Eddie V's Prime Seafood

22 oz USDA PRIME BONE-IN RIBEYE* 76

The Most Impressive Level of Marbling and Prepared to Order.

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.

BANANAS FOSTER BUTTER CAKE 17

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

18 oz USDA PRIME BONE-IN NEW YORK STRIP* 68

Unrivaled Balance of Tender Filet and the Flavor of Ribeye, This Cut Delivers a Prime Steak Experience.

18 oz USDA PRIME BONE-IN NEW YORK STRIP* WITH SMOKED CHILI RUB 72

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

FILET MEDALLIONS OSCAR STYLE* 71

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

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.

CAESAR SALAD 15

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.

TRUFFLED MACARONI AND CHEESE 19

Our Take On A Timeless Classic. Creamy and Decadent Truffled Macaroni and Cheese Stars Black Truffles and a Drizzle of Pure White Truffle Oil.

10 oz CENTER CUT FILET MIGNON* 59

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

10 oz CENTER CUT FILET MIGNON* AND 5 oz ROASTED SOUTH AFRICAN LOBSTER WITH BEURRE BLANC 89

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

BUTTER POACHED LOBSTER MASHED POTATOES 28

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

MAINE LOBSTER TACOS 29

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 24

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

12 oz SNAKE RIVER FARMS GOLD GRADE WAGYU STRIP* 115

WARM BELGIAN CHOCOLATE CAKE 16

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

TABLESIDE STEAK TARTARE* 25

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* 27

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.

MOREL-CRUSTED LAMB CHOPS* 66

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

CLASSIC CRÈME BRÛLÉE 14

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

CHILEAN SEA BASS 55

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.

JUMBO GULF SHRIMP 48

Succulent Wild Jumbo Gulf Shrimp Topped with Exquisite Jumbo Lump Crab and Seasoned Breadcrumbs with Grana Padano Cheese and Broiled to Perfection.

MEYER LEMON TARTE 15

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

PARMESAN SOLE 46

Elegant Parmesan and Crispy Panko Encrusted White Fish Enriched by Savory Lemon-Garlic Butter.

NORWEGIAN SALMON* 45

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.

CRAB FRIED RICE WITH MUSHROOMS AND SCALLIONS 21

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

JUMBO LUMP CRAB CAKE 29

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.

MAINE LOBSTER BISQUE 19

Creamy and Decadent, Finished with the Savory Richness of Cream and Cognac. Garnished with a Warm Brioche Crouton, Crème Fraîche, and Maine Lobster.

SPICY TUNA ON CRISPY RICE* 22

Ahi Tuna, Ponzu Sauce, Sriracha and Wasabi Aioli.

AHI TUNA* 49

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

PETROSSIAN ROYAL CAVIAR* DOUBLE BAKED POTATO 80

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

NORTH ATLANTIC SCALLOPS 50

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

7 oz SOUTH AFRICAN LOBSTER TAIL, BROILED, WITH DRAWN BUTTER 58

AU GRATIN CHEDDAR POTATOES 17

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

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS WITH CASHEWS 17

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

HEIRLOOM TOMATO & BURRATA 18

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.

ICEBERG WEDGE BLT 16

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.

TWO CRAB-STUFFED JUMBO GULF SHRIMP 24

with Herbs, Garlic.

SOUTH AFRICAN LOBSTER 116

Two 7 oz South African Lobster Tails Deliver Twice the Indulgence Starting with Meticulous Cold Water Sourcing and Selection.

BERRIES AND CRÈME 15

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

SAUTÉED MONTERREY STYLE SWEET CORN 16

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

YELLOWTAIL SASHIMI* 23

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

NORTH ATLANTIC SCALLOPS 24

with Lemon Butter.

CREAMY MASHED POTATOES 15

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

WILD GULF SHRIMP (4) 24

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

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* 95

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

GRILLED ASPARAGUS, SEA SALT, LEMON 15

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

WARM GOAT CHEESE SALAD 17

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.