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Eddie V’s Prime Seafood Menu
Prime Seafood Eddie V’s is an American chain of seafood and steak.
THIS SPRING, Prime Seafood Eddie V opened in Bank of America Plaza at 10,826 square metres (101 South Tryon Street). The Orlando Chain features a number of restaurants located in Arizona, California, Florida, Illinois, Michigan, Missouri, Pennsylvania, Texas and Virginia.
Eddie V’s Prime Seafood Menu and Prices:
Eddie V’s Oyster Bar |
| Market Oysters* |
half dozen, on ice with cocktail and mignonette sauces
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| Hawaiian Yellowtail Sashimi* |
cilantro, red chiles and ponzu
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| Jumbo Lump Crab |
remoulade, fresh lime, chives and sliced avocado
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| Chilled Gulf Shrimp |
cocktail style with atomic horseradish and spicy mustard
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| Tartare of Pacific Ahi Tuna* |
curry and sesame oils, sliced avocado, mango and citrus
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| Chilled Shellfish Tower* |
Maine lobster, shrimp (8), oysters (8), jumbo lump crab
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Appetizers |
| Maine Lobster Tacos |
house made fresh tortillas with grilled sweet corn pico
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| Point Judith Calamari |
Kung Pao style with roasted cashews and crisp noodles
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| Jumbo Lump Crab Cake |
sauteed Maryland style with spicy chive remoulade
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| Pot Stickers |
filled with spicy shrimp and pork in a light soy broth
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| Batterfried Oysters* |
light curry, cilantro and pickled Asian cucumbers
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| Steak and Lobster Tartare* |
truffled steak tartare and chilled fresh Maine lobster with toasted baguettes
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| Cold Water Lobster Tail* |
thin crisp batter with lemon, drawn butter and honey mustard
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| Point Judith Calamari |
Kung Pao style with roasted cashews and crisp noodles
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| Steak and Lobster Tartare* |
truffled steak tartare and chilled fresh Maine lobster with toasted baguettes
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| Batterfried Oysters |
light curry, cilantro and pickled Asian cucumbers
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| Pot Stickers |
filled with spicy shrimp and pork in a light soy broth
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| Pot Stickers |
filled with spicy shrimp and pork in a light soy broth
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| Tartare Of Pacific Ahi Tuna |
curry and sesame oils, sliced avocado, mango and citrus
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| Jumbo Lump Crab Cake |
sautéed maryland style with spicy chive remoulade
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| Point Judith Calamari |
kung pao style with roasted cashews and crisp noodles
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| Batterfried Oysters |
vietnamese curry, cilantro, pickled asian cucumbers
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| Maine Lobster Tacos |
fresh house made tortillas with grilled sweet corn pico
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| Charred Prime Steak Carpaccio |
thinly sliced with red onion, horseradish and tabasco-caper vinaigrette
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Second Course |
| Maine Lobster and Shrimp Bisque |
fresh Main lobster, cream and cognac
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| Crab and Corn Chowder |
smoked bacon, potatoes and sweet corn
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| Wild Mushroom Salad |
warm goat cheese, arugula and champagne vinaigrette
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| Iceberg BLT |
crisp bacon, Maytag Blue Cheese, buttermilk-chive dressing
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| Fuji Apple Salad |
green beans, baby beets, candied walnuts, Maytag Blue, ginger-orange vinaigrette
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| Classic Caesar Salad |
shaved Parmesan, garlic croutons and tapenade
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| Heirloom Tomato Salad |
bufala mozzarella, basil, EV olive oil and aged balsamic vinegar
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| Shrimp and Crab Chopped Salad |
avocado, hears of palm, tomato, mushrooms, Maytag Blue, candied walnuts
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| Maine Lobster And Shrimp Bisque |
fresh maine lobster, cream and cognac
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| Crab And Corn Chowder |
smoked bacon, potatoes and sweet corn
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| Wild Mushroom Salad |
hot goat cheese, arugula and champagne vinaigrette
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| Fuji Apple Salad |
french green beans, golden beets, candied walnuts and organic lettuces
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| Baby Iceberg Blt |
maytag blue cheese, red and gold tomatoes, red onion and bacon
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| Classic Caesar Salad |
parmigiano-reggiano, croutons and cured anchovies
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| Heirloom Tomato Salad |
bufala mozzarella, basil, ev olive oil and aged balsamic vinegar
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Prime Seafood |
| Halibut Filet |
sauteed with sweet corn, morels, edamame and smoked pork shank
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| North Atlantic Lemon Sole |
Parmesan crust with tomato and herb salad, lemon garlic butter
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| Chilean Sea Bass |
steamed Hong Kong style with light soy broth
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| Scottish Salmon* |
sauteed with young vegetables and Maille mustard vinaigrette
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| Pacific Ahi Tuna* |
seared with green papaya salad and roasted cashews
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| Swordfish Steak* |
broiled with fresh lump crab, avocado, cilantro and red chile
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| Florida Grouper |
roasted crisp, lemon-white wine broth with garlic and scallions
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| Georges Bank Scallops* |
sauteed with citrus fruit, roasted almonds and brown butter
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| Jumbo Gulf Shrimp |
grilled “oreganata style” with fresh Jonah crab
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| Sauteed Red Fish |
fresh lump crab, meuniere style
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| Market Fresh Fish |
simply broiled with lemon, EV olive oil and sea salt
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| Cold Water Lobster Tails |
two 9 oz South African lobster tails, broiled with drawn butter and lemon
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| Seafood Chopped Salad |
crab, shrimp, avocado, maytag blue and candied walnuts
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| Louisiana Red Fish |
sautéed with fresh lump crab, meuniere style
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| Scottish Salmon |
sautéed with young vegetables and maille mustard vinaigrette
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| Pacific Ahi Tuna |
seared with asian pear, mango and avocado, yuzu vinaigrette
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| Pacific Swordfish |
broiled with fresh lump crab, avocado, cilantro and red chile
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| North Atlantic Lemon Sole |
parmesan crust with tomato and herb salad, lemon garlic butter
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| Florida Grouper |
sautéed crisp with lemon, garlic and scallions
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| Georges Bank Scallops |
sautéed with citrus fruit, roasted almonds and brown butter
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| Jumbo Gulf Shrimp |
grilled “oreganata style” with fresh jonah crab
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| Chilean Sea Bass |
steamed hong kong style with light soy broth
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| Market Fresh Fish |
simply broiled with lemon, ev olive oil and sea salt
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| Cold Water Lobster |
two 8 oz tails, broiled or steamed with drawn butter
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Additional Entrées |
| Roasted Double Breast of Chicken |
pan roasted mushrooms, shallots and natural jus
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| Fresh Market Vegetables |
an entree of six different fresh market vegetable preparations
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Premium Hand Cut Steaks |
| 8 oz Center Cut Filet Mignon* |
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| 22 oz USDA Prime Bone-In Ribeye* |
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| 12 oz Center Cut Filet Mignon* |
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| 16 oz USDA Prime New York Strip* |
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| 8 oz Filet Mignon, Roasted and Sliced* |
oscar style with fresh crab, asparagus and hollandaise
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| 16 oz USDA Prime New York Strip Au Poivre* |
cracked black peppercorn cognac sauce
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| 8 oz Filet Mignon and Broiled Cold Water Lobster Tail* |
drawn butter and lemon
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Side Dishes |
| Au Gratin Potatoes |
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| Broccolini with Lemon and Garlic |
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| Sautéed Monterrey Style Sweet Corn |
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| Twice Baked Potato with Bacon and Chives |
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| Parmesan and Chive French Fries |
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| Truffled Macaroni and Cheese |
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| Sugar Snap Peas with Portobellos |
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| Steamed Asparagus |
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| Roasted Baby Beets and Candied Walnuts |
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| Sautéed Spinach with Garlic and Parmesan |
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| Brussels Sprouts, Bacon and Shallots |
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| Crab Fried Rice with Mushrooms and Scallions |
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| Broccolini With Lemon And Garlic |
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| Brussel Sprouts, Bacon And Shallots |
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| Sautéed Monterrey Style Sweet Corn |
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| Twice Baked Potato |
with bacon and chives
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| Crab Fried Rice With Mushrooms |
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| Truffled Macaroni And Cheese |
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| Heirloom Tomato Greek Salad |
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| Parmesan And Chive French Fries |
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| Sautéed Spinach |
with garlic and parmesan
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| Sugar Snaps With Portabellas |
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| Steamed Asparagus |
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| Au Gratin Potatoes |
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| Roasted Baby Beets And Candied Walnuts |
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Premium Cocktails |
| The .380 Martini |
Double Cross Vodka, a kiss of vermouth, 3 blue cheese olives
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| Aviator |
Aviation Gin, lemon sour, maraschino liqueur
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| Raspberry Rickey |
Bluecoat Gin, lime, fresh raspberries & mint
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| Moscow Mule |
Russian Standard Platinum Vodka, ginger beer & lime
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Premium Wines By The Glass |
| Sonoma-Cutrer, Chardonnay, Russian River Ranches |
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| Selbach-Oster, Kabinett, Riesling, Mosel |
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| H3, Cabernet, Horse Heaven Hills, WA |
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| Belle Glos, Meiomi, Pinot Noir, Sonoma Coast |
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| Roederer Estate, Brut, Anderson Valley |
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House Made Desserts |
| baked fresh daily in our pastry kitchen |
| Dark Chocolate and Crushed Toffee S’mores |
toasted vanilla bean marshmallow
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| Hot “Bananas Foster” Butter Cake |
butter pecan ice cream
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| Hot Blackberry Cobbler |
vanilla bean ice cream
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| Butterscotch Panna Cotta |
salted caramel, walnut pralines, biscotti
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| Hot Chocolate Godiva Cake* |
vanilla bean ice cream
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| Creme Brulee |
brown sugar crust and house made cookies
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| Fresh Seasonal Berries |
fresh whipped cream and house made cookies
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| Sorbet and Ice Cream |
house made cookies
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Coffee – Dark Italian Roast |
| Espresso |
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| Cappuccino |
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| Latte |
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Premium Black Angus Steaks |
| 8 Oz Center Cut Filet Mignon |
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| 22 Oz Usda Prime Bone-In Ribeye |
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| 12 Oz Center Cut Filet Mignon |
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| 16 Oz Usda Prime New York Strip |
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| 16 Oz Prime New York Strip Au Poivre |
with cracked black peppercorn and cognac sauce
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| 8 Oz Filet Mignon And Broiled Cold Water Lobster Tail |
with drawn butter and lemon
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| Roasted Double Breast Of Chicken |
with pan roasted mushrooms and natural jus
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Premium Black Angus Steaks – Add Ones |
| Oscar Style |
fresh jonah crab, asparagus and hollandaise
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| Carpet Bag |
crisp batterfried oysters and béarnaise
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| Hollandaise Or Béarnaise |
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Ice-Cold Shellfish |
| Louisiana Oysters | $ |
on ice with lemon and mignonette sauces
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| Market Oysters |
half dozen, on ice with lemon and mignonette sauce
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| Yellowtai L Sashimi |
cilantro, red chiles and ponzu
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| Chi Lled Gul F Shrimp |
cocktail style with atomic horseradish and spicy mustard
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| Jumbo Lump Crab |
sliced avocado, fresh lime, extra virgin olive oil, remoulade
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| Shell Fish Tower |
1 maine lobster, 8 shrimp, 8 oysters, jumbo lump crab
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* DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
CONCLUSION:
Our intention: the best supper that you ever had to prepare. This franchise offers trendy steaks, seafood, a raw bar, a dining area and a buzzy glad hour. Keep an eye on our website for more menus.