THE EDGEWOOD CULINARY EXPERIENCE

Fresh, locally sourced ingredients, seasonal menus and something for everyone

At Edgewood, dining is truly an occasion. Our talented executive chef and attentive staff know that meals are about so much more than just fueling our bodies. Good nutrition is important, of course, but so is the opportunity for social interaction and the sensory experience that accompanies a delicious, well-prepared meal. In our two restaurant-style dining rooms, every meal is cooked-to-order with the highest attention to detail.

Edgewood uses the freshest, locally grown and sourced ingredients whenever possible including produce from local farms, honey from our own beehives, maple syrup tapped from our own maple trees, and even wine that we bottle. And we combine all of these in creative ways that give members and their guests the opportunity to experience new tastes and flavors. Of course, we also offer a consistent menu of standards for those times when you crave a long-time favorite.

Explore some of our recent special event menus:

  • French Bistro Night

    First Course

    Assiette de Charcuterie
    Pâté, Cured Meat, Cornichons, Mustard, Bread

    Second Course

    Soupe à L’Oignon
    French Onion Soup with Croutons & Comté Cheese

    Third Course

    Poulet de Cornouailles Rôti
    Roasted Cornish Hen with Potato Cauliflower Gratin
    Swiss Chard, Mustard & Thyme Au Jus

    Fourth Course

    Profiteroles Et Framboises
    Cream Puffs, Vanilla Ice Cream,
    Chocolate Sauce, Raspberries

  • North End Bistro 575

    First Course

    Cannellini Bean Dip Roasted Garlic, Olive Oil, Crustini

    Second Course

    Marinated Heirloom Tomato Salad
    Olive Oil, Chives, Basil, Crispy Parmesan

    Third Course

    Tagliatelli Con Tartufi
    Tagliatelle Pasta, Black Truffle, Asparagus,
    Mushrooms, Parmesan Cheese

    Fourth Course

    Chocolate Espresso Panna Cotta
    Lady Finger Cookie, Cocoa Powder, Coffee Foam

  • Valentine's Day at Bistro 575

    First Course

    Cheese, Fruit & Bread

    Second Course

    Lobster and Shrimp Bisque with Garlic Flan
    or
    Beet & Herbed Goat Cheese Salad, Mache, Red Onion Vinaigrette

    Third Course

    Saffron & Mustard Mussels with Baguette
    or
    Duck Confit Crepe with Port Wine Cherry Sauce

    Fourth Course

    Grilled Lamb Loin, Red Wine Demi, Cassoulet, Baby Carrots
    or
    Pan Roasted Scottish Salmon, Sunchoke Puree, Fennel Confit, Crispy Artichoke

    Fifth Course

    Pot de Crème with Berries & Chocolate Spoon
    or
    Dark Chocolate & Espresso Mousse with Almond Biscotti

    Suggested Wine Pairings

    Screw Kappa Napa
    Napa Chardonnay 2010
    (unoaked Chardonnay)

    Domaine LaGarrigue
    Vacqueryas 2009
    (Rhone Red)

  • Bistro Italian Wine Dinner

    Ostriche con Mignonetta di Sanguine

    Local Oysters, Blood Orange Mignonette
    Verdicchio Castello di Jesi, Collepaglia 2009

    Crudo di Manzo

    Beef Crudo, Quail Egg, Mustard, Crustini
    Dolcetto D’Alba, Ratti 2010 Piedmonte

    Coda di Bue con Funghi è Polenta

    Braised Oxtail, Wild Mushrooms, Polenta
    Morellino Di Scansano, Bruni 2010 Tuscany

    Zabaglione con Frutti di Bosco

    Tangerine and Honey Zabaglione over Mixed Berries
    Moscato D’Asti 2012 Piedmonte

    The consumption of raw or undercooked foods may increase your risk of food-borne illness.

Learn more about member involvement in Edgewood Committees.