Eddie V's Prime Seafood

22 oz USDA PRIME BONE-IN RIBEYE* 72

The Most Impressive Level of Marbling and Prepared to Order

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.

22 oz USDA PRIME BONE-IN RIBEYE* 72

The Most Impressive Level of Marbling 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.

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

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

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

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.

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.

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

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

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.

FILET MEDALLIONS OSCAR STYLE* 67

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

BUTTER POACHED LOBSTER MASHED POTATOES 24

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

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

10 oz CENTER CUT FILET MIGNON* 56

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

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.

10 oz CENTER CUT FILET MIGNON* 56

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

WARM BELGIAN CHOCOLATE CAKE 14

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

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

CRAB FRIED RICE WITH MUSHROOMS AND SCALLIONS 18

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

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

10 oz CENTER CUT FILET MIGNON* AND 5 oz ROASTED SOUTH AFRICAN LOBSTER WITH BEURRE BLANC 83

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.

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.

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.

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

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

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.

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.

NORTH ATLANTIC SCALLOPS 46

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

CLASSIC CRÈME BRÛLÉE 12

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

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

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

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

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

SOUTH AFRICAN LOBSTER 108

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

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.

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.

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.

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.

SOUTH AFRICAN LOBSTER 108

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.

BUTTER POACHED LOBSTER MASHED POTATOES 24

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

7 oz SOUTH AFRICAN LOBSTER TAIL, BROILED, WITH DRAWN BUTTER 54

CAVE-AGED BLUE CHEESE CRUST 4

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

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

PETROSSIAN ROYAL CAVIAR* DOUBLE BAKED POTATO 70

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

BERRIES AND CRÈME 13

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

AHI TUNA* 45

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

NORTH ATLANTIC SCALLOPS 46

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

CRAB FRIED RICE WITH MUSHROOMS AND SCALLIONS 18

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

BERRIES AND CRÈME 13

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

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

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 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

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.

7 oz SOUTH AFRICAN LOBSTER TAIL, BROILED, WITH DRAWN BUTTER 54

MEYER LEMON TARTE 13

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

PARMESAN AND HORSERADISH CRUST 4

PETROSSIAN ROYAL CAVIAR* DOUBLE BAKED POTATO 70

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

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.

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS WITH CASHEWS 13

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

AU GRATIN CHEDDAR POTATOES 14

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

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.

AU GRATIN CHEDDAR POTATOES 14

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

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.

MEYER LEMON TARTE 13

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

NORTH ATLANTIC SCALLOPS 21

with Lemon Butter

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

SPICY TUNA ON CRISPY RICE* 19

Ahi Tuna, Ponzu Sauce, Sriracha and Wasabi Aioli.

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.

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.

CAVE-AGED BLUE CHEESE CRUST 4

PARMESAN AND HORSERADISH CRUST 4

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS WITH CASHEWS 13

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

CREAMY MASHED POTATOES 13

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

COGNAC PEPPERCORN CRÈME 4

AHI TUNA* 45

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

TWO CRAB-STUFFED JUMBO GULF SHRIMP 21

with Herbs, Garlic

COGNAC PEPPERCORN CRÈME 4

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.

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.

CREAMY MASHED POTATOES 13

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

TWO CRAB-STUFFED JUMBO GULF SHRIMP 21

with Herbs, Garlic.

SAUTÉED MONTERREY STYLE SWEET CORN 14

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

NORTH ATLANTIC SCALLOPS 21

with Lemon Butter.

EAST COAST OYSTERS* 4

On Ice With Cocktail and Mignonette Sauces \n\n 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

YELLOWTAIL SASHIMI* 20

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

YELLOWTAIL SASHIMI* 20

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

SAUTÉED MONTERREY STYLE SWEET CORN 14

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

GRILLED ASPARAGUS, SEA SALT, LEMON 13

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

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

ENHANCEMENTS

ACCOMPANIMENTS

FILET MEDALLIONS OSCAR STYLE* 67

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

ROYAL OSSETRA PETROSSIAN CAVIAR* 85

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

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

GRILLED ASPARAGUS, SEA SALT, LEMON 13

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

SMALL HARVEST OYSTERS* 3

On Ice With Cocktail and Mignonette Sauces \n\n Small Harvest — Gulf of Mexico — Medium Brine, Sweet Finish

ROYAL OSSETRA PETROSSIAN CAVIAR* 85

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

SMALL HARVEST OYSTERS* 3

On Ice With Cocktail and Mignonette Sauces. Small Harvest — Gulf of Mexico — Medium Brine, Sweet Finish.

SMOKED CHILI RUB 4