Edgewater Manor welcomes you to their dining room. Come experience their casual ambiance. They happily feature an extensive wine list and are readily accessible by car.
A Collection of Seafood’s and Lobster Tossed with Sweet Peas, Hot House Tomatoes and Lobster Sauce
Black Pepper Crusted Tuna
Pan Seared Black Pepper Crusted Tuna Loin, Yellow Pepper Nage, Lobster Mashed Potatoes ALL DISHES ARE SERVED WITH SEASONAL VEGETABLES AND DAILY STARCH.
Desserts MENU - Edgewater Manor
Warm Chocolate Cake
Hot Chocolate Cake ala mode
Trio of Crème Brulee
Cocoa Nib, Vanilla & Pistachio
Carrot Carmel Cheesecake
Rich velvety vanilla Cheesecake mixed with classic carrot cake
Famous Edgewater Tiramisu
Warm Sticky Ginger Toffee Cake
Gourmet Ice Creams
Cheese MENU - Edgewater Manor
KING ISLAND “ROARING FORTIES” BLUE
Named for the winds that batter the coast of King Island Australia, this pasteurized cow’s milk cheese has a sweet, nutty, creamy taste.
PRESTIGE DE BOURGOGNE
From the Burgundy region of France, this triple cream cow’s milk cheese has a soft bloomy rind, and rich, creamy mild flavour.
ST. MAURE
Soft Goats cheese made in Quebec, unpasteurized with a light texture and mild nutty flavour, covered with vegetable ash.
5 YEAR AGED CHEDDAR
Firm unpasteurized cheddar from Quebec, sharp, bold, smooth flavour
COMPTE RESERVE
Made entirely of Montbeliard cow’s milk, aged from 22 months to 3 years, this is the oldest cheese found in France. Mild flavours of nuts, and fruit.
PIED DE VENT
Made from milk of a single herd of cows on the sea water moistened pastures of the Isle de la Madelaine, unpasteurized washed rind cheese, sharp earthy flavour.
PARMIGIANO REGIANNO
From Parma Italy, classic hard cow’s milk cheese sweet fruity aroma. Unpasteurized and aged for 12 months, has a sharp complex fruity flavour.
LE RIOPELLE
Soft, bloomy rind triple cream cheese from Quebec has flavours of hazelnuts, mushrooms and sweet butter and a creamy, almost runny texture.
Good food, good service(slow drink service but I think the waiters are also the bartenders), and great location\atmosphere. Bit of a boring spring menu but anxious to go back and see what they create for summer. Close to Niagara region and lots of wonderful fresh produce and farm products. Very large and expensive wine selection. Unfortunately a very gritty\sandy scallop kept the food from getting a perfect score.
Most beautiful atmosphere I have EVER seen, inside and out. Food was delicious and staff were extremely attentive (but not over-bearing). Expensive meals but well, well worth it! Can't wait to go back!!!
After having an out of this world lunch experience at Edgewater Manor we knew this was going to provide the 70 guests at our wedding with an experience to remember.
It is definitely a challenge to provide large groups with timely, fresh, hot and carefully made meals all at once, but they did it. Our guests were allowed to choose from garden or caesar salad, chicken supreme (my personal favourite!), NY steak or salmon and trio of chocolate or sorbet. But lets not forget the delicious hot out of the oven breads served before the meal! Some of my guests were delighted just by that!
Everyone who got the NY steak said it was the best steak they had ever had. But thats not to say the chicken supreme and the (very healthy sized portion) of salmon were not amazing as well!
Dessert was fantastic. I tasted both the trio of chocolate and the sorbet. Absolutely LOVE the white chocolate portion of the trio of chocolate, and the sorbets were to die for.
Not only do they provide fantastic quality food, but the interior and exterior of the building are well kept and full of character. The wait staff are also fantastic, especially the head waiter.
Many of my guests said they will definitely be returning to Edgewator Manor, and so will my new husband and I!
This is a hidden gem when it comes to private events! If you are looking to have a small intimate wedding like mine, talk to Peter at the Edgewater! The prices are surprisingly competitive compared to banquet halls when it comes to groups under 100.
