Eddie V's Prime Seafood

22 oz USDA PRIME BONE-IN RIBEYE* 74

The Most Impressive Level of Marbling and Prepared to Order

18 oz USDA PRIME BONE-IN NEW YORK STRIP* 66

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

BANANAS FOSTER BUTTER CAKE 16

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

12 oz SNAKE RIVER FARMS GOLD GRADE WAGYU STRIP* 110

18 oz USDA PRIME BONE-IN NEW YORK STRIP* WITH SMOKED CHILI RUB 70

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

SOUTH AFRICAN LOBSTER 110

Two 7 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

10 oz CENTER CUT FILET MIGNON* AND 5 oz ROASTED SOUTH AFRICAN LOBSTER WITH BEURRE BLANC 85

The ultimate land and sea indulgence pairs our tender 10 oz Center Cut Filet Mignon with a perfectly roasted, split South African lobster tail, finished with a rich lobster butter sauce.

THE BIG EDDIE* 155

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

TRUFFLED MACARONI AND CHEESE 17

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

MOREL-CRUSTED LAMB CHOPS* 64

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

WARM BELGIAN CHOCOLATE CAKE 15

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

10 oz CENTER CUT FILET MIGNON* 58

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

FILET MEDALLIONS OSCAR STYLE* 69

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

BUTTER POACHED LOBSTER MASHED POTATOES 26

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

ICEBERG WEDGE BLT 15

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

NORTH ATLANTIC SCALLOPS 48

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

NORWEGIAN SALMON* 43

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

PARMESAN SOLE 44

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

THE SHELLFISH TOWER* 79

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

CHILEAN SEA BASS 53

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

MAINE LOBSTER BISQUE 18

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

7 oz SOUTH AFRICAN LOBSTER TAIL, BROILED, WITH DRAWN BUTTER 55

JUMBO GULF SHRIMP 46

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

TWO CRAB-STUFFED JUMBO GULF SHRIMP 22

with Herbs, Garlic

MAINE LOBSTER TACOS 28

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

POINT JUDITH CALAMARI 22

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

CRAB FRIED RICE WITH MUSHROOMS AND SCALLIONS 19

A Side Or The Main Event? Our Infamous Crab Fried Rice is Topped High with Jumbo Lump Crab, Shiitake Mushrooms and Scallions

CLASSIC CRÈME BRÛLÉE 13

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

SMOKED CHILI RUB 4

JUMBO LUMP CRAB CAKE 28

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

TABLESIDE STEAK TARTARE* 23

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

PARMESAN AND HORSERADISH CRUST 4

CAVE-AGED BLUE CHEESE CRUST 4

PETROSSIAN ROYAL CAVIAR* DOUBLE BAKED POTATO 75

Luxurious Twice-Baked Potato Classically Elevated and Topped with Royal Baika Caviar and Crème Fraîche

CAESAR SALAD 14

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

SPICY TUNA ON CRISPY RICE* 21

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

WARM GOAT CHEESE SALAD 16

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

COGNAC PEPPERCORN CRÈME 4

AU GRATIN CHEDDAR POTATOES 15

Decadent Potatoes Tossed in a Creamy Cheese Sauce and Baked to a Golden Brown

MEYER LEMON TARTE 14

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

HEIRLOOM TOMATO & BURRATA 17

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.

BERRIES AND CRÈME 14

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

YELLOWTAIL SASHIMI* 21

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

AHI TUNA* 47

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

CREAMY MASHED POTATOES 14

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

WILD GULF SHRIMP (4) 22

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

AHI TUNA TARTARE* 25

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

NORTH ATLANTIC SCALLOPS 22

with Lemon Butter

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS WITH CASHEWS 15

Asian-Inspired Crispy Brussels Sprouts Dressed with a Sweet and Spicy Korean BBQ Glaze, Cashews, Flavorful Green Onions and Sesame Seeds

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

ROYAL OSSETRA PETROSSIAN CAVIAR* 90

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

SAUTÉED MONTERREY STYLE SWEET CORN 15

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

GRILLED ASPARAGUS, SEA SALT, LEMON 14

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