Eddie V's Prime Seafood menù, San Diego
Eddie V's Prime Seafood San Diego - Menu
Shellfish
East Coast Oysters*
On Ice with Cocktail and Mignonette Sauces
West Coast Oysters*
On Ice with Cocktail and Mignonette Sauces
The Shellfish Tower*
Maine Lobster, Shrimp (6), Oysters (6), Jumbo Lump Crab
Chilled Gulf Shrimp
Cocktail Style with Atomic Horseradish and Spicy Mustard
The Big Eddie
King Crab, Maine Lobsters, Jumbo Lump Crab, Shrimp (8), Oysters (8)
Appetizers
Maine Lobster Tacos
House-Made Fresh Tortillas with Grilled Sweet Corn Pico
Kung Pao Calamari
Wok-Fried Vegetables with Roasted Cashews
Yellowtail Sashimi*
Cilantro, Red Chiles and Ponzu
Jumbo Lump Crab Cake
Sautéed Maryland Style with Spicy Chive Remoulade
Signature Steak Tartare*
Prepared Tableside, Hand-Chopped Filet, Fresh Egg Yolk, Capers and EV Olive Oil
Second Course
Maine Lobster Bisque
Maine Lobster, Cream and Cognac
Organic Greens Salad
Baby Heirloom Tomatoes, Julienne Carrots, Apple-Cider Vinaigrette
Classic Caesar Salad
Shaved Grana Padano Cheese, Garlic Croutons and Tapenade
Iceberg Wedge BLT
Crisp Bacon, Blue Cheese and Buttermilk-Chive Dressing
Heirloom Tomato Salad
Italian Burrata, Basil, Extra Virgin Olive Oil and Aged Balsamic Vinegar
Prime Seafood
Chilean Sea Bass
Steamed Hong Kong Style with Light Soy Broth
Georges Bank Scallops
Sautéed with Citrus Fruit, Roasted Almonds and Brown Butter
North Atlantic Salmon*
Mustard and Rye Whiskey Glazed with Baby Carrots and Spinach
Parmesan Sole
Parmesan Crusted with Heirloom Tomato Salad and Lemon-Garlic Butter Sauce
Jumbo Gulf Shrimp
Oven-Roasted with Jumbo Lump Crab, Herbs and Garlic
South African Lobster
Two Tails Broiled (390 cal), Drawn Butter (500 cal)
Premium Hand-Cut Steaks
8 oz Center Cut Filet Mignon*
12 oz Center Cut Filet Mignon*
18 oz USDA Prime Bone-In New York Strip*
22 oz USDA Prime Bone-In Ribeye*
Featured Items
8 oz Filet Mignon and South African Lobster Tail*
Broiled (590 cal), with Drawn Butter (250 cal) and Lemon
Bacon Wrapped Filets*
"Oscar" Style with King Crab, Grilled Asparagus and Béarnaise
Indulgences
Three Georges Bank Scallops
with Brown Butter
Two Crab-Stuffed Jumbo Gulf Shrimp
Herbs and Garlic
King Crab Legs
Half Pound Steamed (80 cal), with Drawn Butter (250 cal)
South African Lobster Tail
Broiled (240 cal), with Drawn Butter (500 cal)
Sides
Grilled Asparagus
Sea Salt, Lemon
Crab Fried Rice
with Mushrooms and Scallions
Butter Poached Lobster Mashed Potatoes
Truffled Macaroni and Cheese
Au Gratin Cheddar Potatoes
Sautéed Spinach
Garlic, Parmesan
House-Made Desserts
Hot Chocolate Godiva Cake
with Vanilla Bean Ice Cream
Classic Crème Brûlée Brown Sugar Crust and Chef's Cookies
Bananas Foster Butter Cake
Flambéed Tableside and Served with Butter Pecan Ice Cream