The Chef’s freshly made Soup of the Day

The Classic

Caesar at the Edge, Sun dried tomatoes, garlic croutons, shaved parmesan

Edgewater House Salad

Light seasonal greens, a visually pleasing array of roma tomatoes, peppers enlivened with olive oil, balsamic, sesame oil, and garlic dressing

Pan Seared Camembert

Served with black fig mousse, deep fried parsley, roasted garlic, spicy cranberry sauce, mango chutney, and salad garnish

Coquille St. Thomas

Roasted black garlic tiger prawns, scallops, oven baked with swiss grayere and mango slice

Traditional Escargot

Sauteed in garlic, baked with basil pesto and a sprinkle of parmesan

Prawns Sambal Oelek

Black Tiger Prawns in a spicy garlic, cilantro ginger sambal sauce with cooling greens

British Columbia Smoked Salmon

Smoked salmon, greens, capers, onion, and horseradish

Portabello Vegetarian Pasta

Pasta of the Day with assorted vegetables, Portabello mushroom, basil pesto, and cambozola cheese

Daily Pasta Creation - Chef’s Choice

Please ask your server

Asparagus Ravioli with Smoked Salmon

Ravioli in a chive pinot gris lime cream sauce with fresh parmesan, peppers, capers, and smoked BC salmon

Queen Charlotte Islands Sablefish

A delicacy. Smooth, grilled, and in a light citrus bell pepper wine reduction, with capers and red onion

Filet of Wild BC Salmon

Grilled to perfection then baked and served with lime and herbs and topped with a feather light béarnaise. Never over cooked!

Prawns and Scallops

Tiger Prawns and succulent Scallops sautéed with fresh ginger, mango, Sambuca, garlic and cilantro

Poulet A L’Edge

Boneless Fraser Valley chicken breast, breaded, and infused with pistachio camembert, sundried tomatoes, and a pesto vinaigrette

Fresh Australian Rack of Lamb

Marinated, grilled, and encrusted with Dijon mustard garlic crust, and seven herb essence

Grilled Venison medallions - The house specialty.

Farm raised fallow venison medallions with mushroom port demi glace

Heidelberg Schnitzel

Prime centre cut pork loin with Chef’s Hunter Add Cambozola cheese mushroom sauce

New York Steak

Prime cut, AAA Alberta beef - grilled, and served with sage garlic butter and roasted red onion

Chateau Briand (for two)

A Lavish spectacle served on Platter for two. Grilled l.ocal Venison roasted with Shitake mushroom port sauce

Surf and Turf

A treat for all senses with venison medallion and mushroom port demiglace and filet of salmon with feather light Béarnaise