Norwalk, CT - medium brine, springy meat, light mineral finish.
Duxbury Bay, MA - sharp brine, buttery meat, crisp mineral finish.
Pei ? light brine, creamy meat, buttery citrus finish.
Netart Bay, OR - sweet brine, robust meat, melon finish.
Willapa Bay, WA - mild brine, creamy meat, slight kelp finish.
36 grams. Experience a trio of Siberian, Kaluga, osetra.
1 lb of roasted South African lobster tails with garlic, heirloom tomatoes, fresh herbs.
Maine lobster, 6 shrimps, 6 oysters, jumbo lump crab.
King crab legs, maine lobsters, ahi tuna poke, 8 shrimps, 8 oysters.
House-made fresh tortillas with grilled sweet corn pico.
Wok-fried vegetables with roasted cashews.
Cocktail style with atomic horseradish and spicy mustard.
Sauteed Maryland style with spicy chive remoulade.
Curry and sesame oils, avocado, mango and citrus.
Cilantro, red chiles and ponzu.
Prepared table side, hand chopped filet, fresh egg yolk, capers, EV olive oil.
Fresh maine lobster, cream and cognac.
Lump crab, smoked bacon and sweet corn.
Italian burrata cheese, basil, ev olive oil and aged balsamic vinegar.
Golden beets, dried cherries, candied walnuts, blue cheese, apple-cider vinaigrette.
Shaved Parmesan, garlic croutons and tapenade.
Crisp bacon, blue cheese, buttermilk-chive dressing.
Arugula, roasted wild mushrooms and cider vinaigrette.
Steamed Hong Kong style with light soy broth.
Sauteed with citrus fruit, roasted almonds and brown butter.
Mustard and rye whiskey glazed with baby carrots and spinach.
Pan-roasted halibut with sugar snap peas, shiitakes and miso broth.
Pan-seared with charred heirloom tomato broth, roasted corn and beech mushrooms.
Parmesan crusted with heirloom tomato salad, lemon garlic butter sauce.
"Oreganata style" with jumbo lump crab.
Broiled and finished with avocado, pink grapefruit, cilantro and red chile.
Seared rare with heirloom tomatoes, French beans, Kalamata olives and garlic aioli.
2 South African lobster tails, broiled with drawn butter and lemon.
Grilled asparagus and bearnaise.
Cracked black peppercorn cognac sauce.
Shiitake mushrooms and asparagus with sun dried tomato pesto.
Roasted with mushrooms, shallots and natural jus.
Broiled, with drawn butter and lemon.
3 Georges bank scallops with brown butter.
1/2 lb. steamed, with drawn butter.
2 crab-stuffed jumbo gulf shrimp "oreganata style".
South African lobster tail, broiled, with drawn butter.
Vanilla bean ice cream.
Flambeed tableside and served with butter pecan ice cream.
Toasted homemade marshmallow.
Butter pecan ice cream.
Brown sugar crust and chef's cookies.
Salted caramel, walnut pralines, biscotti.
Fresh whipped cream and chef's cookies.
Dark Italian roast.
Dark Italian roast.
Menu for Eddie V's Prime Seafood provided by Allmenus.com
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