Eddie Martini's Menu

Black Bean and Corn Relish, Chorizo, Mango Coulis

Garlic, White Wine, Shallots, Mushrooms, Pesto and Grilled Baguette

French Double-Cream Brie is Almond-Crusted and Served with Rosemary Red Onion Jam

Lump Crabmeat with Cherry Tomatoes, Dijon Aioli and Crispy Prosciutto

Colossal Gulf Shrimp with Cocktail Sauce and Horseradish Aioli

Colossal Gulf Shrimp, Crab Legs, Oysters, Smoked Trout and Salmon, Nori Wakame, Octopus

Colossal Gulf Shrimp, Alaskan King Crab, Oysters, Smoked Trout and Salmon, Nori Wakame, Octopus

Hook's Bleu Cheese, Glazed Pecans and Beefsteak Tomato

Traditional Style

Bacon Shallot Dressing with Aged Cheddar, Spicy Walnuts, Red Onion, Egg

Seasonal Preparation

14oz. Center Cut

24oz.

Bone-In Cut 22oz.

Bone-In Cut 18oz.

6oz.

10oz.

Served with Lobster Risotto, Asparagus and Veal Reduction

Served with Lobster Risotto, Asparagus and Veal Reduction

Double-Cut Australian Chops are served with Pappardelle Pasta with Portabella, Shiitake, Asparagus, Spinach and Cognac Sauce

Panko-Crusted Cutlets are Pan Fried and Served With Lemon Saffron Risotto and Citrusy Cognac Sauce

Sauteed and Served with Jasmine Rice, Sauteed Vegetables, Red Curry Tomato Broth, Coconut and Macadamia

Soy/Mustard Marinated Tuna is Sesame-Crusted, Seared and Served with Miso Lo Mein Noodles, Hoisin and Bok Choy

Coldwater Lobster, Sea Scallops and Shrimp Tossed with Pappardelle, Asparagus, Mushrooms and Lobster Cream