Eddie V's

restaurant, Austin, TX, Austin, TX

VeganScore 40

Menu

Mains

• 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
• Mediterranean Branzino — Roasted with Artichokes, Oven-Dried Tomatoes, Olive Tapenade
• Norwegian 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 — Crab-Stuffed with herbs and garlic, Lemon Beurre Blanc
• South African Lobster
• Ahi Tuna — Seared Rare with Togarashi Spice, Pickled Ginger, Wasabi, Soy Sauce
• 8 Oz Center Cut Filet Mignon — Hand-Cut Daily In-House for Cooking at Home
• 12 Oz Center Cut Filet Mignon — Hand-Cut Daily In-House for Cooking at Home
• 18 oz USDA Prime Bone-In New York Strip
• 22 oz USDA Prime Bone-In Ribeye
• 8 oz Center Cut Filet Mignon and Premium South African Lobster Tail — Broiled, with Lemon, Drawn Butter
• Bacon Wrapped Filet Medallions "Oscar" Style — Cold Water Lobster, Grilled Asparagus, Béarnaise
• 11 oz Snake River Farms Gold Grade Wagyu Strip
• 16 oz Bone-In Filet with Morel Mushroom Crust and Fig Balsamic Glaze
• 32 oz Tomahawk Prime Long Bone Ribeye
• 7 Oz North Atlantic Salmon — Fresh Salmon for Cooking at Home
• 7 Oz Chilean Sea Bass — Fresh Sea Bass for Cooking at Home
• 18 Oz Prime Bone-In New York Strip — Hand-Cut Daily In-House for Cooking at Home
• 22 Oz Prime Bone-In Ribeye — Hand-Cut Daily In-House for Cooking at Home
• South African Lobster Tail — Fresh Lobster for Cooking at Home

Starters

• The Shellfish Tower — Maine Lobster, Shrimp (6), Oysters (6), Colossal Crab
• Chilled Gulf Shrimp — Cocktail Style with Atomic Horseradish and Spicy Mustard
• Petrossian Caviar — Imperial Ossetra – Refined, Balanced and Nutty* 12 Grams
• The Big Eddie — King Crab, Maine Lobsters, Tuna Poke, Shrimp (8), Oysters (8)
• Tableside Steak Tartare — Hand-Chopped Filet, Fresh Egg Yolk, Capers and EV Olive Oil
• Yellowtail Sashimi — Cilantro, Red Chiles and Ponzu
• Maine Lobster Tacos — Housemade Fresh Tortillas with Grilled Sweet Corn Pico de Gallo
• Jumbo Lump Crab Cake — Sautéed Maryland Style with Spicy Chive Remoulade
• Kung Pao Calamari — Wok-Fried Vegetables with Roasted Cashews
• Ahi Tuna Tartare — Avocado, Mango, Citrus with Light Curry, Sesame Oil
• Maine Lobster Bisque — Maine Lobster, Cream and Cognac
• Classic Caesar Salad — Shaved Grana Padano Cheese, Garlic Croutons and Tapenade
• Iceberg Wedge BLT — Crisp Bacon, Blue Cheese and Buttermilk-Chive Dressing
• Warm Goat Cheese Salad — Roasted Wild Mushrooms, Arugula, Cider Vinaigrette
• Burrata and Beet Salad — Italian Burrata Cheese, Toasted Almonds, Truffle Honey and Sherry Vinaigrette
• East Coast Oysters — On Ice with Cocktail and Mignonette Sauces
• Gulf Coast Oysters — On Ice with Cocktail and Mignonette Sauces without Crackers

Desserts

• Bananas Foster Butter Cake — Flambéed Tableside and Served With Butter Pecan Ice Cream
• Classic Crème Brûlée — Brown Sugar Crust and Chef's Cookies
• Meyer Lemon Tarte — Toasted Honey Meringue, Sweet Buttery Crust and Raspberries
• Hot Chocolate Godiva Cake
• Berries and Crème — Grand Marnier Crème Anglaise with Mixed Seasonal Berries

Other

• 3 Oz Jar of Black Tie Seafood and Steak Seasoning
• Eddie V's Grilling Apron

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