Eddie V's Prime Seafood

Fortitude

• Smoked Old Fashioned

  Basil Hayden's Bourbon, a Dash of Chocolate Bitters, Served on a Smoked Plank Tableside

• Perfect Patrón Margarita

  Patrón Silver Tequila, Patrón Citrónge, Fresh Lime, Served Straight Up

• Private Plane

  Blade & Bow Bourbon, Amaro Nonino, Aperol, Cabernet Syrup, Fresh Lemon

Idealism

• Golden Hour

  SelvaRey Silver Rum, SelvaRey Coconut Rum, Guava, Fresh Lime & Pineapple Juice

• The Elixir

  Hendrick’s, Italicus Bergamot Liqueur, Basil-Infused Oil Poured Tableside

• Pomegranate Mule

  Tito’s Vodka, Goslings Ginger Beer, Pomegranate, Fresh Lime Juice

Decadance

• 24 Karat

  Belvedere Vodka, Grand Marnier, Peach Liqueur, Raspberries, Ferrari Brut Rosé, Gold Sugar Rim

• The Hope Diamond

  Grey Goose Vodka, Grapefruit Liqueur, Butterfly Pea Flower Tea, Diamond Ice Cube

• The Java Jewel

  Eddie’s take on the classic with a little extra zest. Ketel One Vodka, Ketel One Oranje, Caffe Borghetti Espresso Liqueur, Fresh Espresso

• With Love, Eddie

  Smooth & Silky, Clarified Michter’s Bourbon Cocktail, This is Our Love letter to the Good Life. Here’s to Living It Up. *Clarified with milk

Housemade Desserts

• Bananas Foster Butter Cake

  Flambéed Tableside With Butter Pecan Ice Cream

• Warm Belgian Chocolate Cake

  with Vanilla Bean Ice Cream and Mixed Seasonal Berries

• Meyer Lemon Tarte

  Toasted Honey Meringue, Sweet Buttery Crust and Raspberries

• Classic Crème Brûlée

  Brown Sugar Crust and Chef's Cookies

• Fresh Seasonal Berries

  Grand Marnier Crème Anglaise

Oysters

• Small Harvest

  Gulf of Mexico - Medium Brine, Clean Sweet Finish

• West Island

  Nasketucket, MA — Heavy Brine, Crisp, Sweet Finish

• Princetown

  Prince Edward Island, Canada — Light to Medium Brine, Firm, Seaweed Finish

• Madhouse

  Chesapeake Bay, MD — Subtle Brine, Delicate, Gentle Finish

• Bluepoint

  Norwalk, CT — Medium Brine, Firm, Mineral Finish

Shellfish

• The Shellfish Tower

  Maine Lobster, Wild Gulf Shrimp (6), Oysters (6), Jumbo Lump Crab

• Wild Gulf Shrimp (4)

  Cocktail Style with Atomic Horseradish and Spicy Mustard

• Imperial Ossetra Petrossian Caviar

  Served with Blinis and Crème Fraiche*, 20 Grams

• The Big Eddie

  King Crab, Maine Lobsters, Jumbo Lump Crab, Wild Gulf Shrimp (8), Oysters (8)

Appetizers

• Maine Lobster Tacos

  Housemade Fresh Tortillas with Grilled Sweet Corn Pico De Gallo

• Point Judith Calamari

  Kung Pao Style with Wok-Fried Vegetables and Roasted Cashews

• Yellowtail Sashimi

  Cilantro, Red Chiles and Ponzu

• Jumbo Lump Crab Cake

  Sautéed Maryland Style with Spicy Chive Remoulade

• Tableside Steak Tartare

  Prepared Tableside, Hand-Chopped Filet, Fresh Egg Yolk, Capers and EVOO

Second Course

• Maine Lobster Bisque

  Maine Lobster, Cream and Cognac

• Burrata and Beet Salad

  Italian Burrata Cheese, Marcona Almonds, Truffle Honey, Sherry Vinaigrette

• Warm Goat Cheese Salad

  Arugula, Roasted Wild Mushrooms and Cider Vinaigrette

• Iceberg Wedge BLT

  Crisp Bacon, Heirloom Tomatoes and Shaft's Blue Cheese

• Caesar Salad

  Grana Padano, Garlic Croutons, Mediterranean Olive Tapenade

Prime Seafood

• Chilean Sea Bass

  Steamed Hong Kong Style with Light Soy Broth

• Georges Bank Scallops

  Seared with Citrus Fruit, Roasted Almonds and Brown Butter

• Norwegian Salmon

  Mustard and Rye Whiskey Glazed with Baby Carrots and Spinach

• Parmesan Sole

  Parmesan Crusted with Heirloom Tomato Salad and Lemon-Garlic Butter Sauce

• Jumbo Gulf Shrimp

  Crab-Stuffed with herbs and garlic, Lemon Beurre Blanc

• South African Lobster

  Two Tails Broiled, Drawn Butter

Chef's Selects

• Filet Medallions Oscar Style

  Jumbo Lump Crab, Asparagus, Béarnaise

• 10 oz Center Cut Filet Mignon and 5oz Roasted South African Lobster Beurre Blanc

• Morel-Crusted Lamb Chops

Premium Hand-Cut Steaks

• 10 oz Center Cut Filet Mignon

• 18 oz USDA Prime Bone-In New York Strip

• 18 oz USDA Prime Bone-In New York Strip with Smoked Chili Rub

• 22 oz USDA Prime Bone-In Ribeye

• 12 oz Snake River Farms Gold Grade Wagyu Strip

Indulgences

• Three Georges Bank Scallops

  With Brown Butter

• Two Crab-Stuffed Jumbo Gulf Shrimp

  Herbs and Garlic

• South African Lobster Tail

  Broiled, with Drawn Butter

• Parmesan and Horseradish Crust

• Cognac Peppercorn Créme

• Cave-Aged Blue Cheese Crust

• Smoked Chili Rub

Accompaniments

• Butter Poached Lobster Mashed Potatoes

• Truffled Macaroni and Cheese

• Au Gratin Cheddar Potatoes

• Harissa Roasted Carrots with Citrus Yogurt

• Honey Sriracha Roasted Brussels Sprouts with Cashews

• Creamy Mashed Potatoes

• Petrossian Royal Caviar Double Baked Potato

• Crab Fried Rice

  Mushrooms, Scallions

• Grilled Asparagus

  Sea Salt, Lemon

Oysters

• West Island

  Nasketucket, MA — Heavy Brine, Crisp, Sweet Finish

• Princetown

  Prince Edward Island, Canada — Light to Medium Brine, Firm, Seaweed Finish

• Madhouse

  Chesapeake Bay, MD — Subtle Brine, Delicate, Gentle Finish

• Steamboat

  Totten Inlet, WA — Medium Brine, Crisp, Sweet Watermelon Finish

• Blue Point

  Norwalk, CT — Medium Brine, Firm, Mineral Finish

Shellfish

• East Coast Oysters

  On Ice With Cocktail And Mignonette Sauces

• West Coast Oysters

  Gulf of Mexico - Medium Brine, Clean Sweet Finish

• The Shellfish Tower

  Maine Lobster, Wild Gulf Shrimp (6), Oysters (6), Jumbo Lump Crab

• Wild Gulf Shrimp (4)

  Cocktail Style with Atomic Horseradish and Spicy Mustard

• Imperial Ossetra Petrossian Caviar

  Served with Blinis and Crème Fraiche*, 20 Grams

• The Big Eddie

  King Crab, Maine Lobsters, Jumbo Lump Crab, Wild Gulf Shrimp (8), Oysters (8)

Appetizers

• Maine Lobster Tacos

  Housemade Fresh Tortillas with Grilled Sweet Corn Pico De Gallo

• Point Judith Calamari

  Kung Pao Style with Wok-Fried Vegetables and Roasted Cashews

• Yellowtail Sashimi

  Cilantro, Red Chiles and Ponzu

• Jumbo Lump Crab Cake

  Sautéed Maryland Style with Spicy Chive Remoulade

• Tableside Steak Tartare

  Prepared Tableside, Hand-Chopped Filet, Fresh Egg Yolk, Capers and EVOO

Second Course

• Maine Lobster Bisque

  Maine Lobster, Cream and Cognac

• Burrata and Beet Salad

  Italian Burrata Cheese, Marcona Almonds, Truffle Honey, Sherry Vinaigrette

• Warm Goat Cheese Salad

  Arugula, Roasted Wild Mushrooms and Cider Vinaigrette

• Iceberg Wedge BLT

  Crisp Bacon, Heirloom Tomatoes and Shaft's Blue Cheese

• Caesar Salad

  Grana Padano, Garlic Croutons, Mediterranean Olive Tapenade

Prime Seafood

• Chilean Sea Bass

  Steamed Hong Kong Style with Light Soy Broth

• Georges Bank Scallops

  Seared with Citrus Fruit, Roasted Almonds and Brown Butter

• Norwegian Salmon

  Mustard and Rye Whiskey Glazed with Baby Carrots and Spinach

• Parmesan Sole

  Parmesan Crusted with Heirloom Tomato Salad and Lemon-Garlic Butter Sauce

• Jumbo Gulf Shrimp

  Crab-Stuffed with herbs and garlic, Lemon Beurre Blanc

• South African Lobster

  Two Tails Broiled, Drawn Butter

Chef's Selects

• Filet Medallions Oscar Style

  Jumbo Lump Crab, Asparagus, Béarnaise

• 10 oz Center Cut Filet Mignon and 5oz Roasted South African Lobster Beurre Blanc

• Morel-Crusted Lamb Chops

  21 Day Wet Aged Australian Rack, Served on Fresh Herb Chimichurri

Premium Hand-Cut Steaks

• 10 oz Center Cut Filet Mignon

• 18 oz USDA Prime Bone-In New York Strip

• 18 oz USDA Prime Bone-In New York Strip with Smoked Chili Rub

• 22 oz USDA Prime Bone-In Ribeye

• 12 oz Snake River Farms Gold Grade Wagyu Strip

Indulgences

• Three Georges Bank Scallops

  With Brown Butter

• Two Crab-Stuffed Jumbo Gulf Shrimp

  Herbs and Garlic

• South African Lobster Tail

  Broiled, with Drawn Butter

• Parmesan and Horseradish Crust

• Cognac Peppercorn Créme

• Cave-Aged Blue Cheese Crust

• Smoked Chili Rub

Accompaniments

• Butter Poached Lobster Mashed Potatoes

• Petrossian Royal Caviar Double Baked Potato

• Harissa Roasted Carrots with Citrus Yogurt

• Honey Sriracha Roasted Brussels Sprouts with Cashews

• Creamy Mashed Potatoes

• Truffled Macaroni and Cheese

• Au Gratin Cheddar Potatoes

• Crab Fried Rice

  Mushrooms, Scallions

• Grilled Asparagus

  Sea Salt, Lemon

Teasers

• Mini Filet Sandwiches (2)

  Center Cut Filet Mignon, Blue Cheese and Onion Jam

• Prime Steak Tataki

  Sliced with Wild Mushrooms, Green Onions, Red Chiles

• Eddie's Rockefeller (2)

  Broiled Oysters with Spinach and Artichoke Fondue, Panko Crumbs

• Black Truffle Tartare

  Hand-Chopped Filet, Grana Padano with Toasted Baguettes

• South African Lobster (5)

  Tempura Bites Topped with Sriracha Aioli

• Lollipop Lamb Chops (2)

  Single Cut and Crusted with Morel Mushroom and Fig Glaze

Half Shells

• Bluepoint

  Norwalk, CT - Medium Brine, Vibrant, Mineral Finish

• Chef’s Selects Gulf of Mexico

  Medium Brine, Clean Sweet Finish

Appetizers

• Jumbo Lump Crab Cake

  Sautéed Maryland Style with Spicy Chive Remoulade

• Point Judith Calamari

  Kung Pao Style with Wok-Fried Vegetables and Roasted Cashews

• Yellowtail Sashimi

  Cilantro, Red Chiles and Ponzu

• Burrata and Beet Salad

  Italian Burrata Cheese, Marcona Almonds, Truffle Honey, Sherry Vinaigrette

Hand-Shaken Cocktails

• Spicy Margarita

  Chavo Malo Tequila, Patrón Citrónge, Fresh Lime, Jalapeño Pepper

• Bulleit Sour

  Bulleit Bourbon, Honey, Fresh Lemon and Lime Sour Mix

• The Dapper Martini

  Classic Preparation with Wheatley Vodka or Beefeater Gin

• Cosmopolitan

  Ketel One Citroen, Cranberry Juice, Orange Liqueur, Fresh Lime

Wines by the Glass

• Bertani, Pinot Grigio, Venezia Giulia, Italy

• Narrative, Chardonnay, California

• Aquisition, Cabernet Sauvignon, California

• Screen Press, Pinot Noir, California