The Edmon

starters

Burnt Eggplant Dip, fried chickpeas, grilled sourdough 9
Burrata, walnut pesto, grilled sourdough 13
Summer Heirloom Salad, baby lettuce, grilled corn, baby squash, avocado, walnuts, basil in a red-wine vinaigrette 12
Baby Romaine tossed "Caesar", heirloom cherry tomatoes, toasted hemp seeds, croutons 11
Fried Calamari with marinara and garlic aioli 13
Bone Marrow, braised Oxtail, habanero, grilled sourdough 14
Steamed Clam and Mussels, nduja, white wine reduction 16
Mini Lobster Rolls 16
Oysters in half shell, mignonette, aguachile 15
Octopus, faro and forbidden rice, tomato reduction 17

summer squash raviolis, with parmesan filling and tomato ragu 18
housemade semolina pasta, spicy lamb sausage, carrot puree 19
risotto, made with riesling, chicken broth and seasonal vegetables 18
Tasmanian Trout, red frill mustard, citrus segments, radishes 24
Hangar Steak, salt-baked fingerling potatoes, hen of the woods, jalapeno vinaigrette 23
roasted Organic Half Chicken, parmesan millet, onion gravy 21
Niman Ranch Pork Chop, foraged mushroom paprikash and nokedli 28
Rack of Lamb, stilton blue mashed potatoes, roasted vegetables 29
House Burger, house ground chuck burger, carmelized onion, applewood smoked bacon, vermont white cheddar, garlic mayo served with house cut fries 17

bread pudding

with toasted honey merengue and white chocolate pearls 9
banana split

with vanilla and strawberry miso ice cream, chocolate ganache, matcha white chocolate 13

baby hot Fried Chicken (five chicken drumlets with a crunchy outside and a spicy rub) 7
Truffle Steak Fries with parmesan 7
Edmon's "poutine" fries (house cut fries with onion gravy, goat cheese and parsley) 6
Mixed Green Salad with vinaigrette dressing 6
Eggplant sliders with tomato fondue and crispy basil 7
Steak sliders with black garlic aioli, lettuce, tomato and white cheddar 9
Mini Lobster Rolls 11
Spinach & Artichoke Dip with Pita Chips 7
Meatball Sliders with marinara and parmesan cheese 7

Menu by: Executive Chef Gabriel Cappelli