Edward's Steakhouse

Edwards’ burgers are made from a 10 oz special blend of ground meats. Served on a brioche roll with lettuce, tomato, red onion, and our homemade potato chips.

Edwards’ burgers are made from a 10 oz special blend of ground meats. Served on a brioche roll with lettuce, tomato, red onion, and our homemade potato chips. Served with our house salad.

Roasted poblano peppers, avocado, monterey jack cheese, and pico de gallo. Edwards’ burgers are made from a 10 oz special blend of ground meats. Served on a brioche roll with lettuce, tomato, red onion, and our homemade potato chips. Served with our house salad.

Onions braised in sherry, finished with rich veal stock, and gruyere.

Colossal crabmeat and cilantro lime tartar sauce.

Micro greens, truffle oil, shaved parmesan and N.Y. flatbread.

Yellowfin tuna, avocado, cucumber Napoleon soy, ginger, and serrano sesame sauce.

Garlic herb butter.

Sesame crusted and sushi grade tuna sliced. Served rare and dijon mint sauce.

Spicy remoulade and miso dipping sauce.

Croutons and parmesan cheese.

Mesclun mix, celery, cucumber, and red onion sherry shallot vinaigretti.

Chunky blue cheese dressing, diced tomato and bacon.

Balsamic vinegar, basil and extra virgin olive oil.

Lettuce, tomato, peppers, onion, olives, green beans, mushrooms, crumbled blue cheese and basil vinaigrette.

Crumbled blue cheese, balsamic vinegar, extra virgin olive oil and basil.

Asparagus risotto and hazelnut beurre noisette.

Miso glazed, shitake mushrooms and jasmine rice.

Sliced, jasmine rice, sauteed julienne vegetables, and Asian sauce.

6 oz. Tails broiled, drawn butter and haricot verts.

Crabmeat stuffed shrimp, julienne vegetables jasmine rice, and lemon buerre blanc.

14 oz. Rack veal chop, mushroom ragout veal au jus or hot cherry peppers.

14 oz. Frenched rib chop, broiled, and haricot verts sauteed wild mushrooms or hot cherry peppers.

Roasted garlic mashed potatoes, sauteed artichokes, oven dried tomato, shitake mushrooms and broccoli.

Mashed potatoes, asparagus and demi glace.

Sirloin and filet mignon on the bone, sliced, and au jus dry aged a minimum of 28 days. Serves angus beef.

20 oz. Bone in sirloin and dry aged a minimum of 28 days.

Dry aged a minimum of 28 days.

12 oz filet mignon, broiled 6 oz cold water lobster tail, drawn butter, jasmine rice and haricot verts.

Chef's selection of fresh vegetables with choice of rice or potato.

Served two.

Served two.

Served for two.

Served for two.

Served two.

Served two.

Served for two.

Served for two.

Served for two.

Served two.

Served for two.

Served for two.

Served two.

Served two.