Casual dining & Modern Cuisine

Dine right.

 

The entire menu is made from scratch nightly by Executive Chef Timothy Widrick.  Timothy has been with the restaurant for over fifteen years and his passion shines through in an eclectic menu of New American with French / Asian influences.

Dine-in Menu:

*Pricing and availability may vary.

Small Plates

Crispy Pork Belly   Buckwheat Honey Chinese Black Vinegar Drizzle   12
Roasted Cauliflower   Pepitas, Dried Apricots, Cinnamon   11
Steamed Edamame   Sea Salt   9
Coconut Crusted Tofu   Ginger Soy Dipping Sauce   10
Panko Crusted Boursin & Thai Bird Chile   10
Spicy Chicken Lettuce Wraps   Cucumber, Carrot, Pea Shoots, Spicy Lemongrass Sambal   10
Hummus   Roasted Red Pepper Puree, Warm Pita   10
Soup du Jour   8

Medium Plates 

Tuna Tartare*    (Spicy Available Upon Request) Sesame Oil, Ginger Lime Aïoli, Crispy Wonton Chips    17
Baked Brie    Pan Roasted Pecans, Sautéed Apples, Dried Cranberries, Brown Sugar Butter With Sour Dough Baguette    14
Crispy Alsatian Pizza    Apple-wood Smoked Bacon, Onions, Crème Fraîche    13
Tarragon Gnocchi    Duck Confit, Truffle Parmesan Sauce, Crispy Shallots    13
Crispy Calamari    Romaine & Baby Arugula, Ginger Sriracha Dressing, Fried Capers    15
Steamed Canadian Mussels (1lb)    Sherry, Thyme, Apple-wood Smoked Bacon, Cream    17
Half Dozen Oysters on a Half*    Cucumber Riesling Mignonette    21
Shrimp Cocktail Martini    Caper Horseradish Sauce    15
Mushroom Risotto    Crimini, Oyster and Shiitake Mushrooms, Truffle Oil, Grana    14
Add:  Chicken    7    Beef Tips    10    Shrimp    9    Salmon*    13
Cheese Sampler    Candied Pecans, Red Grapes, Mom’s Homemade Preserve, Toasted Bread    15
Triple Truffle House Ground Black Angus Burger*    Brioche Roll, White Truffle Aïoli, Aged Balsamic Cipollini, Black Truffle Butter, Hydro Bibb Lettuce, Truffle Parmesan Frites    Ground Daily*    18

*Consuming Raw Or Undercooked Seafood, Shellfish & Meats May Increase Your Risk Of Food Borne Illness

Salads

Baby Greens    Goat Cheese, Crispy Golden Potatoes, Aged Sherry Vinaigrette    11
Roasted Beet Salad    Red and Yellow Roasted Beets, Warm Almond Crusted Goat Cheese, Champagne Vinegar, Fig Balsamic Reduction    15
Hearts of Romaine    Classic Caesar Dressing, Sour Dough Croutons, Grana, Cherry Tomato    13
Asian Pear Salad    Romaine, Baby Arugula & Bibb Lettuce, Dried Cranberries, Pine Nuts, Asian Pears, Cider Vinaigrette    13

Add Ons
Chicken                 Beef Tips    10               Shrimp    9               Salmon*    13

Large Plates

Penne Pasta    Sautéed Chicken Breast, Roasted Green & Yellow Squash, Roasted Tomatoes, Feta, Garlic, Dill Beurre Blanc Sauce, Grana    24
Lump Crab Cakes    Napa Slaw, Potato Gratin, Caper Remoulade    36
Pan Seared Jail Island Salmon*    Orange Teriyaki Glazed, Grilled Asparagus, Quinoa Salad with Apples, Feta, Fennel & Orange    28
Oven Roasted European Chicken Breast    Stuffed with Prosciutto & Brie, Sweet Potato Risotto, Summer Squash Succotash wiht Grilled Corn, Edamame & Bacon Lardons, Pomegranate Misa Glaze    27
Vegetable & Jasmine Rice Bowl    Napa Cabbage, Edamame, Red Pepper, Shiitake, Cilantro, Scallion, Ginger Soy Butter (Spicy Upon Request) 22     With Tofu    25

Add Ons
Chicken                 Beef Tips    10               Shrimp    9               Salmon*    13

Thai Chicken Curry    Fingerling Potatoes, Cauliflower, Scallions, Cilantro, Red Pepper, Coconut Milk Broth, Roasted Peanuts, Steamed Jasmine Rice    27
Roasted Pork    Porcini Dusted Pork Tenderloin, Topped with Dill Gremolata, Farro & Arugula Salad, Blisterd Tomatoes, Feta Cheese with Dill Vinaigrette    29
Pan Seared Duck Breast    Mushroom Spätzle, Broccoli, Dried Cherry Gastrique    36
8oz. Filet Mignon*    Potato Gratin, Broccoli, Sautéed Mushrooms, Burgundy Demi    49
NY Strip Au Poivre*    Grana, Parsley, and Truffle Oil Frites, Snow Peas    46

Executive Chef:  Timothy Widrick
Executive Sous Chef:  Jesse Santos-Love
Sous Chef:  Bernard Berry

*Consuming Raw or Undercooked Seafood, Shellfish & Meats May Increase Your Risk of Food Borne Illness.

20% Gratuity added to parties of 6 or more

Small Plates

Crispy Pork Belly   Buckwheat Honey Chinese Black Vinegar Drizzle   12
Steamed Edamame   Sea Salt   9
Hummus   Roasted Red Pepper Puree, Warm Pita   10
Soup du Jour   8

Medium Plates 

Tuna Tartare*    (Spicy Available Upon Request) Sesame Oil, Ginger Lime Aïoli, Crispy Wonton Chips    17
Baked Brie    Pan Roasted Pecans, Sautéed Apples, Dried Cranberries, Brown Sugar Butter
With Sour Dough Baguette    14
Crispy Alsatian Pizza    Apple-wood Smoked Bacon, Onions, Crème Fraîche    13
Veggie Goat Cheese Crispy Pizza    Mushrooms, Onion, Goat Cheese, Parsley, Lemon Zest, House Salad, Country Vinaigrette    13
Crispy Calamari    Frisee, Ginger Sriracha Dressing, Fried Capers    15
Half Dozen Oysters on a Half*    Cucumber Riesling Mignonette    21
Shrimp Cocktail Martini    Caper Horseradish Sauce    15
Mushroom Risotto    Crimini, Oyster and Shiitake Mushrooms, Truffle Oil, Grana    14
Add:  Chicken    7    Beef Tips    10    Shrimp    9    Salmon*    13
Cheese Sampler    Candied Pecans, Red Grapes, Mom’s Homemade Preserve, Toasted Bread    15

*Consuming Raw Or Undercooked Seafood, Shellfish & Meats May Increase Your Risk Of Food Borne Illness

Salads

House Salad    Baby Greens, Goat Cheese, Crispy Golden Potatoes, Aged Sherry Vinaigrette    11
Roasted Beet Salad    Red and Yellow Roasted Beets, Fried Capers, Remoulade and Crispy Sour Dough Bread    15
Hearts of Romaine    Classic Caesar Dressing, Sour Dough Croutons, Cherry Tomato    13
Asian Pear Salad    Frisee & Bibb Lettuce, Dried Cranberries, Pine Nuts, Asian Pears, Cider Vinaigrette    13

Add Ons
Chicken                 Beef Tips    10               Shrimp    9               Salmon*    13

Large Plates

Penne Pasta    Sautéed Chicken Breast, Pancetta, Spinach, Walnuts, Gorgonzola Cream Sauce, Grana    17
House-made Salmon Burger    Frest Salmon Burger, Tonkatzu Sauce, Asian BBQ Slaw, Fryz or House Salad    17
Lump Crab Cakes Sandwich   House Made Crab Cake, Napa Slaw, House Made Pickles, Remoulade, Fryz or House Salad    18
Chicken Caesar Wrap  Romaine, Tomato, Grilled Chicken, and House made Caesar Dressing, Fryz or House Salad    14
Vegetable & Jasmine Rice Bowl    Napa Cabbage, Edamame, Red Pepper, Shiitake, Cilantro, Scallion, Ginger Soy Butter (Spicy Upon Request) 21   With Tofu    25
Shrimp Po Boy    Lettuce, Tomato, Cajun Remoulade, Baguette with Fryz or House Salad   18
PBLT    Pork Belly, Sundried Tomato Aioli, Lettuce, Tomato, Sourdough Bread, choice for Fryz or House Salad    18
Chicken & Waffles    All Natural House Breaded Chicken Breast, Belgian Waffle, Boursin Cheddar, Marinated Tomato, Shaved Onion, Bacon, Brioche Bun, Fryz or House Salad    18
The Burger*    7oz House Made Fresh Angus Burger, Red Leaf Lettuce, 2yr Age Cheddar, Marinated Tomato, Shaved Onion, Bacon, Brioche Bun, Fryz or House Salad    18

Executive Chef:  Timothy Widrick
Executive Sous Chef:  Jesse Santos-Love
Sous Chef:  Bernard Berry

*Consuming Raw or Undercooked Seafood, Shellfish & Meats May Increase Your Risk of Food Borne Illness.

20% Gratuity added to parties of 6 or more

Dessert Menu (click)

Valrhona Chocolate Cake  12
Chocolate Cake Baked to Order & Served with Vanilla Bean Ice Cream

Dessert Trio   9
Traditional Vanilla Bean Crème Brûlée, Lemon Mousse, Chocolate Peanut Butter Mille Feuille

Chocolate Peanut Butter Pie   10
Peanut Butter Mousse, Chocolate Ganache, Oreo Cookie Crust

Lemon Cheesecake  9
Graham Cracker Crust, Blueberry Compote, Creme Anglese

Traditional Vanilla Bean Crème Brûlée   10

Caramel Tart   10
Shortbread Crust, House Made Caramel,
Chocolate Ganache, Coffee Infused Whipped Cream

Oatmeal Butterscotch Cookiewich   9
Butterscotch Oatmeal Cookies, Brown Sugar Ice Cream, Chocolate & Caramel Drizzle

Humming Bird Cake   10
(Glutten Free)  Pineapple ad Banana Cake,  Roasted Walnuts, Coconut Cream Cheese Filling

House Made Sorbets & Ice Creams   7

Dessert Cocktails

Chocolate Covered Raspberry Martini   13
Vanilla Vodka, Creme De Cacao, Chambord   

Tiramisu Martini  13
Vanilla Vodka, Amaretto, Kahlua, Cream, and Cocoa

Espresso Martini    13
Vanilla Vodka, Kahlua, Espresso

Key Lime Martini   13
Vanilla Vodka, Malibu Rum, Pineapple Juice, Fresh Lime Juice, Cream

Happy Hour

Monday-Saturday From 4:00-6:00PM

Manhattan Mondays
$2 Off Any Manhattan
Two-Dollar Tuesdays
$2 Off Any Beer Bottle
Wine Down Wednesdays
½ Off Glasses Of House Wine
And Draft Beer
Thirsty Wine Thursdays
$10 Off Select Wine Bottles
Thank God It’s Friday
$7 Crafted Svedka Martini’s
Sangria Saturdays
$26 House Sangria Pitchers
(Red or White)

Hungry Hour Food Specials

Monday-Saturday From 4:00-6:00PM

Sauteed Angus Beef  8
Sugar Snap Peas, Hoisen Jus
Vegetable Spring Rolls  8
Claim Fritters  7
Sriracha Aoli
Crispy Dim Sum  10
Choice of Pork, Chicken or Mixed
Crispy Veggie Goat Cheese Pizza  9
Mushrooms, Onions, Goat Cheese, Parsley, Lemon Zest
Pulled Pork Flat Bread 7
Smoked Gouda, Cajun BBQ, Scallions
Grilled Chicken Sandwich  9
Brioche Roll, Cooper Cheese, Lettuce, Sun dried Tomato Mayo
Fish Tacos 12
Beer Battered Cod, Grilled Pineapple Salsa, Chipotle Aioli and Queso Fresco

Happy Hour Prices as shown.
Dine in only, not available for take out/to go orders.
Please, No Separate Checks.

*Consuming Raw or Undercooked Seafood, Shellfish & Meats
May Increase Your Risk Of Food-borne Illness.

Cocktails

Lady in Pink – 13
Grey Goose La Poire, St. Germaine, Ruby Red Grapefruit Juice, Honey Simple Syrup Fresh Lemon Juice

Whiskey Apple Sour – 13
Crown Royal Apple, Fresh Lemon Juice, House Made Sour, Simply Syrup

Award Winning Margarita – 12
Mi Campo Tequila, Elder Flower Liquor, Cucumber Monin, House Made Sour Mix and Jalapeno Salt Rim

Victorian Mistress Martini – 13
Kettle One Vodka, Pomegranate Juice, Fresh Lemon Juice, Simple Syrup and Splash of Champagne

“XX” Paloma – 13
21 Seeds Grapefruit Hibiscus Tequila, Lavender Monin, Pink Grapefruit Juice, Lime Juice, and splash of Club Soda

It’s About time – 13
Thyme Infused Plymouth Gin, Lychee Liquer Fresh Lemon & Lime Juice, Simply Syrup House Made Sour Mix

Edge Sage Sangria – 12
Cabernet Sauvignon, Black Berry Brandy, Triple Sec, Raspberry Puree, Sage Simple, Cranberry Juice

Honey Suckle Martini – 13
Locally Distilled Mishka Honey Vodka, St. Germaine Elderflower Liquor, Lemon Juice, Sage Sugar Rim

Monocacy Creek – 13
Buffalo Trace, Fresh Squeezed Lemon, Maple Syrup, Angostura Bitters
Add Bacon $2

Broad Street Manhattan – 13
Jim Beam, Amaretto, Lemon Juice, Black Cherry Puree

Mocktails

Blood Orange Soda – 6
Blood Orange, Honey & Vanilla Simple Syrup Club Soda

Pink Peach Lemonade – 8
House Made Lemonade, Pink Grapefruit Juice, White Peach Puree

Blackberry Mojito – 8
Blackberry, Mint Simple Syrup, Lime Juice Club Soda

Cucumber Mule – 8
Cucumber Monin, Lime Juice, Ginger Beer

Pom Fizz – 6
Pomegranate Juice, Lemon, Simple Syrup Club Soda

Draft Beer

Guinness | Guinness | Ireland
Irish Dry Stout 4.2% – 6

Rouge (Red) | Bierres De Chimay | Belgium
Dubbel 7.0%  – 11

*Ask you bartender for an up to date list of our draft beers.  To guarantee freshness and quality, our selection is updated frequently.  

 

Bottled Beer

Amstel Light 3.5% – 6
Blue Moon 5.4% – 6
Michelob Ultra 4.2% – 5
Miller Lite 4.17% – 5
New Castle Brown Ale 4.7% – 6
Corona Premiere 4% – 6
Stella Artois – 7
Peroni 5.1% – 7
Dogfish Head 60 Minute Imperial IPA 9% – 10
Yuengling Lager 4.2% – 6
Yuengling Lager Light 4.2% – 6
Chimay White 8.4% – 11
Delirium Tremens 11.2 oz. 8.5% – 10
Chimay Blue Grand Reserve 9% – 12
Blue Point Anytime Sunshine 4.0% – 6
Downeast Grapefruit Unfiltered Cider 5.3% – 6

Wines By The Glass

All House Wine – 8
CHIC | Champagne | Spain – 8
Acinum | Prosecco | Italy – 8

White

Anterra | Pinot Grigio, | Italy 2020 – 11
Aromas of lemon, green apple and floral notes follow a medium body with good balance

Angeline | Chardonnay | Santa Barbara County, California 2018 – 12
Hints of fresh granny smith apple, lemon custard tart and subtle wildflower honey

Lionel Osmin | Villa La Vie En Rosé | South West, France 2017 – 11
Fresh red berries and fruit drops on the nose. Acidity and brightness bring out bewitching fruity notes

Domaine des Quatre Routes | Muscadet| France 2017 – 12
Scents of stone fruit, minerals and sea spray emanate from the energetic Muscadet

Albaclara | Sauvignon Blanc | Leyda Valley, Chile 2019 – 12
Intense notes of citrus and herbs, followed by mint and citrus fruit ending with great acidity.

 

Red

Raymond R Collection | Merlot | St. Helena, California 2017 – 12
Flavors of plum, black cherry, raspberries & toasty vanilla complemented by polished tannins

Bonanza | Cabernet Sauvignon | California 2017 – 12
Blueberries and blackberries mix with warmth of vanilla and toasted bread finish with unsweetened chocolate and cassis

Tribute | Pinot Noir | Monterey County, 2018 – 13
Aromas of chocolate and raspberry jam follow a coconut-almond layer bar. Silky tannins with an oak finish.

Tierra Brisa | Malbec | Mendoza, Argentina 2015 – 12
Rich with blackberry and cassis, a hint of oak and integrated tannins

Poggio d’Elsa | Sangiovese/Cabernet Sauvignon | Italy 2018 – 13
Dark red fruit nose with hints of herbs and spices, on a vanilla base

Evolution | Red Blend | Oregon 2018 – 13
Notes of tangy cranberries, ripe raspberries and loganberries, with hints of warm earth and cinnamon

Curbside Pick-Up Service

monday – Saturday

Customers can order from our curbside menu up to 30 minutes before closing.

(Due to high reservation volume, Curbside Pick-Up will not be available Fridays & Saturdays between  6 – 8pm.  Sorry for any inconvenience)

 

Step #1

Call and let us know when you would like your food to be ready. Do not forget to ask what our daily specials are.
(Must use credit card to purchase)

(610) 814-0100
Step #2

Park along Broad Street 

Step #3

Call when you arrive & we'll bring your food to your vehicle!

Soft drinks, Growler re-fills & 6-packs to-go with Valid ID*

 

Click to view:

click-menu

Open For Indoor & Outdoor Dining

Reservations are available through Open Table reservations & call-ahead walk-ins. 

Hours of operation are Monday-Wednesday 4:00pm-8:30pm (Last Seating), Thursday 11:30am-8:30pm (Last Seating),  and Friday - Saturday 11:30am-9:30pm (Last Seating). Happy Hour (Drinks) 4:00pm-6:00pm. Happy Hour (Food) 4:00pm-6:00pm.

Call us at 610-814-0100 or reserve online:

Events

We Host Private Parties

Learn more about large parties & private parties.

Visit Edge Restaurant

74 W. Broad St. Suite #220,
Bethlehem, PA 18018

Hours

Monday - Wednesday:  4:00pm - 8:30pm (Last seating)
Thursday: 11:30am - 8:30pm (Last seating)
Friday & Saturday: 11:30am - 9:30pm (Last seating)
Sunday:  Closed
Happy Hour (Drink): 4:00pm - 6:00pm
Hungry Hour (Food): 4:00pm - 6:00pm
Curbside hours: Typically up to 30 minutes before closing.