Port Edward Restaurant Menu

A favorite for over 45 years!

A blend of Alaskan King Crab, Lump Blue Crab served with our house mustard sauce

A creamy blend of cheese with artichokes and spinach served with tortilla chips.

Premium imported snails finished with fresh garlic herb butter.

Garlic, feta, Kalamata olives.

Jumbo shrimp en casserole with garlic, compound herb butter and bread crumbs.

HOT: TNT Shrimp, Calamari, and Seafood Stuffed Mushrooms.

Fresh basil, mozzerella, tomato, and garlic on oven baked flatbread.

Sesame seed rolled Sashimi Tuna thinly sliced, accommodated with pickled ginger, soy sauce and wasabi.

1/2 Pound 9.5 Full Pound

Chilled jumbo shrimp served with classic horseradish cocktail sauce.

Six tender Maple Leaf Farms Duck Drummettes finished with a sweet chili glaze.

Breaded shrimp tossed in a lightly spiced sweet siracha sauce with Jicama slaw

Bucket of mussels steamed in a white wine, garlic butter broth.

Chilled Long Island raw oysters on the half shell.

Six Long Island oysters beer battered and fried, served with horseradish cocktail sauce.

Baked Clams on the half shell topped with crispy bacon, peppers, shallots and a hint of garlic.

Bowl

Cup

Bowl

Jumbo shrimp, crab, tomatoes, black olives, swiss, cheddar, and a hard boiled egg piled high on a bed of house mixed greens.

Fresh hearts of crisp romaine lettuce, herbed garlic croutons, Asiago cheese with traditional dressing.

Chicken breast, avocado, tomato, Bleu cheese, hard boiled egg, applewood bacon.

Clam Chowder, house salad and warm artisan bread.

Clam Chowder and shrimp or tuna salad on two king’s rolls.

Lobster meat blended with mayonnaise and celery on a toasted buttered New England bun with kettle chips.

Sautéed filet of Grouper, lettuce and tomato on a classic toasted bun.

Certified Angus beef, lettuce, tomato and onion on a classic toasted bun

Corn tortillas, Jicama slaw, pico de gallo, chipotle ranch, served with rice.

Tenderloin steak medallions, Hawaiian rolls, horseradish sauce.

Blackened or grilled chicken breast, lettuce, tomato and onion on a classic toasted bun.

5 grains, quinoa, black beans and white rice with lemon Greek mayo, lettuce, tomato and onion on a classic toasted bun

Whole trout deboned topped with bacon, onions and a side of galley pan-fries served in a skillet.

Atlantic salmon filet served with dill champagne cream sauce.

Shrimp, Scallops, Clams, Mussels, Calamari and Octopus over Pasta in a White Wine Butter sauce.

Jumbo Shrimp en casserole with garlic, compound herbed butter and bread crumbs

Pan Fried. 22.5 | Pretzel Crusted. 26.5

Steamed in the shell with drawn butter.1 lb or 2 lb

Battered and deep fried served with traditional horseradish cocktail sauce.

Grilled jumbo sea scallops in lemon Beurre Blanc.

Ed’s favorite! Beer Battered Lobster served in the shell.

South African Cold Water Lobster Tail

Sliced prime sirloin finished with mushroom demi sauce

6oz. Center Cut Certified Angus beef topped with French fried onions.

12 oz. Certified Angus Beef.

Served in either Marsala wine sauce with mushrooms or florentine in a creamy spinach sauce.

Fettuccine alfredo served with a choice of grilled or blackened