Eddie V's Prime Seafood

22 oz USDA PRIME BONE-IN RIBEYE* 72

The Most Impressive Level of Marbling and Prepared to Order.

BANANAS FOSTER BUTTER CAKE 15

Rich Butter Cake Caramelized with Bananas, Flambéed Tableside and Accompanied by Creamy Butter Pecan Ice Cream and Housemade Whipped Cream.

WARM BELGIAN CHOCOLATE CAKE 14

Blissfully Decadent and Made to Order, Paired with Mixed Seasonal Berries, Velvety Vanilla Bean Ice Cream and Chocolate Ganache.

THE BIG EDDIE* 145

Our Iconic Showstopping Shellfish Tower Featuring Wild Jumbo Gulf Shrimp, Blue Point Oysters, Royal Ossetra Petrossian Caviar and Maine Lobster on Ice. Accompanied with Champagne Mignonette, Atomic Horseradish and Housemade Stone Mustard Sauce.

18 oz USDA PRIME BONE-IN NEW YORK STRIP* 64

Unrivaled Balance of Tender Filet and the Flavor of Ribeye, This Cut Delivers a Prime Steak Experience, Hand-Carved In House and Prepared to Order.

18 oz USDA PRIME BONE-IN NEW YORK STRIP* WITH SMOKED CHILI RUB 68

Prime Hand-Carved Steak with Exquisite Marbling. Adding the Gentle Heat of Ancho Chiles Makes it Unforgettable.

FILET MEDALLIONS OSCAR STYLE* 67

Topped with Jumbo Lump Crab, Savory Housemade Béarnaise Sauce and Served Alongside Steamed Asparagus.

TRUFFLED MACARONI AND CHEESE 16

Our Take On A Timeless Classic. Creamy and Decadent Truffled Macaroni and Cheese Stars Black Truffles Imported from France and a Drizzle of Pure White Truffle Oil with a Rich Grana Padano Cheese Sauce.

PARMESAN SOLE 42

Elegant Parmesan and Crispy Panko Encrusted White Fish Enriched by Savory Lemon-Garlic Butter. Accompanied by a Bright Heirloom Tomato and Onion Salad.

PREMIUM HAND-CUT STEAKS

10 oz CENTER CUT FILET MIGNON* 56

The Most Tender and Buttery Cut of Steak, Hand-Carved In House and Prepared to Order.

NORTH ATLANTIC SCALLOPS 46

Pan-seared scallops with peach vinaigrette, nestled over creamy polenta, finished with crisp bacon lardons, roasted corn, and red peppers.

BUTTER POACHED LOBSTER MASHED POTATOES 24

Fluffy, Whipped Mashed Potatoes Topped Generously with Succulent Butter Poached Maine Lobster and a Creamy Butter Sauce.

MOREL-CRUSTED LAMB CHOPS* 62

Savory and Flown in from Australia to be Wet Aged for 21 Days. A Delicacy Complemented by an Herb-Infused Chimichurri Sauce.

TABLESIDE STEAK TARTARE* 21

Hand-Chopped, Center Cut Filet Mignon, Tossed Tableside with Fresh Egg Yolk, Capers, EVOO. Served with Toasted Baguettes and House Mustard Spread.

NORWEGIAN SALMON* 41

A Worldy Union of Pristine Norwegian Salmon Finished with a Mustard and Kentucky Rye Whiskey Glaze Served on a Bed of Vibrant Baby Carrots and Sautéed Spinach.

ICEBERG WEDGE BLT 14

Cool, Crisp Iceberg Lettuce Drizzled with a Buttermilk Blue Cheese Dressing, Crispy Applewood Smoked Bacon, Vibrant Baby Heirloom Tomatoes, Crumbled Shaft’s Blue Cheese and Red Onions.

CHILEAN SEA BASS 51

Rich, Buttery and Flaky, This Captivating Dish is Steamed to Perfection and Served Hong Kong Style on a Bed of Sautéed Spinach and Pickled Ginger in a Light Sherry Soy Broth. Its Arrival is Announced Tableside with a Stunning, Steaming Reveal.

THE SHELLFISH TOWER* 69

A Stunning Shellfish Array of Wild Gulf Shrimp, Blue Point Oysters, And Maine Lobster on Ice. Accompanied With Champagne Mignonette, Atomic Horseradish And Housemade Stone Mustard Sauce.

WARM GOAT CHEESE SALAD 15

Warmed, Creamy Goat Cheese Rests Perfectly on a Bed of Arugula Alongside Pristine Oyster and Shiitake Mushrooms Tossed in an Apple Cider Vinaigrette and Topped with a Honey Mustard Drizzle.

SOUTH AFRICAN LOBSTER 110

Two 8 oz South African Lobster Tails Deliver Twice the Indulgence Starting with Meticulous Cold Water Sourcing and Selection. These Jumbo and Rich Tails are Broiled to Perfection and Served With Warm, Drawn Butter.

JUMBO LUMP CRAB CAKE 26

An Eddie V’s Signature Item, Artfully Prepared with Succulent Jumbo Lump Crab Meat and a Golden Panko Crust, Finished with a Creamy Housemade Remoulade Sauce.

POINT JUDITH CALAMARI 21

Tender, Tempura-Battered Calamari, Wok-Seared with Carrots, Scallions and Cashews. Finished with a Red Chili Ginger Soy Sauce Poured Tableside.

MAINE LOBSTER BISQUE 17

Creamy and Decadent, Finished with the Savory Richness of Cream and Cognac. Garnished with a Warm Brioche Crouton, Crème Fraîche, and Maine Lobster. It’s Perfection Poured Tableside.

JUMBO GULF SHRIMP 44

Succulent Wild Jumbo Gulf Shrimp Topped with Exquisite Jumbo Lump Crab and Seasoned Breadcrumbs with Grana Padano Cheese and Broiled to Perfection Dressed with a Silky Lemon Beurre Blanc Delivering a Kiss Of Citrus in Every Bite.

CLASSIC CRÈME BRÛLÉE 12

Brown Sugar Crust, Fresh Seasonal Berries and Chef’s Housemade Chocolate Cookies.

AHI TUNA TARTARE* 23

Hand-Cut, Diced, Sushi-Grade Ahi Tuna, Seasoned with Sriracha, Sesame and Curry Oils, Accompanied by a Fresh Mango Purée, Avocado and Citrus with Crisp, Togarashi Lavosh and Finished with an Asian Chile Vinaigrette.

AHI TUNA* 45

Beautifully Seared Ahi Tuna Ignited with the Fiery Flavor of Togarashi Spice and Pickled Ginger, Wasabi and Soy.

MEYER LEMON TARTE 13

Tangy Meyer Lemon Custard encompassed by a Buttery Sweet Crust. Topped With Honey-Kissed Toasted Meringue and Raspberries.

HEIRLOOM TOMATO & BURRATA 16

Bright, Vibrant Heirloom Tomatoes Accompanied by Creamy Imported Italian Burrata Cheese. Lightly Drizzled with EVOO and Aged Balsamic Vinegar then Delicately Dusted with Sea Salt.

CAESAR SALAD 13

Roma Crunch Lettuce Leaves Lightly Dressed with a Traditional Creamy Caesar Dressing, Delicately Shaved Grana Padano Topped with Garlic Croutons and a Mediterranean Olive Tapenade.

MAINE LOBSTER TACOS 26

Two Housemade Tortillas, Filled Generously with Succulent Maine Lobster, Vibrant Sweet Corn Pico De Gallo, Sliced Avocado, Cotija Cheese, Remoulade and Topped with Lime.

CREAMY MASHED POTATOES 13

Creamy, house-made mashed potatoes, perfectly seasoned and whipped to a velvety smoothness.

BERRIES AND CRÈME 13

Fresh Medley of Seasonal Berries Topped with Luxurious Grand Marnier Crème Anglaise.

SAUTÉED MONTERREY STYLE SWEET CORN 14

Sautéed Fresh Sweet Corn with Cotija Cheese and Chives, Finished with a Touch of Lime.

WILD GULF SHRIMP (4) 20

Four Wild Jumbo Gulf Shrimp Served on Ice with a Medley of Housemade Cocktail Sauce, Stone Mustard Sauce and Atomic Horseradish.

ROYAL OSSETRA PETROSSIAN CAVIAR* 85

20 Grams Of Delicately Refined, Balanced and Nutty Petrossian Royal Ossetra Caviar Served with Warm Blinis and Crème Fraîche.

YELLOWTAIL SASHIMI* 20

Delicately Sliced, Impeccably Fresh, Sushi-Grade Yellowtail Tuna Sashimi Complemented by Chilled Ponzu Sauce, Fresh Cilantro and Red Chiles.

EAST COAST OYSTERS* 4

On Ice With Cocktail and Mignonette Sauces. Summer Love — Rustico, PEI — Light Brine, Smooth, Buttery Citrus Finish. Shooting Point— Shooting Point, VA — Mild Brine, Plump, Sweet Finish. Moon Light Bay— Barnstable, MA — Solid Brine, Sweet, Seaweed Finish. Blue Point— Norwalk, CT— Medium Brine, Firm, Mineral Finish.

GRILLED ASPARAGUS, SEA SALT, LEMON 13

Fresh Asparagus Steamed and Grilled to Perfection, Seasoned with Coarse Sea Salt and Lemon Zest.

SPICY TUNA ON CRISPY RICE* 19

Sliced Ahi tuna draped over golden crispy rice, finished with ponzu, wasabi aioli, and sriracha. Garnished with pickled Fresno chili and fresh chives.