar
Complimentary Bloody Mary's and Mimosas starting at Noon 

$24.95 per Person
Ages 5-9 $15.95
4 and under Free

Wine Tasting at Belhurst

Cap off your event at Belhurst with a specialty group wine tasting in our very own Wine & Gift Shop. Our Belhurst Winemakers have a special talent for creating delicious, well-received wines which match the high level of quality that Belhurst wine lovers have come to expect. Invite your guests to sample award-winning wines from Belhurst Estate Winery with individualized attention from a Belhurst wine expert. Choose to sample wines along with Belhurst fare, specialty cheese & fruit trays or simply on their own. Our Wine & Gift Shop manager will work with you to ensure your groups’ vision of the perfect wine tasting experience is met. For more information and to reserve your wine tasting experience please contact Kristine Fiorilla.

Prix Fixe Dinner Menu

Available Sunday through Friday 35

HOUSE SALAD 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

――――

CUP OF SOUP DU JOUR

――――

Choice of one:

FISH
Potato crusted salmon persillade over jasmine rice

BEEF
Flat iron steak Diane over cognac sautéed fingerling potatoes

PORK
Cajun grilled bone-in pork loin chop served over rosemary seasoned sweet potato wedges and finished with an aged white balsamic glaze

CHICKEN
Chicken paprikash over pappardelle pasta

VEGETARIAN
Risotto with chic peas, carrots, heirloom tomatoes, roasted cippolini onions, zucchini and yellow squash ribbons

――――

APPLE AND GOLDEN RAISIN BREAD PUDDING DRIZZLED WITH A RUM AND CREAM CHEESE GLAZE 

For reservations:  315-781-0201 x 515

Side Dishes (for groups over 15)
Family Style
Sautéed Button Mushrooms with Garlic and Merlot
Baby Idaho Bakers Tossed with Toasted Garlic Butter
Creamed Baby Spinach Au Gratin
Sautéed Baby Spinach with Lemon and Toasted Pignolis
Whipped Red Skinned Potatoes Baked with New York State Cheddar
Black and Tan Onion Rings with Orange Tamari Mustard
Sweet Potato Brûlé Crusted with Candied Pecans
Creamy Three Cheese Risotto
Caramelized Sweet Red Onions with Cognac
add $5.95

Bus Tour Dinner Menu

$32.50 per guest 
(inclusive of tax and service charge)
This menu is offered exclusively for bus tours and motor coach companies

Dinner Includes

First Course:

House salad of mixed greens, romaine lettuce, carrots, red onion, 
cucumbers and grape tomatoes dressed in balsamic vinaigrette

Second Course:
(Choice of 1 per guest)

• Chicken •
Boneless breast of chicken stuffed with mushroom trilogy duxelles and served over creamy Asiago risotto with frizzled leeks

• Cod •
Panko crusted Alaskan cod served over butter poached potatoes finished with a cornichon and heirloom tomato remoulade

• Pork •
Seared boneless pork loin chop and twice baked praline butter sweet potato served over thyme infused NYS maple syrup

• Vegetarian •
Green pepper stuffed with roasted zucchini, squash, garlic and onion orzo, served over a smoked roma tomato coulis

Third Course:

NY State Apple Crisp with Spiced Chantilly Creme

Complimentary Meal for Bus Tour Company Driver & Escort

Belhurst requires Visa, MasterCard or American Express to hold tour reservations. 
**Final party numbers and entrée choice must be given 3 days prior to event.**

 

Hors D'Oeuvres

Hand Passed Price Per 100pc Price Per 50pc Price Per 25pc
Susage Stuffed Mushrooms 200 110 65
Seafood Stuffed Mushrooms 210 115

65

Artichoke & Spinach Stuffed Mushrooms 109 100 60
Asparagus & Asiago in Phyllo 210 115 65
Avacado Spring Roll 210 115 65
Beef and Chicken Satay 215 120 75
Black Bean Empanada 210 115 65
Smoked Chicken Cornucopia 220 115 65
Shrimp and Bean Qusadilla 230 125 70
Blue Cheese and Wine Beggar Purse 230 125 70
Chevre and Sundried Tomato in Phyllo 225 120 70
Spanakopita 200 110 65
Mini Beef Wellington 270 140 80
Parmesan Artichoke Hearts 200 110 65
Mushroom Vol Au Vent 225 120 70
Mini Vegetable Egg Roll 220 115 65
Assorted Mini Quiche 230 125 70
Coconut Chicken Fritters 230 125 70
Caprese Skewers 200 110 65
Shrimp Cocktail (Court Poached) 250 140 80
Bacon Wrapped Scallop 250 140 80
Cocktail Franks En Croute 175 95 60
Assorted Mini Pizza Rounds 215 110 65
Cheeseburger Puffs 220 115 65
Grilled Cheese and Tomato Shooters 225 120 70
Mozarella Stuffed Meatballs Marinara 210 115 65
       

Stationary Hors D’Oeuvres

Antipasto
$5 per guest (minimum of 25)
Marinated grilled vegetables, olives, fresh buffalo bocconcini, marinated mushroom salad with garlic and herb toasted crostini

Brie en Croute
$150 per each wheel (serves approximately 50-75)
Baked brioche wrapped brie with cranberries and marmalade served with herb toasted crostini 

Vegetable Crudités with Dip
$4 per guest for parties under 20
$75 - Serves 25
$145 - Serves 50
$175 - Serves 100

Sliced Seasonal Fruit Display
$4 per guest for parties under 20
$75 - Serves 25
$145 - Serves 50
$175 - Serves 100

Assorted Domestic & International Cheeses with Crackers
$5 per guest for parties under 20 
$85 - Serves 25
$165 - Serves 50
$320 - Serves 100

Charcuterie
$6 per guest (minimum of 30)
Prosciutto, hard salami, capicolla, olives, manchego cheese, asiago cheese, and herb toasted crostini 

Spinach-Artichoke Dip
Warm dip of artichokes, spinach and smoked Gouda served with toasted pita points. Add blue crab for $2 per guest
$80 - Serves 25
$155 - Serves 50
$300 - Serves 100