Eddie V's Prime Seafood Menu

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

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

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

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

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

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

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

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

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

with Vanilla Bean Ice Cream and Mixed Seasonal Berries

Toasted Honey Meringue, Sweet Buttery Crust and Raspberries

Brown Sugar Crust and Chef's Cookies

Grand Marnier Crème Anglaise

Lower Chesapeake Bay, MA — Salty Brine, Firm, Sweet Finish

Damariscotta River, ME — Powerful Brine, Meaty, Clean Finish

South Sound WA, — Medium Brine, Robust Meat, Melon Finish

Norwalk, CT — Medium Brine, Firm, Mineral Finish

On Ice With Cocktail And Mignonette Sauces

Gulf of Mexico - Medium Brine, Clean Sweet Finish

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

Cocktail Style with Atomic Horseradish and Spicy Mustard

Served with Blinis and Crème Fraiche*, 20 Grams

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

Housemade Fresh Tortillas with Grilled Sweet Corn Pico De Gallo

Kung Pao Style with Wok-Fried Vegetables and Roasted Cashews

Cilantro, Red Chiles and Ponzu

Sautéed Maryland Style with Spicy Chive Remoulade

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

Maine Lobster, Cream and Cognac

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

Arugula, Roasted Wild Mushrooms and Cider Vinaigrette

Crisp Bacon, Heirloom Tomatoes and Shaft's Blue Cheese

Grana Padano, Garlic Croutons, Mediterranean Olive Tapenade

Steamed Hong Kong Style with Light Soy Broth

Seared with Citrus Fruit, Roasted Almonds and Brown Butter

Mustard and Rye Whiskey Glazed with Baby Carrots and Spinach

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

Crab-Stuffed with herbs and garlic, Lemon Beurre Blanc

Two Tails Broiled, Drawn Butter

Jumbo Lump Crab, Asparagus, Béarnaise

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

With Brown Butter

Herbs and Garlic

Broiled, with Drawn Butter

Mushrooms, Scallions

Sea Salt, Lemon

Sliced with Wild Mushrooms, Green Onions, Red Chiles

Broiled Oysters with Spinach and Artichoke Fondue, Panko Crumbs

Hand-Chopped Filet, Grana Padano with Toasted Baguettes

Tempura Bites Topped with Sriracha Aioli

Single Cut and Crusted with Morel Mushroom and Fig Glaze

Norwalk, CT - Medium Brine, Vibrant, Mineral Finish

South Sound WA, — Medium Brine, Robust Meat, Melon Finish

Sautéed Maryland Style with Spicy Chive Remoulade

Kung Pao Style with Wok-Fried Vegetables and Roasted Cashews

Cilantro, Red Chiles and Ponzu

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

El Jimador Tequila, Patrón Citrónge, Fresh Lime, Jalapeño Pepper

Bulleit Bourbon, Honey, Fresh Lemon and Lime Sour Mix

Classic Preparation with Wheatley Vodka or Beefeater Gin

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