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Chef’s Table at the Edgewater

Written By Scott Joseph On April 3, 2017

Join us for

Easter Brunch

April 16th

First Course

Fresh Baked Goods
Blackberry-lemon Scones, Carrot Cake Muffins with Cream Cheese Glaze,
Gruyere and Chive Biscuits

Seasonal Salad
Local Greens, Shaved Capicola, Cherry Tomato, Parmesan Toasted Pecans,
Sweet Dijon Vinaigrette

Smoked Salmon Flatbread
Truffle Crème, Beet Pickled Onion, Blood Orange Gastrique, Petite Sorrel

Second Course
Smoked Ham Monte
House Cured Smoked Ham, Aged Cheddar, Raspberry Chutney, Crisp Pastry, Brabant Potatoes

Crab Benedict
Lump Blue Crab Cake, Wilted Arugula, Poached Egg, Meyer Lemon Hollandaise

Chicken and Waffles
Crispy Chicken, Benton’s Bacon Scented Waffles, Brown Butter Maple Syrup

Third Course
Croissant Bread Pudding
Brown Butter Icing, Cinnamon Mousse

Blueberry Crisp
Florida Blueberries, Homemade Granola, Mascarpone Mousse,
Orange Anglaise, Toasted Almond

We serve the entire menu to each table
for family style sharing

$3 Mimosas and Bloody Marys

Reservations can be made online, by phone or email



[email protected]

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