Lobster Bisque | Aged NY Strip | Monkfish | Trout Nicoise
This week, Friday April 8th – Thursday April 14th, (while supplies last) Edgar’s Weekly Features are:
Soup Du Jour:
Vegetable of the Day:
- Spring Medley Mix
Twice Baked Potato:
- Smoked Mozzarella, Sauteed Onion, and Mixed Herbs
Appetizer:
Sauteed mussels with garlic,crushed pepper flakes and caramelized onion, finished with lemon, basil and white wine butter sauce … $10- 1/2 Dozen Miyaga (wc) or Spinney Creek (ec) Oysters, served on the half shell or char grilled with salsa verde butter and grilled bread … $12
Entrees:
- Stone Ground Mustard and Herb Crusted oven-roasted Monkfish, roasted garlic and tomato sauce, sauteed green beans and basil oil … $23
- Fried Butterflied Shrimp Basket, choice of two sides, served with side salad …. $15
- Grilled 12 oz Bone in Dry Aged NY Strip Steak, olive oil fried Yukon gold potatoes, rosemary roasted cauliflower, sun dried tomato and balsamic compound butter …. $30
- Pan sauteed Fillet of Golden Trout Nicoise with crawfish and asparagus risotto …. $22
Desserts:
- Lemon cloud
- Chocolate Lava Cake w/Vanilla Bean Ice Cream
- Apple Cobbler Crisp w/Vanilla Ice Cream
- Key Lime Pie
- Lemonberry Marscapone
- Reese’s Peanut Butter Cheesecake
- Pumpkin Cheesecake
Join us this weekend at Edgar’s Restaurant in Akron for some delicious Monkfish, Golden Trout Nicoise and aged bone-in NY Strip steaks. Don’t forget that we have our regular menu items available as well. Get Directions!!
Valentine’s Day Weekend Features
Valentine’s Day Dinner – Treat your sweetheart to a deliciously prepared Valentine’s Day Dinner two at Edgar’s Restaurant Akron Ohio. See our special Valentine’s Day menu below and be sure to make reservations in advanced.
Valentine Day Special Menu
Seafood Appetizer Platter: smoked lobster claw,seared jumbo scallops with lemon confit, shrimp cocktail and side salads
Entree: Grilled 16oz T-bone steak, lobster tail, drawn butter, garlic mashed and veg du juor
Desert: Chocolate lava cake for two and chocolate strawberries
Champagne toast…. $100.00 per couple
Don’t forget, we also have updated our weekly features for Friday February 11th – Thursday February 17th:
Soup Du Jour:
-
Clam Chowder … cup $5 crock $6
-
Roasted corn and lobster bisque with crab
Vegetable of the Day:
- Spring Medley Mix
Twice Baked Potato:
- Smoked Mozzarella, Sauteed Onion, and Mixed Herbs
Appetizer:
- Sauteed mussels, with banana peppers, tomatoes and basil, finished with white wine basil and butter … $10
- Creole fried oyster salad, four extra select crispy oysters, mixed green salad tossed with roasted mixed peppers, red onion and bacon, creole vinaigrette… $12
Entrees:
- Lemon Grass Poached Wild Stripe Bass, mixed root vegetables, truffle oil and fresh herbs … $23
- Grilled Surf and Turf skewers, jumbo scallops, shrimp and beef tenderloin, sauteed rapini with grape tomatoes, garlic and basil, warm bacon vinaigrette…. $25
Desserts:
- Lemon cloud
- Chocolate Lava Cake w/Vanilla Bean Ice Cream
- Apple Cobbler Crisp w/Vanilla Ice Cream
- Key Lime Pie
- Lemonberry Marscapone
- Reese’s Peanut Butter Cheesecake
- Pumpkin Cheesecake
Join us this weekend at Edgar’s for some fantastic fish and fine dining. Don’t forget that we have our regular menu items available as well. Get Directions!!
Rock Shrimp Mako Shark Crab Crusted Haddock Oysters
This week, Friday February 4th – Thursday February 10th our Weekly Features are:
Soup Du Jour:
-
Clam Chowder … cup $5 crock $6
-
Potato leek soup, bacon, orange supreme and truffle oil garnish
Vegetable of the Day:
- Spring Medley Mix
Twice Baked Potato:
- Smoked Mozzarella, Sauteed Onion, and Mixed Herbs
Appetizer:
- Sauteed mussels, with banana peppers, tomatoes and basil, finished with white wine basil and butter … $10
- Creole fried oyster salad, four extra select crispy oysters, mixed green salad tossed with roasted mixed peppers, red onion and bacon, creole vinaigrette… $12
Entrees:
- Creamy Florida rock shrimp and mussel penne pasta primeavera, sauteed rock shrimp and mussels tossed in a creamy white wine sauce with spinach and vegetables … $19
- Tuscan marinated grilled Mako shark, grilled warm panzanella salad with grape tomatoes mixed herbs and red onion, balsamic vinaigrette,crawfish croutons…. $21
- Sun dried tomato and crab crusted haddock, roasted mixed vegetables, lemon confit…. $23
Desserts:
- Lemon cloud
- Chocolate Lava Cake w/Vanilla Bean Ice Cream
- Apple Cobbler Crisp w/Vanilla Ice Cream
- Key Lime Pie
- Lemonberry Marscapone
- Reese’s Peanut Butter Cheesecake
- Pumpkin Cheesecake
Join us this weekend at Edgar’s for some fantastic fish and fine dining. Don’t forget that we have our regular menu items available as well. Get Directions!!
Lasagna Crab Crusted Haddock Wild Stripe Bass with Crawfish
This week, Friday December 10th – Thursday December 16th our Weekly Features are:
Soup Du Jour:
-
Clam Chowder … cup $5 crock $6
-
Seafood Gumbo with chicken andouille …
Vegetable of the Day:
- Spring Medley Mix
Twice Baked Potato:
- Bacon, Cheddar, Green Onion
Appetizer:
- Mussels, sauteed with julienned carrots and poblano peppers finished with roasted shallot and Rosemary compound butter … $10
- Grilled scallops, parsnip puree and smoked red pepper coulis, crispy potato garnish … $11
Entrees:
- House made Lasagna with bolognase and bechemel …. $13
- Sun dried tomato and Crab Crusted Haddock, Butternut squash and sage risotto, Mediterranean spinach …. $19
- Cherry wood grilled Tuscan wild stripe Bass, black Bean cake with crawfish, shellfish broth with Mussels and saffron …. $24
Desserts:
- Lemon cloud
- Chocolate Lava Cake w/Vanilla Bean Ice Cream
- Apple Cobbler Crisp w/Vanilla Ice Cream
- Key Lime Pie
- Lemonberry Marscapone
- Reese’s Peanut Butter Cheesecake
- Pumpkin Cheesecake
Join us this weekend for some fantastic fine dining and delicious Tuscan Bass, House Made Lasagna, Crab Crusted Haddock, and don’t forget that we have our regular menu items available as well. Get Directions!!
Jumbo Walleye Duroc Pork Shank Mahi Mahi – Edgar’s Weekly Features
This week, Friday December 3rd – Thursday December 9th our Weekly Features are:
Soup Du Jour:
-
Clam Chowder … cup $5 crock $6
-
Edgars southwestern chile with cornbread croutons and black beans.
Vegetable of the Day:
- Spring Medley Mix
Twice Baked Potato:
- Bacon, Cheddar, Green Onion
Appetizer:
- Mussels, sauteed with tomatoes, banana peppers and garlic, finished with white wine butter sauce … $10
- Grilled scallops, parsnip puree and smoked red pepper coulis, crispy potato garnish … $11
Entrees:
- Prosciutto and basil wrapped pan seared Jumbo Walleye, tomato broth with sage and orange essence, sweet potato gnocchi, wilted spinach …. $21
- Braised Duroc Pork Shank, garlic mashed potatoes, veg du juor, garnished with onion straws and Rosemary jus …. $22
- Pineapple and rum glazed grilled Mahi-Mahi , mixed herb rice pilaf, grilled zucchini planks …. $19
Desserts:
- Lemon cloud
- Chocolate Lava Cake w/Vanilla Bean Ice Cream
- Apple Cobbler Crisp w/Vanilla Ice Cream
- Key Lime Pie
- Lemonberry Marscapone
- Reese’s Peanut Butter Cheesecake
- Pumpkin Cheesecake
Join us this weekend for some fantastic fine dining and delicious Walleye, Duroc Pork, Mahi Mahi, and don’t forget that we have our regular menu items still available. Get Directions!!
Also, don’t forget our Groupon Special, Spend $20 get $40
Labor Day Weekend Clam Bake Akron Ohio
Celebrate Labor Day Weekend at Edgar’s Clam Bake
This Labor Day Weekend, Friday and Saturday, September 3rd and 4th, Edgar’s Restaurant Akron Ohio will be having a Clam Bake and you are invited to join us for the delicious feast.
Clam Bake Menu Items:
- New England Clam Chowder
- 1 doz. Steamed Little Neck Clams w/drawn butter
- Smoked Half Chicken
- Fresh Ohio Sweet Corn
- Baked Sweet Potato
- Rolls
- Optional – Lobster
$23 Plate – $38 w/Lobster
Also offering a limited Menu
ABC Nightline Platelist – vote for Glenn Gillespie:
As many of you already know, Edgar’s Restaurant Chef Extraordinaire, Glenn Gillespie was voted as one of ABC’s NIGHTLINE "The People’s Platelist", top 20 best Chefs in America. Click here to see the 3 minute video of Glenn on ABC News or you can read more information and see the video on our website here.
Please do Glenn a favor and vote for him HERE. Winning would mean Chef Glenn Gillespie would have a national appearance on ABC’s Nightline and would be considered the Best Chef in America! He’s definitely earned it! Voting ends September 25, so please vote now!
Join us this weekend for our annual Clam Bake at Akron Ohio’s Best Restaurant with one of the top 20 Chefs in America at your service!
Also remember to leave comments in the comment box below! We look forward to hearing from you!
Chef Glenn Gillespie Nominated ABC Nightline Platelist
Executive Chef Glenn Gillespie nominated as one of top 20 chefs in America.
Nightline People’s Platelist Contest online voting begins August 26
August 6, 2010…Executive Chef Glenn Gillespie of Edgar’s Restaurant has been named as one of the top 20 chefs in America by ABC Nightline People’s Platelist.
View the final 20 at
http://abcnews.go.com/
“Wow. This is so exciting! I can’t get over it!” exclaimed the normally cool and unflappable Chef Glenn. Known for his fabulous, slow-smoked meats, seafood and Cajun-influenced menu as well as his signature hats, Gillespie got a call from the ABC Nightline contest administrator informing him of his new status as one of the top 20 chefs in America on July 27.
“Next step is creating our online video for the online voting site. It’s going to be tough fitting all about my menu and food into a short video. I guess it’s just like one of our menu items though.” he laughs. “Getting all those flavors and background onto one plate!” Chef Glenn’s attitude is that “food is love. It’s family. It’s stories.”
Online voting begins August 26 and the winner will be announced live on the Nightline during the week of September 27, 2010. Viewers will be invited to log onto the Nightline page at ABCNews.com (http://abcnews.go.com/
“>Vote For Glenn Gillespie from 998″>Earl on Vimeo.
Celebrate Valentine’s Day at Edgar’s!
Join us February 12 and 13 for romance and dining. Dinners include a bottle of house red or white, or champagne toast.
Appetizers
- Lobster Bisque
- Warm Goat Cheese Tart
- Spinach Salad with Strawberries, red onion, balsamic vinaigrette and feta cheese
Main plates
- Pan seared Sea Bass with Saffron Broth, Clams, Potato Gnocchi
- Grilled Lamb Loin Chops with Rosemary and Crab Mash
- Filet Mignon with Apple Smoked Bacon Burgandy Demi-glace
- Stuffed Chicken Breats with Parmesan Crispy Onion Straws
- Variety of Lobster Combinations with Drawn Butter and Lemon
Desserts
Chocolate Covered Strawberries- Chocolate Surrender Cake
- and other delicious assortments
Appetizer, salad and choice or entree and dessert, $35-55 per person.
Reservations highly recommended.
Thank you for your continued support.
— Glenn, Dave, Debbie and staff
Celebrate New Years at Edgars
Celebrate at Edgar’s!
Join us and ring in the new year with taste, style and champagne.
Chef Glenn has created a fabulous, all-inclusive menu finished with a champagne toast.
Choice of soup:
❖ Edgar’s Clam Chowder or
❖ Wild Mushroom Bisque with Fried Oyster Crouton
❖ Grecian Salad with Feta cheese, Kalamata olives, grape tomatoes and herb dressing.
Choice of main plate:
❖ 8 oz. Grilled Apple-smoked, Bacon-wrapped Tenderloin Filet
❖ Grilled Twin Lamb Chops
❖ Parmesan and Sundried Tomato-crusted Halibut
❖ Classic Surf-n-Turf of Petite Filet and Lobster Tail
❖ 10 oz. Broiled Lobster Tail
❖ Jumbo Crab-stuffed Airline Chicken Breast
❖ Seafood Risotto with Jumbo Shrimp, Clams, Mussels and Jumbo Crabmeat
❖ Grilled Vegetarian Pasta with Saffron Pappardelle Pasta
❖ Choice of exquisite desserts
❖ One flute of champagne
$35-75 per person
Celebrate New Year’s Eve at Edgar’s Restaurant!
Chef Glenn will have a special fixed-price menu for New Year’s Eve. This complete menu will be a taste sensation starting with appetizers through main plate — with four or five entrees to choose from — and finishing with dessert. Ring in the new year in a festive yet cozy atmosphere. Call quickly to book your table. Soon we’ll post the menu to tempt you.
Here’s what new and fresh:
Clementines
These delicious, juicy fruits are a cross between a tangerine and a bitter orange. The juice is fragrant and sweet and is less acidic than an orange. Look for plump fruit with deep orange shiny skin. Avoid fruit that looks dry or slightly shriveled. Serve atop salads or in desserts.
Apples
Many varieties are abundant this year due to a perfect growing season. Try the New Zealand Fuji. Its slight acidity and firm flesh pairs well with cheese. Granny Smith is a tart, firm versatile apple that keeps well and is great for desserts or salads. Great on a tart.
Squash
Many types are readily available at your local market. Roasting is an easy preparation. Cut lengthwise, scoop out any seeds and center, brush with olive oil and sprinkle with salt and pepper. Roast at 350° until soft. Serve as a side dish. Or scoop out the cooked flesh and mash, or combine with herbs and cream for a hearty bisque topped with feta or blue cheese crumbles.
Thank you for your continued support.
