At Eddie V’s Prime Seafood, four seafood entrees include Chilean Sea Bass, steamed in light sherry soy broth and served Hong-Kong style on a bed of spinach and pickled ginger. (Your server announces its arrival with a dramatic, steaming reveal.) The Georges Bank Scallops are sweet and tender, caramelized in brown butter with Marcona almonds, the richness offset by citrus sections. Two meticulously sourced cold-water Jumbo South African Lobster tails are broiled and served with warm drawn butter. Ahi Tuna, dusted with Togarashi spice, is seared on high heat with an appropriately rare center and served with wasabi, pickled ginger and soy sauce.
Three premium hand-cut steaks at Eddie V’s include a buttery 10-oz. filet mignon, a tender, 16-oz. marbled prime bone-in NY Strip (with or without smoked ancho chili rub) and a 22-oz. prime, well-marbled bone-in ribeye. Two versions of surf-and-turf pair a filet with either a premium South African lobster tail or with lump jumbo crab “Oscar style” (named after Sweden’s King Oscar), topped with house- made Béarnaise sauce and steamed asparagus. Australian lamb chops are aged and crusted with morels (a rare spring mushroom that only grows wild), then served with herb-infused chimichurri sauce. Entrée add-ons include crab-stuffed jumbo gulf shrimp, broiled lobster tail or broiled scallops. Steaks can be ordered with parmesan-horseradish crust, cave-aged blue cheese crust, Cognac-peppercorn crème, or smoked chili rub.
